These Snowball Cookies are buttery, tender, melt-in-your-mouth delicious! They're made with only 6 ingredients and are super easy to make.
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These are hands down my favorite Christmas cookies- they're buttery and crumbly, and they almost melt in your mouth as you eat them. They're rolled in powdered sugar for an extra touch of sweetness!
Not only are these cookies amazing, but they are also incredibly easy to make. Only 6 ingredients are needed and they come together in under an hour! They're just as easy as my small-batch peanut butter cookies, or my chocolate chunk cookies!
What Are Snowball Cookies Made Of?
Snowball cookies (otherwise known as Mexican wedding cookies and Russian tea cake cookies) are made primarily of butter, flour, nuts, and powdered sugar. The cookie itself is super buttery and nutty-tasting, and when rolled in the powdered sugar the combination of buttery, nutty, and sweet is so amazing!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- butter- I always use unsalted butter when baking so that I can control the amount of salt in the recipe. If you only have salted butter, just omit the salt that the recipe calls for.
- powdered sugar- this is used in the cookie and extra to roll the cookies in after baking. I used about ¾-1 cup of powdered sugar for rolling.
- pecans- Most snowball/Russian tea cake recipes use pecans, but some do use walnuts. If you don't like pecans, you can try walnuts or even almonds!
Step by Step Instructions
Step 1: Make the dough
Preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, use an electric mixer to cream the butter and sugar until smooth. Mix in the vanilla. Add the flour and salt, mixing until a dough forms and scraping down the sides of the bowl when needed. The dough will seem crumbly at first but keep mixing until it comes together. Mix in the nuts.
Step 2: Bake the cookies
Use a medium cookie scoop (or about 1-1½ tbsp) to scoop the dough onto the parchment paper. Use your hands to round the dough into balls. Bake for 10-12 minutes.
Step 3: Roll in powdered sugar
Remove from the oven and allow them to cool on the pan for 5 minutes. Roll the cookies in powdered sugar, and transfer to a wire cooling rack.
Let them cool for another 30 minutes and roll in the sugar again. Allow them to cool completely before serving.
Frequently Asked Questions
You might know snowball cookies as Russian tea cakes, Mexican wedding cookies, pecan balls- different names but all the same great cookie!
You may have over-measured your flour- make sure to use the spoon and level method or weigh your flour with a kitchen scale for the most accurate amount.
You absolutely can. You can completely leave them out or replace them with something like mini chocolate chips, sprinkles, or toffee bits.
Tips and Tricks
- Use room temperature butter- this goes for most baking recipes, but make sure your butter is at room temperature. I take my butter out a few hours before baking (especially during the cooler months) to let it soften. It should still be slightly cool to the touch, but when you press on the butter it leaves a slight indent. If your butter wrapper is greasy, that's a sign your butter is too soft!
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup. If you own a kitchen scale, weighing your ingredients is an even better option!
- Chopped pecans- you can either buy chopped pecans, chop them yourself with a knife, or pulse them in a food processor. I like my pecan chunks a bit bigger, but you can make them smaller if you'd like. If you don't like pecans, you can try walnuts or almonds!
- Roll cookies while they're warm- make sure to roll the cookies the first time when they are still warm from the oven, about 5 minutes after taking them out. This helps the powdered sugar to stick and almost melt into the cookie. The second roll is when they've cooled off a bit and gives them their snowball look!
Storing & Freezing
These cookies can be stored in an airtight container for 6-7 days. These cookies freeze well, so once they are completely cool just store them in a freezer-safe container or bag. When ready to eat, thaw them in the fridge and then re-roll them in the powdered sugar.
Want to try more cookie recipes?
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📖 Recipe
Snowball Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup powdered sugar plus extra for rolling
- 1½ teaspoon vanilla extract
- 2¼ cup all-purpose flour spooned and leveled
- ¼ teaspoon salt
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, use an electric mixer to cream the butter and sugar until smooth. Mix in the vanilla. Add the flour and salt, mixing until a dough forms and scraping down the sides of the bowl when needed. The dough will seem crumbly at first but keep mixing until it comes together. Mix in the nuts.
