Cream cheese, butter, walnuts, and sugar come together in this chewy Cream Cheese Snowball Cookies Recipe—a cozy twist on a holiday classic.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

You ever have one of those moments where you’re halfway through baking and realize you’re missing an ingredient? Yeah, that was me. It was a couple years ago, right in the middle of December—house smelled like pine candles and cinnamon pinecones (you know the ones that are way too strong at the grocery store but you buy them anyway). I had promised my sister I’d bring a batch of snowball cookies to her Christmas Eve spread. Of course, I opened the fridge and realized my butter stash had dwindled to, like, one lonely stick.

Cue the cream cheese block just sitting there on the top shelf, leftover from a bagel breakfast binge. I thought, this’ll either be brilliant or a disaster. Spoiler: it turned out better than the original. The cookies came out softer, kind of chewy but still melt-in-your-mouth. My niece grabbed one and announced, with powdered sugar dust flying all over her red sweater, “These taste like cheesecake snowballs!” And honestly? She wasn’t wrong.

Here’s a quick peek at what’s inside:

Why You’ll Love This Cream Cheese Snowball Cookies Recipe?

Snowball cookies are classic—but let’s be honest, they can be a bit crumbly. This Cream Cheese Snowball Cookies Recipe fixes that. The cream cheese adds this tiny bit of tang, like the flavor equivalent of a wink, while keeping the texture soft and rich. They don’t fall apart in your hands, which is great if you’re sneaking one over the sink at midnight. And they look just as festive as the ones grandma made, only you won’t need to keep a vacuum handy.

Ingredient Notes:

Here’s the rundown of the stars in this recipe—no fancy food magazine fluff, just real talk:

Cream Cheese – The game-changer. Adds chewiness and a hint of tang.
Butter – Because every cookie worth eating starts with butter.
Vegetable Shortening – Keeps them puffy and prevents them from turning into flat little pancakes.
Sugar – Both kinds. Granulated for sweetness, powdered sugar for that “snowball in a blizzard” look.
Vanilla + Almond Extract – The duo that makes people think you slaved away on these.
Flour – Standard all-purpose, nothing fancy.
Walnuts – Finely chopped, so you get texture without breaking a tooth.

How To Make Cream Cheese Snowball Cookies?

Mix It All Up – Beat together cream cheese, butter, shortening, and sugar until smooth. Don’t skimp here—this is where the magic texture comes from.
Flavor Boost – Add vanilla and almond extracts, then slowly work in the flour. The dough should feel soft, like Play-Doh that’s just right.
Shape – Roll into 1-inch balls. And if some are bigger than others? Congrats, you’re human.
Bake – 350°F for 7–9 minutes. You’re not looking for golden brown here—just the slightest tan around the edges.
Snow Day Finish – Mix powdered sugar and walnuts, then roll the warm cookies in it. You’ll look like you just dusted your kitchen in fake snow, but that’s half the fun.
Store (If You Can) – Airtight container in the fridge. But let’s be real—these rarely make it past day two.

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Storage Options:

These little guys hold up better than most holiday cookies. You can refrigerate them for a week, or freeze the dough balls to bake later (holiday prep hack right there). Already baked and want to freeze? Go for it—just give them a fresh tumble in powdered sugar after thawing so they look party-ready again.

Variations and Substitutions:

Not into walnuts? Use pecans, almonds, or skip nuts altogether if Uncle Bob claims he “doesn’t do nuts.” Hate almond extract? Just double up on vanilla, or add a splash of lemon extract for something fresh. Feeling adventurous? Stir a pinch of cinnamon into the powdered sugar for a spiced version that’ll make your kitchen smell like fall and winter had a baby.

What to Serve with Cream Cheese Snowball Cookies?

These cookies don’t need much, but if you’re looking to pair them:

With hot cocoa—extra marshmallows if you’re like me.
With espresso, because nothing balances sweet like bitter coffee.
On a cookie tray, alongside gingerbread, chocolate crinkles, and peppermint bark (basically the holy trinity of holiday sweets).

Frequently Asked Questions:

Can I make these ahead of time?
Yep! They actually taste better the next day once the flavors settle in.

Do I really need shortening?
You can skip it, but they won’t hold their shape as well. All butter makes them tasty, just… a little flatter.

Why are my cookies flat?
Most likely the dough was too warm. Toss it in the fridge for 30 minutes and you’ll be back on track.

And there you go—my Cream Cheese Snowball Cookies Recipe. They’re cozy, nostalgic, and just different enough to make people curious. I still laugh thinking about my niece calling them “cheesecake snowballs.” Honestly? She might’ve nailed the best description.

So, what do you think? Would these make it onto your holiday tray, or would you “taste test” half the batch before anyone else even sees them?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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