There’s something truly magical about the first snowfall of the year — when the air smells crisp, the world outside turns silent, and everything seems to slow down. That’s exactly the feeling I get every time I bake a batch of Snowball Cookies. They’re the edible equivalent of a cozy blanket, a steaming cup of cocoa, and a flickering fireplace — all rolled into one buttery, melt-in-your-mouth bite. These cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, have been a part of my holiday baking tradition for as long as I can remember.
When I was little, my grandmother used to bake them every December. She didn’t need a written recipe — her hands knew exactly how much flour to add, how soft the butter should be, and how finely to chop the pecans. I’d watch her roll the warm cookies in powdered sugar, the white coating dusting the air like tiny flakes of snow. I used to sneak one when they were still a little warm, the sugar melting slightly on my tongue. Now, every time I make them, I’m transported back to that kitchen, that moment — and I’m reminded that the simplest recipes often hold the most joy.
Today, I make these cookies not just for the nostalgia, but because they’re a guaranteed crowd-pleaser. They’re the kind of cookie that disappears from a dessert table before anything else. Their delicate, nutty texture and that snowy powdered sugar coating make them irresistibly festive. Plus, they’re incredibly easy to prepare, require no fancy equipment, and keep well for days — making them a perfect make-ahead treat for Christmas cookie exchanges or edible gifts.
Whether you call them Snowball Cookies, Butterballs, or Russian Tea Cakes, one thing is certain: once you make them, they’ll quickly earn a permanent place in your holiday baking lineup.
Why You’ll Love It
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Melt-in-your-mouth texture: Buttery and tender, with a fine crumb that practically dissolves when you bite into it.
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Beautiful presentation: Coated in snowy powdered sugar, they look like little winter gems — perfect for Christmas cookie boxes.
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Simple ingredients: Just pantry staples — butter, sugar, flour, nuts, and vanilla — no chilling or complicated steps.
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Make-ahead friendly: These cookies stay fresh for over a week, making them ideal for holiday prep or gift giving.
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Versatile flavor: You can use pecans, walnuts, almonds, or even hazelnuts for your own twist.
Ingredient Notes & Details
Butter: Use unsalted butter, softened to room temperature. The butter is what gives Snowball Cookies their signature rich, melt-away texture. Make sure it’s not melted — too soft or melted butter will make the cookies spread.
Powdered Sugar: This cookie uses powdered sugar inside the dough and again for rolling. It creates a smoother, more delicate sweetness than granulated sugar. Always sift your powdered sugar for a fine texture.
Vanilla Extract: Pure vanilla extract enhances the buttery flavor. For a festive twist, add a touch of almond extract — it pairs beautifully with the nutty flavor.
All-Purpose Flour: Spoon and level the flour (don’t pack it into the measuring cup). Too much flour can make the dough crumbly.
Nuts: Traditionally, finely chopped pecans or walnuts are used. Toasting them lightly before adding enhances the flavor and adds a lovely aroma. Chop the nuts finely, but not to dust — you want tiny bits for texture.
Salt: Just a pinch helps balance the sweetness and brings out the buttery flavor.
Extra Tip: The dough should feel soft but not sticky. If it’s too dry and crumbly, add a teaspoon of milk or a bit more softened butter to bring it together.
Step-by-Step Instructions
Step 1: Prepare the ingredients.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and prepare all ingredients — it makes the process smoother.
Step 2: Cream the butter and sugar.
In a large mixing bowl, beat the softened butter with ½ cup of powdered sugar until it’s creamy, light, and fluffy. This usually takes about 2–3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl to ensure everything is well incorporated.
Step 3: Add vanilla and dry ingredients.
Mix in the vanilla extract. Then, gradually add the flour and salt, beating on low speed just until combined. The dough will start to look crumbly at first — that’s normal. Once you stir in the nuts, it will come together.
Step 4: Fold in the chopped nuts.
Stir in your finely chopped pecans or walnuts using a spatula or wooden spoon. The dough should now be soft and hold together when pressed.
Step 5: Shape the cookies.
Scoop about a tablespoon of dough and roll it between your palms into smooth, 1-inch balls. Place them about 1 inch apart on your prepared baking sheets — they don’t spread much.
Step 6: Bake.
