Snowball Cookies – Buttery, Nutty, and Dusted with Sweet Magic

Whether you call them Snowball Cookies, Russian Tea Cakes, or Mexican Wedding Cookies, one thing is certain — these melt-in-your-mouth, powdered sugar-coated delights are a holiday favorite around the world. Perfectly round, buttery, and lightly sweet with a nutty crunch, Snowball Cookies are easy to make and even easier to love.

These cookies are ideal for Christmas cookie trays, cookie exchanges, or simply enjoying with a cup of hot cocoa by the fire.

What Are Snowball Cookies?

Snowball Cookies are tender, shortbread-like cookies made with butter, flour, powdered sugar, and finely chopped nuts. Once baked, they’re rolled (twice!) in powdered sugar to give them their classic snowball appearance.

These cookies are:

Rich and buttery

Lightly sweet with a nutty base
Easy to make with just a few ingredients
Perfect for make-ahead baking and freezing

Why You’ll Love This Recipe

6 simple ingredients
No eggs needed
Freezer-friendly & travel-safe

Great for gifting and holiday baking!

Ingredients

Makes about 24 cookies

1 cup unsalted butter, softened
½ cup powdered sugar (plus more for coating)
1 teaspoon vanilla extract

2¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped pecans or walnuts

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter and Sugar

In a large bowl, beat the softened butter and ½ cup powdered sugar until light and creamy. Mix in the vanilla.

3. Add Dry Ingredients

Gradually add in the flour and salt. Mix until combined. Fold in the chopped nuts until evenly distributed.

4. Shape the Dough

Scoop and roll dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.

5. Bake

Bake for 12–14 minutes or until the bottoms are just lightly golden. Let cool for 5 minutes.

6. Coat in Powdered Sugar

While still warm, roll cookies in powdered sugar. Let cool completely, then roll again for a thick, snowy finish.

Notes

Nuts: Pecans, walnuts, or almonds all work beautifully. Toast them for extra flavor.
Don’t overbake: The cookies should be pale with just a light golden bottom.
Chilling optional: If dough feels too soft, chill for 20 minutes before rolling.

Storage: Store in an airtight container for up to 1 week.
Freezer-friendly: Freeze unbaked dough balls or baked cookies for up to 2 months.

Serving Ideas

Serve with hot chocolate or spiced tea

Add to cookie boxes or holiday platters
Drizzle with white chocolate or add a pinch of cinnamon to the sugar for a twist

Frequently Asked Questions

Q: Can I make these cookies without nuts?
A: Yes! You can omit the nuts, though the texture and flavor will change slightly. Try adding mini chocolate chips instead.

Q: Why do my cookies crumble?
A: Snowball cookies are delicate by nature. Let them cool slightly before handling, and be gentle when rolling in sugar.

Q: Can I use a food processor for the dough?
A: Absolutely — just pulse gently to avoid overmixing.

Final Thoughts

These Snowball Cookies are timeless, tender, and as magical as the season itself. With their crumbly shortbread texture and snowy finish, they’re the kind of treat that brings smiles, memories, and a little holiday sparkle to every bite.