Snowball cookies are a beloved holiday classic known for their tender, buttery texture and powdered sugar coating that resembles freshly fallen snow. These bite-sized delights are not just reserved for the winter season — they’re perfect for any time you want a quick, easy, and elegant cookie to serve guests or enjoy with a warm cup of coffee.
With just a few pantry staples, snowball cookies come together effortlessly, delivering rich, nutty flavor and crumbly melt-in-the-mouth goodness. Whether you know them as Russian Tea Cakes, Mexican Wedding Cookies, or Butterballs, this recipe ensures they turn out perfectly every time.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped pecans or walnuts (optional but traditional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream the butter and sugar together in a large mixing bowl. Use a hand mixer or stand mixer to beat the softened butter and powdered sugar until the mixture is light, fluffy, and pale in color. This step adds air into the dough and helps the cookies stay light.
- Add vanilla extract to the creamed butter mixture and continue to beat until well incorporated. Vanilla brings a warm, aromatic depth that enhances the buttery flavor of the cookies.
- Sift the flour and salt into the bowl. Add the flour and salt gradually while mixing at low speed. This helps to avoid flour flying out of the bowl and ensures the dough remains tender. The mixture will look crumbly at first but will come together as you continue mixing.
- Fold in the chopped nuts, if using. Stir in the finely chopped pecans or walnuts with a spatula or spoon. The nuts give snowball cookies their traditional texture and a gentle crunch that contrasts beautifully with the soft dough.
- Shape the dough into small balls. Use a tablespoon or small cookie scoop to portion the dough, then roll each piece into a ball with your hands. Place the dough balls about an inch apart on the prepared baking sheet. These cookies don’t spread much, so they can be placed relatively close together.
- Bake the cookies for 12–15 minutes or until the bottoms are just lightly golden. The tops should remain pale and not brown. Avoid overbaking as this can dry out the cookies.
- Let the cookies cool for about 5 minutes on the baking sheet before rolling them in powdered sugar. This initial roll helps the sugar stick to the slightly warm surface. Use a small bowl filled with powdered sugar and gently coat each cookie.
- Cool completely and roll again. After the cookies are fully cooled, give them a second generous coating of powdered sugar. This gives them the iconic snowball appearance and ensures each bite is delicately sweet.
- Store in an airtight container at room temperature. Snowball cookies will keep well for up to a week and can even be frozen for longer storage. Just be sure to dust them with fresh powdered sugar after thawing for the best presentation.