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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My son doesn’t like cake, but he loves these cookies. 2 batches made , cooked 1 and froze 1 batch for him to cook when he wants them.
I make these cookies every year since i started making cookies (1980’s) My family likes them .. but every year saying they can do without .. But its not Christmas till i make these ..
I think the most difficult about these, is rolling them in powdered sugar after they come out from oven… Waiting till they are cool so they do not clump .. I do not use nuts because of nut allergy.
They are lower in sugar so not a bad cookie for a diabetic…
I am going to try making these with Swerve confections sugar this year because my husband is on insulin but loves these cookies. hope they turn out as amazing as the original recipe.
The recipe says it makes 24 servings. How many dozen cookies?
Thank you
Depends on how you roll your balls .. small or larger
One of my favorites.. They look so yummy! Thank you Crissy… Merry Christmas!
These were the Mexican wedding cookies of my childhood. Thanks…..
I followed all the steps in this snowball cookie recipe and the middle are still not done. I didn’t notice it until all of them were rolled in powedered sugar. Any suggestions on how to fix them? Can I just put them back in the oven to cook a little longer. FYI I did cook them until they were a little brown.
i wanna make these this weekend! do you use salted or unsalted butter?
Hi there,
I plan on making these soon and want to pass them out from now until Christmas. Do you know for how long they will stay fresh? Can I freeze them and then let them thaw right before handing out if need be? Thanks!
I’ve always loved these cookies!! Just isn’t Christmas without them. :)
xo
Pat
My family doesn’t like nuts so I put mini choc chips in instead (1 cup). They LOVE them
Thanks for the tip…my family all swear they do not like nuts because they get stuck in their teeth, but I love these cookies! They are sooooo easy to make, you can get lots on a sheet pan at the same time! I’m going to try putting the minichips in them & see how they like them! Thanks again!