Last December, Emma came home from his friend's holiday party absolutely raving about "those white round cookies that taste like powder and butter and disappear in your mouth." He couldn't stop talking about them for days, convinced they were some complicated bakery creation we couldn't replicate at home. That weekend, we made our first batch of snowball cookies, and they've been our most-requested holiday treat ever since.The buttery, crumbly texture combined with sweet powdered sugar creates the most addictive cookie that literally melts on your tongue.
Why You'll Love This Snowball Cookies
These meltaway cookies have rescued countless holiday baking marathons when I needed something that looked impressive, tasted incredible, and didn't require complicated techniques or decorating skills that make cookie baking feel like a second job. The dough comes together in one bowl in about 10 minutes, which means you're baking faster than most cookie recipes that require chilling, rolling, or cutting shapes. I love that they freeze beautifully both as dough and baked cookies, making them perfect for advance holiday prep when you're making multiple recipes and trying to stay sane.
What really wins me over is how these Russian tea cakes adapt to endless flavor variations without requiring you to learn entirely new recipes or techniques for each version. Swap pecans for walnuts, add cocoa powder for chocolate snowball cookies, incorporate coconut for tropical twist, or use almonds for more delicate flavor. These Mexican wedding cookies (which are actually the same cookie with different regional names) work for literally any holiday, celebration, or cookie exchange throughout the year, not just Christmas despite their winter-appropriate appearance. The tender buttery cookie balls stay fresh for up to two weeks in airtight containers, maintaining their texture without getting hard or stale like some cookies that are only good the first day.
Jump to:
- Why You'll Love This Snowball Cookies
- Ingredients You'll Need For Snowball Cookies
- How To Make Snowball Cookies Step By Step
- Smart Swaps for Your Snowball Cookies
- Snowball Cookies Variations
- Equipment For Snowball Cookies
- Storing Your Snowball Cookies
- Top Tip
- FAQ
- Holiday Magic Made Simple!
- Related
- Pairing
- Snowball Cookies
Ingredients You'll Need For Snowball Cookies
For the Cookies:
- 1 cup (2 sticks) butter, softened to room temperature
- ½ cup powdered sugar, plus 2 cups for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup pecans or walnuts, finely chopped
For Coating:
- 2 cups powdered sugar (for rolling)
- Extra powdered sugar for final dusting
Optional Variations:
- ¼ cup cornstarch for extra tender texture
- 2 tablespoons cocoa powder
- ½ cup shredded coconut
- 1 teaspoon almond extract instead of vanilla
See recipe card for quantities.
How To Make Snowball Cookies Step By Step
Cream Butter and Sugar:
Beat softened butter and ½ cup powdered sugar on medium-high for 3–4 minutes until the mixture is very light, fluffy, and pale. Scrape the bowl a few times to ensure everything is fully mixed, since butter often hides along the edges. Add the vanilla and beat for about 30 seconds more, just until the aroma is evenly incorporated. This creaming step is essential proper aeration gives snowball cookies their tender, melt-in-your-mouth texture instead of a dense, heavy bite.
Add Dry Ingredients:
In a separate bowl, whisk the flour and salt until fully blended with no streaks remaining. Add this mixture to the butter mixture in three parts, mixing on low just until each addition is incorporated. Stop as soon as no dry flour is visible to avoid developing gluten, which would make the cookies tough. The dough should be soft, not sticky, and hold together when gently squeezed. Fold in the finely chopped nuts with a spatula or wooden spoon so they stay in small pieces instead of being crushed by the mixer.
Shape Cookie Balls:
A baking sheet lined with parchment paper, covered with neat rows of 1-inch cookie dough balls. A hand rolls a portion of dough between the palms, creating smooth, uniform spheres. A small cookie scoop or tablespoon measure sits beside the bowl of dough. The dough looks soft but firm enough to hold shape. Warm, bright kitchen lighting, overhead angle, crisp detail.
Bake Until Set:
Preheat the oven to 350°F and bake the cookie balls for 12–15 minutes, until the bottoms are just lightly golden while the tops remain pale. The cookies may look slightly underbaked when removed, but they will firm up as they cool. Avoid overbaking, as this will make them hard and dry instead of tender and melt-in-your-mouth. They should feel set when gently pressed, not firm or hard. Let them cool on the baking sheet for 5 minutes before handling, since they are very fragile when hot.
