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Toffee Snowball Cookies are the best recipe for any holiday get together. Not only are they just a classic snowball recipe but they have toffee inside. They have the best flavor, and are covered in powdered sugar. Who could ask for more?
Toffee Snowball Cookies
Snowball cookies are known being delicate cookies that melt in your mouth with just a bit of crunch from chopped nuts. My normal Russian Tea Cakes recipe uses pecans, but I went nut-free with these and use toffee bits instead.
I am known as the snowball queen, with so many recipes: Chocolate Chip Snowballs, Mint Chip Snowballs, Chocolate Snowball Cookies and so many more. But I gotta say, I think toffee bits are my favorite addition!
Ingredients Needed
- Butter: The butter will need to be softened.
- Powdered Sugar: The cookies have confectioners’ sugar inside and are rolled in it too.
- Toffee Bits: Use any kind of toffee bits you can find, or chop up some Heath Bars into fine bits.
How to make Snowball Cookie with Toffee
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Mix butter, powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together.
- Stir in the toffee bits. If dough is too soft, chill it until you can work it easily with your hands.
- Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
- Bake cookies for 7-10 minutes until bottoms are just slightly brown. Remove from oven and cool about 10 minutes. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.
Expert Tips
- Mixing these can take a bit, I recommend using a stand mixer if you have one! But just keep mixing if you feel like it’s not coming together.
- These freeze great and last several days after baking.
- If you freeze them, they may need to be re-rolled in powdered sugar after you take them from the freezer.
FAQs
They are soft and crumbly, almost like shortbread.
You can! In an airtight container for 3 months.
Toffee Snowball Cookies Recipe
Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (57g) powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (279g) all-purpose flour
- ½ teaspoon salt
- 1 cup toffee bits
- Additional powdered sugar for rolling
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the toffee bits. If dough is too soft, chill it until you can work it easily with your hands.
- Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
- Bake cookies for 7-10 minutes until bottoms are just slightly brown. Remove from oven and cool about 10 minutes. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.
- Store in an airtight container for up to 5 days.
- Freeze cookies for up to 3 months. Once thawed they may need to be re-rolled in powdered sugar.
Recipe Video
Recipe Notes
- The dough is very crumbly. It’s easiest to make this recipe using a stand mixer. If you’re using a hand mixer it will take awhile to get it to a cookie dough – just keep mixing!
