These classic Snowball Cookies are little balls of buttery shortbread, melt-in-your-mouth goodness with a powdered sugar coating. They are quick to fix, delicious, and freeze well.
You may even have the ingredients to make them in your house now. They are called Russian Tea Cakes, Italian Wedding cookies, butter balls, and Mexican Wedding Cookies, but in our house, we call them Snowballs. They are the delectable cookies with a thousand names.
Ingredient Notes and Substitutions
- Butter: unsalted or salted. If using salted butter, eliminate the added salt. Use natural, honest-to-goodness butter so your cookies taste yummy. I use Land O Lakes butter for all my cookies.
- Powdered sugar: also known as confectioners’ sugar
- Vanilla extract: pure vanilla extract, please
- Nuts: pecans, English walnuts, black walnuts, almonds, pistachios, and cashews.
How to make Snowball Cookies
These delectable holiday cookies are so very easy to make. First, using an electric or stand mixer with the paddle attachment on medium speed, cream the butter and the powdered sugar until light and fluffy.
Then, turn the mixer to low speed and add the salt, vanilla, flour, and chopped pecans. Using a 1-tablespoon scoop, roll the cookies into balls and place them on a parchment-covered baking sheet with a bit of space between them. Bake until lightly browned.
Allow the cookies to cool just enough to handle them. Then, gently roll them in the powdered sugar. Place them on a wire rack to cool. When they are thoroughly cooled, roll in the powdered sugar again.
Preparation Tips
- Chop the pecans fairly fine. Remember, you can use different nuts.
- This a thick dough, so roll the cookies with your hands because the warmth of your hands will help shape the cookies.
- If you have time, do a test run with one or two cookies. This will help establish the baking time.
- Do not over-bake the cookies. These are a type of shortbread cookies with a crumbly melt-in-your-mouth texture.
- When measuring your flour, spoon the flour into the measuring cup and level it off with a table knife to keep from adding too much flour.
- Store the cookies in an airtight container on the counter for up to 5 days.
Try These Recipe Variations
- Roll the dough around an unwrapped chocolate kiss
- Add 3/4 cup chopped Andes Peppermint Crunch Baking Chips to the cookie dough.
- Add 3/4 cup mini chocolate chips to the cookie dough
- Mix 1/4 cup unsweetened cocoa powder at the same time as the butter and powdered sugar. Also, add 3/4 cup mini chocolate chips stirred in at the end to make Chocolate Snowball Cookies
- Replace the vanilla with lemon juice, add 1-2 tablespoons lemon zest, and use finely chopped sliced almonds instead of the pecans to make Almond Lemon Snowballs.
- Substitute almonds coarsely ground in a food processor for the pecans and add 1/2 teaspoon of almond extract.
Frequently Asked Questions
You can use English walnuts, black walnuts, almonds, pistachios, and even cashews. Just make sure the nuts are shelled, roasted, and finely chopped. Each nut gives the cookie a delicious, different, unique flavor.
Freeze the dough in a practice commonly known as flash freezing. Roll the dough and place it on parchment-covered baking sheets. Ensure the dough balls aren’t touching so they don’t freeze together.
Place the whole sheet in the freezer until frozen, and then transfer the balls to a freezer bag. Store that bag in a sturdy freezer container. When you are ready to bake, simply place the cookies on a parchment-covered baking sheet and let them thaw just a tad while the oven preheats. Frozen cookies may require an additional one to two minutes of baking time.
Pack the baked cookies in double Ziploc freezer bags, place them in a sturdy, glad-ware freezer container, and freeze for up to 3 months. Thaw the cookies in the fridge overnight. Once the cookies have thawed, reroll them in powdered sugar. Place them in airtight containers and store them at room temperature for up to 5 days.
More Cookie Recipes
Snowball Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar confectioner’s sugar
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans or walnuts finely chopped
- 1 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees
- In a stand mixer, using the paddle attachment on medium speed, cream the butter and powdered sugar. Turn the mixer to low and add the salt, vanilla, flour, and pecans. Roll the dough into one-inch balls using a 1-tablespoon scoop. Place on parchment-covered baking sheets a few inches apart. Bake for 8-10 minutes or until very lightly browned. Do not over-bake
- Remove them from the oven and allow them to cool just enough to handle them. Pour 1 cup powdered sugar into a medium bowl. Gently roll the cookies in the powdered sugar. Use a fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled, roll in the powdered sugar again.
