Snowball Cookies are truly a celebration of everything delightful about homemade baking. With their buttery crumb, toasty nuts, and those irresistible powdered sugar coatings that melt on your tongue, these classic cookies look like little snowballs and taste like pure nostalgia. Whether you call them Mexican wedding cookies, Russian tea cakes, or simply snowballs, their melt-in-your-mouth texture paired with sweet, nutty flavor has made them an iconic favorite on holiday platters and family cookie trays everywhere.
Ingredients You’ll Need
Simple ingredients are the secret to the dreamy magic of Snowball Cookies. Each one plays a key role, from lending rich flavor to achieving the perfect texture—no need to get fancy, just make sure everything’s fresh and ready. Here’s what you’ll need, and why they matter:
- Unsalted Butter (2 sticks, softened): Softened butter is the base that gives these cookies their tender, melt-in-your-mouth crumb and helps everything hold together.
- Powdered Sugar (1/2 cup, plus more for coating): This sweetens the dough and also makes the lightly snowy finish that makes these cookies so pretty.
- Vanilla Extract (1 teaspoon): Vanilla adds richer flavor and warmth, enhancing the buttery notes.
- All-Purpose Flour (2 1/4 cups): The structure of the cookies depends on this—make sure to measure carefully for the perfect texture.
- Salt (1/4 teaspoon): Just a pinch lifts all the flavors, making each bite taste balanced instead of overly sweet.
- Finely Chopped Pecans or Walnuts (3/4 cup): Chopped nuts bring delicious crunch and toasty flavor; try almonds or hazelnuts for unexpected twists.
How to Make Snowball Cookies
Step 1: Cream the Butter and Sugar
Start by blending your softened butter with 1/2 cup of powdered sugar in a large mixing bowl. Beat them together until light, creamy, and smooth—this step incorporates air, making your Snowball Cookies beautifully tender and soft.
Step 2: Add the Vanilla
Mix in the vanilla extract to infuse the dough with its gentle sweetness. A quality vanilla makes all the difference in these cookies, so don’t skimp!
Step 3: Incorporate the Dry Ingredients
Gradually add the flour and salt to the butter mixture, mixing just until the dough comes together. Be careful not to overmix; just blend until everything is combined and looks like soft, pillowy dough.
Step 4: Stir in the Nuts
Fold the chopped pecans or walnuts into the dough, distributing them evenly. The nuts add a subtle crunch and warm, toasty flavor that’s signature to Snowball Cookies.
Step 5: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them gently between your palms to form balls. Arrange them about an inch apart on a parchment-lined baking sheet—these cookies don’t really spread!
Step 6: Bake
Bake the cookies in a preheated 350°F (175°C) oven for 12 to 15 minutes. Keep a close eye: you want just a hint of golden color on the bottoms, while the tops stay pale and pillowy.
Step 7: Sugar-Coat for the Snowball Effect
Cool the cookies on the baking sheet for about five minutes—just until they’re still warm, but can be handled. Roll each cookie in powdered sugar, then cool completely and coat them again so they look like freshly fallen snow.
How to Serve Snowball Cookies
Garnishes
A generous extra dusting of powdered sugar just before serving is essential for the “snowball” look. If you want a fun pop of color, try a tiny sprinkle of edible glitter or crushed freeze-dried raspberries for something a bit out of the ordinary.
Side Dishes
These cookies pair perfectly with hot drinks: think cocoa overflowing with whipped cream, strong black coffee, or spiced holiday tea. Arrange your Snowball Cookies alongside sliced fruit, chocolate-dipped pretzels, or a platter of candied nuts for a dessert spread that delights everyone.
Creative Ways to Present
Stack your Snowball Cookies in a pyramid on a pretty plate for maximum visual impact—or tuck them into festive paper cups or mini muffin liners for easy gifting. You can even fill a decorative jar with layers of cookies and crunchy nuts for a memorable hostess gift or holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any extra Snowball Cookies in an airtight container at room temperature for up to a week. If you find the sugar coating starts to disappear, simply roll them again in powdered sugar before serving to freshen up that beautiful snowy finish.
Freezing
You can freeze these cookies either baked or unbaked. For unbaked, freeze the dough balls on a tray, then transfer to a freezer-safe container for up to two months—bake straight from frozen, adding a few extra minutes. Baked cookies freeze beautifully too, just separate layers with parchment to keep them looking their best.
Reheating
If your cookies are frozen, let them thaw at room temperature for a couple of hours. For reviving that just-baked texture, pop them in a 300°F (150°C) oven for a few minutes—then roll in powdered sugar once they’re warm for that trademark snowy coating.
FAQs
Can I use a different type Dessert
Absolutely! While pecans and walnuts are most traditional, almonds, hazelnuts, or even pistachios add their own twist. Make sure to chop them finely for the right texture.
Why did my Snowball Cookies spread or flatten out?
Using butter that’s too soft or not enough flour are common culprits. Be sure your butter is just softened, not melted, and measure your flour carefully for the prettiest, round snowballs!
Do I have to double-coat the cookies in powdered sugar?
The first coating helps the sugar stick while the cookies are warm, but the second gives that perfect “snowy” look. Both steps make a difference, so try not to skip!
Can I make Snowball Cookies gluten-free?
Yes, a good one-for-one gluten-free baking mix should work well here. The cookies might be a bit more delicate, but they’ll still be rich and delicious.
How far ahead can I make Snowball Cookies for an event?
These cookies stay fresh for up to a week stored airtight, but you can make the dough up to three months ahead and freeze it—just bake and coat in sugar before serving for the freshest taste.
Final Thoughts
There’s something so magical about watching a plate of Snowball Cookies disappear—everyone loves their sweet, delicate bite and nostalgic charm. Whether it’s your first batch or your fiftieth, give them a try and let them surprise you with just how quickly they become your family’s new favorite tradition!
Print
Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these classic Snowball Cookies. Also known as Russian Tea Cakes or Mexican Wedding Cookies, these buttery, nutty treats are perfect for the holiday season or any time you crave a melt-in-your-mouth dessert.
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract.
- Combine dry ingredients: Gradually add the flour and salt, mixing just until combined. Stir in the chopped nuts.
- Shape and bake: Scoop the dough by tablespoonfuls and roll into balls. Place them 1 inch apart on the prepared baking sheet. Bake for 12–15 minutes, or until the bottoms are just lightly golden. Remove from the oven and let cool for 5 minutes.
- Coat with sugar: While still warm, roll the cookies in powdered sugar. Let them cool completely, then roll again in powdered sugar for a snowy finish.
Notes
- You can substitute almonds or hazelnuts for the pecans/walnuts.
- To make these ahead, freeze unbaked dough balls and bake directly from frozen, adding 2–3 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
