Snowball Cookies | A Delightful Treat for Any Occasion
Sweet, nutty and rolled in powdered sugar, snowball cookies are a holiday favorite! Whether you know them as snowballs, Russian tea cakes or Mexican wedding cookies, these sweet bites are full of holiday nostalgia.
I promise this is the last of my Christmas cookie recipes this year. But I really needed to fit this last one in, because it’s a big family favorite around here.
If you’re a fan of classic holiday cookies like molasses cookies and sour cream cookies, these snowball cookies are a must-make. We made these every single year growing up and they remain at the top of my list of favorite cookies. They’re buttery, sweet, and perfectly crumbly. Try to stop at just one – I dare you!
My brother’s favorite Christmas cookies
The reason I’ve made these snowball cookies so many times is that they are one of my brother’s all-time favorite cookie recipes. In fact, they were a staple on Santa’s plate at our house year after year.
Despite being the pickiest eater imaginable – with broccoli being the only vegetable he’ll eat, and only if it’s drenched in Cheez Whiz – he will devour every last crumb of these sugar-coated treats.
Snowball cookies, also known as Russian tea cakes or Mexican wedding cookies depending on your upbringing, are unbelievably easy to make and create quite an impact on any cookie platter. What could be cuter than little snowballs nestled in festive tiny liners? You can even turn them into adorable snowman cookies!
How to make snowball cookies
As adorable as these cookies are, they’re super easy to make. This recipe is perfect for getting kids or grandkids involved, thanks to the fun of rolling the dough into balls and then rolling the baked cookies in powdered sugar.
Ingredients you’ll need
To make these snowballs, you will need:
- 1 cup softened unsalted butter
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
These ingredients make for a short list, right? They are simple yet delectably delicious.
Before you start, consider reviewing how to measure flour correctly. It’s important to use the right method for measuring both the flour and powdered sugar.
Making these cookies
To prepare the snowball cookie dough, beat the softened butter and ½ cup of powdered sugar with a mixer until smooth and creamy. Add the vanilla and mix until fully combined.
Add in the flour, chopped pecans, and salt, mixing until the dough comes together. Then, roll about 1 to 1.5 tablespoons of the dough into balls and place them on a lined baking sheet. Since these cookies won’t spread much, you can position them quite close to each other.
Bake at 350°F for about 15 minutes. The cookies shouldn’t change color much; if they brown, they may be over-baked!
Let the snowballs cool on the baking sheet until they are manageable to touch, then roll them in powdered sugar while they’re still warm. Transfer them to a cooling rack and roll them in powdered sugar again once they have completely cooled.
Storage
Store snowball cookies in an airtight container for up to 3 days. You can also freeze them in an airtight container, separating layers with parchment paper, for up to a month. Once thawed, check if they need a fresh coating of powdered sugar before serving.
My top tips for making snowball cookies
Snowball cookies are indeed easy to whip up, but here are some helpful tips I’ve gathered over the years:
- Snowball cookies don’t spread, so you can place them close together on the baking sheet.
- Be cautious not to over-bake these cookies. Their color will hardly change; if they take on a golden hue, they’re likely over-baked!
- Roll them twice in powdered sugar: once while warm and then again after they’ve completely cooled for a perfect white coating.
- If you prefer, substitute pecans with walnuts or almonds.
- Snowballs freeze wonderfully! You can freeze them in an airtight container for up to one month.
