Snowball cookies are one of those timeless classics that return every winter season, especially around Christmas. These melt-in-your-mouth cookies carry a nostalgic charm: round, soft, sweet, and generously coated in powdered sugar that gives them their signature snowy appearance. While they may seem simple at first glance, these cookies have depths of flavor that come from rich butter, vanilla, and finely chopped nuts that add a gentle crunch.
Throughout many cultures, snowball cookies appear with different names. Some know them as Mexican wedding cookies, others as Russian tea cakes, butterballs, or pecan sandies. Despite the variety of names, the essence of the cookie remains the same: a shortbread-style dough, baked until firm, then rolled—twice—in powdered sugar to create the perfect snowy look.
What Makes Snowball Cookies Special
Snowball cookies are beloved because they combine simplicity with elegance. They use a short list of ingredients—mainly butter, flour, powdered sugar, and nuts—but the result is far more delightful than their ingredients suggest.
One bite reveals the magic: a tender texture that crumbles gently without being dry, the flavor of toasted nuts, a sweet powdered sugar coating, and a buttery finish. They pair beautifully with hot drinks like tea, coffee, or warm milk. They also hold their shape well, making them ideal for gifting, cookie boxes, and holiday parties.
Unlike many cookie recipes that rely on eggs for structure, snowball cookies are naturally egg-free. This is one of the key reasons they develop their signature shortbread texture. Without eggs, the cookie maintains a delicate crumb that melts instead of snapping.
These cookies also do not spread during baking, making them one of the easiest holiday cookies to shape perfectly. Their round, uniform appearance creates a beautiful presentation on any dessert tray.
Ingredients for Snowball Cookies
Snowball cookies require simple baking staples, but the quality of each ingredient makes a noticeable difference in the final results.
Butter
Butter is the heart of snowball cookies. It provides flavor, structure, and richness. Always use real unsalted butter—not margarine—and make sure it is softened to room temperature. This ensures the dough blends smoothly.
Powdered Sugar
Powdered sugar is used both in the dough and for coating the cookies afterward. The fine texture of powdered sugar helps create the tender crumb and dissolves beautifully on the cookie surface.
Flour
All-purpose flour forms the base of the dough. Since snowball cookies contain no leaveners like baking soda or baking powder, the texture depends entirely on the right balance between flour and butter. Sifting the flour helps the dough remain light.
Nuts
Traditionally, pecans or walnuts are used. Toasting the nuts brings out a deeper, richer flavor. They should be chopped finely so they distribute evenly without creating large chunks that crack the cookie.
Vanilla
A touch of vanilla enhances the sweetness and adds warmth to the flavor profile.
Salt
Salt balances the sweetness and sharpens the flavor of the butter and nuts.
How to Make Snowball Cookies: Step-by-Step Instructions
Preparing the Dough
The dough for snowball cookies begins with creaming butter and powdered sugar. Unlike regular cookies where the creaming method helps with leavening, here it is only to combine ingredients smoothly. Avoid whipping air into the butter as this can affect texture.
Adding Dry Ingredients
When mixing the flour and salt into the butter mixture, it is important to do so gently. Add the flour gradually and mix slowly to avoid overworking the dough. Over-mixing can make the cookies tough.
Folding in the Nuts
Once the dry ingredients are incorporated, gently fold in the finely chopped nuts. They should be evenly distributed without crushing them further.
Shaping the Cookies
Scoop small portions of dough and roll them between your palms to form even balls. A size between 1 inch and 1.2 inches is ideal. Too large and the cookie may bake unevenly; too small and it may dry out.
Baking
Snowball cookies bake at a moderate temperature—typically around 175°C. They remain pale on top while the bottoms turn slightly golden. Since they do not spread, avoid pressing them down.
Coating in Powdered Sugar
The first coating happens while the cookies are warm. This helps the sugar stick to the surface. The second coating, done after cooling, gives them their signature snowy appearance.
Tips for Perfect Snowball Cookies
Keep the Dough Cool
If your kitchen is warm, the butter may soften too much, making the dough greasy. If this happens, chill the dough for 15 minutes before shaping.
Chop the Nuts Finely
Large nut pieces can break the cookies. Finely chopped nuts ensure smooth shaping and even baking.
Do Not Over-Bake
The cookies should remain pale with light golden bottoms. Over-baking will make them dry and crumbly.
Use Fresh Powdered Sugar
Old powdered sugar can clump and may not coat evenly. Always sift it before rolling the cookies.
Roll Twice for Best Results
The first layer melts slightly into the cookie, while the second layer gives a perfect snowy finish.
Variations of Snowball Cookies
Snowball cookies are versatile, and small modifications can give you entirely new flavors.
Almond Snowball Cookies
Replace pecans or walnuts with finely ground almonds. Add a touch of almond extract along with vanilla for deeper flavor.
