Snowball Cookies Recipe - Kristine's Kitchen (2024)

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These Snowball Cookies are soft, buttery, melt-in-your-mouth cookies with a dusting of powdered sugar. They are a favorite holiday cookie recipe!

Today I’m sharing one of my very favorite Christmas cookie recipes: snowball cookies. If you’ve never tried these powdered sugar-coated delights, you need to add them to your holiday baking list. They become a fast favorite of just about everyone who tries them!

You’ll love these cookies because:

They have the best rich, buttery flavor andmelt-in-your-mouth texture.
Chopped pecans bring a subtle toasty, nutty flavor.
The cookies are dusted with powdered sugar for a pretty “snowball” look.

My family has always called these cookies butter snowballs. They go by many names, including Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Snowballs and Butter Balls. Whatever you call them, they are a classic! Their rich, buttery flavor makes it almost impossible to eat just one.

The recipe for these snowball cookies was my great-grandmother’s. My mom has my great-grandmother’s handwritten recipe card for these cookies, and years ago I copied it for myself. It’s the kind of recipe card that says things like, “1-2 cups nuts” and “chill dough until easy to handle.” I modified the recipe just a bit to give you more specific instructions, so your cookies will turn out just perfect!

These bite-sized cookies are sure to disappear quickly! To round out your holiday cookie spread, try these other favorite Christmas cookie recipes: Chocolate Crinkle Cookies, Cherry Cream Cheese Cookies, Gingerbread Cookies and Biscotti. These are always on our cookie baking list!

Snowball Cookies Recipe Ingredients

You’ll need just five simple ingredients, plus salt, to make this cookie recipe. And you won’t even need any eggs! Actually, these snowball cookies are one of the few cookies I make that are egg-free. These Oatmeal Breakfast Cookies are another.

Butter: Butter gives these cookies their signature melt-in-your-mouth rich buttery flavor. Use unsalted butter or reduce the added salt in the recipe by half.
Powdered Sugar: Powdered sugar, or confectioners’ sugar, is used to sweeten the cookies. The cookies are also rolled in powdered sugar after baking, to give them their classic “snowball” look.
Salt: A little bit of salt enhances all of the flavors.
Vanilla Extract: For an extra touch of sweetness and a hint of vanilla flavor. Feel free to use almond extract instead for a hint of almond flavor.
All-Purpose Flour: For an accurate measurement, be sure to spoon the flour into your measuring cup and then level it off. If you scoop the flour directly with the measuring cup it can pack in too much flour.
Pecans: Chopped pecans add a delicious nutty flavor to these cookies. You can substitute chopped walnuts if you prefer.

Recipe Variation

You can substitute 1/2 cup of mini chocolate chips for the chopped nuts to make Chocolate Chip Snowball Cookies. They are a delicious nut-free alternative to the classic recipe!

How to Make Snowball Cookies

Beat together the butter and powdered sugar until creamy.
Mix in the salt and vanilla extract until incorporated.
Add the flour and nuts and mix in on low speed.
Chill the dough for at least 2 hours, until it is easy to work with.
Roll the dough into 1-inch balls and place on parchment paper-lined baking sheets.
Bake cookies at 350° F for 10-12 minutes, until lightly golden brown on the bottom.
Let cool for 5 minutes and then roll in powdered sugar.
Once the cookies are completely cool, roll them in powdered sugar a second time.

Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

Snowball Cookies Recipe Tips

Use room temperature butter. Softened butter will cream together with the powdered sugar much more easily. If you need the butter to soften quickly, cutting it into smaller pieces will help it to soften faster.
Chop the nuts finely. If you have a food processor, it makes the job of chopping the nuts quick and easy.
If the dough is too firm after chilling to roll into balls, let it sit at room temperature for about 15 minutes, or until it softens up.
Let them rest before rolling. The cookies will be very delicate right after baking. Let the baked cookies cool on the baking sheet for 5 minutes and then carefully roll them in powdered sugar. Once they’re completely cool, roll them a second time to give them more of a powdered sugar coating.
I like to make these cookies very small. Roll the dough into 1-inch (or smaller) balls.

Storage Tips

Room Temperature: Snowball cookies can be stored in an airtight container at room temperature for up to 1 week.
Freezer: Cookies can be stored in an airtight container in the freezer for up to 3 months. Thaw frozen cookies at room temperature. You may wish to re-roll previously frozen cookies in powdered sugar before serving.

