Introduction

Cashew Snowball Cookies are delicate, buttery treats with a delightful crunch from chopped cashews and a warm hint of cardamom. These melt-in-your-mouth cookies are perfect for special occasions or a cozy afternoon snack.

The image shows many round cookies covered in a thick layer of white powdered sugar. Each cookie has a light beige base with small chunks of nuts visible under the sugar coating. The cookies are placed close together on a flat wooden surface, with some powdered sugar scattered around them. The texture of the cookies looks soft and crumbly underneath the generous white powder layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cashew nuts
1 cup all purpose flour (126 grams)
1 1/2 teaspoons ground cardamom (or more if you love cardamom)
1/4 teaspoon salt
1 stick unsalted butter (115 grams or 1/2 cup), room temperature
1 cup confectioners sugar (120 grams), divided

Instructions

Step 1: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
Step 2: Finely chop the cashew nuts using a large knife or pulse briefly in a food processor. Avoid grinding them into a powder as some texture is important for the cookies’ structure.
Step 3: In a medium bowl, stir together the chopped cashews, all purpose flour, ground cardamom, and salt until well combined. Set aside.
Step 4: In a large bowl, beat the butter with ¼ cup plus 2 tablespoons of the confectioners sugar using an electric mixer for 3 to 4 minutes, until light and fluffy.
Step 5: Add the dry ingredient mixture to the butter and sugar, mixing until the dough comes together. If the dough is too soft or sticky, chill it in the refrigerator for about 30 minutes before shaping.
Step 6: Roll tablespoon-sized portions of dough into smooth balls and place them about an inch apart on the prepared baking sheet.
Step 7: Bake for 15 to 19 minutes, until the bottoms are deep golden brown but the tops remain barely browned. Remove from oven and transfer the baking sheet to a wire rack to cool completely.
Step 8: Place the remaining confectioners sugar in a shallow bowl and gently roll the cooled cookies to coat evenly on all sides. For an extra polished look, sift additional sugar over the cookies after rolling.

Tips & Variations

For more texture, pulse the cashews less finely to keep slightly larger pieces without turning them into powder.
Substitute whole almonds or pecans for cashews to change up the flavor and crunch.
If you love cardamom, feel free to increase the amount to enhance the warm spice note.
Chilling the dough before baking helps maintain the cookie shape and prevents spreading.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage—just thaw at room temperature before serving. If the sugar coating softens over time, a quick roll in additional confectioners sugar will refresh them.

How to Serve

The image shows many round cookies covered in a thick layer of white powdered sugar, giving them a snowy look. The cookies have a light golden color visible underneath the sugar in small patches, showing a slightly rough texture. They are placed closely together on a baking sheet lined with parchment paper, which has a light tan color with some scattered powdered sugar around the cookies. The cookies appear soft and crumbly with a rounded, slightly uneven surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw?

Yes, roasted cashews will add a nuttier flavor, but be mindful that they may affect the overall texture slightly. If using salted roasted cashews, reduce or omit the added salt in the recipe to avoid oversalting.

Is there a gluten-free version of this recipe?

You can substitute the all purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains a binding agent like xanthan gum for the best results. The texture may vary slightly but should still be delicious.