Snowball cookies are the quiet stars of the holiday cookie tray. They have no frosting, no sprinkles, and no filling, yet they disappear first. The reason is simple: a buttery, crumbly dough studded with finely chopped nuts, baked until just set, and rolled twice in powdered sugar. The result is a cookie that looks like a little snowball and melts on the tongue.
These cookies go by many names — Mexican wedding cookies, Russian tea cakes, butterballs — but the recipe is essentially the same, and it has been passed around family kitchens for generations. That staying power tells you something. Snowballs are easy to make, they keep well, they travel well in a tin, and they suit almost every holiday table, from a Christmas party to a winter bake sale.
Why Snowballs Work So Well
The texture of a snowball cookie comes from what it leaves out. There are no eggs in the classic dough, which keeps the crumb short and tender rather than cakey. The butter does most of the work, and finely chopped nuts add both flavor and a delicate crunch that contrasts with the soft, sugary coating.
The double sugar roll is the other secret. The first roll, done while the cookies are still warm, melts slightly into the surface and creates a base layer. The second roll, done once they have cooled, gives them their thick, snowy coating that stays put. Skipping the second roll leaves them looking thin and patchy, so it is worth the extra minute.
What You Need
You will need one cup of unsalted butter at room temperature, half a cup of powdered sugar plus one and a half cups more for rolling, two teaspoons of vanilla extract, two cups of all-purpose flour, a quarter teaspoon of salt, and one cup of finely chopped pecans or walnuts. That is the whole list, which is part of the appeal: pantry staples plus nuts.
How to Make Snowball Cookies
Beat the butter and half a cup of powdered sugar in a large bowl until light and fluffy, about two to three minutes. Beat in the vanilla. Add the flour and salt and mix on low speed just until combined, then fold in the chopped nuts. The dough will be soft but should hold together when pressed. If it feels too sticky, chill it for thirty minutes.
Scoop tablespoon-sized portions and roll them into smooth balls with your hands. Place them about an inch apart on parchment-lined baking sheets. Bake at 350 degrees Fahrenheit for fourteen to sixteen minutes, until the bottoms are lightly golden but the tops are still pale. Do not wait for them to brown on top, or they will be dry.
While the cookies are still warm, roll each one gently in powdered sugar and set it on a wire rack. Once completely cool, roll them a second time in fresh powdered sugar until thickly coated. This double coating is what gives snowballs their signature look, so do not rush it.
Recipe Card
Snowball Cookies
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Keyword: Snowball Cookies Recipe, holiday cookies, butterball cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup powdered sugar, plus 1 1/2 cups more for rolling
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans or walnuts, finely chopped
Instructions
- Beat the butter and 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes. Beat in the vanilla.
- Add the flour and salt and mix on low just until combined, then fold in the chopped nuts. Chill for 30 minutes if the dough feels sticky.
- Scoop tablespoon-sized portions and roll into smooth balls. Place 1 inch apart on parchment-lined baking sheets.
- Bake at 350 degrees Fahrenheit for 14 to 16 minutes, until bottoms are lightly golden but tops are still pale.
- While still warm, roll each cookie gently in powdered sugar and set on a wire rack.
- Once completely cool, roll a second time in fresh powdered sugar until thickly coated.
Tips for the Best Snowball Cookies
Do not overbake them. Snowballs should look underdone on top when they come out of the oven; they firm up as they cool, and the pale color is correct. If you bake them until golden on top, the centers dry out and the cookies turn crumbly in the wrong way.
Roll the first sugar coat while the cookies are warm but not hot. If they are too hot, they break apart in your hands; if they are cold, the sugar will not cling. A few minutes out of the oven is the sweet spot. Use a shallow bowl of powdered sugar and roll gently, letting the warmth do the work.
Variations to Try
For a chocolate version, replace a quarter cup of the flour with unsweetened cocoa powder and add a handful of mini chocolate chips. For a citrus twist, add a teaspoon of finely grated orange or lemon zest with the vanilla. For a spiced holiday version, add half a teaspoon of cinnamon and a pinch of nutmeg to the flour.
You can also swap the nuts: almonds, hazelnuts, or pistachios all work, as long as they are finely chopped. For a nut-free version, omit the nuts and add an extra quarter cup of flour; the cookies will be simpler but still buttery and tender. Keep the double sugar roll in every version, since it is what makes a snowball a snowball.
Make-Ahead and Storage
Snowballs are excellent make-ahead cookies. The dough can be made up to three days ahead and refrigerated, or shaped into balls and frozen for up to a month; bake frozen balls adding two to three minutes to the time. Baked cookies keep in an airtight container at room temperature for up to two weeks, and their flavor actually improves after a day as the butter and nuts settle.
For gifting, pack them in a tin with parchment between layers, and add a small extra dusting of powdered sugar just before closing the lid. They travel well because they are sturdy, and they look beautiful in a tin lined with tissue paper. If the sugar coating fades during storage, a quick third roll before serving restores the snowy look.
Frequently Asked Questions
Why are my snowballs dry or crumbly?
Overbaking is the usual cause. Pull them when the bottoms are lightly golden and the tops are still pale. Measuring flour correctly matters too: spoon it into the cup and level it off rather than scooping from the bag, which packs in extra flour and dries the dough.
Can I make snowballs without nuts?
Yes. Omit the nuts and add an extra quarter cup of flour to keep the dough structure. The cookies will be less crunchy but still tender and buttery. If nut allergy is a concern, this version is a safe and simple swap.
Why did my powdered sugar disappear?
Sugar rolled onto very hot cookies melts and soaks in, and sugar rolled onto fully cold cookies does not stick well. Roll once while warm, then again once cool, using fresh sugar for the second roll. That two-step method gives a thick coating that lasts.
Can I freeze snowball cookies?
Yes, both the dough and the baked cookies freeze well. Freeze dough balls on a tray, then bag them for up to a month. Freeze baked cookies in an airtight container, and re-roll in powdered sugar after thawing for a fresh look.
Are snowball cookies the same as Russian tea cakes?
Essentially, yes. Snowballs, Mexican wedding cookies, and Russian tea cakes are different names for the same style of butter, nut, and powdered-sugar cookie, with small variations in nut choice and sugar amount. The method and the double sugar roll are the same.
These snowball cookies are holiday baking at its simplest and most satisfying: soft butter, toasted nuts, and a thick snowy coat, with no decorating required. Bake a batch for the cookie tray, save some for
gifting, and watch how quickly the little white balls disappear.
More Recipes You’ll Love
- Classic Sugar Cookies
- Gingerbread Men Cookies
- Peppermint Chocolate Crinkle Cookies
- No-Bake Peanut Butter Bars
- Cranberry Orange Shortbread Cookies
Next Recipe: One-Pan Sausage and Potatoes
