Cream Cheese Snowball Cookies

Soft, chewy, and buttery, these Cream Cheese Snowball Cookies are a perfect holiday gift or a delightful afternoon snack.

About These Cream Cheese Snowball Cookies

• These delicious Cream Cheese Snowball Cookies have an elementary, straightforward recipe list and an even simpler method.
• We need Butter, Cream Cheese, Powdered sugar, Egg, Vanilla and Almond extract, All-purpose Flour, Baking Powder, and some Salt.
• The recipe calls for powdered sugar rather than granulated sugar, which creates a softer,d more velvety texture. My Cut Out Cookie recipe also uses powdered sugar.
• The main ingredient, cream cheese, adds fat and a subtle sourness to the cookies, balancing the sweetness. Please note that you should use cream cheese bars and not the tub.
• We also need butter, which is the source of fat and that delicious buttery flavour and aroma.
• I am using vanilla extract in this recipe. However, any peppermint extract or lemon extract will be great.
• A small amount of almond extract, used in this recipe and some cookie recipes, adds a subtle bakery-style flavour to the finished product.
• This recipe uses a small amount of baking powder as the leavener.

How To Make These Cookies

• The remaining ingredients are all essential and straightforward.
• Before making the cookies, remove the butter and cream cheese from the fridge and let them sit at room temperature for a few hours.
• Beat the butter for about 3-4 minutes until it is pale in colour and light.
• Add cream cheese at room temperature and beat well. The mixture will be creamy and soft.
• Sift the powdered sugar and add to the mixture.
• Next, add the egg and extracts and mix well.
• Sift the all-purpose flour, salt, and baking powder and add to the mixture in two to three batches. Fold the flour with a rubber spatula, being careful not to overmix.

• The cookie dough might feel sticky, but it will come together and roll up once you roll it between your hands.
• Make small cookie dough balls like a large walnut, and place them on lined parchment paper. Leave about one inch of space between them. These cookies do not expand much.

• Bake them in a 350 F oven for 12-15 minutes or until their bottoms are set and slightly golden.
• Let them cool down on the baking tray for 10 minutes, then generously roll them in the powdered sugar and let them cool fully.

See more recipes here:

Classic Shortbread Cookies,

Vanilla Thumbprint Cookies,

Cut-Out Jam Cookies

Storing: Keep these cookies in an air-tight container for about one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe