Snowball Cookies

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Few things say “Christmas” quite like a tray of soft, melt-in-your-mouth Snowball Cookies, generously coated in powdered sugar. These crumbly, buttery bites are a Spanish holiday favorite, often known as polvorones. With just a few ingredients—white flour, Iberian pork lard, white wine, and sugar—they deliver a nostalgic, rustic flavor that’s been passed down for generations.

In my grandmother’s kitchen, these cookies were a December staple. She’d roll them out with powdered sugar instead of flour, carefully cut the dough into thick rounds, and bake until the edges turned golden. Then came the best part—rolling them in snowy powdered sugar while they were still warm.

Why You’ll Love These Snowball Cookies

• Traditional Spanish Flavor
  Made with Iberian pork lard and white wine for an authentic holiday experience.
• Perfect Texture
  Crumbly, soft, and melt-in-your-mouth—like eating sweet, buttery clouds.
• Powdered Sugar Coating
  Like edible snow, it’s the holiday dusting every cookie tray needs.
• Simple Ingredients
  No fancy tools or hard-to-find ingredients—just old-world simplicity.
• Holiday Crowd-Pleaser
  Great for gifting, cookie exchanges, or cozy family gatherings.

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Ingredients

Yields ~30 cookies

• 500 grams white flour
• 200 grams Iberian pork lard, softened
• 125 ml white wine
• 90 grams powdered sugar
• A pinch of salt
• Extra powdered sugar, for rolling and dusting

How to Make Traditional Snowball Cookies

Step 1: Mix Dry Ingredients

In a large bowl, whisk together:

• White flour
• Powdered sugar
• A pinch of salt

Mix until evenly combined.

Step 2: Add Wet Ingredients

• Add the softened Iberian lard and white wine.
• Mix with your hands until a smooth, compact dough ball forms.
• Knead just until it holds together—don’t overwork it.

Step 3: Roll the Dough

• Lightly dust your surface with powdered sugar—not flour.
• Roll out the dough to about ½-inch (1.25 cm) thickness. These cookies don’t rise much, so keep them thick.

Step 4: Cut Out Cookies

• Use a round cookie cutter or the rim of a glass to cut out circles.
• Re-roll scraps and cut more until all the dough is used.

Step 5: Bake

• Preheat your oven to 400°F (200°C).
• Place cookies on a lined or greased baking sheet.
• Bake for 20 to 25 minutes, or until the edges are lightly golden.
  (Watch closely—ovens vary!)

Step 6: Coat in Powdered Sugar

• While still warm, roll each cookie generously in powdered sugar.
• Place on a wire rack to cool completely.

Step 7: Dust Before Serving

• Right before serving or gifting, give them another snowfall of powdered sugar for that classic festive look.

Tips for Perfect Snowball Cookies

• Use good-quality Iberian lard for authentic flavor and crumbly texture.
• Powdered sugar, not flour for rolling—this keeps the dough tender.
• Thick dough is key—thin cookies will bake too hard.
• Store in an airtight container to preserve freshness for up to 10 days.

FAQs

Can I substitute butter for pork lard?
Yes, but the flavor and texture will be slightly different. Lard gives that signature melt and old-world depth.

Is there a gluten-free version?
You can try a 1:1 gluten-free flour blend, though the cookie may be more delicate.

Do these freeze well?
Absolutely. Freeze after baking and cooling. Thaw at room temperature, then dust again before serving.

Can I flavor them with nuts or spices?
Traditional snowball cookies are plain, but a bit of cinnamon or ground almond can be added if you like a twist.

Final Thoughts

Whether you know them as polvorones, snowballs, or holiday crumb cookies, these Spanish Snowball Cookies are a delightful part of any Christmas tradition. With their delicate texture and sweet snowy coating, they’re a joy to make, eat, and share.

Share Your Cookies

Made a batch of these festive treats?
Tag your creations with #SnowballCookies and spread the Christmas cookie cheer!