The first time I made snowball cookies, I was knee-deep in holiday chaos, trying to get dinner on the table while the kids tore around like little tornadoes. I pulled out this recipe almost as a last resort, hoping for something quick and forgiving—and boy, did it deliver. These little buttery balls dusted in powdered sugar felt like a warm hug from my grandma, the kind that sticks with you long after the last crumb’s gone. If you’ve ever sunk your teeth into a perfectly crumbly, melt-in-your-mouth snowball cookie (sometimes called Russian tea cakes or Mexican wedding cookies), you know it’s a bit like the humble chocolate chip cookie’s winter cousin—comforting, nostalgic, and unfussy. I swear, no matter how busy life gets around the holidays, these snowball cookies always bring my family back to the table, noses powdered with sugar and smiling wide.
What is snowball cookie?
Think of snowball cookies as tiny, buttery spheres of happiness that just happen to look like freshly rolled snowballs—hence the name, of course! They’re essentially made from a simple dough of butter, nuts, flour, and sugar, baked to tender perfection, and then rolled in a generous snowfall of powdered sugar once they’re cool. It’s like baking a little winter wonderland right in your oven. The name snowball cookie is affectionate and totally fitting because the way the powdered sugar clings to the outside makes each bite feel like a sweet little winter treat. Families around the world have their versions—sometimes called Russian tea cakes or Mexican wedding cookies—which only adds to the charm and familiarity of this classic cookie.
Why you’ll love this recipe?
Alright, let me gush for a second—these snowball cookies are a total keeper. What I love most about this recipe is how well it perfectly balances indulgence and simplicity. First off, the flavor. That toasted nuttiness from browned butter combined with the mellow crunchiness of finely chopped pecans or walnuts creates this cozy richness that wraps around your taste buds. It’s not too sweet, just buttery with that lovely whisper of vanilla or almond extract—exactly what I want from a cookie that should feel like a little celebration in every bite.
Then, there’s the simplicity. I have zero patience for complicated baking when all I want is a sweet fix that doesn’t require a lecture. This cookie dough is pure easy mode: you toss everything in a bowl, mix, roll, bake, and voilà—a batch of festive treats that even the kids can help with. If you’re like me, you’ll appreciate the budget-friendly ingredients too. Butters, nuts, and sugar—staples you probably already have—and small tweaks can personalize them for every taste bud at the table.
This recipe is incredibly versatile, too. You can swap pecans for almonds or walnuts, add a hint of cinnamon for warmth, or even dip one side in melted chocolate (totally optional but trust me—game changer). I actually have a cousin who tosses some orange zest in the dough for a bright holiday twist. It’s great as a gift, a snack, or just something to munch on with your afternoon coffee or tea. My family has been loving these since I started making them, and honestly, they vanish faster than any other treat in the cookie jar.
How do you make snowball cookies?
Quick Overview
The whole process is joyfully straightforward: mix up a buttery, nutty dough, roll it into perfect little balls, bake until just set, then coat with powdered sugar when they’re just cool enough. What makes this method special? The browned butter gives it a depth of flavor that regular melted butter can’t touch, and the generous dusting of powdered sugar transforms each cookie into an elegant little gem. Even if you don’t have fancy piping skills or a kitchen timer on your side, these snowball cookies cook up beautifully with minimal fuss and maximum love.
Ingredients
For the Main Batter:
- 1 cup (2 sticks) unsalted butter, browned and slightly cooled – I learned this little step is a game changer for flavor; if you haven’t browned butter before, it’s worth mastering!
