Every December, there’s one cookie I always come back to.
Not because it’s fancy or trendy—but because it feels like Christmas the moment it comes out of the oven.
These jam-filled snowball cookies are buttery, tender, lightly sweet, and finished with a soft powdered sugar coating that looks like fresh snow.
I’ve made dozens of versions over the years—some cracked, some leaked, some disappeared way too fast—but this is the version I finally settled on.
It’s simple enough for a busy kitchen, reliable enough for cookie swaps, and special enough to give as a gift.
The little jam center is a surprise that makes people pause, smile, and reach for a second one.
If you’re the kind of mom who bakes while dinner is cooking, laundry is spinning, and kids are circling the counter asking “are they done yet?” — this recipe is for you.
Why These Snowball Cookies Always Make My Holiday List
- They don’t require rolling pins or cutters
- The dough is forgiving (no perfection needed)
- They freeze beautifully
- They look festive without decorating skills
- One batch makes enough to share and keep some back
And most importantly: they taste like something you’ve been making for years.
What Makes This Version Different
Instead of grinding nuts into the dough, I use a soft butter cookie base that stays tender even days later.
The jam is sealed inside using a simple method that prevents leaking, and the sugar coating is done in stages so it actually sticks.
No complicated shaping. No fussy steps. Just cozy, reliable cookies that work.
Ingredients You’ll Need
For the Cookie Dough
- 1 cup unsalted butter, very soft
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
For the Filling & Finish
- Thick jam or preserves (raspberry, strawberry, apricot, or cherry work best)
- 1½ cups powdered sugar, for rolling
Mom tip: If your jam is thin, stir it well or chill it before using. Thick jam stays put.
How I Make These Snowball Cookies
1. Start With the Dough
In a large bowl, cream the softened butter and powdered sugar until smooth and fluffy.
Stir in the vanilla and salt. Add the flour and mix just until a soft dough forms. It should feel pliable, not sticky.
If it sticks to your hands, pop it in the fridge for 15 minutes.
2. Portion and Fill
Roll the dough into small balls—about the size of a walnut.
Press your thumb gently into the center of each ball to create a pocket. Add a small spoonful of jam (less is more here).
Carefully pinch the dough closed around the filling and roll it gently back into a ball.
Take a moment to smooth any seams—this is what keeps the jam inside.
3. Chill (Yes, It Matters)
Place the filled dough balls on a plate and refrigerate for at least 1 hour.
This step keeps the cookies round and prevents spreading.
I usually use this time to clean the kitchen—or realistically, start another mess.
4. Bake Until Just Set
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Bake the chilled cookies for 11–13 minutes, just until the bottoms are set and the tops still look pale. These should not brown.
Let them cool slightly on the pan.
5. The Powdered Sugar Magic
While the cookies are still warm (but not hot), roll them gently in powdered sugar.
Place them on a rack to cool completely.
Once cooled, roll them again.
This second coating gives that soft, snowy look that makes snowball cookies so irresistible.
Helpful Tips From My Kitchen
- Don’t overfill — jam expands when warm
- Seal slowly — cracks are the #1 cause of leaks
- Underbake slightly — they finish setting as they cool
- Double coat — once warm, once cool, always
Storage & Make-Ahead Notes
- Store in an airtight container for up to 5 days
- Freeze baked (uncoated) cookies up to 2 months
- Roll in powdered sugar after thawing for best results
These are excellent for holiday trays, teacher gifts, and freezer baking days.
A Little Holiday Truth
These cookies don’t last long in my house.
Someone always sneaks one while I’m boxing them up, and honestly, I don’t blame them.
They’re soft, buttery, lightly sweet, and just festive enough to feel special without being complicated.
If you’re building a holiday baking lineup that actually fits real life, this recipe deserves a spot.