Make Showstopping 3D Snowball Cookies at Home!

Last week, I shared my butter cookie dough recipe and encouraged you to improvise with whatever you have in your fridge. I hope some of you had fun making your own butter cookies at home. You can do so much with this versatile cookie dough recipe during the holidays. This past Friday was a cookie exchange at Weston Country School. It's our tradition to make cookies to show our appreciation for the teachers. Last year, I made French macarons, and they were gone in seconds. Since the teachers and the students know I am a professional baker, I cannot get away with bringing some Kit Kat bars and calling it a day.

This year, I wanted to make some showstopping cookies that are hard to find in bakeries. Since we've already had a ton of snow this December in Boston, I wanted to make some cookies that were festive and relevant to snow. It suddenly occurred to me that ever since Amber was little, she has always liked snowballs! We collect snowballs from different cities when we travel. Her favorite one is from the airport in Sicily. I decided to use the butter cookies to create 3D Snowball Cookies!

Melissa Lee

Melissa Lee

Chief Entertainment Officer

Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.


What sparked your passion for the industry?
The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!


In your opinion, what’s the most important course?
Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!


Bill Gates is picking up your tab, where would you go?
Noma, Copenhagen.

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