These Snowball Cookies. They shouldn't work. Soft and crumbly at the same time, covered in enough powdered sugar to look like they rolled through December, but somehow not too sweet. Liam ate four before dinner (I pretended not to notice), and my husband keeps wandering into the kitchen like he's got some important business with the cookie tin.
I learned this recipe from my grandma, who learned it from her neighbor Mrs. Chen back in the '70s. Five ingredients. Maybe an hour if you're slow. The kind of recipe you can make on a Tuesday when you need something good to happen.
Why You'll Love This Snowball Cookies
Butter snowball cookies are ridiculously easy. You probably have most of the ingredients sitting in your pantry right now. No fancy equipment needed, just a mixer, a couple of baking sheets, and your hands for rolling.
Here's what makes them perfect:
- They're ready in about an hour, start to finish
- The optional toasted pecans add incredible depth (but they're still amazing without)
- They store beautifully for up to a week
- Kids love helping roll the dough into balls
- They're elegant enough for holiday parties but simple enough for Tuesday afternoons
Whether you call them pecan snowball cookies, Russian tea cakes, or Mexican wedding cookies, they're all variations on this same buttery, melt-in-your-mouth theme. This version keeps things beautifully simple.
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Snowball Cookies Ingredients
See Recipe Card Below This Post For ingtedient Quantites
For the Cookies:
- Butter, softened to room temperature
- Confectioners' sugar
- Pure vanilla extract
- All-purpose flour (spooned & leveled)
- Salt
- Finely chopped and toasted pecans
For the Coating:
- Confectioners' sugar
How to Make Snowball Cookies
1. Mix the Dough In a large bowl, beat the softened butter with a handheld mixer or stand mixer fitted with a paddle attachment. Beat it on medium speed for about a minute until it's smooth and creamy, like soft buttercream frosting.
2. Add the Sugar Add the ¾ cup of confectioners' sugar and beat on medium-high speed until everything's well combined and fluffy. Make sure to scrape down the sides and bottom of the bowl. You want all that sugar fully incorporated.
3. Mix in Vanilla Beat in the vanilla extract on medium-high speed. The smell at this point is incredible, like walking into a bakery on a cold morning.
4. Add Flour and Salt Turn your mixer down to low and gradually add the flour and salt. The dough might look a little dry and crumbly at first. Don't panic. Keep mixing, then bump it up to high speed, and it'll come together into a soft dough.
5. Add Pecans (Optional) If you're using those toasted pecans, fold them in now. Just use a spatula or wooden spoon and mix until they're evenly distributed.
6. Chill the Dough Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Pop it in the fridge for at least 30 minutes. You can chill it for up to 3 days if you want to prep ahead. If you chill it for more than 3 hours, let it sit at room temperature for about 30 minutes before rolling, it makes shaping much easier.
7. Preheat Your Oven Set your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
8.Shape the Cookies Scoop out about 1 tablespoon (20g) of dough for each cookie. Roll it between your palms into a ball. Don't stress if they're not perfect spheres, they'll still taste wonderful. Place them on your prepared baking sheets with at least 2 inches between each one.
9. Bake Bake for about 15 minutes. You're looking for cookies that are golden brown on the bottom edges and just barely browned on top. They might look a little soft when you take them out, that's fine. They'll firm up as they cool.
10. First Sugar Coating This is the fun part. Let the cookies cool on the baking sheet for 5 minutes, just enough so you can handle them without burning your fingers. Then gently roll each warm cookie in the coating sugar. They should be completely covered in a thin, snowy layer.
11: Cool Completely Transfer the sugar-coated cookies to wire racks and let them cool all the way down. Once they're completely cool, roll them in the confectioners' sugar again for that second, thicker coating. That double layer is what makes these Christmas snowball cookies look so magical.
12: Store Keep your finished cookies at room temperature in an airtight container. They'll stay fresh for up to a week, though they rarely last that long in my house.
If you're looking for more cozy holiday treats, you might love this 7-Step Guide to Make an Apple Brie Phyllo Galette or these decadent Black Velvet Cupcakes.
Ingredient Substitutions
Sometimes you need to work with what you've got. Here are some swaps that work well:
Butter: You really need butter here for that rich, melt-in-your-mouth texture. Margarine or oil won't give you the same result.
Pecans: Use walnuts instead, or try finely chopped almonds. Each nut brings its own flavor. You can also skip them entirely for a simpler easy snowball cookies recipe.
Vanilla extract: Almond extract is lovely here, use about half the amount since it's stronger. Or try a combination of both for something special.
All-purpose flour: If you need a gluten-free version, use a 1-to-1 gluten-free baking flour. The texture will be slightly different but still delicious.
Serving Suggestions
Nutty snowball cookies are wonderful on their own, but here are some cozy ways to serve them:
With Coffee or Tea: Their buttery sweetness pairs perfectly with a strong cup of coffee or a delicate Earl Grey tea. The contrast is lovely.
