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    Home » Recipes » Desserts (Baked) » Snowball Cookies

    PUBLISHED: December 14, 2021 • By Toni Dash 15 Comments

    Snowball Cookies

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    snowball cookies with title overlay

    Whether you call them Snowball Cookies, Russian Tea Cakes or Mexican Wedding cookies, you’ll love these delicate nutty buttery cookies. They look like little snowballs coated in powdered sugar making them one of the favorite Christmas cookie recipes.

    snowball cookies with title overlay
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    Whether for the holiday season or any other time, these traditional snowball cookies are a favorite. Buttery shortbread cookies almost melt in your mouth. The ‘mouth feel’ or mouth texture makes it an absolute favorite Christmas cookie. They are a tender cookie perfect with a cup of hot chocolate or cup of coffee.

    The cookies do not have any eggs or rising agents. They will not really spread or rise when baked, keeping the pecan snowball cookies the same size after they are baked.

    Only a handful of simple ingredients are needed for this classic holiday cookie. They are a delicious cookie and perfect for holiday cookie trays.

    Jump to:
    • Recipe Ingredients Notes
    • How to make Snowball Cookies – Step-by-Step
    • Variations
    • Pro Tips
    • How to Store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    snowball cookies labelled ingredients

    Unsalted Butter. Start with softened room temperature butter. You’ll use 1 cup butter.

    Confectioners’ sugar (powdered sugar). Sift the powdered sugar before starting to remove any small lumps. Use a flour sifter or pass it through a fine mesh sieve.

    All purpose flour. Regular or gluten-free measure-for-measure flour blend can be used. We recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for any gluten-free baking. It’s what all our gluten-free baking recipes are made with.

    Finely chopped pecans. You can start with whole pecans or pecan pieces. Run them through a mini chopper or food processor to chop them into a fine meal. Walnuts can be substituted if desired.

    snowball cookies with bite

    How to make Snowball Cookies – Step-by-Step

    Full printable recipe at the end of this post.

    STEP 1. Preparation

    Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.

    snowball cookies recipe steps 1-4

    STEP 2. Make the cookie dough

    Using an hand held electric mixer and large bowl or a stand mixer fitted with the paddle attachment cream the butter. Add 1/2 cup of the sugar and beat until it’s light and fluffy (3-5 minutes)(photo 1).

    Add the vanilla extract, flour, salt and pecans. Mix until a dough forms, scraping the sides of the bowl as needed (photos 2-5).

    Using a 1-tablespoon cookie scoop, scoop dough into balls and place on the lined baking sheets (photos 6-7).

    snowball cookies recipe steps 5-6

    STEP 3. Bake and Cool

    Bake for 11-12 minutes until the bottoms are just beginning to turn golden brown (do not overbake).

    Remove from oven and allow to sit on the baking sheet for 5 minutes.

    snowball cookies recipe steps 7-9

    STEP 4. Roll in powdered sugar

    Place the remaining 1/2 cup powdered sugar in a small bowl.

    While the cookies are still hot, lift each one of the warm cookies (one by one) one with a fork, lower into the powdered sugar and sprinkle some on top. Remove gently shaking off any excess sugar back into the bowl. Repeat the first coating for the remaining cookies (photo 8).

    Place on a cooling rack to fully cool. Once cool, roll the outside of the cookies for a second coating in the powdered sugar (photo 9). This gives them a festive look like mini snowballs.

    Variations

    You can substitute walnuts or almonds for the pecans if desired.

    snowball cookies on plate

    Pro Tips

    Place the cooling wire rack in a rimmed baking sheet. To avoid excess mess from the powdered sugar coating, put the cooling rack inside a room temperature baking sheet. This allows easy rinsing of the pan and to keep the sugar from going all over your counter tops.

    Use a cookie scoop. The cookie dough is soft so using a cookie scoop will be the best way to scoop the dough. This also ensures all the cookies are the same size. If you don’t have a scoop chill the dough for 20 minutes and use a tablespoon to make 1-inch balls.

    Baked cookies wont turn color. The cookies look the same going into the oven as when they are baked. If they become golden they are over baked.

    Cookie spacing. Because the cookies really don’t spread you can places them close to each other on the baking sheet.

    How to Store

    Store in an airtight container at room temperature for up to 4 days. Keep them in the refrigerator for up to a week.

    snowball cookies on a plate

    Frequently Asked Questions

    Can Snowball Cookies be frozen?

    Yes. Allow them to cool completely. Place in an airtight freezer safe container in the freezer for up to 2 months. Thaw in the refrigerator.

    Are Snowball Cookies the same at Italian Wedding Cookies?