Video
Notes
- Use real honest-to-goodness butter so they taste yummy. I personally use Land O Lakes butter for all my cookies.
- Cream the butter and sugar until light and fluffy
- Chop the pecans fairly fine. Remember, you can use different nuts.
- This a thick dough, so roll the cookies with your hands because the warmth of your hands will help shape the cookies.
- Preheat the oven and load the baking sheet in the middle of the oven.
- Use parchment paper or silicone baking mats.
- If you have time, do a test run with one or two cookies. It really helps to establish baking time.
- Do not over-bake the cookies. These are a type of shortbread cookies with a crumbly melt-in-your-mouth texture.
- When measuring your flour, spoon the flour into the measuring cup and level it off with a table knife to keep from adding too much flour.
- Store the cookies in an airtight container on the counter for up to 5 days.
Nutrition
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Marie-Charlotte Chatelain
I used to have a neighbor who made these and would always bring some for Christmas. Miss them so much ever since we moved! NEED to make them this year and your recipe sounds amazing
Julie Blanner
I love snowball cookies! We make them every holiday season. They are so easy to make and delicious!
Melisssa
So yummy – these didn’t last long in my house!
wilhelmina
These are one of my very favorite cookies! We always make them at the holidays, but I get random cravings for them throughout the year. So yummy!
Sheryl Youngman
So easy and perfect! I used almonds because that’s what I had. I used 1/2t almond extract and 1t vanilla. Absolutely the best version I have ever had and I’ve made many different recipes for these in my time. Can’t wait to do the lemon version. Thank you!!
Beth Pierce
Thanks so much Sheryl! So glad that you liked them! They are delicious little cookies!!
Mary
Do you toast the pecans before adding
To batter? I also have a recipe for snowball cookies that only calls for
1 3/4 cup flour. Everything else is the same. Why the big difference do you think?
Beth Pierce
Same amount of butter?
Anthony Mascarenas
this is one of those recipes that’s been in my family since before i was born in 1970. my mom makes them every year and they’re one of the first cookie to be totally eaten first. i also make them, but i use an eighth teaspoon of almond extract along with the vanilla and use finely chopped walnuts. Blessings to all!
Beth Pierce
Thanks for the tip on the almond extract. My family loves these cookies as well. They are very delicious!
Michael
I took the liberty and exchanged for a low carb version, using Lakanto powdered substitute, unsweetened coconut and almond flour. They are wonderful! Just thought others may want that option, nothing wrong with your recipe, classic!
Beth Pierce
Thanks for the tip Michael! So glad that you liked them with your changes. I good cook knows how to improvise!
Anjali
This recipe was so easy to make and my kids absolutely loved them! I’m going to be making a big batch of these again at Christmas this year!
Natalie
I simply LOVE butter pecan cookies and these snowballs look amazing!
Calleigh
These snowball cookies are one of my favorite Christmas cookies. Ahh.. loaded with crunchy pecans, I like these scrumptious balls a bit chunkier.
Sapana
So simple, delicious, and perfect for the holidays!
Sara
These are always a family favorite cookie during the holidays! I am looking forward to giving your recipe a try! Yum!
Linda G.
Have not tried this recipe yet. Any suggestion for high altitude adjustments? Still learning to bake at 6300 ft!
Beth Pierce
You know I have never lived in a high altitude but I found this article and it is quite helpful! High Altitude Baking: How to Make Your Recipes Work in the Mountains
Deborah Peoples
I have never made or seen a Russian teacake that was moist enough to leave the trail of teeth marks as shown in your pic… However… I’ve being trying to find a recipe that would make this possible… Any suggestions.. Thank you
Beth Pierce
You should try the recipe. In my honest opinion I think some people cook these little goodies too long. Make a batch and cook just a couple of cookies for different intervals of time and see what you think. Of course this is always a point of contention with my readers. Some think it looks too raw and needs to be cooked more. Everyone has their own individual tastes. That being said you have to love shortbread cookies and some people just really don’t.
Becky Hardin
Oh yes please!!! These are my favorites! I love all the powered sugar on these snowball cookies. So good!