Snowball cookies are the buttery little Christmas cookies that disappear first from every cookie tray. They go by many names, including Russian tea cakes and Mexican wedding cookies, but they are always the same idea: a rich butter and toasted pecan dough baked into small domes, then rolled in powdered sugar until they look like snowballs.
The secret to the melt-in-your-mouth texture is the balance of butter to flour. With 2¼ cups of flour to 1 cup of butter, the dough holds its shape in the oven but stays tender and sandy instead of dry. Powdered sugar in the dough keeps the crumb fine, and a little salt makes the pecans and vanilla taste richer.
Why You’ll Love It
- Only 7 ingredients. Butter, powdered sugar, vanilla, salt, flour and pecans, plus more sugar for rolling.
- Tender and buttery. They practically melt on your tongue.
- No eggs. Easy to make and the dough is simple to handle.
- Great for gifting. They stay fresh for a week and travel well.
- Kid-friendly. Little helpers love rolling the cookies in sugar.
Ingredients and Substitutions
Full amounts are in the recipe card below.
- Unsalted butter (1 cup): Two sticks, softened until it dents easily but isn’t greasy. Salted butter works; skip the added salt.
- Powdered sugar (½ cup for the dough, plus about 1 cup for rolling): Powdered sugar in the dough gives a finer, more tender crumb than granulated sugar.
- Vanilla extract (1½ teaspoons): Pure vanilla tastes best.
- Salt (¼ teaspoon): Balances the sweetness and brings out the nutty flavor.
- All-purpose flour (2¼ cups): Spoon it into the cup and level it off. Too much flour makes the cookies dry and crumbly.
- Pecans (1 cup, finely chopped and toasted): Toast them at 350°F for 6 to 8 minutes, then cool completely. Walnuts or almonds work too.
How to Make Snowball Cookies
- Toast the pecans. Heat the oven to 350°F. Spread the pecans on a baking sheet and toast 6 to 8 minutes, until fragrant. Cool completely, then chop finely.
- Cream the butter. In a large bowl, beat the butter, ½ cup powdered sugar, vanilla and salt with a mixer for about 2 minutes, until light and creamy.
- Add the flour and pecans. On low speed, mix in the flour just until a soft dough forms, then stir in the pecans. The dough should hold together when pressed. If it feels too soft to roll, chill it for 20 to 30 minutes.
- Shape. Line two baking sheets with parchment paper. Roll the dough into 1-inch balls (about 1 tablespoon each) and set them 1½ inches apart.
- Bake. Bake one sheet at a time for 12 to 14 minutes, until the bottoms are light golden and the tops are set but still pale.
- First roll. Let the cookies cool on the sheet for 5 minutes, just until you can handle them, then gently roll each one in powdered sugar and set on a wire rack.
- Second roll. Once the cookies are completely cool, roll them in powdered sugar again for a thick, snowy coating.
Tips for Success
Measure the flour carefully
Spoon and level, or weigh it at about 280 grams. Packed flour is the most common reason snowball cookies turn out dry or crack apart.
Roll twice
The first roll while warm melts slightly and acts like glue. The second roll on cooled cookies gives the bright white finish.
Keep the tops pale
Snowball cookies are done when the bottoms are lightly golden. Browned tops mean they baked too long and will taste dry.
Chop the pecans finely
Big pieces make the cookies crumble and crack when you roll them.
Variations
- Almond: Use finely chopped toasted almonds and add ¼ teaspoon almond extract.
- Walnut: Swap in walnuts for a slightly earthier flavor.
- Chocolate chip: Replace half the pecans with mini chocolate chips.
- Cinnamon: Whisk 1 teaspoon ground cinnamon into the rolling sugar.
- Nut-free: Leave out the nuts and add 2 extra tablespoons of flour, or use ½ cup mini chocolate chips.
Storage and Freezing
- Room temperature: Store in an airtight container with parchment between layers up to 1 week. Give them a fresh dusting of powdered sugar before serving.
- Freeze baked cookies: Freeze rolled cookies up to 3 months. Thaw at room temperature and roll again in powdered sugar.
- Freeze the dough: Freeze shaped dough balls on a sheet, then bag them. Bake from frozen, adding 1 to 2 minutes.
Frequently Asked Questions
Why did my snowball cookies fall apart?
The dough had too much flour, the nuts were chopped too coarsely, or the cookies were rolled while too hot. Let them rest 5 minutes before the first roll.
Why did my cookies spread flat?
The butter was too soft or the dough was warm. Chill the shaped dough balls for 20 minutes before baking.
Can I use granulated sugar in the dough?
Yes, ⅓ cup granulated sugar works, but the cookies will be a little crisper and less tender.
How many cookies does this make?
About 36 cookies when rolled into 1-inch balls.
Snowball Cookies
Ingredients
Equipment
Method
- Heat the oven to 350°F. Toast the pecans 6 to 8 minutes, cool completely and chop finely.
- Beat the butter, ½ cup powdered sugar, vanilla and salt about 2 minutes, until creamy.
- Mix in the flour on low just until a soft dough forms, then stir in the pecans. Chill 20 to 30 minutes if the dough is too soft to roll.
- Roll into 1-inch balls and place 1½ inches apart on parchment-lined baking sheets.
- Bake one sheet at a time 12 to 14 minutes, until the bottoms are light golden and the tops are pale.
- Cool 5 minutes, then roll the warm cookies in powdered sugar.
- When completely cool, roll again in powdered sugar.
Notes
Save this recipe: Pin these snowball cookies for your Christmas cookie trays and holiday baking list.