More Favorite Cookie Recipes

Chocolate Chip Cookies
White Chocolate Cranberry Cookies
Candy Cane Cookies
Chocolate Dipped Molasses Cookies
Gingerdoodle Cookies

5 from 6 ratings

Snowball Cookies

Servings: 36 cookies

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Chilling Time: 2 hours hrs

Total Time: 2 hours hrs 40 minutes mins

These Snowball Cookies are soft, melt-in-your-mouth cookies with a dusting of powdered sugar. They have the best rich, buttery flavor. Make them with chopped pecans, walnuts, or mini chocolate chips. A favorite holiday cookie recipe!

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Ingredients

▢ 1 cup unsalted butter, softened to room temperature
▢ ½ cup powdered sugar
▢ ½ teaspoon salt
▢ 1 teaspoon vanilla extract, or almond extract
▢ 2 cups all purpose flour
▢ 1 cup finely chopped pecans*, or walnuts
▢ 1 cup powdered sugar, for rolling the cookies

Instructions

Using an electric mixer, beat together butter and ½ cup powdered sugar until creamy.
Add the salt and vanilla (or almond) extract, and beat until incorporated, scraping down the sides of the bowl as needed.
Add the flour and nuts and beat on low speed until combined, scraping down the sides of the bowl as needed.
Chill dough in the refrigerator for at least 2 hours and up to 2 days, until easy to handle.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Roll dough into 1-inch balls and place on prepared baking sheets. Bake for 10-12 minutes, until lightly golden on the bottom.
Let cool for 5 minutes, then roll warm cookies in powdered sugar. Let cookies cool completely and then roll in powdered sugar a second time.

Notes

If you have a food processor, it is an easy way to finely chop the nuts.
If the dough is too firm after chilling, let it sit at room temperature for a few minutes until it is soft enough to roll into balls.
To make these cookies without nuts, you can omit the nuts or substitute 1/2 cup of mini chocolate chips.
Cookies may be stored in an airtight container at room temperature for up to one week or in the freezer for up to 3 months.

Serving: 1cookie, Calories: 111kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 33mg, Potassium: 22mg, Fiber: 1g, Sugar: 5g, Vitamin A: 159IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Nutrition information is an estimate.

Cuisine: American

Course: Dessert

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39 comments on “Snowball Cookies”

