Go Back
–+ servings
Snowball Cookies A close-up stack of snowball cookies coated in powdered sugar, with one cookie cut open to show the nut-filled interior.

Snowball Cookies

Classic melt-in-your-mouth Snowball Cookies, also known as Russian tea cakes or Mexican wedding cookies, with buttery, crumbly texture and a sweet powdered sugar coating.
5 from 1 vote
Print Pin
Course: Cookies, Dessert, Snack
Cuisine: American, International Holiday, Mexican, Russian
Keyword: Coconut snowball cookies, Italian snowball cookies, Snowball cookies Chocolate, Snowball cookies recipe, Snowball cookies with cake mix, Snowball cookies with walnuts
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling & Coating: 35 minutes
Total Time: 57 minutes
Servings: 24 cookies
Calories: 140kcal
Cost: $10

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.
    A mixing bowl filled with creamed butter and powdered sugar, with a mixer attachment resting inside and small bowls of vanilla and powdered sugar nearby.
  • 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.
    A parchment-lined baking sheet filled with evenly spaced, unbaked snowball cookie dough balls, with a hand placing one ball and a scoop of powdered sugar nearby.
  • Preheat oven to 350°F (175°C). Bake 12–15 minutes, bottoms lightly golden, tops pale. Cool on baking sheet 5 minutes.
    A baking tray of warm snowball cookies on a wire rack, as a hand gently coats each cookie with powdered sugar.
  • Roll warm cookies in powdered sugar. Place on wire rack to cool 30 minutes. Roll again for thick, snowy coating. Store in airtight containers.
    A plate stacked with powdered-sugar-coated snowball cookies, surrounded by walnut pieces, with a soft holiday background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 28g | Calories: 140kcal (7%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg (7%) | Sodium: 40mg (2%) | Potassium: 40mg (1%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 200IU (4%) | Calcium: 10mg (1%) | Iron: 1mg (6%)
Tried this recipe?Pin it on @Pinterest