    Snowball cookies are made with pecans usually and Italian Wedding Cookies these are the same except made with almonds instead.

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    Recipe

    snowball cookies on a plate

    Snowball Cookies

    Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are delicate buttery pecan shortbread cookies coated in powdered sugar to look like snowballs. They melt in your mouth making them a favorite Christmas cookie recipe!
    5 from 17 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Cooling and sugar coating time: 30 minutes minutes
    Total Time: 57 minutes minutes
    Servings: 35 cookies
    Calories: 106kcal
    Author: Toni Dash
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    Ingredients

    • 1 cup unsalted butter softened
    • 1 cup powdered sugar divided
    • 2 cups all-purpose flour
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt
    • 1 cup finely chopped pecans

    Instructions

    • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
    • In a large bowl using a hand electric mixer or stand mixer with paddle attachment cream the butter. Add 1/2 cup of the powdered sugar and mix until it is light and fluffy (3-5 minutes).
    • Add the flour, vanilla extract, salt and pecans. Beat until a dough forms, scraping the sides of the bowl.
    • Use a 1-tablespoon cookie scoop to scoop dough balls and place on the prepared baking sheet. NOTE: they don't need much space between them because the cookies do not spread or rise when baked.
    • Bake for 11-12 minutes until the bottoms just start to turn golden. Do not overbake.
      NOTE: the cookies will not turn color when baked. If they are golden they are over baked.
    • Remove from the oven and leave them on the baking sheet for 5 minutes.
    • If you want them really white, roll them in the sugar for a second coating once they are completely cool.
    • Add the remaining 1/2 cup powdered sugar to a small bowl. One by one, place a cookie on a fork and lower into the powdered sugar. Sprinkle some on top to coat. Gently shake any excess sugar back into the bowl. Place on a cooling wire rack.
      Repeat for the remaining cookies.
    • When the cookies are fully cooled, roll them in the powdered sugar for a second coating.

    Notes

    Variation: you can substitute walnuts or almonds for pecans.
    Pro Tips
    Place the cooling wire rack in a rimmed baking sheet. To avoid excess mess from the powdered sugar coating, put the cooling rack inside a room temperature baking sheet. This allows easy rinsing of the pan and to keep the sugar from going all over your counter tops.
    Use a cookie scoop. The cookie dough is soft so using a cookie scoop will be the best way to scoop the dough. This also ensures all the cookies are the same size. If you don’t have a scoop chill the dough for 20 minutes and use a tablespoon to make 1-inch balls.
    Baked cookies wont turn color. The cookies look the same going into the oven as when they are baked. If they become golden they are over baked.
    Cookie spacing. Because the cookies really don’t spread you can places them close to each other on the baking sheet.
    How to Store
    Store in an airtight container at room temperature for up to 4 days. Keep them in the refrigerator for up to a week.

    Nutrition

    Calories: 106kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 21mg | Fiber: 1g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Eggnog Snickerdoodles Cookies
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Erin says

      December 15, 2021 at 7:54 am

      5 stars
      Great recipe. These Snowball Cookies disappeared so fast in our house!

      Reply
    2. Patricia says

      December 15, 2021 at 6:44 am

      Just printed the recipe because these are one of my favorites that I enjoy but never make! That changes this season! Love these!

      Reply
    3. Jess says

      December 15, 2021 at 6:21 am

      5 stars
      These are a staple around the holidays! I love your tip for putting the cooling rack in a baking sheet to help contain the mess from the powdered sugar. Geninus!!

      Reply
    4. Alisa Infanti says

      December 15, 2021 at 6:17 am

      5 stars
      These are so great and I love how they look on a holiday cookie platter.

      Reply
    5. Katherine says

      December 15, 2021 at 5:54 am

      5 stars
      I love these snowball cookies – tender and buttery with tasty nuts!

      Reply
    6. Erik says

      December 14, 2021 at 4:43 pm

      5 stars
      Classic! Perfect for my cookie exchange.

      Reply
    7. Beth says

      December 14, 2021 at 3:58 pm

      5 stars
      These tick all the boxes. They’re pretty, they’re delicious, and they’re easy. It’s the trifecta!

      Reply
    8. Laura Reese says

      December 14, 2021 at 9:43 am

      5 stars
      I have been looking for a recipe for this cookie! This did not disappoint! We loved the cookie!!

      Reply
    9. Andrea Thueson says

      December 14, 2021 at 9:28 am

      These were the perfect Christmas cookie! I made them for a cookie exchange, and they were a big hit. Everyone was asking me for the recipe!

      Reply
    10. Kara says

      December 14, 2021 at 8:46 am

      5 stars
      I had some toasted pecans left over from another recipe, so I used them. The cookies turned out so yummy!!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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