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Sweet, nutty and rolled in powdered sugar, snowball cookies are a holiday favorite! Whether you know them as snowballs, Russian tea cakes or Mexican wedding cookies, these sweet bites are full of holiday nostalgia.
I promise this is the last of my Christmas cookie recipes this year. But I really needed to fit this last one in, because it’s a big family favorite around here.
If you’re a big fan of classic holiday cookies like molasses cookies and sour cream cookies and clothespin cookies, these snowball cookies are pretty much a must-make.
We made these every single year growing up and they stay at the top of my list of favorite cookies. They’re buttery and sweet and perfectly crumbly. Try to stop at just one – I dare you!
My brother’s favorite Christmas cookies
The reason I’ve made these snowball cookies so many times is because they are one of my brother’s all-time favorite cookie recipes. In fact, they are one of the cookies that made their way to Santa’s plate at our house year after year.
My brother may be the pickiest eater ever – the only vegetable he eats is broccoli and it must be covered in Cheez Whiz in order for him to choke it down. He’s also not fond of fruit – unless the word “Roll-Up” comes after it.
He even hates chocolate – he’s the reason I came up with my brown sugar cinnamon cookies!
However, give him a plate of these snowball cookies and he’ll eat every last sugar-coated crumb.
Snowball cookies are also called Russian tea cakes or Mexican wedding cookies, so you may have grown up calling them a different name.
No matter what you call them, though, they are easy to whip up and definitely make an impact on any cookie platter. What’s cuter than little snowballs in festive miniature liners? You can even turn them into adorable snowman cookies!
How to make snowball cookies
As cute as these cookies are, they’re super easy to make. And between rolling the dough into balls and rolling the baked cookies in powdered sugar, they’re a super fun recipe to get the kids or grandkids involved with.
Ingredients you’ll need
To make these snowballs, you will need:
- 1 cup softened unsalted butter
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
A pretty short list for a cookie recipe, right? I’m telling ya – these are simple yet totally delicious.
Before you get started, I suggest reviewing how to measure flour correctly. You’ll want to use this method for measuring your flour and the powdered sugar.
If you forget to set your butter out to soften ahead of time, don’t worry. I have several tips for softening butter quickly that you can use.
You will also need another 1/3 cup of powdered sugar for rolling the baked cookies in. I like to sift the powdered sugar for rolling, just to avoid any small lumps of sugar on the outside of the cookies.
Making these cookies
Make the snowball cookie dough by beating the butter and 1/2 cup of powdered sugar with a mixer until smooth and creamy. Add the vanilla and mix until combined.
Add in the flour, pecans, and salt. Mix until the dough just comes together.
Now roll the dough into 1-tablespoon or 1.5-tablespoon balls. I like to use my medium (1.5-tablespoon) cookie scoop to portion the dough, but you will get more cookies if you make them smaller.
Place the dough balls on a lined baking sheet. Since these won’t spread, you can place them pretty close together.
Bake at 350°F for about 15 minutes. The color of the cookies shouldn’t be much different than before you baked them – if they are browned, they’re over-baked!
Let the snowballs cool on the baking sheet until they are cool enough to handle, then roll them in the powdered sugar while they’re still warm. Set them on a cooling rack; roll them in the powdered sugar once more after they have finished cooling.
Storage
Store snowball cookies in an airtight container for up to 3 days.
You can also freeze them in an airtight container, separating layers with a piece of parchment paper, for up to a month.
Once the cookies thaw, check and see if they need a new coating of powdered sugar before serving.
My top tips for making snowball cookies
Snowball cookies really are easy to make, but here are a few tips I have realized are helpful over the years:
- Snowball Cookies don’t spread, so you can place them close together on the baking sheet.
- Be careful not to over bake these cookies. The color will be barely different after they’re baked than when they were raw. If they take on a golden color, they’re probably over baked!
- Roll them twice in powdered sugar: once when they’re still a bit warm, and again after they’ve cooled completely for that perfect white coating.
- If you don’t like pecans, feel free to use walnuts or almonds instead.
- Snowballs freeze well! Freeze them in an airtight container for up to 1 month.
Snowball Cookies
Equipment
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
- ⅓ cup powdered sugar sifted – for rolling cookies
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and 1/2 cup of the powdered sugar until smooth and creamy. Add in vanilla extract and mix until combined.
- Mix in the flour, pecans and salt. Mixing until just combined.
- Roll about 1 to 1 1/2 tablespoons of the dough into balls and place on prepared baking sheet. I like to use my medium (1.5-tablespoon) cookie scoop to portion the dough, but you will get more cookies if you make them smaller. The cookies can be placed quite close together on the baking sheet since they do not spread during the baking process.
- Bake in preheated oven for about 15 minutes, taking care not to over bake – the color of the cookies should barely have changed. Allow cookies to cool on baking pan until you are able to comfortably hold them in your hands.
- Sift 1/3 cup powdered sugar into a medium bowl. While cookies are still warm, roll them in powdered sugar. Place cookies on cooling rack; once they have cooled completely, roll them in powdered sugar again.
Notes
- Not a fan of pecans? Feel free to sub in another nut such as walnuts or almonds.
- Exact yield will depend on the size that you roll your snowball cookies.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so glad to see the original recipe for these cookies. I have seen many versions of it and they are not as good. You are the only one who powders them twice also which makes a big difference. When I as a kid in the 1940’s my mother made these. AS the years went by we made them every year and I continued after she died. I lost all her recipes and was sick about it and now I have the true Pecan Snowballs. This recipe melts in your mouth they are so light and fluffy and the others are dry and have used peanuts or almonds and it is not the same. Thanks again. I haven’t done them for a long time but now that I have the recipe I am going to do just that.
My family has made these for many years, and everybody loves them. Now I take half the dough and put a dollop of Nutella in the m8ddle of them and the cookies taste sensational. The other half of the dough is made the traditional way. For something different, try the Nutella. It’s so good.
Hi, Donna! You had me at Nutella! Sounds amazing!
I just wanted to add I was given my recipe/ version of “Cherry Balls” from my Aunt that is going on 90
How great, Cynthia! I love recipes that are passed down. All the best to your and your aunt!