My grandmother went to sing carols with the angels three years and four months ago. She was my soul twin in so. many. ways. and I will never really be the same without her. But Christmas is the time of year I feel most like she’s still around. She’s still holding my hand while I sit on the arm of her recliner to watch A Charlie Brown Christmas, still laughing in the kitchen as we bake Christmas Cookies. She’s alive in every tradition my family has for this season, and this year I am honoring her beautiful memory by sharing her favorite cookie recipe, Christmas Snowball Cookies!!!
This recipe has been passed down from my great grandmother, Sara Williams, well-loved and untouched for generations. But when my grandmother developed an illness that meant no more nuts, we removed them from the recipe to make a special batch for her. The cookies I made for this post are the first batches in four years we have made without the nuts. And can I tell you a secret? I like them MUCH better this way!
Christmas Snowball Cookies
Time to gather your ingredients! Grab a half stick of butter, and set it on top of the stove. Preheat your oven to 350 and get ready to start baking!
In one bowl, whisk together two cups of flour and a half teaspoon of salt.
In the bowl of a mixer, cream together a half cup of powdered sugar, three quarters of a cup of vegetable shortening, and your half stick of butter.
Once those are nice and creamed, add a tablespoon of pure vanilla extract, and 2 teaspoons of pure almond extract.
Gradually add the flour and salt mixture until a soft dough forms.
Either roll the dough by hand into ping-pong-ball sized spheres, or scoop it onto your pan with a small cookie scoop, leaving at least an inch between cookies either way.
Bake 25 minutes for the hand-rolled spheres, or 15-20 minutes for the scooped cookies.
Allow the cookies to cool a bit, then roll them in powdered sugar, coating them thoroughly.
That’s it! Now enjoy with some hot cocoa, and probably a napkin or two!
See More Delicious Cookie Recipes in this Holiday Cookie Roundup!
Snowballs from Samantha at Carter’s Cozy Nest
Paleo Chocolate Chip cookies from Mia at Mia Sutton Blog
Snickerdoodles from Lisa at Retro Housewife Goes Green
German Chocolate Cake Cookies from Abby at Winstead Wandering
Sugar Cookies from Lindsay at Pursuit of Pink
Vanillekipferl (Vanilla Almond Crescent Cookies) from Sandra at The In Between Is Mine
Gluten-free Chocolate Chip Cookies from Ashley at Happy. Pretty. Sweet.
Cloud Snickerdoodles from Savannah at The Savvy Plate
Peppermint Whoopie Pies from Abi at Abi Tomberlin Blog
Peanut Butter Dreams Dog Treats from Beth at Daily Dog Tag
Grandma Hermits by Lecy at A Simpler Grace
These melt-in-your-mouth Christmas classics are sure to bring a whimsical fun to any holiday gathering!
- 2 Cups All Purpose Flour
- 1/2 Teaspoon Salt
- 3/4 Cup Vegetable Shortening
- 1/4 Cup Unsalted Butter
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Pure Vanilla Extract
- 2 1/2 Teaspoons Pure Almond Extract
Preheat oven to 350 F
Whisk together flour and salt in a medium bowl
Cream vegetable shortening, softened butter, and powdered sugar in a large bowl
Blend vanilla and almond extract into creamed shortening, butter, and sugar
Gradually add dry ingredients and mix until smooth dough forms
Using a small cookie scoop, place cookies at least an inch apart on an ungreased cookie sheet.
Bake for 15-25 minutes, until you can just see a thin golden-brown line around the base of the cookies. Tops should still be light in color.
Carefully remove cookies from cookie sheet, and transfer to wax paper on a counter-top to cool slightly.
While still slightly warm, put some extra powdered sugar in a bowl and roll each cookie to coat thoroughly.
Enjoy your delicious snowballs!