The first time I made snowball cookies; I had no idea how dangerously addictive they were. I thought, oh, I’ll just have one. Ha! Next thing I knew, I was standing over the counter, covered in powdered sugar, reaching for my third… or maybe my fifth.
There’s something about these buttery, nutty little bites, soft on the inside, dusted in a snowy sugar coating, that makes them impossible to resist.
I still remember baking these with my grandmother. She’d call them pecan snowballs, rolling each one between her palms like tiny treasures before tossing them into a mountain of powdered sugar.
“The trick,” she’d say, “is to coat them twice, once while they’re warm so the sugar sticks, and again when they’re cool for that perfect snowy finish.” And she was right. That double coating is what gives these cookies their signature melt-in-your-mouth magic.
This snowball cookie recipe is foolproof, just six simple ingredients, with simple and easy steps. Whether you know them as pecan snowball cookies, Russian tea cakes, or Mexican wedding cookies, one thing’s for sure: they belong in your baking rotation, no matter the season.
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And if you’re all about cozy, comforting cookies, you have to try these apple butter cookies next, trust me, they’re just as irresistible!
The Ingredients You’ll Need
- Unsalted Butter – The key to a rich, tender texture. It melts perfectly into the dough, creating those signature soft, crumbly bites.
- Vanilla Extract – Adds warmth and depth, enhancing the buttery flavor in every cookie.
- Powdered Sugar – Gives these cookies their signature sweetness and, when rolled, that iconic snowy coating.
- All-Purpose Flour – The base of the dough, providing structure while keeping the cookies soft and tender.
- Salt – Offsets the sweetness while amplifying the depth of flavors in the other ingredients.
- Pecans – Adds a nutty crunch and a rich, earthy flavor that complements the butter and sweetness perfectly.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How to Make Snowball Cookies
Start by Softening the Butter
The first thing you’ll need to do is make sure your butter is softened to room temperature. This is key for creating that perfect texture in your cookies. I like to set it out on the counter while I gather the rest of the ingredients.
Cream the Butter, Vanilla, and Powdered Sugar
Once your butter is soft, place it in a large mixing bowl and add in the vanilla. Then, with an electric hand mixer on low speed, start creaming them together until it’s light and fluffy.
Now, it’s time to add 4 heaping tablespoons of powdered sugar, this will help give your dough that sweet base.
Continue mixing until the texture becomes silky and all ingredients are seamlessly incorporated. The texture should feel soft and airy.
Add the Dry Ingredients
Now, take the flour and salt and gently fold them into the mixture. Start with about half of the flour and salt and mix them in slowly.
You don’t want to rush this step, so go at a low speed to ensure the dough stays light.
Then, add the rest of the flour and salt and mix again until everything is incorporated. The dough should come together nicely, soft but not sticky.
Toss in the Pecans
This is the fun part! Stir in your chopped pecans gently. Pecans bring a lovely crunch and nutty flavor to the cookies, so make sure they’re evenly distributed.
But here’s the trick, don’t overmix! We want the dough to stay tender.
Chill the Dough
After mixing, cover the dough with plastic wrap or a clean kitchen towel and place it in the fridge for at least an hour.
This step helps the dough firm up, so your cookies won’t spread too much when baking.
Preheat the Oven
As the dough rests in the refrigerator, set your oven to preheat at 350°F (175°C). This ensures your cookies start baking at the perfect temperature as soon as they hit the baking sheet.
Roll the Dough into Balls
Once the dough has chilled, it’s time to roll it into little balls. Place the balls on a lightly greased cookie sheet, making sure to leave a little space between them. The less you handle the dough here, the better your cookies will turn out!
Bake Until Golden
Pop your cookies into the oven and bake them for about 14-15 minutes, or until the bottoms turn golden brown. They might look soft on top, but they’ll firm up as they cool. The scent while they bake? Absolutely irresistible!
Coat in Powdered Sugar
As soon as the cookies are out of the oven, let them cool for just a minute or two. Then, grab a shallow bowl or dish and fill it with 2 cups of powdered sugar. Roll each warm cookie in the sugar, making sure it’s completely coated. This is where they get that “snowball” look, so don’t skimp on the sugar!
Finish with a Dusting of Sugar
Once your cookies have cooled a bit, give them a final dusting of powdered sugar for that extra snowy finish. Use a sifter or a fine-mesh strainer to lightly dust them with the sugar for that picture-perfect look.
What to Serve with Snowball Cookies
- Warm Coffee or Espresso: The buttery sweetness of Snowball Cookies is perfect alongside a hot cup of coffee or espresso. The flavors complement each other beautifully, giving you a cozy moment of indulgence.