Saphire — November 28, 2017 @ 6:41 pm Reply
Question can I use :
white wing Tortilla flour
- Kristine — November 29, 2017 @ 9:03 am Reply
  Hi Saphire, I’ve never baked with tortilla flour so I’m not sure how it would work in this recipe.
Sarah @Whole and Heavenly Oven — November 30, 2017 @ 6:01 am Reply
Oh my gosh, these are SUCH gorgeous little cookies, Kristine! I haven’t made snowballs in forever and these honestly look picture perfect. Can’t wait to try ’em!
Wendy — December 15, 2017 @ 9:57 am Reply
Hi Kristine! Do you have any substitution suggestions for the nuts? Thanks!
- Kristine — December 15, 2017 @ 2:04 pm Reply
  Hi Wendy! You can leave the nuts out. Enjoy!
Addie Duke — December 27, 2017 @ 8:53 am Reply
My daughter is gluten free. How do you think these would do using coconut flour?
- Kristine — December 28, 2017 @ 8:33 pm Reply
  Hi Addie, coconut flour usually can’t be substituted 1:1 in baking. I’d recommend using a gluten free all purpose baking flour. Bob’s Red Mill makes one.
KJ Wilson — December 27, 2017 @ 9:47 am Reply
I make something similar using roasted chestnuts. People go absolutely crazy over them. It is my absolute go to Christmas recipe!
Claire — March 26, 2018 @ 9:05 pm Reply
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Does the recipe work without the nuts? My eldest is allergic to nuts so I’m hoping that it works without them.
- Kristine — March 26, 2018 @ 9:46 pm Reply
  Yes, the cookies should turn out just fine without the nuts. 🙂
Molly Griffin — December 19, 2018 @ 2:05 pm Reply
Hi Kristine! When you call for 1 cup finely chopped nuts – does that mean measure 1 cup nuts and finely chop, or does it mean finely chop nuts until you have 1 cup? Thanks in advance!
- Kristine — December 19, 2018 @ 8:20 pm Reply
  Hi Molly! I cup finely chopped nuts means that you measure after chopping. So chop until you have 1 cup chopped nuts. 🙂
- Patricia Seiders — February 14, 2021 @ 7:19 am Reply
  I’m getting ready to bake these cookies for the first time. Can I soften the butter in
  the microwave or should I let it soften at room temperature, thank you, Patti.
  - Kristine — February 14, 2021 @ 8:16 am
    It is best to let it soften at room temperature. If you cut the butter into smaller pieces it will soften quickly.
Lynn — December 20, 2018 @ 4:28 pm Reply
Why won’t my cookie dough hold together?
- Kristine — December 21, 2018 @ 3:49 pm Reply
  This dough should hold together well. Make sure that the nuts are very finely chopped. Also be sure to spoon the flour into a measuring cup and level it off, rather than scooping with the measuring cup. This will ensure that you use the right amount of flour.
Lesley — December 22, 2018 @ 7:48 am Reply
Should this be crunchy in the center or soft?
- Kristine — December 23, 2018 @ 1:35 pm Reply
  The centers of the cookies are soft.
Erika Bailey — December 29, 2018 @ 2:44 pm Reply
People also know them as “mexican wedding cookies”
- Kristine — December 30, 2018 @ 6:31 am Reply
  Yes! These cookies go by many names. 🙂
Aida — August 7, 2019 @ 3:17 am Reply
Can i use peanuts instead?
- Kristine — August 9, 2019 @ 1:56 pm Reply
  If you like the flavor, then yes!
Josee — November 12, 2019 @ 10:50 am Reply
Do these cookies freeze well?
- Becky — December 23, 2020 @ 3:01 pm Reply
  I have frozen them and they are fine.
Mari — November 27, 2019 @ 4:47 pm Reply
Very Very Similar to the recipe for Mexican wedding cookies.
- Kristine — November 29, 2019 @ 1:06 pm Reply
  You’re right, these cookies go by many different names. 🙂
Zoe Epstein — December 14, 2019 @ 12:02 pm Reply
I accidentally used regular sugar in the dough instead of powdered (I rolled them in the powdered sugar though), and they still taste delicious!
This is my second time making them.
- Kristine — December 14, 2019 @ 2:13 pm Reply
  That is good to know! Thanks for taking the time to share. 🙂
Alicia — December 7, 2020 @ 5:56 am Reply
Easy to make and comes out tasty and pretty.
I have tried different recipe but this one is a keeper
I used cashew nuts and just half a teaspoon of almond extract.
Janie Tanner — December 25, 2020 @ 7:13 pm Reply
Absolutely delicious!! Thanks so much for the recipe!
Josie Bonaventura — January 2, 2021 @ 10:14 am Reply
We too have peanut and tree nut allergies at our house. I was thinking of substituting sunflower or pumpkin seeds for the nuts.
- Kristine — January 2, 2021 @ 10:48 am Reply
  This year I made these with 1/2 cup of mini chocolate chips instead of nuts and they were delicious that way.
Mary — January 10, 2021 @ 11:11 am Reply
I was wondering if I could use peppermint extract for a more wintery flavor would that work or do I need to change the amount of extract added considering how strong peppermint can be.
- Kristine — January 13, 2021 @ 6:30 am Reply
  You could try it, but I would use a very small amount, maybe less than 1/4 teaspoon.
Mary Farrell — December 18, 2021 @ 12:46 pm Reply
Always made them with regular sugar from a recipe in my local paper several years ago, everyone liked them, my Italian coworker said they were better than the Italian cookies. I am making yourstoday, already know they will be good, no nuts today. Thanks
Jennifer — December 15, 2022 @ 8:40 am Reply
Have you ever made with vegan butter or margarine? My hubby has dairy allergy. I know the butter is key, so understand if would taste quite as good.
- Kristine Rosenblatt — December 15, 2022 @ 3:44 pm Reply
  Hi Jennifer, I personally haven’t tried these with vegan butter, but I have seen other recipes for vegan snowball cookies that are quite similar to this recipe, using vegan butter so I think it’s worth a try. 🙂
jeslyn hibbs — March 2, 2023 @ 3:22 pm Reply
it sounds very good just looking at them
Laura — December 22, 2023 @ 12:18 pm Reply
Made these today and’s they are delightful. Thank you