- 1/2 cup powdered sugar, plus extra for rolling – fresh powdered sugar makes all the difference in coating
- 1 teaspoon vanilla extract or almond extract (or a mix!) – this little splash really lifts the dough
- 2 1/4 cups all-purpose flour, sifted for best texture
- 1/4 teaspoon salt – balances the sweetness nicely
- 1 cup finely chopped pecans or walnuts – toasting them lightly makes the nutty flavor pop, but you can skip if you’re short on time
For the Glaze:
- About 1 cup powdered sugar (for rolling the cookies once they’re cool) – don’t skimp, this gives the iconic “snowball” look and sweetness
- Optional: a pinch of cinnamon or a tiny bit of cocoa powder added to the powdered sugar mix for a subtle twist
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). I like to use an aluminum or nonstick baking sheet lined with parchment paper—it makes cleanup a breeze and helps prevent sticking. If you ever forget parchment and try baking straight on the pan, trust me, you’ll regret it.
Step 2: Mix Dry Ingredients
In a bowl, sift together flour and salt. Sifting helps the flour stay light, which makes your cookies super tender. Toss in the chopped nuts and stir a bit to evenly distribute, so every bite has that crunchy appeal.
Step 3: Mix Wet Ingredients
In a separate bowl, mix your browned butter (make sure it’s cooled but still soft), powdered sugar, and extract. I always mix with a wooden spoon or a sturdy spatula; the mixture should look smooth and luscious, kind of like cookie dough velvet. If it looks curdled, just keep mixing—it comes together nicely.
Step 4: Combine
Slowly add the dry mixture to the wet, folding gently until you have a crumbly but cohesive dough. This is the trickiest part—mix just enough to bring it together but stop before it gets tough. Overmixing turns these tender bites chewy, and this cookie’s charm is all about crumbly softness.
Step 5: Prepare Filling
For this version, the filling is simple nuts folded right into your dough. But if you want to get fancy, try a quick cinnamon-sugar swirl or even a smear of your favorite nut butter layered in balls before baking. I tested nut butter once but found it makes the cookies too oily, so I usually stick to the classic.
Step 6: Layer & Swirl
If you want to jazz up the simple dough, consider dividing it to mix in cocoa powder or cinnamon, then gently swirling them together before rolling into balls. This creates a marbled effect that’s not only pretty but adds a new depth of flavor. Be gentle—too much swirling and they won’t hold their shape.
Step 7: Bake
Place the dough balls about 2 inches apart on your baking sheet. Bake for 12 to 15 minutes until they just start to turn golden on the bottom but stay pale on top. Don’t overbake; these cookies finish cooking as they cool, and the texture is much better soft and crumbly.
Step 8: Cool & Glaze
Let them cool on the pan for about 5 minutes—they’re delicate when hot, so don’t try to move them right away or they’ll break. Once just warm, roll them generously in a bowl of powdered sugar until they look like little snowballs catching their first snowfall.
Step 9: Slice & Serve
These aren’t sliced since they’re cookies, but if you’re making bars or a variation, slice gently with a serrated knife when cooled. Serve these snowball cookies with a cup of strong coffee or your favorite spiced tea. They’re best at room temperature, letting the buttery nuttiness shine.
What to Serve It With
For Breakfast: Nothing beats pairing snowball cookies with a creamy latte or rich cappuccino first thing in the morning. The sweetness brightens up your day, and the nutty bits feel just right with a steaming mug.
For Brunch: Dress them up on a pretty platter with fresh berries and whipped cream. A chilled mimosa or sparkling water with lemon elevates this into a festive treat you can enjoy with friends.
As Dessert: Serve alongside a scoop of vanilla bean ice cream or dollops of tangy creme fraiche. The contrast between soft cookie texture and cool creaminess is dreamy after a meal.
For Cozy Snacks: When you get that 3pm slump or a starving kid at the door, these cookies calm the chaos. Pair with hot chocolate or chai tea for a comforting break that’s absolutely stress-free and always welcomed in my house.
Whenever I bring these cookies to family gatherings, they disappear in minutes. Honestly, it’s become a little tradition that everyone looks forward to now—something simple, sweet, and special.
Top Tips for Perfecting Your Snowball Cookies
Butter Prep: Browning the butter is a game changer, but be patient—let it cool until just warm, not hot. Hot butter melts the powdered sugar and makes your dough soggy. I once learned this the hard way when my dough turned oily and sticky.
