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These Snowball Cookies are soft, buttery, melt-in-your-mouth cookies with a dusting of powdered sugar. They are a favorite holiday cookie recipe!
Today I’m sharing one of my very favorite Christmas cookie recipes: snowball cookies. If you’ve never tried these powdered sugar-coated delights, you need to add them to your holiday baking list. They become a fast favorite of just about everyone who tries them!
You’ll love these cookies because:
- They have the best rich, buttery flavor andmelt-in-your-mouth texture.
- Chopped pecans bring a subtle toasty, nutty flavor.
- The cookies are dusted with powdered sugar for a pretty “snowball” look.
My family has always called these cookies butter snowballs. They go by many names, including Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Snowballs and Butter Balls. Whatever you call them, they are a classic! Their rich, buttery flavor makes it almost impossible to eat just one.
The recipe for these snowball cookies was my great-grandmother’s. My mom has my great-grandmother’s handwritten recipe card for these cookies, and years ago I copied it for myself. It’s the kind of recipe card that says things like, “1-2 cups nuts” and “chill dough until easy to handle.” I modified the recipe just a bit to give you more specific instructions, so your cookies will turn out just perfect!
These bite-sized cookies are sure to disappear quickly! To round out your holiday cookie spread, try these other favorite Christmas cookie recipes: Chocolate Crinkle Cookies, Cherry Cream Cheese Cookies, Gingerbread Cookies and Biscotti. These are always on our cookie baking list!
Snowball Cookies Recipe Ingredients
You’ll need just five simple ingredients, plus salt, to make this cookie recipe. And you won’t even need any eggs! Actually, these snowball cookies are one of the few cookies I make that are egg-free. These Oatmeal Breakfast Cookies are another.
- Butter: Butter gives these cookies their signature melt-in-your-mouth rich buttery flavor. Use unsalted butter or reduce the added salt in the recipe by half.
- Powdered Sugar: Powdered sugar, or confectioners’ sugar, is used to sweeten the cookies. The cookies are also rolled in powdered sugar after baking, to give them their classic “snowball” look.
- Salt: A little bit of salt enhances all of the flavors.
- Vanilla Extract: For an extra touch of sweetness and a hint of vanilla flavor. Feel free to use almond extract instead for a hint of almond flavor.
- All-Purpose Flour: For an accurate measurement, be sure to spoon the flour into your measuring cup and then level it off. If you scoop the flour directly with the measuring cup it can pack in too much flour.
- Pecans: Chopped pecans add a delicious nutty flavor to these cookies. You can substitute chopped walnuts if you prefer.
Recipe Variation
You can substitute 1/2 cup of mini chocolate chips for the chopped nuts to make Chocolate Chip Snowball Cookies. They are a delicious nut-free alternative to the classic recipe!
How to Make Snowball Cookies
- Beat together the butter and powdered sugar until creamy.
- Mix in the salt and vanilla extract until incorporated.
- Add the flour and nuts and mix in on low speed.
- Chill the dough for at least 2 hours, until it is easy to work with.
- Roll the dough into 1-inch balls and place on parchment paper-lined baking sheets.
- Bake cookies at 350° F for 10-12 minutes, until lightly golden brown on the bottom.
- Let cool for 5 minutes and then roll in powdered sugar.
- Once the cookies are completely cool, roll them in powdered sugar a second time.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
Snowball Cookies Recipe Tips
- Use room temperature butter. Softened butter will cream together with the powdered sugar much more easily. If you need the butter to soften quickly, cutting it into smaller pieces will help it to soften faster.
- Chop the nuts finely. If you have a food processor, it makes the job of chopping the nuts quick and easy.
- If the dough is too firm after chilling to roll into balls, let it sit at room temperature for about 15 minutes, or until it softens up.
- Let them rest before rolling. The cookies will be very delicate right after baking. Let the baked cookies cool on the baking sheet for 5 minutes and then carefully roll them in powdered sugar. Once they’re completely cool, roll them a second time to give them more of a powdered sugar coating.
- I like to make these cookies very small. Roll the dough into 1-inch (or smaller) balls.
Storage Tips
- Room Temperature: Snowball cookies can be stored in an airtight container at room temperature for up to 1 week.
- Freezer: Cookies can be stored in an airtight container in the freezer for up to 3 months. Thaw frozen cookies at room temperature. You may wish to re-roll previously frozen cookies in powdered sugar before serving.
More Favorite Cookie Recipes
- Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Candy Cane Cookies
- Chocolate Dipped Molasses Cookies
- Gingerdoodle Cookies
5 from 6 ratings
Snowball Cookies
Servings: 36 cookies
Prep Time: 30 minutes mins
Cook Time: 10 minutes mins
Chilling Time: 2 hours hrs
Total Time: 2 hours hrs 40 minutes mins
These Snowball Cookies are soft, melt-in-your-mouth cookies with a dusting of powdered sugar. They have the best rich, buttery flavor. Make them with chopped pecans, walnuts, or mini chocolate chips. A favorite holiday cookie recipe!
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Ingredients
Instructions
Using an electric mixer, beat together butter and ½ cup powdered sugar until creamy.
Add the salt and vanilla (or almond) extract, and beat until incorporated, scraping down the sides of the bowl as needed.
Add the flour and nuts and beat on low speed until combined, scraping down the sides of the bowl as needed.
Chill dough in the refrigerator for at least 2 hours and up to 2 days, until easy to handle.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Roll dough into 1-inch balls and place on prepared baking sheets. Bake for 10-12 minutes, until lightly golden on the bottom.