Chocolate Chip Snowball Cookies
Instead of nuts, use mini chocolate chips. This variation is nut-free and kid-friendly.
Lemon Snowball Cookies
Add lemon zest to the dough and a touch of lemon juice for a bright, refreshing twist.
Cocoa Snowball Cookies
Replace a few tablespoons of flour with cocoa powder for chocolate snowball cookies coated in powdered sugar.
Coconut Snowball Cookies
Fold in finely shredded unsweetened coconut for additional texture and flavor.
Spiced Snowball Cookies
Add cinnamon, nutmeg, or cardamom for a warm, aromatic version perfect for winter gatherings.
Serving Suggestions
With Hot Drinks
Snowball cookies pair beautifully with:
• Chai tea
• Turkish tea
• Espresso
• Hot chocolate
• Spiced milk
The sweetness and buttery flavor balance the warmth of hot beverages.
On a Dessert Table
Serve snowball cookies alongside other classics like:
• Gingerbread cookies
• Chocolate crinkles
• Shortbread cookies
Their snowy appearance adds visual contrast and festive charm.
As Edible Gifts
Because they hold their shape and stay fresh for several days, snowball cookies make excellent homemade gifts. Pack them in small tins lined with parchment paper or place them in clear treat bags tied with ribbon.
Storing Snowball Cookies
Proper storage ensures the cookies retain their tender texture.
Room Temperature Storage
Keep them in an airtight container for up to one week. Use wax paper between layers to prevent powdered sugar from rubbing off.
Freezing
Snowball cookies freeze exceptionally well. You can:
• Freeze the unbaked dough balls for up to 2 months
• Freeze baked cookies before rolling them in sugar
When ready to serve, thaw fully and roll in powdered sugar.
Troubleshooting Common Problems
The cookies cracked too much
This may be due to too much flour or over-mixing. Measure flour carefully and mix only until combined.
The cookies are dry
This happens when the dough is over-worked or the cookies are over-baked. Reduce baking time slightly.
The powdered sugar coating does not stick
Roll the cookies while they are still warm for the first coating. The warmth helps the sugar cling properly.
The cookies spread
This usually means the butter was too soft. Chill the dough for 10–15 minutes before shaping.
Final Thoughts
Snowball cookies may seem simple, but they offer a wonderful mix of textures and flavors that fit perfectly into the winter season. They are reliable, crowd-pleasing, and surprisingly easy to master once you understand the technique. Whether you’re preparing them for a holiday party, making edible gifts, or simply enjoying a cozy baking day at home, these cookies bring warmth and sweetness to any occasion.
Their versatility also makes them fun to experiment with. Over time, you may find your own favorite nut combinations, flavor additions, or cookie sizes. Feel free to adapt the recipe to your taste while keeping the classic structure that makes snowball cookies so beloved.
Snowball Cookies Recipe
Description
Snowball Cookies are soft, buttery melt-in-your-mouth holiday cookies coated in a generous layer of powdered sugar. These classic winter treats are filled with finely chopped nuts, tender crumbly texture, and a sweet, delicate finish. Perfect for gifting, gatherings, or enjoying with a warm drink, these cookies are simple to prepare and always loved by all ages.
Ingredients
For the Snowball Cookie Dough
For the Powdered Sugar Coating
Instructions
Prepare the Dough Base
- Cream the softened butter and powdered sugar together in a large mixing bowl until the texture becomes light, fluffy, and smooth. This should take about 2–3 minutes. Add the vanilla extract and continue mixing until fully combined.
Add Dry Ingredients
- Sprinkle the sifted flour and salt over the butter mixture. Mix on low speed or use a spatula to fold the ingredients together. The dough will look crumbly at first but will soon come together.
Add the Nuts
- Gently fold the finely chopped walnuts or pecans into the dough. Make sure the nuts are evenly distributed for consistent flavor in every bite.
Shape the Cookies
- Scoop out small portions of dough and roll them between your palms to form smooth 1-inch balls. Place each cookie ball onto a parchment-lined baking sheet, leaving slight space between them since they do not spread much.
Bake
- Preheat the oven to 175°C. Bake the cookies for 12–14 minutes or until the bottoms are lightly golden. The tops will remain pale—this is normal.
First Powdered Sugar Coating
- Allow the cookies to cool for 5 minutes. While still warm, roll each cookie gently in the powdered sugar so it sticks well. Place them on a cooling rack.
Second Coating
- After the cookies have cooled completely, roll them again in the remaining powdered sugar for a perfect snowy finish.
Note
Toasting the nuts lightly enhances flavor—toast for 5 minutes at 160°C.
Store in an airtight jar for up to 1 week at room temperature.
These cookies freeze very well. Freeze the baked cookies (without sugar coating) for up to 3 months, then thaw and coat in powdered sugar.
You can replace nuts with chocolate chips for a nut-free version.
For extra flavor, add ½ teaspoon almond extract along with vanilla.