Coat in Powdered Sugar:
After resting for 5 minutes, gently roll the warm (not hot) cookies in powdered sugar until fully coated. The slight warmth helps the sugar stick and melt slightly for better coverage. Place the coated cookies on a wire rack to cool completely, about 30 minutes. Once cooled, roll them in powdered sugar a second time for a thick, snowy coating. This double layer ensures the sugar stays on the cookies and creates that classic snowball appearance. The result is a sweet, buttery interior wrapped in a bright, festive white exterior.
Store and Serve:
Store the finished cookies in an airtight container, layering them between sheets of parchment to prevent sticking and preserve the powdered sugar coating. They stay fresh at room temperature for up to 2 weeks, keeping their tender, melt-in-your-mouth texture. Before serving, dust lightly with powdered sugar if the coating has dulled. These almond, pecan, or walnut snowballs are best enjoyed at room temperature, when the butter is soft and the cookies are perfectly tender. They also make a beautiful addition to a Christmas cookie platter, their simple white appearance balancing more colorful treats.
Smart Swaps for Your Snowball Cookies
Different Nuts:
- Walnuts → Pecans (slightly more bitter)
- Almonds → Pecans (more delicate)
- Hazelnuts → Pecans (European twist)
- Macadamia nuts → Pecans (ultra rich)
Flavor Variations:
- Almond extract → Vanilla (more sophisticated)
- Maple extract → Vanilla (fall variation)
- Coconut extract → Vanilla (tropical)
- Peppermint extract → Vanilla (Christmas mint)
Texture Adjustments:
- Increase nuts to 1.5 cups → Standard (more nutty)
- Add ¼ cup cornstarch → Replace flour (snowball cookies with cornstarch, extra tender)
- Cake flour → All-purpose (more delicate)
- Add coconut → Nuts (snowball cookies with coconut)
Snowball Cookies Variations
Chocolate Snowballs:
- Replace ¼ cup flour with cocoa powder
- Chocolate snowball cookies perfection
- Still coat in white sugar
- Stunning contrast
Lemon Snowballs:
- Add lemon zest to dough
- Lemon extract instead of vanilla
- Bright citrus flavor
- Summer variation
Espresso Snowballs:
- Add 1 tablespoon instant espresso powder
- Coffee lover's dream
- Sophisticated adult version
- Mocha notes
Coconut Lime:
- Add shredded coconut
- Lime zest for brightness
- Tropical twist
- Beach holiday version
Equipment For Snowball Cookies
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling racks
Storing Your Snowball Cookies
Room Temperature (2 weeks):
- Airtight container essential
- Layer with parchment paper
- Don't refrigerate
- Butter stays soft
Freezer (3 months):
- Freeze baked cookies in container
- Or freeze dough balls unbaked
- Bake from frozen adding 2 minutes
- Perfect make-ahead
Gift Packaging:
- Beautiful presentation
- Layer in tins with parchment
- Extra powdered sugar before gifting
- Stays fresh during shipping
Top Tip
- Use Room Temperature Butter The single most important factor for achieving proper texture is using butter at exactly the right temperature – soft enough to cream properly but not melted or greasy. Room temperature butter should hold a finger indent when pressed but not be shiny or separated. If your butter is too cold, it won't incorporate enough air during creaming and the cookies will be dense.
- Don't Overbake These Cookies Snowball cookies should look barely done when you remove them from the oven – pale white on top with just the slightest golden color on the bottoms. They continue cooking from residual heat after removal, so pulling them when they look underdone results in perfect texture once cooled. Overbaked snowballs become hard and dry instead of tender and crumbly, losing the signature melt-in-your-mouth quality.
- Coat While Still Warm Rolling cookies in powdered sugar while they're still warm creates better adhesion and a thicker, more even coating than waiting until they're completely cool. The warmth slightly melts the sugar which helps it stick and partially absorb into the surface. However, don't coat when they're too hot or the sugar will completely dissolve and disappear. Wait 5 minutes after removing from oven until cookies are warm but no longer hot to touch.
FAQ
What is a snowball cookie?
A snowball cookie is a small, round butter cookie filled with finely chopped nuts (usually pecans or walnuts) and coated generously in powdered sugar. The name comes from their appearance – white, round, and powder-covered like actual snowballs. They have an extremely tender, crumbly, melt-in-your-mouth texture from high butter content and minimal flour. Also known as Russian tea cakes, Mexican wedding cookies, Italian butter balls, or butterballs depending on region.
What is the secret to soft snowball cookies?
The secret is using plenty of butter, not overbaking, and proper ingredient ratios. High butter content creates tender texture while minimal flour prevents toughness. Room temperature butter creamed thoroughly with sugar incorporates air for delicate crumb. Using powdered sugar instead of granulated creates finer texture. Finely chopped nuts (not large chunks) distribute evenly without disrupting structure. Not overbaking is crucial – remove when barely set and pale, letting residual heat finish cooking.
