Nutella Stuffed Snowball Cookies are the perfect addition to your holiday cookie platter. Best of all, these classic melt in your mouth shortbread cookies are so easy to make with a surprise Nutella filling inside.
Snowballs, Russian Tea Cakes, Mexican Wedding Cookies and Butterballs. These classic favorite cookies have so many names.
But, no matter what you call these delicious cookies, they always remind me of Christmas. Melt-in-your mouth and are a must for any cookie platter.
Over the weekend, we were packaging up the rest of the fudge and cookies to give away along with these Nutella Stuffed Snowball Cookies that I posted a few years ago. So I decided to update the pictures and repost them again in case you guys are looking for a different cookie recipe.
HOW TO MAKE THESE NUTELLA STUFFED SNOWBALL COOKIES
They start off with a buttery shortbread like dough. I love using finely chopped pecans but you can use walnuts or hazelnuts if you prefer.
The dough only contains five easy to find (5) pantry ingredients, plus Nutella for the filling.
Once the dough is done, bake it right away or wrap it up to chill in the fridge for about half an hour.
I usually like to chill the dough because I find it helps make the dough easier to handle. Plus, the cookies are more likely to stay round.
After thee cookies are baked, they get rolled into a pillow of powdered sugar and get transformed into the most poppable and addictive cookie.
They are perfect for any Christmas or holiday cookie exchange and everyone will love the delicious surprise Nutella filling!
More Holiday Treats:
Nutella Stuffed Snowball Cookies
A twist on these holiday classic snowy shortbread-style cookies with a surprise Nutella filling inside.
- 1/2 cup Nutella, frozen into 1/2 teaspoon portions
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (measured correctly - spoon & level method)
- 1 cup finely chopped pecans (or nuts of your choice)
- More powdered sugar for rolling cookies - about 1/3 - 1/2 cup
- Line a baking sheet with parchment paper or a silicone mat. Scoop sixteen 1/3 - 1/2 teaspoon sized balls of Nutella and place them on the baking sheet. Place baking sheet in freezer for 30 minutes.
- Meanwhile, line another large (or two medium) baking sheet with parchment paper or a silicone mat. Set aside.
- In a stand mixer or using your hand mixer, cream butter and sugar together, until light and fluffy - about 3-4 minutes. Add vanilla and slowly add flour and mix until just combined. Fold in chopped pecans. beating at low speed, scraping bowl as necessary, until well mixed.
- Scoop out ONE tablespoon sized dough balls and flatten in your palm. Place ONE frozen Nutella ball and place into the middle of each dough ball. (Work with one frozen Nutella ball at a time and keep the rest in the freezer so they stay frozen)
- Add another ONE tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.
- Place on prepared cookie sheet. Repeat until all the dough is used up. Chill entire baking sheet in the fridge for at least 30 minutes.
- Preheat oven to 350 F.
- Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
- Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
- Meanwhile, sift 1/3 cup icing sugar into a medium bowl. While cookies are still warm, roll them in icing sugar. Place cookies on cooling rack, once they have cooled completely, roll them in icing sugar again.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
The amount of cookies you end up with will depend on the size that you roll your Snowball Cookies.
Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Cookie base adapted from Land O Lakes
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