WHAT’S FOR DESSERT?
Cream Cheese Snowball Cookies
Rated 0 out of 5
COOK TIME
15 min
TOTAL TIME
30 min
SERVINGS
24 cookies
Cream Cheese Snowball Cookies are soft, sweet, and show up every holiday season and disappear just as fast! Cream cheese and butter make them extra fluffy and rich, and the powdered sugar “snow” gives them a perfect winter finish. They’re simple to mix, easy to bake in big batches, and great for a holiday cookie exchange!
A holiday cookie with less than 10 ingredients that is classic and nostalgic? Yes please! We’ve got Grandma to thank for this nostalgic classic because it was always a holiday favorite growing up, and now as an adult, I can totally see why! These cream cheese cookies are buttery and covered in a blanket of powdered sugar. The cream cheese keeps the centers soft and fluffy while the outside bakes just enough to hold a round “snowball” shape. They come together with a quick mix in one bowl and shape up easily. It’s a great cookie for kids to help you make!
If you’ve never added cream cheese to a cookie dough before, don’t shy away from it because it’s the secret to their soft, melt-in-your-mouth texture. Cream cheese brings a gentle rich flavor that butter alone can’t do itself, and it helps the cookies stay tender for days. It also gives the dough a smooth, easy-to-roll consistency which makes the whole process more fun.
And, they look festive on any Christmas dessert table and they pack perfectly into boxes or tins when you need a homemade gift. They’re easy to make in big batches for cookie exchanges and always grab everyone’s attention!
Ingredients You’ll Need
Cream Cheese – Adds richness, moisture, and a bit of tangy flavor which creates that soft, fluffy center these cookies are known for. It also helps the dough stay tender instead of dry or crumbly.
Butter – Builds the buttery flavor and helps the cookies hold their round snowball shape as they bake.
Granulated Sugar – Sweetens the dough and helps the cream cheese and butter whip up light and airy.
Eggs – Bind the dough so it stays together and bake into soft, structured cookies. They also add a bit of rise when baking which keeps the centers from feeling dense.
Vanilla Extract – Brings warmth and rounds out the flavor so the cookies taste like more than just sugar and butter.
All Purpose Flour – Gives these snowball cookies the structure that allows them cookies to bake up into fluffy little rounds.
Baking Powder – Helps the dough rise slightly which keeps the cookies light instead of heavy.
Kosher Salt – Balances the sweetness and enhances the buttery flavor.
Powdered Sugar – Creates the signature snowy “blanket” once the cookies cool. It also adds a soft sweetness on the outside that pairs well with the flavor and texture on the inside.
How To Make Cream Cheese Snowball Cookies
Prepare for baking: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Whip the soft ingredients: In a large mixing bowl or stand mixer, beat the softened cream cheese and butter together on medium high speed until smooth and creamy for about two minutes. Pour in the granulated sugar and mix again until the mixture looks fluffy and pale. Scrape down the sides of the bowl to make sure everything is evenly blended.
Mix in the eggs and vanilla: Add both eggs and the vanilla extract to the bowl. Blend on medium speed until the mixture looks blended together and silky.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and kosher salt.
Add the dry ingredients to the wet ingredients: Add the flour mixture into the cream cheese mixture in small portions, mixing on low speed after each addition until just combined. Stop mixing as soon as the flour disappears so the cookies stay soft.
Roll the cookie dough: Scoop about one to two tablespoons of dough and roll it gently between your palms to form a smooth ball. Place each dough ball on the prepared baking sheet, leaving a little space between them for even baking.
Bake the snowball cookies: Bake for 12 to 16 minutes or until the tops look set and the bottoms begin turning light golden brown. They should stay mostly pale instead of browned.
Cool and coat in powdered sugar: Let the cookies rest on the baking sheet for a few minutes, then move them to a cooling rack. Once they are mostly cooled, sprinkle or roll them in powdered sugar covering the entire cookie. Enjoy!
Expert Tips
Room temperature ingredients make a big difference because softened butter, cream cheese, and eggs blend smoothly and prevent overmixing. Letting everything warm up on the counter helps the dough come together with a lighter texture.
Chilling the dough helps with rolling when it feels too sticky to handle. A quick 20 minutes in the fridge firms it up just enough to roll clean, smooth snowball shapes without adding extra flour.
Cut the cream cheese and butter into chunks so they soften evenly and blend quickly without overmixing the dough.
Let the creaming step go a little longer to build air into the mixture which keeps the cookies light instead of dense.
Scrape the bowl more often than usual because cream cheese clings to the bottom and sides.
Dust your hands with powdered sugar if the dough feels sticky so the cookies stay soft and the texture doesn’t change.
Use a cookie scoop for portioning to keep every snowball the same size which helps them bake evenly.
Remove the cookies as soon as the tops look set because they continue to cook slightly on the warm baking sheet.
Dust the cookies while they’re slightly warm since powdered sugar sticks best before they cool completely.
Cool the cookies fully before storing so steam doesn’t melt the powdered sugar or make them soggy.
Adding a second coating of powdered sugar boosts the look especially right before serving. The fresh dusting gives the cookies a bright snowy finish.
Bake one tray at a time in the center of the oven for the most even heat and fluffiest texture.
Ways To Customize
Make a chocolate version by dusting the cookies with cocoa powder after baking instead of powdered sugar.
Add peppermint flavor with a splash of peppermint extract and finish with crushed candy canes mixed into the dough.
Go gluten free by swapping the all purpose flour for a cup-for-cup gluten-free baking blend that already contains xanthan gum.
Add citrus by mixing in fresh lemon or orange zest which brightens the dough.
Create almond snowball cookies by adding a little almond extract and rolling the warm cookies in powdered sugar mixed with finely ground almonds.
Add toasted coconut to the powdered sugar coating to give each snowball a subtle coconut flavor and extra texture.
Make a spiced holiday version by adding cinnamon and nutmeg to the dry ingredients for a warm flavor.
Use browned butter in place of regular butter to deepen the flavor and add a caramel-like richness.
Storing & Freezing
Storing: Store the cooled cookies in an airtight container at room temperature for up to five days. Keep them in a single layer or separate layers with parchment paper to protect the powdered sugar coating. If the powdered sugar fades over time, add a light refresh dusting right before serving.
Freezing: Freeze the baked and cooled cookies in a freezer safe container for up to three months. Arrange them in layers with parchment paper between each row to keep them from sticking together. Thaw at room temperature, then add a fresh coating of powdered sugar to brighten them up before serving.
FAQ
Why did my snowball cookies spread instead of staying round?
This usually happens when the butter or cream cheese is too warm. Chilling the dough for 20 to 30 minutes firms the fats and helps the cookies bake into a round shape instead of flattening.
Can I make the dough ahead of time and bake later?
Yes, the dough holds up really well in the fridge for up to 48 hours. Let it sit at room temperature for about 10 minutes before rolling so it’s easier to shape.
How do I keep the powdered sugar from melting into the cookie?
The first dusting should go on when the cookies are slightly warm, then add a second coating once they are fully cooled if you want to make sure the sugar is visible.
Can I use low-fat cream cheese instead of full-fat?
Full-fat cream cheese gives the cookies their soft and fluffy center. Lower-fat versions can make the dough gummy and cause the cookies to bake up flatter.
More Cream Cheese Dessert Recipes
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Cream Cheese Snowball Cookies
Cream Cheese Snowball Cookies are one of those Grandma recipes that have always been around and every year when they show up, you get that little bit of happy nostalgia all over again. Creamy and fluffy, covered with sweet powdered sugar.
Ingredients
1 (8 oz.) package Hiland Dairy Cream Cheese, room temperature
1/2 cup Hiland Dairy Butter, room temperature
1 1/4 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
Powdered sugar, for dusting cookies
Instructions
1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with nonstick spray.
2. In a large bowl or the bowl of a stand mixer, cream together the Hiland Dairy Cream Cheese and Butter on medium high speed for a couple minutes.
3. Add the sugar and mix again for another minute. Scrape the sides of the bowl down and then add the eggs and vanilla. Mix again until just combined.
4. In a separate medium size bowl, whisk together the flour, baking powder and salt. Add a bit of the flour mix into the cream cheese mixture and mix on low speed until just combined. Continue until flour is all mixed in. Careful not to over mix.
5. Roll about 1-2 Tablespoons of dough into balls and place on the prepared baking sheet. Place balls about 2 inches apart. Bake for 12-16 minutes or until the tops of the cookies just start to get golden brown.
6. Let the cookies sit on the baking sheet for a couple minutes and then transfer to a cooling rack. Sprinkle the cookies with powdered sugar then enjoy!
Notes
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