Snowball cookies are one of those classic Christmas cookies that disappear from every cookie tray first. Buttery, tender and packed with toasted pecans, they’re rolled twice in powdered sugar so they look like little snowballs and literally melt in your mouth. You’ll also see them called Russian tea cakes or Mexican wedding cookies.
They need just 6 simple ingredients, no eggs and no mixer skills, and they keep beautifully, which makes them perfect for gifting.
Why You’ll Love Snowball Cookies
- Only 6 ingredients you probably already have.
- Melt-in-your-mouth texture thanks to plenty of butter and no eggs.
- Make-ahead friendly. They keep for 2 weeks and freeze well.
- Perfect for gifting and cookie exchanges.
Ingredients
- Unsalted butter – 1 cup (226 g), softened.
- Powdered sugar – ½ cup (60 g) for the dough, plus about 1½ cups for rolling.
- Vanilla extract – 1 teaspoon.
- All-purpose flour – 2¼ cups (280 g).
- Salt – ¼ teaspoon.
- Pecans – ¾ cup, finely chopped (walnuts or almonds also work).
How to Make Snowball Cookies
1. Make the dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. Beat the butter and ½ cup powdered sugar until light and fluffy, about 2 minutes. Mix in the vanilla.
2. Add the flour and nuts
Add the flour and salt and mix on low until a soft dough forms. Stir in the chopped pecans.
3. Shape
Roll the dough into 1-inch balls and place them 1 inch apart on the baking sheets. If the dough feels too soft, chill it for 15 minutes first.
4. Bake
Bake for 12–14 minutes, until the bottoms are lightly golden but the tops are still pale.
5. Roll twice in sugar
Let the cookies cool for 5 minutes, then gently roll them in powdered sugar while still warm. Once they’ve cooled completely, roll them a second time for that thick, snowy coating.
Tips for Perfect Snowball Cookies
- Chop the nuts finely so the cookies hold their round shape.
- Don’t overbake. The tops should stay pale.
- Roll twice. The first coat melts slightly and helps the second coat stick.
- Toast the pecans for 5 minutes first for extra flavor.
Variations
- Chocolate chip: Swap the nuts for ¾ cup mini chocolate chips.
- Almond: Use almonds and add ¼ tsp almond extract.
- Nut-free: Leave out the nuts and add ½ cup finely shredded coconut.
How to Store
Store in an airtight container at room temperature for up to 2 weeks. Freeze baked cookies (before the second sugar coat) for up to 3 months, then thaw and roll again.
Frequently Asked Questions
Why did my cookies flatten?
The butter was too soft or the dough too warm. Chill the dough balls for 15 minutes before baking.
Can I make them without nuts?
Yes, see the nut-free variation above.
More Christmas Cookies & Treats
PrintSnowball Cookies
Buttery, tender pecan cookies rolled twice in powdered sugar. They melt in your mouth and need only 6 ingredients!
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar, plus 1½ cups for rolling
- 1 tsp vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped pecans
Instructions
- Preheat oven to 350°F (175°C); line baking sheets with parchment.
- Beat butter and ½ cup powdered sugar until fluffy; mix in vanilla.
- Mix in flour and salt until a dough forms; stir in pecans.
- Roll into 1-inch balls and place 1 inch apart.
- Bake 12–14 minutes until the bottoms are lightly golden.
- Cool 5 minutes, roll in powdered sugar, then roll again once completely cool.
Notes
- Chill the dough 15 minutes if it feels too soft.
- Store airtight at room temperature for up to 2 weeks.