On a Cookie Platter: Mix them with other holiday favorites like gingerbread or sugar cookies for variety. The white powdered coating makes them stand out beautifully.
With Hot Chocolate: On a chilly evening, serve these alongside mugs of hot chocolate topped with marshmallows. It's pure comfort.
Ice Cream Accompaniment: Crumble one over vanilla ice cream for an easy but elegant dessert. The buttery cookie pieces soften slightly and create a wonderful texture.
Equipment For Snowball Cookies
- Handheld or stand mixer - For creaming the butter and sugar smoothly
- Baking sheets - Two large ones so you can bake multiple batches
- Parchment paper or silicone baking mats - Prevents sticking and makes cleanup easy
- Glass mixing bowl - Large enough to hold all the dough comfortably
- Cooling rack - Essential for that second sugar coating
Storage and Make-Ahead Tips
Room Temperature: These Snowball Cookies keep beautifully at room temperature in an airtight container for up to one week. Some people say they taste even better on day two once the flavors have settled.
Freezing the Dough: You can freeze the dough balls before baking. Roll them into balls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, just add a minute or two to the baking time.
Freezing Baked Cookies: Freeze the finished cookies (before the second sugar coating) in a single layer, then transfer to a freezer-safe container. They'll keep for up to 2 months. Thaw at room temperature and do the second sugar coating before serving.
Gift Giving: These make wonderful gifts. Layer them in a pretty tin with parchment paper between layers. They travel well and always feel special.
Top Tip
Here's something Grandma taught me that isn't in most recipes: if you want your soft snowball cookies to stay tender longer, add one extra tablespoon of butter to the dough. It makes them slightly richer and keeps them from drying out as quickly.
She also said to always use pure vanilla extract, never imitation. "You can taste the difference," she'd say, tapping the side of her nose like it was a big secret. And you know what? She was right.
FAQ
What are the ingredients in snowball cookies?
The basic ingredients are butter, confectioners' sugar, vanilla extract, flour, and salt. Many recipes (including this one) add chopped pecans for extra flavor and texture. That's it, just five simple ingredients plus optional nuts. The coating uses more confectioners' sugar to create that signature snowy appearance.
What is the secret to soft snowball cookies?
The key is not overbaking them. Pull them from the oven when they're just barely golden on the bottom and still quite pale on top. They'll look slightly underdone, but they firm up as they cool. Also, make sure your butter is properly softened before mixing. This creates a tender, melt-in-your-mouth texture. Some bakers add a touch of extra butter for even softer cookies.
Are snowball cookies the same as Mexican wedding cookies?
They're essentially the same recipe! Mexican wedding cookies, Russian tea cakes, and snowball cookies all use butter, sugar, flour, and usually nuts, then get coated in powdered sugar. The names vary by region and tradition, but the concept is identical. Some versions shape them into crescents instead of balls, but the dough and technique remain the same.
How to make your own snowball?
It's so simple. Start with softened butter and beat it until creamy. Add powdered sugar and vanilla, then mix in flour and salt until a dough forms. Chill the dough for easier handling, then roll tablespoon-sized portions into balls. Bake until the bottoms are golden, then roll the warm cookies in powdered sugar twice. The double coating is what gives them that beautiful snowy look.
You've Got This
Making snowball cookies with powdered sugar is one of those recipes that feels like a warm hug. They're simple, forgiving, and absolutely delicious. Whether you're baking for the holidays, bringing treats to a party, or just want something sweet on a regular Tuesday, these cookies deliver every single time.
Your kitchen will smell like heaven, and everyone who tries one will ask for the recipe. And now you have it, exactly the way Grandma made them, with a little extra love baked right in.
Happy baking!
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Pairing
These are my favorite dishes to serve with Snowball Cookies
Snowball Cookies
Ingredients
Equipment
Method
- Cream the softened butter in a large bowl using a handheld or stand mixer on medium speed for 1 minute until smooth.
- Add powdered sugar and beat on medium-high speed until fully combined.
- Stir in vanilla extract on medium-high speed until well-mixed.
- Switch to low speed and gradually add the flour and salt, mixing until the dough starts to form.
- Increase speed to high and continue mixing until the dough comes together.
- If using, fold in the finely chopped pecans until evenly distributed.
- Cover the dough tightly and refrigerate for at least 30 minutes or up to 3 days.
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Place powdered sugar in a shallow bowl for coating.
- Scoop out 1 tablespoon (20g) of dough per cookie and roll into a ball. Arrange them on the baking sheets, keeping them at least 2 inches apart.
- Bake the cookies for 15 minutes, or until the edges are golden and tops are slightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before rolling them gently in the powdered sugar to coat completely.
- Place the cookies on a cooling rack and let them cool completely. Once cooled, roll them again in powdered sugar to coat well.
- Store cookies at room temperature in an airtight container for up to 1 week.
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