Nut Grinding: Finely chop or pulse your nuts a bit in the food processor until they’re small but still have some crunch. Toasting them lightly in a dry skillet for a few minutes enhances their depth without making them bitter.
Mixing Advice: Avoid overmixing once you add the flour. The dough should come together in a slightly crumbly ball. If it’s too sticky, toss in a few more tablespoons of flour, but don’t go overboard—you want these cookies tender, not dense.
Swirl Customization: If you’re mixing cocoa or spices into part of the dough, swirl gently with a knife or spatula for a pretty marble effect. Don’t overdo it; subtle swirls look best.
Ingredient Swaps: I’ve swapped pecans for walnuts successfully and once tried almonds, which was delicious. If you’re nut-allergic, crushed pretzels or toasted coconut flakes make a surprising texture twist. For butter, I tested a mix of browned butter and browned coconut oil for a tropical undertone—loved that experiment!
Baking Tips: Oven temps vary, so start checking at 12 minutes. The cookies are done when the bottoms turn a light golden brown but aren’t browned on top. Cooling a few minutes on the sheet lets them set perfectly.
Glaze Variations: Powdered sugar is king here, but you can add a hint of cinnamon, espresso powder, or even cardamom for grown-up flavor. If you’re dipping into chocolate, wait until the cookies are fully cooled so the glaze sticks better.
Storing and Reheating Tips
Room Temperature: Snowball cookies keep beautifully for up to 4 days in an airtight container. Keeping them covered with parchment paper inside helps keep the powdered sugar intact and the texture perfect.
Refrigerator Storage: If you live somewhere humid, I prefer storing them in the fridge in a tightly sealed container for up to a week. Just bring them to room temperature before serving so they soften slightly.
Freezer Instructions: These freeze wonderfully! Wrap the cookies individually in plastic wrap, then place them in a freezer-safe container or bag for up to 3 months. Thaw on your counter about 30 minutes before enjoying. I use this trick during holidays when I want to prep ahead and save my sanity.
Glaze Timing Advice: If you plan to store them for a while, it’s best to roll in powdered sugar right before serving to keep that fresh snowball look. The sugar can dissolve a bit if stored long after glazing.
Frequently Asked Questions
Final Thoughts
Honestly, these snowball cookies are the kind of recipe that feels like a secret handshake between generations in my family. Every time I bake them, the warm nutty aroma pulls everyone to the kitchen, and the first powdered-sugar-dusted bite sparks those nostalgic smiles. They’re unpretentious yet feel special—like a little celebration you can make any day of the week.
If you’re someone who loves classic, comforting sweets that don’t require hours of work (and who isn’t?), give these snowball cookies a try. I can’t count how many times I’ve made them, and they always stir up old memories and create new ones. If you love these, check out my recipes for pecan shortbread or almond tea cookies next—they’re close cousins in the cookie family and equally beloved around here.
Can’t wait to hear how yours turn out! Drop a comment below, share your own twists, or just tell me if these warm your heart the way they do mine. Happy baking!
snowball cookies
Ingredients
Main Ingredients
- 1 cup butter softened
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 2.25 cup all-purpose flour
- 0.25 teaspoon salt
- 0.75 cup chopped nuts pecans or walnuts, optional
- 16 ounce melting chocolate almond bark or Candiquik, chocolate or vanilla
- powdered sugar for garnish, optional
Instructions
Preparation Steps
- Preheat oven to 375°F. Line two cookie sheets with parchment paper or silicone baking mats.
- Mix butter, powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until dough comes together. Stir in nuts if using. Chill dough if too soft.
- Scoop 1 tablespoon balls of dough onto prepared cookie sheets. Bake for 7-8 minutes until bottoms are slightly brown. Remove and cool completely.
- Melt chocolate according to package directions. Dip each cookie into chocolate, roll off excess, place on wax paper-lined sheet and chill to harden. Add sprinkles if desired while chocolate is wet.
- For garnish, sprinkle cookies with powdered sugar once chocolate has hardened.
