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!
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This is one of those old-fashioned cookie recipes that’s simple to make but impossible to stop eating. They melt in your mouth and travel well for cookie exchanges, so they’re a great one to share.
To make this recipe, I cream butter with confectioners’ sugar, stir in flour and finely chopped pecans, and roll the dough into little balls. Once they bake, I roll them in more sugar while they’re warm, and then again when they cool.
What You’ll Learn
- How I make soft, buttery snowball cookies with pecans.
- Why I roll the cookies in sugar twice.
- My easy swaps, including a version with no nuts.
- How I make them ahead and freeze them for the holidays.
Why You’ll Love It
These classic Christmas cookies use ingredients you probably have already, and they’re simple enough for a first-time baker. The dough comes together quickly, and they look so pretty on a cookie tray.
You may know these by another name, because they also go by Russian Tea Cakes and Mexican Wedding Cookies. It’s the same soft, buttery cookie, with different names passed down through the generations.
They’re also one of the easiest holiday cookies to make ahead. They freeze well and hold up in a tin, so they’re a sweet gift from your kitchen. If you need more easy Christmas cookies, I have plenty.
Snowball Christmas Cookies Ingredient Notes
There are only a few ingredients in this snowball cookie recipe, so each one counts.
Butter: Let it come to room temperature so it creams easily. Soft butter gives these cookies their melt-in-your-mouth texture.
Confectioners’ sugar: Some goes in the dough, and the rest makes the snowy coating. This is the same as powdered sugar.
Pecans: Chop them finely, and a food processor makes quick work of it. Big pieces make the dough crumble when you roll it, and finely chopped nuts give you that nutty flavor in every bite.
All-purpose flour: Spoon it into your measuring cup and level it off. Too much flour can make the cookies dry.
How to Make Snowball Cookies
I preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, I use a hand mixer to cream the butter with some of the confectioners’ sugar until it’s light and fluffy. Then I beat in the vanilla extract.
Next, I mix in the dry ingredients, which are just flour and salt, then stir in the pecans. I roll the dough into small balls and place them on the sheet with room to spread.
They bake just until the edges start to brown. While the cookies are still warm, I roll them in the remaining sugar. When they’ve cooled on wire racks, I roll them again or dust the tops with sugar using a strainer.
Before you pull out the butter, check the recipe card below for every amount and the bake time.
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My Best Tips
- Roll them twice: The first coat melts on a little, and that gives the second coat something to cling to.
- Don’t roll them hot: The sugar sticks best when the cookies are warm but not hot. Let them sit on the pan for a few minutes first.
- Keep them even: Roll every ball about the same size, so they all finish baking together.
- Watch the edges: These cookies stay pale on top. Take them out when the edges just start to brown so they stay tender.
Substitutions & Variations
Walnuts or almonds: Either one works in place of pecans. Chop them just as finely.
No nuts: Skip the nuts altogether for a simple, buttery cookie. They’ll still be soft and delicious.
Almond extract: A touch of almond extract adds a nice flavor. If you love almond, don’t miss my chewy Almond Paste Cookies.
Cinnamon or cocoa: Add a pinch of cinnamon to the dough, or dust the finished cookies lightly with cocoa powder.
Make Ahead and Storage
Make ahead: Roll the dough into balls, freeze them on a sheet, then move them to a freezer bag. Bake them from frozen when you’re ready, adding a little time if needed.
Room temperature: Keep cooled cookies in an airtight container for up to 1 week. Separate the layers with wax paper.
Freezer: Freeze baked cookies for up to 3 months with parchment paper between the layers. Thaw them at room temperature and dust them with a little more sugar before serving.
Gifting: Pack fully cooled cookies in a tin lined with wax paper. Keep them snug so they don’t roll around.
Snowball Christmas Cookies FAQs
Why did my Snowball Christmas Cookies flatten?
Flat cookies usually mean the butter was too soft or the dough got too warm. Next time, chill the dough in the refrigerator for a bit before rolling it into balls.
Why are my snowball cookies crumbly?
Too much flour or big pieces of pecan are the usual reasons. Spoon and level your flour, and chop the nuts finely so the dough holds together.
What’s the difference between snowball cookies and Russian Tea Cakes?
There isn’t much of one. Both use a buttery nut dough rolled in powdered sugar, and recipes may swap pecans for walnuts or almonds.
How do you keep powdered sugar from melting on cookies?
Let the cookies cool completely before the second roll, and store them in a single layer or with wax paper. A fresh dusting right before serving makes them look snowy again.
Bake a double batch if you’re giving them away, because a few always seem to vanish before they make it to the tin!
More Christmas Desserts
- Holiday Spritz Cookies
- Fantasy Fudge
- Cookie Dough Truffles
- Christmas Gooey Butter Cookies
- Soft Ginger Molasses Cookies
Snowball Christmas Cookies
Ingredients
- 1 cup butter room temperature
- 1½ cups powdered 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 a third of the powdered 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 powdered sugar. Let them cool, then roll a second time or dust the tops with sugar using a strainer. Cool completely before storing.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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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.