Few cookies capture the warmth of the holiday season like classic Snowball Cookies. Also known as Russian Tea Cakes or Mexican Wedding Cookies, these melt-in-your-mouth confections are delightfully rich, subtly sweet, and coated in a generous dusting of powdered sugar that looks like freshly fallen snow.

These cookies are perfect for just about anyone—baking beginners, seasoned home bakers, holiday gift-givers, or anyone looking to add a nostalgic treat to their dessert table. With a short list of simple ingredients and a dough that comes together in minutes, Snowball Cookies are as stress-free as they are delicious.

Why You’ll Love This Snowball Cookie Recipe

Melt-in-your-mouth texture thanks to a buttery base and finely chopped nuts.
Incredibly easy to make with pantry staples and just a few steps.
Customizable with different nut options and extracts.
Make-ahead friendly—perfect for holiday prep or gifting.
Naturally egg-free, which is great for anyone with allergies.

If you’re looking for a charming cookie that’s festive, delicious, and foolproof, this recipe delivers in spades.

Ingredients for Snowball Cookies

Here’s everything you’ll need:

1 cup unsalted butter, softened to room temperature
½ cup powdered sugar
½ teaspoon salt
1 teaspoon vanilla extract (or almond extract for a twist)
2 cups all-purpose flour
1 cup finely chopped pecans (or walnuts)
1 cup powdered sugar, for rolling the cookies

Pro Tip: Use high-quality butter and pure vanilla or almond extract for the best flavor.

Kitchen Equipment You’ll Need

Minimalist but mighty—here’s what you need:

Electric mixer (hand or stand)
Mixing bowl
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper or silicone baking mat
Small cookie scoop or spoon
Wire cooling rack
Sifter or fine-mesh sieve (for rolling in powdered sugar)

These tools will ensure your dough comes together smoothly and your cookies bake evenly with that perfect soft bite.

Step-by-Step Instructions

1. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and ½ cup powdered sugar with an electric mixer until creamy and light—about 2–3 minutes.

2. Add Flavor

Mix in the salt and vanilla or almond extract. Scrape down the sides of the bowl to make sure everything’s fully incorporated.

3. Incorporate the Flour and Nuts

Add the flour and chopped pecans (or walnuts). Mix on low speed until just combined. The dough will be a little crumbly but should hold together when pressed.

4. Chill the Dough

Cover the bowl and refrigerate the dough for at least 2 hours, or up to 2 days. This helps prevent the cookies from spreading and enhances the flavor.

5. Preheat and Prepare

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

6. Shape and Bake

Roll the chilled dough into 1-inch balls and place them on the baking sheet about 1 inch apart. Bake for 10–12 minutes, or until the bottoms are lightly golden.

7. Sugar Coat (Twice!)

Let cookies cool for 5 minutes. While still warm, roll them in powdered sugar. Once they’re fully cooled, roll them again for that iconic snowball look.

Tips for Success

Don’t skip the chill time. It makes the dough easier to handle and prevents spreading.
Use a cookie scoop for uniform cookies that bake evenly.
Roll while warm, not hot. Too hot and the sugar melts; too cold and it won’t stick.
Double roll for the win. That second coat of sugar makes them picture-perfect.
Toast the nuts before chopping for a deeper, nuttier flavor.

Delicious Variations

These cookies are wonderfully adaptable! Try these ideas:

Nut-free version: Use finely chopped sunflower seeds or skip the nuts and add mini chocolate chips.
Chocolate-dipped: Dip cooled cookies in melted dark chocolate and let them set.
Coconut snowballs: Add ½ cup finely shredded coconut to the dough.
Spiced snowballs: Add a dash of cinnamon or cardamom for a warm twist.
Almond joy version: Use almond extract, coconut flakes, and mini chocolate chips.

How to Store Snowball Cookies

Room Temperature:
Store in an airtight container for up to 1 week. Keep extra powdered sugar on hand to re-dust if needed.

Freezer-Friendly:
Freeze baked cookies in an airtight container for up to 2 months. Freeze the dough as well—just thaw before baking.

Make Ahead Tip:
Prepare and chill the dough up to 2 days in advance. Bake when ready!

What to Serve With Snowball Cookies

Pair these tender treats with:

A mug of hot cocoa or chai tea
Coffee with cream or espresso
A holiday platter with shortbread, biscotti, and fudge
A glass of dessert wine like Moscato or a nutty Amaretto

These cookies also make a thoughtful homemade gift. Pack them in a festive tin with tissue paper and ribbon—they hold up beautifully during transport.

Frequently Asked Questions (FAQ)

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe. Taste and adjust to preference.

Why are my cookies flat?

This usually happens if the dough wasn’t chilled long enough. Be sure to refrigerate for at least 2 hours.

Can I make these gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend. Make sure your blend contains xanthan gum for structure.

Can I freeze the dough?

Absolutely. Scoop into balls and freeze on a baking sheet, then transfer to a bag. Bake straight from frozen—just add 1–2 minutes to the baking time.

Can I use a different nut?

Of course! Pecans and walnuts are traditional, but hazelnuts, almonds, or pistachios are delicious alternatives.

Final Thoughts

Snowball Cookies are a classic for a reason. They’re buttery, tender, and just sweet enough—perfect for holiday gatherings, cookie exchanges, or a cozy night in with a hot drink and a good book.

Their nostalgic flavor and snowy finish make them a perennial favorite, and with just a few simple ingredients, they’re easy enough for even beginner bakers to master. Whether you’re making them for Christmas, a winter wedding, or just because it’s Tuesday, these cookies will earn rave reviews.

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Snowball Cookies

Snowball Cookies: The Perfect Buttery Holiday Classic