Italian Snowball Cookies

These Italian snowball cookies blend buttery tenderness with bright lemon-orange zest, then get rolled in clouds of powdered sugar for pure holiday magic.

What Makes These Italian Snowball Cookies So Special?

Italian snowball cookies are tender, citrus-kissed butter cookies that practically dissolve on your tongue, wrapped in a snowy coating of powdered sugar. With fresh lemon and orange zest folded into a delicate dough, they bake up with lightly browned bottoms and soft, crumbly centers that taste like sunshine meeting winter.

I first tasted these powder cookies at my neighbor’s holiday cookie exchange, and honestly? I couldn’t stop popping them in my mouth. They’re lighter than traditional Mexican wedding cookies but with that same addictive powdered sugar coating. The citrus twist makes them feel less like heavy holiday fare and more like a little burst of brightness on your dessert table.

If you’re into these delicate powdered cookies, you’ll absolutely love our easy pecan nut ball cookies recipe that shares that same melt-away texture.

Why You’ll Love This Italian Cookies Recipe

Italian snowball cookies are about to become your new holiday tradition, and here’s why:

They’re ridiculously simple to make—no fancy piping bags, no complicated techniques, just mix, roll, and bake. The dough comes together in one bowl, and even baking beginners can nail these on the first try.

The citrus zest is a game-changer here. While most snowball christmas cookies lean heavily on vanilla, the combination of fresh lemon and orange zest adds this sophisticated brightness that cuts through the butter and sugar. It’s subtle but makes people ask, “Wait, what’s that amazing flavor?”

They’re make-ahead friendly, which saved me during last year’s chaotic Christmas week. I rolled the dough balls, froze them on a baking sheet, then transferred them to a freezer bag. Whenever guests showed up unexpectedly, I’d bake a fresh batch straight from frozen (just add 2-3 extra minutes).

According to King Arthur Baking, the combination of both granulated and powdered sugar in cookie dough creates a more tender crumb because powdered sugar contains cornstarch, which inhibits gluten development. That’s why these cookies have that signature delicate texture.

Looking for more variations? Check out our best cookies with pecans and powdered sugar for a nutty twist on this classic.

Nutritional Information (Per Cookie)

Nutrient	Amount
Calories	85
Protein	1g
Carbs	10g
Fat	4.5g
Sugar	5g

What You’ll Need for These Snow Balls Recipe

This powder cookies recipe keeps ingredients simple and pantry-friendly. The secret is in the quality of your citrus—fresh zest makes all the difference.

Amount	Ingredient	Notes
2 cups	all-purpose flour	Spoon and level for accuracy
1½ tsp	baking powder	Fresh, not expired—check the date!
¼ tsp	kosher salt	Balances the sweetness perfectly
¾ cup	unsalted butter, room temperature	Should leave a slight indent when pressed
1 lemon	zested with microplane	Use only the yellow part, not bitter white pith
1 orange	zested with microplane	I love the combo of both citrus fruits here!
½ cup	granulated sugar
¼ cup	powdered sugar	For the dough itself
1 large	egg, room temperature	Brings everything together
1 cup	powdered sugar	For rolling—keep extra on hand!

Yield: 38 cookies

Want to explore no-bake options? Try our no-bake condensed milk cookies for quick treats.

Essential Equipment

You’ll Need:

• Electric mixer (hand or stand mixer works great)
• Medium mixing bowl
• Large mixing bowl
• Microplane or zester for citrus
• Measuring cups and spoons
• Nonstick baking sheets (or line with parchment)
• Cooling rack
• Small bowl for powdered sugar coating

Optional but Helpful:

• Cookie scoop for uniform sizing
• Silicone spatula for scraping bowls

How to Make Italian Snowball Cookies Step by Step

These italian snowball cookies come together surprisingly fast once you’ve got your ingredients prepped. Let’s walk through it together.

1. Prep Your Dry Ingredients
Sift your 2 cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a medium bowl. I know sifting feels old-fashioned, but it really does prevent lumps and creates a lighter cookie. Set this aside.

2. Cream the Butter and Citrus
In your large bowl, beat ¾ cup room temperature unsalted butter with the zest of one lemon and one orange using an electric mixer until it’s light and fluffy—about 2 minutes. The mixture should look pale and almost whipped. This is where all that gorgeous citrus oil gets distributed throughout the butter.

3. Add the Sugars
Add ½ cup granulated sugar and ¼ cup powdered sugar to your butter mixture and beat until super fluffy, another 2-3 minutes. Don’t rush this step—the air you’re incorporating now creates those tender, crumbly cookies later.

4. Mix in the Egg
Beat in 1 large egg until fully incorporated. The mixture might look slightly curdled at first, but keep mixing and it’ll come together beautifully.

5. Combine Wet and Dry
Add your sifted flour mixture to the butter mixture. Using a wooden spoon (not the mixer—we don’t want tough cookies), stir until the mixture forms a crumbly dough. It’ll look a bit shaggy at first. You can use your hands to gently press everything together—the warmth of your hands will help the butter bind the dough.

6. Chill Time
Refrigerate the dough for 30 minutes. This firms up the butter so the cookies hold their shape while baking and don’t spread into flat puddles. I usually use this time to clean up and preheat my oven.

7. Shape Those Snowballs
Preheat your oven to 350°F. Take 1 heaping teaspoon of chilled dough and roll it between your palms into a smooth ball. If the dough feels too dry and crumbly, just squish it in your hands for a few seconds—your body heat will soften the butter enough to make it workable.

8. Arrange on Baking Sheets
Transfer each cookie ball to ungreased nonstick baking sheets, spacing them about ½ inch apart. These don’t spread much, so they can sit pretty close together. Repeat until you’ve rolled all your dough.

