Easy Snowball Cookies (Buttery Pecan Christmas Cookies)
Snowball cookies are the little powdered sugar bites that show up on every Christmas cookie tray, and for good reason. They’re buttery, nutty and so tender they melt in your mouth.
You might know them as Russian tea cakes or Mexican wedding cookies. Whatever you call them, they only need 7 simple ingredients and no eggs, and the dough comes together in minutes.
I always make a double batch in December. They keep well for weeks, so they’re perfect for cookie boxes, neighbor gifts and last-minute guests.
Why You’ll Love These Snowball Cookies
- Melt in your mouth. Rich, buttery and tender.
- Just 7 ingredients. And no eggs needed.
- Pretty and festive. They look like little snowballs.
- Keep for weeks. Great for gifting and shipping.
- Kid friendly. Little hands love rolling them in sugar.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Butter: The star of the show. Use real unsalted butter, softened.
- Powdered sugar: Some goes in the dough and the rest is for rolling.
- Nuts: Pecans are my favorite. Walnuts or almonds work too. Chop them very fine.
- Flour, vanilla and salt: Simple pantry basics.
How to Make Snowball Cookies
- Make the dough. Beat butter, powdered sugar and vanilla, then mix in flour, salt and nuts.
- Chill. Chill the dough for 30 minutes.
- Shape. Roll into 1-inch balls.
- Bake. Bake at 350°F (175°C) for 12 to 14 minutes, until the bottoms are lightly golden.
- Roll twice. Roll in powdered sugar while warm, then again once cool.
My Tips for the Best Snowball Cookies
- Toast the nuts for 5 to 7 minutes first. It makes the flavor much deeper.
- Chop the nuts very finely so the cookies stay round and don’t crumble.
- Don’t overbake. The tops should stay pale.
- The double sugar roll is key. The first coat melts slightly, and the second stays snowy white.
Variations to Try
- Almond: Use chopped almonds and add 1/2 tsp almond extract.
- Cinnamon: Mix 1/4 tsp cinnamon into the rolling sugar.
- Chocolate chip: Swap the nuts for 1/2 cup mini chocolate chips for a nut-free version.
- Hazelnut: Use toasted hazelnuts for a richer flavor.
Make-Ahead, Storage and Reheating
- Make ahead: Chill the dough up to 3 days before baking.
- Storage: Keep in an airtight container at room temperature for up to 2 weeks.
- Freeze: Freeze dough balls or baked cookies up to 3 months. Give baked cookies a fresh roll in sugar after thawing.
What to Serve With It
Snowball cookies are lovely with coffee, tea or a mug of Crockpot Hot Chocolate. Put them on a Christmas cookie tray with gingerbread cookies and molasses cookies for a pretty mix.
Frequently Asked Questions
Why are my snowball cookies flat? The butter was too soft or the dough wasn’t chilled. Chill the dough and the shaped balls if your kitchen is warm.
Why does the powdered sugar disappear? The warm cookies melt the first coat. That’s why you roll them a second time once they’re cool.
Can I make snowball cookies without nuts? Yes. Leave them out or use mini chocolate chips instead.
Are snowball cookies the same as Russian tea cakes? Yes, they’re the same cookie with different names, along with Mexican wedding cookies.
One Last Thing
These snowball cookies are simple, sweet and full of holiday cheer. If you make them, please leave a comment and a star rating below. And save this recipe to your Christmas cookies board on Pinterest!
Snowball Cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup powdered sugar for the dough
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour spooned and leveled
- 1/4 tsp salt
- 1 cup pecans or walnuts finely chopped, toasted if you like
- 1 1/2 cups powdered sugar for rolling
Instructions
- In a large bowl, beat the butter, 1/2 cup powdered sugar and vanilla on medium speed until creamy, about 2 minutes.
- Add the flour and salt and mix on low until a soft dough forms. Stir in the chopped nuts. Cover and chill for 30 minutes.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment. Roll the dough into 1-inch balls and place 1 inch apart.
- Bake for 12 to 14 minutes, until the bottoms are lightly golden but the tops are still pale.
- Cool on the pan for 5 minutes. While still warm, gently roll each cookie in powdered sugar and place on a wire rack.
- Once completely cool, roll the cookies in powdered sugar a second time for a thick snowy coating.
Notes
Storage: Keep in an airtight container at room temperature for up to 2 weeks.
Reheat: Not needed. Freeze baked cookies (before the second sugar roll) up to 3 months, then roll in sugar again after thawing.
Variations: Use almonds or hazelnuts instead of pecans. Add 1/2 tsp almond extract or 1/4 tsp cinnamon. For nut-free, replace the nuts with 1/2 cup mini chocolate chips.