- Use a cookie scoop (between 1-1½ tbsp) to scoop the dough onto the parchment paper. Use your hands to round the dough into balls. Bake for 10-12 minutes.
- Remove from the oven and allow to cool on the pan for 5 minutes. Roll the cookies in powdered sugar, and transfer to a wire cooling rack. Let them cool for another 30 minutes and roll again in the sugar. Allow them to cool completely before serving.
Notes
- Storing/freezing: Store in an airtight container for 6-7 days. These cookies freeze well, so once they are completely cool just store them in a freezer-safe container or bag. When ready to eat, thaw them in the fridge and then re-roll them in the powdered sugar.
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup. If you own a kitchen scale, weighing your ingredients is an even better option!
- Chopped pecans- you can either buy chopped pecans, chop them yourself with a knife, or pulse them in a food processor. I like my pecan chunks a bit bigger, but you can make them smaller if you'd like. If you don't like pecans, you can try walnuts or almonds (or leave nuts out entirely and make them plain, with mini chocolate chips, sprinkles, or toffee bits).
- Roll cookies while they're warm- make sure to roll the cookies the first time when they are still warm from the oven, about 5 minutes after taking them out. This helps the powdered sugar to stick and almost melt into the cookie. The second roll is when they've cooled off a bit and gives them their snowball look!
Nutrition
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Carolyn M Enoch says
Was a hit . I used Almonsds and pecans together So delicious
Kelly Hamilton says
Thanks so much for trying these cookies! So happy you enjoyed them, Carolyn!
Catherine says
These cookies are so good ! I use hazelnuts and a chocolate candy.Roll in a ball , mould the dough around the chocolate and bake .A lovely surprise when you bite into them .
Kelly Hamilton says
Thanks so much for trying these, Catherine! Adding the chocolate sounds like a fabulous idea!
Donnie Sue Brown says
These Russian TeaCakes were so good and so easy to make Thank you for this recipe
Kelly Hamilton says
So happy to hear you loved this recipe, Donnie Sue! Thanks for giving it a try!
Sarahjane Dalley-Lincoln says
Hi. You suggest weighing the ingredients. How much does a cup of flour weigh?
Kelly Hamilton says
Hi Sarahjane, there is a button for unit conversions in the recipe card that gives you exact measurements from cups to grams!
Mel says
I’m going to make with almond flour for more of a healthy cookie but not roll in sugar, I made them and they turned flat which was okay and tasted good only thing on my mind was how much buster was used. Otherwise healthy I think?
Kelly Hamilton says
Hi Mel, thanks for trying the recipe! These are shortbread-based cookies, which is why they have so much butter (and that's what makes them taste good)! They probably turned out flat because swapping almond flour cup-for-cup for regular flour won't work! Here is a good article explaining how to swap them- https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/
Kerry says
If I use salted butter do I exclude additional salt in recipe?
Kelly Hamilton says
Yes, just leave out the 1/4 tsp and you'll be good to go!
Rosemarie Sluka says
Just baked..
Smell wondeful...hubby gave them a thumbs up
Kelly Hamilton says
Thanks so much for trying, Rosemarie! Glad your husband approved!
Bob says
One of my favorite all time Christmas cookies!! Thanks for sharing recipe!
Kelly Hamilton says
Mine as well! Glad you love them too, Bob!
Grannie says
Do not melt butter only let it soften to room temperature. A friend always melts her butter then add more flour….tastes floury…😕
Kelly Hamilton says
Hi Grannie! This recipe calls for softened butter, not melted! I agree that adding extra flour would make them taste too floury.
Tay says
These are my new favorite Christmas cookie! I'm going to a cookie exchange this weekend and wanted to test them out before and these are a winner!!! My new go-to recipe for sure!
Kelly Hamilton says
Thanks so much for trying this recipe, Tay! So happy to hear you loved them ☺️ Happy holidays!