Cream Cheese Snowball Cookies

Cream Cheese Snowball Cookies

45 Reviews 5 Pics
  • Prep

    23 m
  • Cook

    6 m
  • Ready In

    30 m
Recipe by  Mallory

“An easy mix-and-bake recipe my grandmother used to make every Christmas! This yummy recipe, containing cream cheese and almond extract, makes moist, flavorful snowballs that are a different twist on your traditional snowball cookie!”

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Adjust Servings

Original recipe yields 2 dozen cookies



  1. Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.
  2. Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine. Scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets.
  3. Bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.

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Reviews (45)

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I added the whole box of cream cheese, they are a lot softer and if you like cream cheese this was great to have the extra! I also had to cook mine for 8-10 mins Excellent recipe, my mom liked mine better than the one shes been baking for years!

Curly Sue

Curly Sue

So awesome! The only thing I would suggest is to refridgerate the 15 minutes before so they stay in the same shape. Also, I needed to cook mine for about 8-10 minutes; not 6. I keep them cold in the fridge and they are great snowballs to eat!



THESE ARE AMAZING! I love Mexican Wedding Cookies and these are similar with the addition of cream cheese and more cake-like--- which is better! I doubled the recipe for holiday cookie plates. MY CHANGES: I left out the almond extract (because I didn't have any and I don't normally like it anyway) and added a tiny bit more vanilla extract. I also used confectioners sugar in the dough mixture to give it a smoother texture. I mixed the finely chopped walnuts into the dough then rolled them in my hands to make little 1.5" balls. They baked for about 10 minutes, I think. I didn't really time them-- I just watched for golden edges. They kept their general "ball shape" and didn't flatten much at all. I let them cool a few minutes on the cookie sheet, then transferred them to a cooling rack. When they reached room temperature, I gently rolled them in a bowl of powdered sugar. My family was eating them as fast as I was finishing them. I love that these have the taste of a Mexican Wedding Cookie, but are softer and have the hint of cream cheese. Great recipe! Thanks!

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Amount Per Serving (24 total)

  • Calories
  • 170 cal
  • 8%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 42 mg
  • 2%

Based on a 2,000 calorie diet



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