- With a Scoop of Sorbet: Try pairing your cookies with a refreshing scoop of lemon or raspberry sorbet. The tartness of the sorbet contrasts perfectly with the rich, nutty flavor of the cookies.
- With Warm Cinnamon Apples: Serve these cookies alongside some lightly spiced, warm cinnamon apples for a dessert combo that feels like a hug in a bowl.
- As a Topping for Cheesecake: Crumble your Snowball Cookies on top of a cheesecake for extra crunch and flavor. It’s an unexpected but delightful combination.
Don’t let this recipe get lost! Pin it now, because these cookies are pure perfection.
3 Mistakes to Avoid When Making Snowball Cookies
Avoid these common pitfalls to ensure your snowball cookies turn out perfect every time:
Overmixing the Dough: When you add the flour and nuts, be careful not to overmix the dough. This can result in dense cookies. Mix just until everything is incorporated for that light, melt-in-your-mouth texture.
Skipping the Chill Time: Don’t rush the chilling step! The dough needs time to firm up in the fridge, which helps your cookies maintain their shape while baking. If you skip this step, they may spread too much and lose their snowball shape.
Not Using Room Temperature Butter: Make sure your butter is softened to room temperature before mixing. Cold butter won’t cream properly with the sugar, leading to a dough that’s too stiff and difficult to work with.
How to Store Snowball Cookies
- Room Temperature: Keep your cookies in an airtight container at room temperature for up to 1 week. This keeps them fresh and soft, ready for whenever the craving hits.
- Freezing for Later: Planning to store some for future enjoyment? Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll stay fresh for up to 3 months, perfect for holiday prep!
- Pre-Dusted vs. Post-Dusted: For the best results, store the cookies without the powdered sugar dusting. Dust them right before serving to keep the sugar looking fresh and snowy.
I can’t wait for you to try these snowball cookies, they’re buttery, melt-in-your-mouth perfection!
After baking them, drop a comment below and let me know how they turned out or if you added your own twist. I’d love to hear from you! Happy baking! 💚
Easy Snowball Cookies: The Perfect Buttery Holiday Treat!
The first time I made snowball cookies. I had no idea how dangerously addictive they were. I thought, oh, I’ll just have one. Ha! Next thing I knew, I was standing over the counter, covered in powdered sugar, reaching for my third… or maybe my fifth.
Ingredients
- 1 cup unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups + 4 tablespoons powdered sugar (divided)
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Start by softening your butter to room temperature, this is crucial for getting that soft, tender texture in your cookies.
- Once the butter is softened, place it in a large mixing bowl along with the vanilla.
- Using an electric hand mixer on low speed, cream them together until the mixture is light and fluffy.
- Add 4 heaping tablespoons of powdered sugar and mix until everything is smooth and combined. You want the dough to be soft and airy at this stage.
- Next, add the flour and salt, starting with half of each.
- Mix on low speed to keep the dough light, then gradually add the rest of the flour and salt.
- Continue mixing until the dough is fully combined, soft but not sticky.
- Now, gently fold in your chopped pecans. This provides a delightful crunch and a rich, nutty essence. Just be careful not to overmix; you want the dough to stay tender.
- Cover the dough with plastic wrap or a clean towel and refrigerate it for at least an hour. Chilling the dough helps it firm up, preventing the cookies from spreading too much during baking.
- As the dough cools, set your oven to preheat at 350°F (175°C). This ensures it’s hot and ready when your dough is ready to bake.
- Once chilled, roll the dough into balls. Place them on a lightly greased cookie sheet, leaving some space between them. Try not to handle the dough too much for the best results!
- Bake the cookies for 14-15 minutes or until the bottoms are golden brown. The tops may seem soft, but they’ll firm up as they cool, and the smell will be amazing!
- After baking, let the cookies cool for a couple of minutes. Then, roll each warm cookie in a shallow bowl of powdered sugar, making sure it’s completely covered for that signature “snowball” look.
- Finally, once the cookies are fully cooled, give them a light dusting of powdered sugar using a sifter or fine-mesh strainer for that perfect snowy finish. Enjoy!
Notes
- Overmixing the dough can lead to dense cookies, so mix only until everything is combined.
- Chill the dough, don’t skip it! It helps prevent the cookies from spreading too much when baking.
Nutrition Information:
Serving Size: 1 cookieAmount Per Serving: Calories: 95Total Fat: 6gCholesterol: 10mgSodium: 15mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 1g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
