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Sweet, nutty and rolled in powdered sugar, Snowball Cookies are a holiday favorite! Whether you know them as Snowball Cookies, Russian Tea Cakes or Mexican Wedding Cookies, these sweet bites are full of holiday nostalgia.
So tell me, have you started your holiday baking yet?
This year, I seriously contemplated ordering a tray from my favorite bakery, but by the time I remembered to actually order them, they were sold out of all the good stuff!
Basically what I’m trying to say is that I’ve made not one single cookie. No pecan brittle. No fudge. Nothing.
In fact, I just pulled out a couple of pounds of butter from my freezer, so I can start whipping up some of favorites like these snowball cookies!
Luckily it is frigid here this year, so I can make a couple of recipes for the next few days, package them up in tins and store them in the garage until Christmas.
A giant garage freezer is pretty much the best thing about Ohio winters.
MY BROTHER’S FAVORITE HOLIDAY COOKIES
This fall and holiday season has been a season of classics for me.
From Peanut Butter Cup Cookies and Rum Balls to Old Fashioned Apple Crisp, Classic Pecan Pie and Parker House Rolls, I’ve been craving recipes rooted in classic flavors and full of memories.
So it seems fitting to share one of my brother’s favorite cookies, and one of the cookies that made their way to Santa’s plate at our house year after year.
My brother may be the pickiest eater ever – the only vegetable he eats is broccoli and it must be covered in Cheez Whiz in order for him to choke it down. He’s also not fond of fruit – unless the word Roll-Up comes after it.
However, give him a plate of these Snowball Cookies and he’ll eat every last sugar-coated crumb.
Snowball Cookies are also called Russian Tea Cakes or Mexican Wedding Cookies, so you may have grown up calling them a different name.
No matter what you call them, though, they are easy to whip up and definitely make an impact on any cookie platter. What’s cuter than little snowballs in a festive miniature liners?
TIPS FOR MAKING SNOWBALL COOKIES
Snowball Cookies are easy to make, but here are a few tips I have realized are helpful over the years:
- Snowball Cookies don’t spread, so you can place them close together on the baking sheet.
- Be careful not to overbake these cookies. The color will be barely different after they’re baked than when they were raw. If they
- take on a golden color, they’re probably overbaked!
- Roll them twice in powdered sugar: once when they’re still a bit warm, and again after they’ve cooled completely for that perfect white coating.
- If you don’t like pecans, feel free to use walnuts or almonds instead.
- Snowballs freeze well! Freeze them in an airtight container for up to 1 month.
Snowball Cookies are my brother’s favorite holiday cookie and I can bet they’ll soon be a favorite of yours as well.
Snowball Cookies
Equipment
Ingredients
- 1 cup unsalted butter softened
- ½ cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
- ⅓ cup powdered sugar sifted - for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and 1/2 cup of the powdered sugar until smooth and creamy. Add in vanilla extract and mix until combined.
- Mix in the flour, pecans and salt. Mixing until just combined.
- Roll about 1 tablespoon of dough (mine are a bit larger, see notes below) into balls and place on prepared baking sheet. The cookies can be placed quite close together since they do not spread during the baking process.
- Bake in preheated oven for about 15 minutes – taking care not to over bake. Allow cookies to cool on baking pan until you are able to comfortably hold them in your hands.
- Sift 1/3 cup powdered sugar into a medium bowl. While cookies are still warm, roll them in powdered sugar. Place cookies on cooling rack, once they have cooled completely, roll them in powdered sugar again.
Notes
- I used a medium OXO cookie scoop to form my snowballs.
- Yield will depend on the size that you roll your Snowball Cookies.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just baked these cookies, and they turned out delicious! I used almonds and added bacon bits for a salty, savory flavor. I have a feeling these will be requested every Christmas! Thanks for the recipe!
Wint-
I am so glad you enjoyed the recipe. Thanks so much for stopping by and providing your feedback – have a great day!
-Jamie
I followed this recipe exactly…my cookies are a complete mess. They pretty much melted in the oven to a flat *THING*.
I am so sorry the recipe did not work out for you. Please feel free to contact me with specific questions and we can try to resolve what the issue may have been. Have a great day!
-Jamie
@lor, I have made these snowball cookies every year for 40yrs. Family loves them.. try keeping the dough very cold after you roll them & then cook for about 11 minutes @ 380 *. One time mine went flat & I realized I had used self-rising flour… not good, haha
My favorite of all cookies, i just made them again this year but they spread out ike a cookie !! what am i doing wrong here, i want them to remain in a ball shape Help please
thanks :) debbie B
Mmmmmmm I make these every Christmas… I add a cup of chocolate chips to the dough. Delicious…
These looks amazing!
i’m planning on making these this week and I was wondering if I can make the dough and freeze it before hand?
Thanks!
Natasha
Natasha-
I have never frozen this dough, but I am guessing that it will be just fine. Let me know how it goes.
-Jamie
My family loves these! We call them Snowball Surprises. The surprise is a Hershey Kiss in the middle. I just form the dough around the kiss and bake as you’ve said. These are always better the following day after baking. Gives the chocolate time to cool and set up. Yummy!
I tested out your recipe and loved it! Thanks for the idea…and the Sugar Rush!
These cookies are Fabulous!! I have made them for my family for years. I have also added Mini chocolate chips which also is great! Happy baking.
Stephanie
if they aren’t going to be eaten until 5 days after baking, should I freeze them right away?
Gianna-
Yes, I would freeze them. :)
-Jamie