Let cool for 5 minutes, then roll warm cookies in powdered sugar. Let cookies cool completely and then roll in powdered sugar a second time.
Notes
- If you have a food processor, it is an easy way to finely chop the nuts.
- If the dough is too firm after chilling, let it sit at room temperature for a few minutes until it is soft enough to roll into balls.
- To make these cookies without nuts, you can omit the nuts or substitute 1/2 cup of mini chocolate chips.
- Cookies may be stored in an airtight container at room temperature for up to one week or in the freezer for up to 3 months.
Serving: 1cookie, Calories: 111kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 33mg, Potassium: 22mg, Fiber: 1g, Sugar: 5g, Vitamin A: 159IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg
Nutrition information is an estimate.
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
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5 Ingredients Dessert Recipes Vegetarian Recipes
posted by Kristine Rosenblatt on Nov 27, 2021
39 comments Leave a comment »
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39 comments on “Snowball Cookies”
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Saphire — Reply
Question can I use :
white wing Tortilla flour-
Kristine — Reply
Hi Saphire, I’ve never baked with tortilla flour so I’m not sure how it would work in this recipe.
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Sarah @Whole and Heavenly Oven — Reply
Oh my gosh, these are SUCH gorgeous little cookies, Kristine! I haven’t made snowballs in forever and these honestly look picture perfect. Can’t wait to try ’em!
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Wendy — Reply
Hi Kristine! Do you have any substitution suggestions for the nuts? Thanks!
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Kristine — Reply
Hi Wendy! You can leave the nuts out. Enjoy!
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Addie Duke — Reply
My daughter is gluten free. How do you think these would do using coconut flour?
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Kristine — Reply
Hi Addie, coconut flour usually can’t be substituted 1:1 in baking. I’d recommend using a gluten free all purpose baking flour. Bob’s Red Mill makes one.
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KJ Wilson — Reply
I make something similar using roasted chestnuts. People go absolutely crazy over them. It is my absolute go to Christmas recipe!
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Claire — Reply
Does the recipe work without the nuts? My eldest is allergic to nuts so I’m hoping that it works without them.
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Kristine — Reply
Yes, the cookies should turn out just fine without the nuts. 🙂
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Molly Griffin — Reply
Hi Kristine! When you call for 1 cup finely chopped nuts – does that mean measure 1 cup nuts and finely chop, or does it mean finely chop nuts until you have 1 cup? Thanks in advance!
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Kristine — Reply
Hi Molly! I cup finely chopped nuts means that you measure after chopping. So chop until you have 1 cup chopped nuts. 🙂
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Patricia Seiders — Reply
I’m getting ready to bake these cookies for the first time. Can I soften the butter in
the microwave or should I let it soften at room temperature, thank you, Patti.-
Kristine —
It is best to let it soften at room temperature. If you cut the butter into smaller pieces it will soften quickly.
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Lynn — Reply
Why won’t my cookie dough hold together?
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Kristine — Reply
This dough should hold together well. Make sure that the nuts are very finely chopped. Also be sure to spoon the flour into a measuring cup and level it off, rather than scooping with the measuring cup. This will ensure that you use the right amount of flour.
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Lesley — Reply
Should this be crunchy in the center or soft?
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Kristine — Reply
The centers of the cookies are soft.
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Erika Bailey — Reply
People also know them as “mexican wedding cookies”
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Kristine — Reply
Yes! These cookies go by many names. 🙂
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Aida — Reply
Can i use peanuts instead?
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Kristine — Reply
If you like the flavor, then yes!
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Josee — Reply
Do these cookies freeze well?
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Becky — Reply
I have frozen them and they are fine.
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Mari — Reply
Very Very Similar to the recipe for Mexican wedding cookies.
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Kristine — Reply
You’re right, these cookies go by many different names. 🙂
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Zoe Epstein — Reply
I accidentally used regular sugar in the dough instead of powdered (I rolled them in the powdered sugar though), and they still taste delicious!
This is my second time making them.
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Kristine — Reply
That is good to know! Thanks for taking the time to share. 🙂
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Alicia — Reply
Easy to make and comes out tasty and pretty.
I have tried different recipe but this one is a keeper
I used cashew nuts and just half a teaspoon of almond extract. -
Janie Tanner — Reply
Absolutely delicious!! Thanks so much for the recipe!
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Josie Bonaventura — Reply
We too have peanut and tree nut allergies at our house. I was thinking of substituting sunflower or pumpkin seeds for the nuts.
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Kristine — Reply
This year I made these with 1/2 cup of mini chocolate chips instead of nuts and they were delicious that way.
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Mary — Reply
I was wondering if I could use peppermint extract for a more wintery flavor would that work or do I need to change the amount of extract added considering how strong peppermint can be.
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Kristine — Reply
You could try it, but I would use a very small amount, maybe less than 1/4 teaspoon.
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Mary Farrell — Reply
Always made them with regular sugar from a recipe in my local paper several years ago, everyone liked them, my Italian coworker said they were better than the Italian cookies. I am making yourstoday, already know they will be good, no nuts today. Thanks
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Jennifer — Reply
Have you ever made with vegan butter or margarine? My hubby has dairy allergy. I know the butter is key, so understand if would taste quite as good.
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Kristine Rosenblatt — Reply
Hi Jennifer, I personally haven’t tried these with vegan butter, but I have seen other recipes for vegan snowball cookies that are quite similar to this recipe, using vegan butter so I think it’s worth a try. 🙂
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jeslyn hibbs — Reply
it sounds very good just looking at them
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Laura — Reply
Made these today and’s they are delightful. Thank you
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