Incredible Snowball Cookies are melt-in-your-mouth holiday treats that are tender, buttery, and rolled in a blanket of powdered sugar. These classic cookies—also known as Russian Tea Cakes or Mexican Wedding Cookies—are a staple on my Christmas cookie tray. With their snowy white coating and nutty vanilla flavor, they’re festive, nostalgic, and incredibly easy to make.
Why You’ll Love This Recipe
I love how simple yet magical these cookies are. They have a rich, crumbly texture that dissolves with every bite, and they’re made with just a handful of pantry staples. I can whip up a batch in under an hour, and they store beautifully—making them perfect for gift-giving or holiday parties. Plus, they look like little snowballs, which instantly puts me in the Christmas spirit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup finely chopped pecans or walnuts
Directions
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, I cream the softened butter with ½ cup powdered sugar until light and fluffy, then mix in the vanilla.
- I gradually add the flour and salt, mixing until just combined. Then I stir in the chopped nuts.
- I roll the dough into 1-inch balls and place them on the baking sheet about an inch apart.
- I bake them for 12–14 minutes, or until the bottoms are lightly golden (the tops won’t brown much).
- While they’re still warm, I gently roll each cookie in powdered sugar, then set them on a wire rack to cool.
- Once fully cooled, I roll them in powdered sugar again for a snowy finish.
Servings and timing
This recipe makes about 30–36 cookies. Prep time is 15 minutes, baking takes 12–14 minutes per batch, and I allow about 15 minutes for cooling and coating.
Variations
- I sometimes use almonds or hazelnuts instead of pecans for a twist.
- For a festive flair, I add a hint of almond extract or a pinch of cinnamon to the dough.
- I’ve even added mini chocolate chips or orange zest for extra flavor—delicious!
- If I’m feeling creative, I dip the bottoms in melted chocolate after baking and let them set.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—before or after baking. To freeze the baked cookies, I layer them between parchment paper and store for up to 3 months. I just dust with a little fresh powdered sugar after thawing.
FAQs
Why do my snowball cookies fall apart?
They’re delicate by nature, but if they’re crumbling too much, the dough might be too dry. I make sure to measure the flour carefully and pack the dough tightly when rolling.
Can I make these without nuts?
Yes. I’ve made them without nuts and they’re still delicious, though the texture is a little less crumbly.
Why roll the cookies in powdered sugar twice?
The first roll sticks best while the cookies are warm, and the second roll gives them that thick, snowy coating after they’ve cooled.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough a day in advance and refrigerate it. I let it sit at room temp for 10–15 minutes before rolling and baking.
Do these cookies spread in the oven?
Not much. They keep their round shape, so I don’t flatten them. That’s what gives them their classic snowball look.
Conclusion
These Incredible Snowball Cookies are one of my favorite holiday traditions. They’re buttery, nutty, and perfectly sweet with that signature snowy coating. Whether I’m baking a batch for loved ones or treating myself to a cozy moment with a cup of cocoa, these cookies never fail to deliver that festive, heartwarming joy.
Print
Incredible Snowball Cookies
- Total Time: 45 minutes
- Yield: 30 to 36 cookies
- Diet: Vegetarian
Description
Incredible Snowball Cookies are tender, buttery holiday classics rolled in powdered sugar—perfectly sweet, nutty, and festive treats that melt in your mouth and bring nostalgic charm to any cookie tray.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar (plus more for rolling)
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt
¾ cup finely chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and ½ cup powdered sugar in a bowl until light and fluffy. Mix in vanilla.
- Gradually add flour and salt, mixing until just combined. Stir in chopped nuts.
- Roll dough into 1-inch balls and place on baking sheet 1 inch apart.
- Bake for 12–14 minutes, until bottoms are lightly golden.
- While warm, gently roll cookies in powdered sugar, then transfer to a wire rack to cool.
- Once cooled, roll again in powdered sugar for a snowy finish.
Notes
Use almonds or hazelnuts instead of pecans for variety.
Add almond extract, cinnamon, or orange zest for flavor twists.
Dip cooled cookie bottoms in melted chocolate for an elegant touch.
Roll in powdered sugar twice for best snowy effect.
Freeze baked cookies between parchment for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
