Welcome to the ultimate guide to the most delightful holiday treat: the classic Snowball Cookie. These buttery, melt-in-your-mouth cookies are a festive staple for a reason. Coated in a thick blanket of powdered sugar, they look just like tiny snowballs and bring instant joy to any cookie platter. This recipe is incredibly simple, requires just a few basic ingredients, and is completely foolproof. Whether you call them Russian Tea Cakes or Mexican Wedding Cookies, this is the only recipe you’ll ever need.
We’re diving deep into everything you need to know to perfect these iconic cookies, from getting the texture just right to ensuring they don’t spread. Let’s get baking!
Why You’ll Love These Classic Snowball Cookies
Incredibly Buttery: Made with a base of butter and pecans, these cookies have a rich, nutty flavor and a wonderfully short, crumbly texture.
Beginner-Friendly: With simple steps and no complicated techniques, this is the perfect recipe for bakers of all skill levels. Even kids can help roll the dough!
Perfect for Gifting: Piled into a festive tin or bag, these cookies make a beautiful and delicious homemade gift for neighbors, teachers, and friends during the holidays. Check out our other easy holiday cookie recipes for more ideas!
So Festive: Their snowy appearance makes them a star on any Christmas cookie tray, right alongside classics like gingerbread crinkle cookies and sugar cookies.
What Are Snowball Cookies?
Snowball Cookies are a type of shortbread-like cookie known for their signature round shape and powdered sugar coating. They are popular around the world, especially during Christmas, and go by many different names. You may know them as Mexican Wedding Cookies (or cakes), Russian Tea Cakes, or Butterballs. While the names vary, the core recipe is remarkably consistent: a simple dough of butter, sugar, flour, and nuts (most commonly pecans or walnuts).
The Simple Ingredients You’ll Need
The magic of these cookies lies in their simplicity. Here’s what you’ll need:
The first sugar roll happens while they're warm; the second happens after they cool completely!
Unsalted Butter: The star of the show! Use good-quality, softened butter for the best flavor and texture. It should be soft to the touch but still cool.
Powdered Sugar: This recipe uses powdered sugar in the dough and for the outer coating. It creates an incredibly tender, melt-in-your-mouth texture that granulated sugar can’t replicate.
Vanilla Extract: Pure vanilla extract adds warmth and depth to the flavor.
All-Purpose Flour: Provides the structure for the cookies. Be sure to measure it correctly—spoon and level, don’t scoop!
Salt: A crucial ingredient that balances the sweetness and enhances the buttery flavor.
Finely Chopped Pecans: Pecans add a delightful nutty flavor and a subtle crunch. You can also use walnuts or almonds.
How to Make Snowball Cookies Step-by-Step
Making these cookies is a breeze. Follow these simple steps for perfect results every time.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer until it’s smooth and creamy. Add 1/2 cup of the powdered sugar and the vanilla extract, and continue to beat until the mixture is light and fluffy.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
Make the Dough: Gradually add the flour mixture to the creamed butter and sugar, mixing on low speed until just combined. Be careful not to overmix. Gently stir in the finely chopped pecans.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This is the secret to preventing the cookies from spreading!
Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the Cookies: Scoop the chilled dough into 1-inch balls and roll them between your hands until smooth. Place them about 2 inches apart on the prepared baking sheet.
Bake: Bake for 12-14 minutes, or until the bottoms are lightly golden. The tops should still be pale.
First Sugar Coat: Let the cookies cool on the baking sheet for just 5 minutes. While they are still warm, roll them in a bowl of powdered sugar until lightly coated. Place them on a wire rack to cool completely.
Second Sugar Coat: Once the cookies are completely cool, roll them in powdered sugar one more time for that signature thick, snowy coating.
Pro Tips for Perfect, No-Spread Snowball Cookies
Tired of cookies that flatten out in the oven? Follow these expert tips for perfectly round Snowball Cookies every time.
Just a few pantry staples are all you need for these incredible cookies.
Use Softened, Not Melted Butter: Your butter should be at room temperature—soft enough to indent with your finger but not greasy or melted. Melted butter will cause the cookies to spread instantly.
Don’t Skip the Chill Time: Chilling the dough solidifies the fat (the butter). Cold fat takes longer to melt in the oven, meaning the cookie structure sets before it has a chance to spread.