Bake for 12–15 minutes, or until the bottoms are just lightly golden. The tops should remain pale. Do not overbake — you want them to stay soft and tender.
Step 7: Roll in powdered sugar.
Let the cookies cool for 5–10 minutes — they should still be warm but not hot. Carefully roll each cookie in powdered sugar until coated. Place them on a wire rack to cool completely.
Step 8: Roll again.
Once the cookies are completely cool, roll them again in powdered sugar. This second coating creates that perfect snowy look and ensures every bite has that melt-away sweetness.
FAQ
1. Why did my Snowball Cookies fall apart?
This usually happens if there isn’t enough moisture or if the dough wasn’t packed tightly enough when shaping. Make sure the butter is softened properly and the dough comes together when pressed — not dry or crumbly.
2. Can I make the dough ahead of time?
Yes! You can prepare the dough up to 2 days ahead. Wrap it tightly in plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes to soften slightly.
3. Do I need to chill the dough?
Not necessarily! This dough holds its shape well without chilling. However, if your kitchen is warm or the dough feels too soft, chilling for 20–30 minutes can help prevent spreading.
4. Can I use a food processor to chop the nuts?
Absolutely — just pulse gently a few times. You don’t want nut dust, just small, even bits that add texture without overwhelming the dough.
5. Can I freeze Snowball Cookies?
Yes, and they freeze beautifully! You can freeze the unbaked dough balls on a tray, then transfer them to a freezer bag. Bake straight from frozen, adding an extra minute or two. You can also freeze baked cookies for up to 2 months — just re-roll them in powdered sugar after thawing.
6. Why is my powdered sugar melting or disappearing?
If you roll the cookies when they’re too hot, the sugar will melt into the surface. Let them cool for about 10 minutes before the first roll, then recoat once they’re fully cool for that signature snowy finish.
Storage Tips
Snowball Cookies store exceptionally well — another reason they’re perfect for holiday gifting. Keep them in an airtight container at room temperature for up to 7–10 days. If stacking them, place a sheet of parchment paper between layers to prevent them from sticking together.
For longer storage, freeze them for up to 2 months in a freezer-safe container or bag. When ready to serve, let them thaw at room temperature and re-dust with powdered sugar to freshen their appearance.
Variations
Almond Snowballs: Replace the pecans with finely ground almonds and add ¼ teaspoon of almond extract for a sweet, nutty aroma.
Hazelnut Snowballs: Use hazelnuts and add a touch of chocolate drizzle once cooled — reminiscent of Ferrero Rocher flavors.
Lemon Snowballs: Add 1 tablespoon of lemon zest and a few drops of lemon extract to the dough for a bright, citrusy twist.
Chocolate Chip Snowballs: Stir in mini chocolate chips instead of nuts for a kid-friendly version that’s just as delicious.
Spiced Snowballs: Add a pinch of cinnamon or nutmeg to the dough for a cozy, warm flavor that pairs perfectly with winter drinks.
These Snowball Cookies are everything a holiday treat should be — easy to make, irresistibly buttery, and delightfully festive. Whether you’re baking for family, friends, or simply to fill your kitchen with that nostalgic aroma of butter and vanilla, these cookies are a classic you’ll come back to year after year.
Snowball Cookies
Ingredients
- 1 cup 2 sticks / 226 g unsalted butter, softened
- ½ cup 60 g powdered sugar, plus more for coating
- 2 teaspoons pure vanilla extract
- 2 ¼ cups 280 g all-purpose flour
- ¼ teaspoon salt
- 1 cup 110 g finely chopped pecans, walnuts, or almonds
Instructions
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Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
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Cream the butter and sugar in a large bowl using a mixer until light and fluffy, about 2 minutes.
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Add vanilla extract and mix until combined.
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Whisk the flour and salt in a separate bowl, then gradually add to the butter mixture. Mix on low speed just until a soft dough forms.
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Stir in the chopped nuts with a spatula until evenly distributed. If the dough feels too soft, chill it for 20–30 minutes.
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Shape into 1-inch balls and place about 1 inch apart on the prepared baking sheet.
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Bake for 12–15 minutes, or until the bottoms are lightly golden (tops should stay pale).
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Cool for 5 minutes, then roll warm cookies in powdered sugar to coat.
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Cool completely, then roll in powdered sugar again for that classic snowy look.