9. Bake to Golden Perfection
Bake for 10-15 minutes, until the bottoms turn lightly golden brown. At the 10-minute mark, I always lift one cookie gently with a spatula to peek at the bottom—you’re looking for a light tan color, not deep brown. The tops will stay pale, which is exactly what you want.

10. Cool Completely
Remove from the oven and transfer cookies to a cooling rack immediately. This is crucial—if you try to roll warm cookies in powdered sugar, they’ll just create a gluey mess. Let them cool completely, about 30 minutes.

11. The Magical Powdered Sugar Coating
Once cool, pour 1 cup powdered sugar into a small bowl. Using a spoon or fork, gently transfer 3-4 cookies at a time into the sugar and roll them around until they’re completely coated in white. It’s like giving each cookie a little snow jacket. Repeat until all cookies are coated, then dust with a bit more powdered sugar right before serving for that fresh-fallen-snow look.

Pro Tips for Perfect Powder Cookies

Powdered cookies are forgiving, but these tips will take yours from good to absolutely incredible:

Room temperature ingredients matter more than you think. When butter, eggs, and other dairy are at the same temperature (around 65-70°F), they emulsify properly and create a smooth, stable dough.

According to Serious Eats, temperature differences greater than 10°C can cause batters and doughs to break, resulting in grainy texture or separated mixtures. Take your butter and egg out of the fridge about an hour before baking.

Don’t skip the chilling step—I tried once when I was in a rush, and my cookies spread flat and lost that distinctive round shape. The cold dough holds together better in the oven.

Fresh citrus zest is non-negotiable here. Bottled lemon or orange flavor just can’t replicate that bright, aromatic punch you get from freshly grated zest. When zesting, use only the colored outer layer—the white pith underneath tastes bitter.

If your dough feels too sticky after mixing, pop it in the fridge for an extra 15 minutes. If it’s too dry and won’t hold together, add a teaspoon of milk and knead gently.

For the prettiest presentation, roll your cooled cookies in powdered sugar twice—once when they’re fully cooled, then again right before serving. That double coating creates an extra-snowy appearance that photographs beautifully.

How Do I Fix Common Cookie Problems?

Why are my cookies spreading too much?
Your butter was probably too warm or you didn’t chill the dough long enough. Pop the shaped dough balls in the fridge for 15 minutes before baking, and make sure your butter is just barely soft to the touch, not melty.

What if my dough is too crumbly to roll?
No worries! Just squeeze the dough in your hands for 10-15 seconds—your body heat will soften the butter enough to make it workable. If it’s still falling apart, add ½ teaspoon of milk and gently knead.

My cookies turned out hard instead of tender. What happened?
You likely overbaked them slightly. These cookies should just barely turn golden on the bottom—if they’re baking longer than 15 minutes, they’ll get tough. Also check that you measured flour correctly (spoon and level, don’t scoop).

Can I make the dough ahead?
Absolutely! The dough keeps in the fridge for up to 3 days, or you can freeze shaped cookie balls for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the baking time.

What Variations Can I Try with This Snow Balls Recipe?

This italian cookies recipes base is incredibly versatile. Here are some fun twists Almond Snowballs: Replace half the citrus zest with ½ teaspoon almond extract and add ¼ cup finely chopped toasted almonds to the dough. Check out our easy pecan balls recipe for beginners for more nut-based inspiration.

Chocolate-Dipped: Skip the second powdered sugar coating and instead dip half of each cooled cookie in melted dark chocolate. Let them set on parchment paper for an elegant presentation.

Lavender-Lemon: Add 1 tablespoon culinary lavender to your flour mixture for a sophisticated floral note that pairs beautifully with the lemon.

Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, so handle gently.

How Should I Serve and Store These Snowball Christmas Cookies?

These powder cookies are perfect for gifting, parties, or just keeping in your cookie jar for whenever you need something sweet.

Serving: Arrange on a pretty platter and dust with extra powdered sugar right before guests arrive. They pair beautifully with espresso, hot chocolate, or a glass of sweet dessert wine. The citrus notes also make them surprisingly nice with afternoon tea.

Storage: Keep in an airtight container at room temperature for up to 1 week, with layers separated by parchment paper to prevent the powdered sugar coating from getting absorbed. If they lose their snowy coating after a few days, just roll them in fresh powdered sugar.

Freezing: These freeze beautifully! Store baked, cooled cookies (before the powdered sugar coating) in freezer bags for up to 3 months. Thaw at room temperature, then roll in fresh powdered sugar before serving.

Can I Use Leftovers in Other Ways?

Got a few cookies that are starting to get a bit stale? Don’t toss them!

Crumble them over vanilla ice cream for an instant Italian-inspired sundae. The citrus flavor and buttery crumbs are absolutely divine with cold, creamy ice cream.

Make a quick cookie crust by crushing these cookies in a food processor with 2 tablespoons melted butter, then pressing into a tart pan. It creates a delicate, citrus-scented base for no-bake cheesecakes or lemon curd tarts.

Turn them into a trifle layer by breaking them up and layering with mascarpone cream and fresh berries for an easy, elegant dessert.

Frequently Asked Questions About Italian Snowball Cookies

Ready to Bake Your Own Italian Snowball Cookies?

There’s something magical about these italian snowball cookies—the way they crumble softly on your tongue, that bright citrus surprise, the snowy sweetness of the powdered sugar coating. They’re not just cookies; they’re little moments of joy wrapped in white.

I’d love to see your creations! Share your photos and tell me what variations you tried. Did you add different citrus? Mix in some spices? I’m always looking for new twists on classic recipes.

And if you’re building your holiday cookie box, don’t miss our other powdered sugar favorites on Dessert Haven!