Some cookies just feel like Christmas, and these Snowball Christmas Cookies are one of them. They’re buttery, nutty, and covered in soft layers of powdered sugar that look just like snow. This is one of those old fashioned cookie recipes that’s simple to make but impossible to stop eating. They melt in your mouth, travel well for cookie exchanges, and add a sweet, nostalgic touch to any holiday cookie platter.
Why You’ll Love These Snowball Christmas Cookies
Snowball cookies are a family favorite during the holidays for good reason. They’re made with simple ingredients, come together quickly, and bake into soft, bite-sized treats that are perfect for sharing. You can make them ahead, freeze them, or package them for gifts. They’re also known as Russian Tea Cakes or Mexican Wedding Cookies. It’s really the same soft, buttery cookie, just different names passed down through generations.
Ingredient Insights
- Butter: Use unsalted butter at room temperature for that soft, melt-in-your-mouth texture.
- Confectioners’ sugar: Sweetens the dough and creates the classic snowy coating.
- Vanilla extract: Adds warmth and depth to the buttery flavor.
- All-purpose flour: Gives the cookies their tender crumb.
- Salt: Balances the sweetness and enhances flavor.
- Finely chopped pecans: Add nutty flavor and crunch to these pecan snowball cookies.
- Extra confectioners’ sugar: Used for coating the cookies while warm to create that powdered snow finish.
How to Make Snowball Cookies
These easy snowball cookies bake up soft and buttery with the perfect dusting of powdered sugar. They are the perfect easy Christmas cookies.
Step one: Preheat the oven to 350°F. Line a cookie sheet with parchment paper or leave it ungreased.
Step two: Using an electric mixer, cream together the butter and ½ cup confectioners’ sugar until light and fluffy. Beat in the vanilla extract.
Step three: Add the flour and salt, and mix until well combined. Stir in the finely chopped pecans.
Step four: Form the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the cookie sheet.
Step five: Bake for 12 to 15 minutes, or until the edges are just starting to brown.
Step six: While the cookies are still warm, roll them in confectioners’ sugar. Let them cool, then roll a second time or dust the tops with more sugar using a strainer. Cool completely before storing.
Substitutions & Variations
- Swap the nuts: Try walnuts or almonds instead of pecans.
- Make nut-free: Skip the nuts altogether for a simple buttery snowball cookie.
- Add flavor: Mix in a touch of almond extract or a pinch of cinnamon for a twist on the classic.
- Try different coatings: Dust lightly with cocoa powder for a chocolate variation.
- Shape them differently: Make smaller balls for bite-sized cookie trays or slightly larger ones for gifting.
My Tips
- Use room temperature butter: Soft butter blends evenly and keeps the dough for your Snowball Christmas Cookies smooth.
- Measure carefully: Too much flour can make the cookies dry—spoon and level it instead of scooping.
- Let them cool before the second roll: The sugar will stick best when the cookies are warm but not hot.
- Bake on parchment: It prevents the bottoms from browning too much and makes cleanup easy.
- Freeze unbaked dough: Roll into balls, freeze on a sheet, and bake straight from the freezer when ready.
- Perfect for gifting: Once fully cooled and coated, pack them in tins lined with wax paper for a pretty presentation.
Storage Snowball Christmas Cookies
At room temperature: Store cooled cookies in an airtight container for up to 5 days. Keep layers separated with wax paper to prevent sticking.
In the refrigerator: These cookies stay fresh for about a week when stored in a sealed container. Bring to room temperature before serving to restore their soft texture.
In the freezer: Place baked cookies in a freezer-safe container or bag with parchment between layers. Freeze for up to 3 months. Thaw at room temperature and dust lightly with confectioners’ sugar before serving for that fresh “snowball” look.
Common Questions
Can I freeze Snowball Christmas Cookies?
Yes, they freeze beautifully. Just store them in an airtight container and dust with a little extra powdered sugar after thawing.
Why did my pecan snowballs flatten?
That usually means the butter was too soft or the dough wasn’t chilled long enough before baking. Try refrigerating the dough for 20–30 minutes before rolling next time.
Can I make snowball cookies without nuts?
Yes. They’ll still be buttery and soft—just skip the nuts and bake as directed.
What’s the difference between snowball cookies and Russian Tea Cakes?
They’re essentially the same cookie! Snowball cookies, Russian Tea Cakes, and Mexican Wedding Cookies all use a buttery dough rolled in powdered sugar.
More Christmas Desserts
Snowball Christmas Cookies
Ingredients
- 1 cup butter room temperature
- 1 ½ cup confectioners’ sugar divided
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup pecans finely chopped
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or leave it ungreased.
- Using an electric mixer, cream together the butter and ½ cup confectioners’ sugar until light and fluffy. Beat in the vanilla. Add the flour and salt, and mix until well combined. Stir in the chopped pecans.
- Form the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared cookie sheet. Bake for 12 to 15 minutes, or until the edges are just starting to brown.
- While the cookies are still warm, roll them in the remaining confectioners’ sugar. Let them cool, then roll a second time or dust the tops with sugar using a strainer. Cool completely before storing.
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Best Snowball Cookie EVER! I love shortbread and I love pecans; therefore, a “Mexican Wedding Cookie” has always been my fave. These are even better than the local bakery. These are less dense and the flavor balance is perfect. I used 1 Vanilla and 1 Almond real extract. Perfect with my morning coffee and afternoon tea. ⭐️⭐️⭐️⭐️⭐️
Can you make dough ahead and freeze it?
Not sure, never tried it!
I have added crushed peppermint candy canes instead of the nuts. It adds a Christmas color and a good flavor. I found that crushing the candy canes in a food processor or blender works best. Even the powder/dust works well.
What can you use instead of nuts since I have a nut allergy
I make them minus the vanilla so the pecans don’t lose its true flavor. I have been making these cookies for many years at Christmas and everybody just loves them.
I have been making these for many years. I used unsalted butter. Mine are card Black walnut cookies. As they are made with Black Walnut.
I have known to be called Mexican Wedding cookies. I will use Vanilla, that is what my recipe calls for. We are not a fan of Almonds.
These are my granddaughter’s favorite.
While camping when she was three years old. I had tripled the recipe as we all love the taste. I laid my granddaughter Kamora down for a nap. While singing to her, I fell asleep. When I woke up. Kamora was dusted from head to toe in powder sugar!
Oh my goodness. She had ate quit a few of the cookies. She was a sight to behold. Ha, ha
I’ve made these ‘pecan butter balls’ for many years. Ovens vary. I’ve found with mine that baking these for 30 min or so at 300-325° gives the sandy, crispy throughout result we prefer. I had no luck with my Mom’s recipe at 350 -375° for 15 min which resulted in a crumbly soft ball which tasted good but fell apart while rolling in powdered sugar after baking or with the first bite. Her results were good with her oven. Thanks for sharing your recipe.
Do you think I could use almonds or walnuts finely chopped instead of pecans?
Not a problem using any type of ground nut. Using Almonds I would add 1/2 tea. almond extract. Chopped hazelnuts would also be delicious.
I love the snowball cookies and in mine I add a teaspoon of almond flavor which is my favorite.