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White Chocolate Macadamia Snowballs

White Chocolate Macadamia Snowballs - featured image
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Buttery, crumbly cookies filled with creamy white chocolate and crunchy toasted macadamia nuts, finished with a snowy coating of powdered sugar. These festive treats are easy to make and perfect for holiday gatherings or gifting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup (100g) macadamia nuts, chopped and lightly toasted
  • 3/4 cup (130g) white chocolate chips or chunks
  • 1 cup (120g) powdered sugar (for rolling)

Instructions

  1. Soften the butter by letting it sit out for about 30 minutes. Toast macadamia nuts in a dry skillet over medium heat for 5 minutes, stirring often. Let them cool, then chop coarsely. Line your baking sheet with parchment paper.
  2. In a large bowl, beat together unsalted butter and powdered sugar until light and fluffy.
  3. Mix in vanilla extract. Add all-purpose flour and salt. Beat on low until just combined. The dough will look crumbly but should hold together when pressed. If it’s too dry, add 1 tsp milk.
  4. Stir in chopped, toasted macadamia nuts and white chocolate chips. Use a spatula to gently fold until evenly mixed.
  5. Scoop tablespoon-sized amounts (about 20g each) and roll into balls. Place them 1 inch apart on the lined baking sheet. If the dough feels sticky, chill it for 10 minutes.
  6. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until bottoms are lightly golden. The tops will remain pale—don’t overbake.
  7. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm (but not hot), roll each cookie in powdered sugar. Repeat once cooled for extra ‘snow.’
  8. Let the snowballs cool completely before storing. If you notice the powdered sugar melting into the cookie, wait a little longer before the second roll.

Notes

Toast macadamia nuts for best flavor and crunch. If dough is crumbly, add a teaspoon of milk; if sticky, chill briefly. Double roll cookies in powdered sugar for a snowy finish. Store in an airtight container for up to 1 week or freeze for up to 2 months. For gluten-free, use almond flour or a cup-for-cup blend. Vegan butter and vegan white chocolate can be substituted.

Nutrition

Keywords: white chocolate, macadamia, snowballs, holiday cookies, Christmas, dessert, easy cookies, festive, powdered sugar, nutty cookies

Find it online: https://norasfoods.com/white-chocolate-macadamia-snowballs-recipe-best-holiday-cookie/