What are snowball cookies?

Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are bite-sized, melt-in-your-mouth treats made with butter, flour, finely chopped nuts like pecans or walnuts, and powdered sugar. They're shaped into small balls, baked until lightly golden, and rolled in powdered sugar to resemble snowballs. These nutty, crumbly cookies originated from European recipes brought to Mexico and the U.S., often served at holidays or weddings for their elegant, snowy appearance. A single batch yields about 4-5 dozen cookies, perfect for gifting or cookie swaps. They're naturally gluten-free adaptable with nut flours and lower in sugar than many desserts, clocking in at around 100 calories each. Store them in an airtight container for up to a week. (92 words)

How do you make snowball cookies from scratch?

To make snowball cookies, preheat your oven to 350°F (175°C). Cream 1 cup softened butter with ½ cup powdered sugar and 1 tsp vanilla extract. Mix in 2 cups flour, 1 cup finely chopped pecans, and a pinch of salt until a soft dough forms. Scoop 1-inch balls onto parchment-lined baking sheets, 1 inch apart. Bake 12-15 minutes until set but not browned. Cool 5 minutes, then roll warm cookies in 1 cup powdered sugar. Roll again once fully cooled for extra coating. Let them set on a wire rack. This yields 4 dozen; total time is about 45 minutes. Pro tip: Toast nuts first for deeper flavor. (112 words)

Why do snowball cookies dry out or crack?

Snowball cookies dry out or crack due to overbaking, low humidity, or incorrect ingredient ratios. Bake just until firm (12-15 minutes at 350°F) to keep them tender—overbaking evaporates moisture from butter. Use room-temperature butter for even creaming, and measure flour by spooning into the cup, not scooping, to avoid excess density. In dry climates, add 1-2 tsp milk to the dough for hydration. Finely chop nuts to prevent large chunks from causing cracks during rolling. If they still crack, chill dough balls 15 minutes before baking. Properly stored in airtight tins with a slice of bread, they stay soft for days. Test one batch to perfect your technique. (108 words)

Can you freeze snowball cookies?

Yes, snowball cookies freeze beautifully for up to 3 months, making them ideal for holiday prep. Bake and roll in powdered sugar as usual, then cool completely. Place in a single layer on a baking sheet to flash-freeze for 1 hour, preventing sticking. Transfer to freezer-safe zip-top bags or airtight containers, labeling with the date. Thaw at room temperature for 30 minutes before a final sugar roll to refresh the snowy coating, as freezer moisture can make it sticky. Avoid refreezing thawed cookies. This method preserves their buttery texture and nutty crunch—perfect for last-minute parties. A tip: Freeze unbaked dough balls too; add 1-2 extra bake minutes straight from frozen. (114 words)

What nuts work best in snowball cookies and can I make them nut-free?

Pecans are the classic choice for snowball cookies due to their buttery flavor and fine texture when chopped, but walnuts, almonds, or hazelnuts work well too—pulse them in a food processor for uniformity. Use 1 cup finely ground per batch to avoid chewiness. For nut-free versions, substitute with 1 cup old-fashioned oats pulsed into flour or seeds like sunflower seeds for similar crunch. Adjust with extra powdered sugar if needed for binding. These swaps keep calories similar (about 100 per cookie) and maintain the melt-away quality. Always taste-test a small batch. Link to our nut-free cookie recipes for more ideas. (102 words)

Snowball Cookies Recipe: Easy Classic Holiday Cookies

Name: Snowball Cookies
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: – 1 cup softened butter for richness and melt-in-your-mouth texture; – ½ cup powdered sugar for sweetening the dough lightly and helping with creaming; – 1 tsp vanilla extract for adding warm aroma and depth of flavor; – 2 cups flour for forming the structure; – 1 cup finely chopped pecans for delivering nutty crunch and buttery taste; – Pinch of salt for balancing sweetness and heightening overall taste; – 1 cup powdered sugar for creating the iconic snowball coating

Description

❄️ Create melt-in-your-mouth snowball cookies with a buttery, nutty flavor and delicate powdered sugar coating that makes them perfect for holiday gatherings and cookie exchanges
🍪 Master these classic Christmas cookies that require no chilling time and can be made ahead, making them the ideal treat for busy bakers who want impressive results with minimal effort

Ingredients

– 1 cup softened butter for richness and melt-in-your-mouth texture

– ½ cup powdered sugar for sweetening the dough lightly and helping with creaming

– 1 tsp vanilla extract for adding warm aroma and depth of flavor

– 2 cups flour for forming the structure

– 1 cup finely chopped pecans for delivering nutty crunch and buttery taste

– Pinch of salt for balancing sweetness and heightening overall taste

– 1 cup powdered sugar for creating the iconic snowball coating

Instructions

1-First Step: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and ensures even baking for your classic snowball cookies. Gather all ingredients at room temperature for smooth mixing.

2-Second Step: In a large bowl, beat 1 cup softened butter with ½ cup powdered sugar and 1 tsp vanilla extract using a hand mixer on medium speed for 2-3 minutes. The mixture should turn light and fluffy, trapping air for tender easy snowball cookies recipe results. Scrape down the sides to incorporate everything fully.

3-Third Step: Add 2 cups flour, 1 cup finely chopped pecans, and a pinch of salt to the butter mixture. Stir on low speed or by hand until a soft dough forms. Avoid overmixing to keep the nut shortbread texture delicate. If dough feels dry, add 1 tsp milk for hydration, especially in low-humidity areas.

4-Fourth Step: Scoop 1-tablespoon portions of dough and roll into 1-inch balls. Place them 1 inch apart on the prepared sheets. This yields uniform snowball cookies with pecans that bake evenly. Chill the shaped balls for 15 minutes if they soften in warm kitchens.

5-Fifth Step: Bake for 12-15 minutes until the bottoms are lightly golden but centers remain pale. Cookies firm up as they cool, preventing dry or cracked results. Rotate sheets halfway for consistent color in your holiday snowball cookies recipe.

6-Sixth Step: Let cookies cool on the sheet for 5 minutes. While warm, roll each in 1 cup powdered sugar to create the snowy exterior. Transfer to a wire rack. Once fully cooled (about 30 minutes), roll again for a thicker, crack-free coating on these powdered sugar cookies.

7-Final Step: Arrange on a platter and serve at room temperature. Total time is 45 minutes, yielding 4 dozen best snowball cookies. For gluten-free adaptations, use certified flour; vegans can sub vegan butter seamlessly. Pair with tea for an afternoon treat that delights busy parents and seniors alike.

Notes

🍪 Use finely ground nuts for the best texture – pulse pecans or walnuts in a food processor until they’re finely chopped but not turned into butter
❄️ Roll cookies in powdered sugar while still warm – the first coating adheres better to warm cookies, creating a perfect base for the final snowy layer
🌡️ Don’t overbake the cookies – they should remain pale on top with only lightly golden bottoms to maintain their melt-in-your-mouth texture

Prep Time: 20 minutes
Cooling time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 6g
Sodium: 45mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg

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