Measure Flour Correctly: Too much flour can make your cookies dry, while too little can cause them to spread. Use the “spoon and level” method: spoon the flour into your measuring cup, then level it off with a straight edge.
Toast the Pecans: For an even deeper, nuttier flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping them.
Fun Flavor Variations to Try
While the classic recipe is divine, it’s also a wonderful canvas for other flavors. Here are a few ideas:
Citrus Zest: Add the zest of one lemon or orange to the dough for a bright, fresh flavor.
Warm Spices: Mix in 1/2 teaspoon of cinnamon or a pinch of cardamom for a warm, spiced version.
Different Nuts: Swap the pecans for finely chopped walnuts, almonds, or even pistachios.
Chocolate Chip: Add 1/2 cup of mini chocolate chips to the dough for a chocolatey twist. For another decadent treat, try these fudgy chewy brookies.
Storing Your Snowball Cookies
Proper storage is key to keeping your cookies fresh and delicious.
Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. Layer them with parchment paper to protect the powdered sugar coating.
Freezing: You can freeze the baked cookies or the unbaked dough. To freeze baked cookies, let them cool completely and roll them in sugar. Then, place them in a single layer on a baking sheet to freeze solid before transferring to a freezer-safe bag for up to 3 months. To freeze the dough, shape it into balls, freeze solid on a baking sheet, and then store in a freezer bag. You can bake from frozen, adding a few extra minutes to the bake time.
The most common reasons for flat snowball cookies are butter that was too soft or melted, or not chilling the dough. Chilling the dough for at least 30 minutes is crucial because it solidifies the fat, which prevents the cookies from spreading too quickly in the oven.
Absolutely! If you have a nut allergy or simply prefer them without, you can omit the nuts entirely. The cookies will still be delicious, with a more classic shortbread texture. You don’t need to substitute anything for them.
For the best snowy coating, it’s essential to roll the cookies twice. The first roll happens when the cookies are still warm, which creates a base layer. Let them cool completely, then roll them a second time. This second coat will stick to the base layer and won’t melt, giving you that beautiful, thick powdered sugar finish.
Store your snowball cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to 3 months. Let them thaw at room temperature before serving.
Yes, they are essentially the same cookie. They go by many names around the world, including Snowball Cookies, Mexican Wedding Cookies, and Russian Tea Cakes. While there might be very minor regional variations, the core recipe of butter, flour, powdered sugar, and nuts is the same.
The Best Snowball Cookies Recipe
FL Recipes
Snowball Cookies (The Easiest, Melt-in-Your-Mouth Recipe!)
The ultimate recipe for classic Snowball Cookies! These buttery, nutty, melt-in-your-mouth cookies are rolled in powdered sugar for the perfect holiday treat. This foolproof recipe is easy to follow and guarantees delicious results every time.
In a large mixing bowl, beat the softened butter with an electric mixer until smooth. Add 1/2 cup of powdered sugar and the vanilla extract, and beat until light and fluffy.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Stir in the finely chopped pecans.
Cover the dough and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Bake for 12-14 minutes, or until the bottoms are lightly golden. The tops will remain pale.
Let the cookies cool for 5 minutes on the baking sheet before rolling them in powdered sugar. Transfer to a wire rack to cool completely.
Once completely cool, roll the cookies in powdered sugar a second time for a heavy coating.
Nutrition
Calories: 85kcalProtein: 1gFat: 6gFiber: 0.5g
Notes
Tip 1: Don't overmix the dough after adding the flour, as this can result in tough cookies. Tip 2: For the best coating, do the double roll in powdered sugar. The first warm roll helps the sugar melt slightly and adhere, while the second roll after cooling gives them that signature snowy look. Tip 3: Toast the pecans before chopping for a deeper, richer nutty flavor.
Keyword Christmas Cookies,holiday baking,mexican wedding cookies,russian tea cakes,snowball cookies
These Snowball Cookies are a true holiday delight and a joy to share. If you make this recipe, I’d love to see it! Leave a comment below or tag me on Pinterest. Happy baking!
You won't believe how easy it is to make these melt-in-your-mouth Snowball Cookies!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
