Merry Christmas! I’m sharing my favorite holiday cookie: jam-filled snowball cookies. These tender, buttery cookies are crisp at the edges and melt-in-your-mouth soft inside. I like them filled with strawberry jam, but any smooth, flavorful jam will work. A handful of chopped pecans adds a pleasant crunch, and a double dusting of powdered sugar creates the classic snowball look and extra sweetness.
These cookies are perfect for holiday gifting, cookie swaps, or a festive afternoon of baking with family and friends. The dough chills so the cookies hold their shape while baking, and the simple technique of forming and filling each ball makes them easy to assemble.
Jam-Filled Snowball Cookies
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar, plus extra for coating
- 1 1/8 cups all-purpose flour
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1/2 cup chopped pecans
- 1/4 cup strawberry jam (or other jam of choice)
Instructions
- In a mixer, cream the softened butter and powdered sugar on medium speed until light and smooth. Mix in the vanilla.
- Whisk the flour and salt together in a separate bowl. Gradually add the dry mixture to the butter mixture and mix until just combined.
- Stir in the milk until the dough comes together. If desired, fold in the chopped pecans by hand for even distribution.
- Form the dough into a ball, wrap in wax or plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or leave ungreased.
- Divide chilled dough into roughly 2-inch pieces. Roll each piece between your palms to form a smooth ball.
- Flatten each ball slightly and slice it in half. Use your thumbs to press a shallow indentation into the center of each half.
- Place about 1/2 teaspoon of jam into the indentation, then press the two halves back together and pinch the seam all around to seal.
- Gently roll the sealed balls between your palms to smooth the surface and reshape as needed.
- Arrange the cookies on the baking sheet, spacing them slightly apart. Bake for about 10 minutes, until set but not browned.
- Transfer cookies to a cooling rack. While still slightly warm, roll each cookie in powdered sugar to coat.
- Let cool for about 30 minutes, then roll in powdered sugar again for a second, snow-like coating.
- Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage (up to six weeks).
Makes 12 cookies
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Wishing you and your loved ones a very Merry Christmas and happy baking!