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Snowball Cookies

Snowball Cookies are buttery and nutty cookies that literally melt in your mouth. A must have for your Christmas cookies list and easy enough for any day of the year.

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Snowball Cookies are a shortbread cookie made with powdered sugar instead of granulated sugar that gives them a light, crumbly texture and remind me a bit of Pecan Sandies or this Brown Sugar Shortbread.

Plate of snowball cookies

Snowball Cookies ~ Quick and Easy Recipe

Snowball Cookies are also called Mexican Wedding Cookies, Wedding Cookies or Russian Tea Cakes. Whatever you call them, they are delicious. A thick coating of powdered sugar makes these cookie balls look like they are coated in snow.

Serve up a platter of snowball cookies with mugs of rich and creamy hot chocolate or dulce de leche hot cocoa for a festive winter treat.

Ingredients for snowball cookies

Ingredients Needed:

  • All Purpose Flour
  • Powdered Sugar
  • Kosher Salt
  • Ground Cinnamon
  • Pecans
  • Butter
  • Vanilla Extract

Snowball cookies on a tray -Christmas truck in background

Step-by-Step Instructions:

step by step photos to make snowball cookies

  • In a mixer bowl, add flour, 1/2 cup powdered sugar, salt, cinnamon and pecans.
  • Stir until combined.
  • Add butter and vanilla.
  • Mix with an electric mixer on low speed. At first the mixture will be very crumbly but continue to mix until the dough comes together.

snowball cookie dough

  • Scoop with a small cookie scoop and roll cookie dough between the palms of your hands into balls.
  • Place on a silicone lined or parchment paper lined baking sheet.

baked snowball cookies on parchment lined baking sheet

  • Bake for 10 – 12 minutes.
  • Remove from oven and cool slightly.

rolling cookie balls in powdered sugar

  • Place remaining powdered sugar in a small bowl.

snowball cookies on a wire rack

  • Roll cookies in powdered sugar and place on a wire rack.

snowball cookies - close up on a wire rack

  • Cool completely and then roll in powdered sugar again.

Recipe Notes and Variations:

  • Yield: 18 Cookies
  • Make a Large Batch: Double the recipe to make 36 cookies
  • Butter: Use slightly softened butter so that the cookies do not spread. Sit butter out on the counter about 20 minutes before baking. Cookie dough balls can be refrigerated 30 minutes before baking to prevent spreading.
  • Mix-Ins: Mini chocolate chips, shredded coconut, sprinkles, finely chopped peppermint, walnuts.
  • Storage: Store cooled cookies in an airtight container at room temperature up to 4 days. Refrigerate up to 2 weeks or freeze up to 3 months.

More Christmas Cookie Recipes:

closeup of snowball cookies

Snowball Cookies make a delicious addition to your Christmas cookie trays and are a must-have classic for the holidays. An easy treat to make ahead and one that everyone loves.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 18 Cookies

Snowball Cookies

Snowball Cookies on a platter - one bit in half

Snowball Cookies are buttery and nutty cookies that literally melt in your mouth. A must have for Christmas and easy enough for any day of the year.  

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 cup + 2 tablespoons all purpose flour
  • 3/4 cup powdered sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter, slightly softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°.
  2. In a mixer bowl, add flour, 1/4 cup powdered sugar, salt, cinnamon and pecans. Stir until combined.
  3. Add butter and vanilla. 
  4. Mix with an electric mixer on low speed. At first the mixture will be very crumbly but continue to mix until the dough comes together.
  5. Scoop with a small cookie scoop and roll cookie dough between the palms of your hands into balls.
  6. Place on a silicone lined or parchment paper lined baking sheet.
  7. Bake for 10 - 12 minutes.
  8. Remove from oven and cool slightly.
  9. Place remaining powdered sugar in a small bowl.
  10. Roll cookies in powdered sugar and place on a wire rack. 
  11. Cool completely and then roll in powdered sugar again.

Notes

Make a Large Batch: Double the recipe to make 36 cookies

Butter: Use slightly softened butter so that the cookies do not spread. Sit butter out on the counter about 20 minutes before baking. Cookie dough balls can be refrigerated 30 minutes before baking to prevent spreading. 

Mix-Ins: Mini chocolate chips, shredded coconut, sprinkles, finely chopped peppermint, walnuts.

Storage: Store cooled cookies in an airtight container at room temperature up to 4 days. Refrigerate up to 2 weeks or freeze up to 3 months.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 88Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 58mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 0g

Nutritional calculations are estimated and may not be accurate.

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