These cookies are simple to make, use minimal ingredients, and have an irresistible texture that’s both tender and crumbly. The light dusting of powdered sugar gives them their signature “snowball” look, making them perfect for holiday celebrations. They’re not overly sweet, which allows the buttery and nutty flavors to shine. Plus, they store well and taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter (softened)
Powdered sugar (plus extra for coating)
Vanilla extract
All-purpose flour
Salt
Finely chopped nuts (walnuts, pecans, or almonds)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, stirring until just combined.
Fold in the chopped nuts.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 1 inch apart.
Bake for 10–12 minutes, or until the bottoms are just beginning to turn golden.
Let the cookies cool for about 5 minutes, then roll them in powdered sugar while still warm.
Once fully cooled, roll them in powdered sugar again for a snowy finish.
Servings and timing
This recipe makes approximately 24–30 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Cooling and coating time: 20 minutes Total time: 45 minutes
Variations
Chocolate chip snowballs: Add mini chocolate chips for a sweet twist.
Spiced version: Mix in a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Almond extract: Swap vanilla with almond extract for a nutty boost.
Gluten-free: Use a 1:1 gluten-free flour blend to make these gluten-free.
Lemon zest: Add a bit of lemon zest to brighten the flavor.
Storage/Reheating
Storage: Store in an airtight container at room temperature for up to 1 week. Freezing: Freeze baked cookies (without sugar coating) for up to 2 months. Thaw, then roll in powdered sugar before serving. Reheating: Not necessary. Best enjoyed at room temperature.
FAQs
Why are they called snowball cookies?
Because they’re round and rolled in powdered sugar, giving them a snowy, festive look.
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe.
What type of nuts work best?
Walnuts, pecans, and almonds are traditional and all work beautifully.
Can I make these ahead of time?
Yes, they store well for several days and freeze beautifully, making them ideal for advance holiday prep.
Why roll them in powdered sugar twice?
Rolling once while warm helps the sugar stick; rolling again when cool gives a thick, snowy coating.
Can I make them without nuts?
Yes, but they’ll lose the signature crunch. Try using seeds or mini chocolate chips instead.
Do these cookies spread?
No, they hold their shape and stay rounded while baking.
Can I use a food processor to chop the nuts?
Yes, just be careful not to grind them into a paste—aim for finely chopped pieces.
Can I make them dairy-free?
Use a plant-based butter substitute for a dairy-free version.
How do I prevent them from being dry?
Don’t overbake, and measure flour carefully to avoid a crumbly texture.
Conclusion
Snowball Cookies are a timeless holiday treat that’s easy to make, beautiful to serve, and absolutely delicious to eat. With their rich, buttery flavor and light, sugary coating, they capture the cozy spirit of the season in every bite. Whether you call them snowballs, tea cakes, or wedding cookies, they’re sure to be a standout on any cookie platter.
Snowball Cookies are tender, buttery cookies filled with finely chopped nuts and coated in powdered sugar. Also known as Russian Tea Cakes or Mexican Wedding Cookies, they’re a festive, melt-in-your-mouth holiday treat.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for coating)
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
3/4 cup finely chopped nuts (walnuts, pecans, or almonds)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually stir in the flour and salt until just combined.
Fold in the chopped nuts.
Roll dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1 inch apart.
Bake for 10–12 minutes, or until the bottoms are lightly golden but tops remain pale.
Cool for 5 minutes, then roll the warm cookies in powdered sugar.
Once fully cooled, roll the cookies in powdered sugar again for a thick, snowy coating.
Notes
Use mini chocolate chips instead of nuts for a nut-free version.Rolling in powdered sugar while warm helps it stick; a second roll after cooling gives the snowy look.Store in an airtight container to maintain texture and flavor.Don’t overbake—remove when the bottoms are just golden to keep them tender.To freeze, skip the sugar coating until after thawing for best results.
