Snowball Cookies
These classic Snowball Cookies are delicate, buttery, nutty little treats that practically melt in your mouth. Also known as Russian tea cakes or Mexican wedding cookies, they’re coated generously in powdered sugar for that beautiful snowy finish. They’re simple to make and perfect for holidays, cookie trays, or afternoon tea.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans or walnuts
- 1½ cups powdered sugar, for coating
Directions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
2. Cream the Butter and Sugar
Place the softened butter and ½ cup powdered sugar in a large mixing bowl.
Beat with an electric mixer for approximately 2–3 minutes, until smooth, creamy, and slightly fluffy.
Add the vanilla extract and mix again.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture.
Mix on low speed until just combined.
Don’t overmix.
4. Add the Nuts
Fold the finely chopped pecans or walnuts into the dough.
The dough should be soft but firm enough to shape.
5. Shape the Cookies
Scoop out approximately 1 tablespoon of dough at a time.
Roll each portion between your palms to form a smooth ball.
Place the dough balls about 1 inch apart on the prepared baking sheets.
6. Bake
Bake for 12–15 minutes, or until the bottoms and edges are very lightly golden.
Don’t wait for the cookies to become deeply brown—their characteristic pale color should remain.
7. First Powdered Sugar Coating
Let the cookies cool on the baking sheet for about 5 minutes.
While they’re still warm, gently roll each cookie in powdered sugar.
Place them on a wire rack to cool completely.
8. Coat Again
Once completely cool, roll the cookies in powdered sugar a second time.
This second coating creates the classic thick, snowy appearance.
Tips for Perfect Snowball Cookies
Use softened butter: It should be soft enough to press with a finger but not melted.
Chop the nuts finely: Smaller pieces make the cookies easier to shape and give them a smoother texture.
Don’t overbake: Snowball cookies should remain light in color and tender inside.
Coat twice: The first coating sticks to the warm cookie, while the second gives you that beautiful snowy finish.
Cool completely before storing: Warm cookies can cause condensation and affect their texture.
Easy Variations
Almond Snowball Cookies
Replace the pecans with finely chopped almonds and add ½ teaspoon almond extract.
Chocolate Snowballs
Replace ¼ cup of the flour with unsweetened cocoa powder.
Coconut Snowballs
Add ½ cup finely shredded coconut to the dough.
Orange Snowballs
Add 1 teaspoon finely grated orange zest for a bright citrus flavor.
Pistachio Snowballs
Use finely chopped pistachios instead of pecans or walnuts.
Storage
Store the cookies in an airtight container at room temperature for approximately 5–7 days.
For longer storage, freeze the baked cookies for up to 2–3 months. Thaw at room temperature and dust with a little additional powdered sugar before serving.
Buttery, tender, nutty, and covered in a snowy layer of powdered sugar, these Snowball Cookies are the kind of classic treat that disappears quickly from any dessert table.