Eggnog Snowballs

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


All-purpose flour 2 cups
Confectioners’ Sugar 1/2 cup
Sugar 2 tbsp
Baking powder 1 tbsp
Salt 1 tsp
Club House Cinnamon, Ground 1/2 tsp
Club House Nutmeg, Ground 1 tsp
Club House Vanilla Extract, Pure 2 tsp
Eggnog 3/4 cup
Vegetable shortening 4 cup


This recipe was created for Club House for Chefs by: Maria Delios, Chef Owner of Kanes Donuts in Boston, MA.

For the Eggnog Snowballs: Combine flour, sugar, cinnamon, nutmeg, baking powder and salt. Add softened butter using a pastry cutter set aside. Combine vanilla and eggnog. Mix wet ingredients with dry ingredients. Take dough on a floured surface and fold dough. Using a melon scoop roll into balls set aside. Fill kettle with vegetable shortening bring to 350 degrees F. Very carefully using a slotted metal spoon transfer ball into kettle. Fry for approximately 3 minutes. Remove from kettle with spoon and let cool.

For serving: Plate and roll in confectioners’ sugar.

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