Are snowball cookies the same as Mexican wedding cookies?
Yes, they're essentially the same cookie with different regional names. Mexican wedding cookies, Russian tea cakes, Italian butter balls, polvorones, and snowball cookies all share the same basic recipe: butter, flour, nuts, powdered sugar, and vanilla. Regional variations might use different nuts (pecans vs. walnuts vs. almonds) or slightly different proportions, but the fundamental technique and result are identical. The "Mexican wedding" name comes from serving them at weddings and celebrations in Mexican culture.
What makes snowball cookies unique?
Snowball cookies are unique for their extreme tenderness and crumbly, melt-in-your-mouth texture that literally dissolves without chewing. This comes from high butter content, minimal flour, and no eggs which would add structure. The double coating of powdered sugar creates distinctive appearance and adds sweetness that balances the rich butter. The finely chopped nuts provide flavor and slight texture without being chunky or heavy. They're unique in being simultaneously elegant (appropriate for fancy occasions) and rustic (simple, homemade appearance).
Holiday Magic Made Simple!
Now you have all the secrets to creating these incredible snowball cookies that prove holiday baking can be both simple and spectacular. From the improvised powdered sugar trick to the bourbon depth addition, this recipe shows that traditional cookies survive generations for good reason – they taste amazing.These melt-in-your-mouth treats require no fancy decorating, no complicated techniques, just quality butter and proper mixing. Make them for cookie exchanges, holiday platters, or gift giving knowing they'll be the first to disappear.
Want more holiday classics to round out your festive dessert table? Our The Best Peanut Butter Brownie Swirl Cookies Recipe deliver warm, spiced perfection with deep molasses flavor and cozy seasonal aromas that instantly set the holiday mood. If you enjoy hands-on decorating, our Sugar Cookie CutoutEasy Dubai Chocolate Cheesecake Recipes offer endless fun perfect for shaping, baking, and customizing with frosting, sprinkles, and colorful designs for kids and adults alike. And for the chocolate lovers in your life, our The Best Peach Crumble Cheesecake Recipe add a striking, dramatic contrast to any cookie platter with their crackled powdered-sugar tops and soft, fudgy centers.
Made these snowball cookies? Tag @AmeliaAndLinaKitchen with #SnowballMagic! We love seeing your powdered sugar covered creations and hearing which variation you tried.
Rate this recipe! Your ratings help others discover these melt-in-your-mouth holiday favorites that never go out of style.
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Pairing
These are my favorite dishes to serve with Snowball Cookies
Snowball Cookies
Equipment
- 1 Electric mixer (stand or hand) (For creaming butter and sugar)
- 1 Mixing bowls (One for wet, one for dry ingredients)
- 2 Baking sheets (Lined with parchment paper)
- 1 Parchment paper (Prevents sticking)
- 1 Wire cooling rack (For cooling cookies)
- 1 Tablespoon or cookie scoop (For portioning dough)
Ingredients
For the Cookies:
- 1 cup 2 sticks Butter - Softened to room temperature
- ½ cup Powdered sugar - For dough
- 1 teaspoon Vanilla extract - Optional: almond extract for variation
- 2 cups All-purpose flour - Can replace ¼ cup with cocoa for chocolate version
- ¼ teaspoon Salt
- 1 cup Pecans or walnuts - Finely chopped
For Coating:
- 2 cups Powdered sugar - For rolling and coating
- Extra — Powdered sugar - Optional final dusting
Optional Variations:
- ¼ cup Cornstarch - For extra tender texture
- 2 tablespoon Cocoa powder - For chocolate snowball cookies
- ½ cup Shredded coconut - Tropical twist
- 1 teaspoon Almond extract - Instead of vanilla
Instructions
- Beat softened butter and ½ cup powdered sugar on medium-high for 3–4 minutes until light, fluffy, and pale. Scrape the bowl occasionally. Add vanilla and beat 30 seconds more.
- Whisk flour and salt together. Add in 3 parts to butter mixture on low speed, just until incorporated. Fold in finely chopped nuts.
- Use a tablespoon or cookie scoop to portion dough. Roll into 1-inch balls. Place on parchment-lined baking sheets, ~2 inches apart.
- Preheat oven to 350°F (175°C). Bake 12–15 minutes, bottoms lightly golden, tops pale. Cool on baking sheet 5 minutes.
- Roll warm cookies in powdered sugar. Place on wire rack to cool 30 minutes. Roll again for thick, snowy coating. Store in airtight containers.
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