Snowball Cookies and a Christmas Cookie Round-Up


I have tweaked a traditional snowball cookie recipe to give you an on-plan treat to enjoy this holiday season! I have included the recipe below. In addition I have asked some of my blogger friends to give me some of their favorite cookie recipes to help you out as you finish up your holiday baking this week. Please check out their recipes as well!

For the Snowball Cookies you will need:

Snowball Cookies ~ THM S

Whether you call them Russian Tea Cookies or Snowball Cookies, these classic treats will please everyone on your list! Makes 20 Cookies


  • 1 cup pecans
  • 2/3 cup baking blend
  • 1/4 tsp glucomannan
  • 1/4 tsp mineral salt
  • 1/2 cup butter softened
  • 1/4 cup xes sweetener or gentlesweet
  • 1 tsp vanilla extract
  • 1 egg

For the Powdered “Sugar” Coating

  • powdered xes sweetener or gentlesweet as needed


  • Add pecans to a food processor and process until finely ground flour but not pecan butter.
  • Add pecan flour and baking blend to a skillet and toast over medium heat until golden and fragrant, about 4 minutes. Remove from pan and set aside to cool. Whisk in the glucomannan and salt, set aside.
  • Cream butter in a large bowl. Add in sweetener and continue to beat until light and fluffy. Add in vanilla extract and egg, beating until just combined.
  • With your mixer on low, add in half of the flour mixture, mixing until just incorporated, then mix in the rest.
  • Wrap cookie dough with cling wrap and refrigerate for at least an hour. Dough may be made several days ahead.
  • Line a baking tray with parchment paper. Divide dough into 20 balls. Place balls on the prepared baking tray.
  • Place baking sheet with cookies in the freezer for 15 minutes prior to baking. Preheat oven to 350 degrees.
  • Bake for 9-11 minutes. The cookies will be barely golden and still appear largely uncooked. Dust with a touch of powdered sweetener immediately (it will dissolve into the warm cookies).
  • Allow to cool completely before rolling in more powdered sweetener. Store in an airtight container for up to 1 week.


It does not take much sweetener for the powdered coating. Less is more with stevia based blends. I actually decided to use just ground xylitol for the powdered coating. It took less than 1/4 cup.

Blogger Cookie Round-Up

Taryn at Joy Filled Eats shared these three recipes:

Phoebe from Unconformed Kitchen shared these recipes:

Maya from Wholesum Yum shared these recipes:

Teresia from Nana’s Little Kitchen shared these recipes:

Sarah from My Montana Kitchen shared these recipes:

And finally, Glenda from Around the Family Table shared her latest recipe:

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Don’t forget to check out the No Excuses THM New Year Challenge!!

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