Snowball Cookies are tender, buttery shortbread cookies studded with chopped pecans and rolled in powdered sugar. They practically melt in your mouth and are a festive favorite for the holidays.
Love these? Try another similar cookie: Almond Crescent Cookies
Snowball Cookies are a holiday classic — little rounds of nutty, buttery goodness. The powdered sugar coating gives them a snowy appearance and provides most of the cookie’s sweetness, while a touch of powdered sugar in the dough helps keep the cookies tender and prevents excessive spreading so they stay bite-sized.
Using powdered sugar in the dough contributes to that delicate, melt-in-your-mouth texture these cookies are known for. They’re simple to make and endlessly adaptable — swap pecans for walnuts or almonds, or try pistachios, hazelnuts, or even mini chocolate chips for a different twist.
Snowball Cookies
These cookies go by many names: Italian Wedding Cookies, Russian Tea Cakes, Mexican Wedding Cookies, Southern Pecan Butterball Cookies, and Snowball Cookies. The recipes are very similar across names, with variations mainly in the choice of nuts or a splash of almond extract in place of some vanilla.
They’re crumbly, buttery, and rich, with a satisfying nutty crunch. If you prefer, leave out the nuts entirely and fold in mini chocolate chips for a different take. The recipe is forgiving and easy to customize to your taste.
Baking and Freezing Tips
- Measure flour properly: stir the flour, spoon it into the measuring cup, then level with a knife to avoid packing too much flour, which can make cookies dense.
- Make small dough balls, about 1 inch. A #60 cookie scoop (about 1 tablespoon) yields the ideal bite-size cookies. These do not spread much in the oven.
- If you use a scoop, still roll each piece of dough between your palms to smooth and shape the exterior.
- Do not overbake. Cookies are done when the bottoms are lightly golden and the tops may have small cracks. If you wait for the tops to brown, the cookies will dry out.
- Roll cookies in powdered sugar while they are warm, then again after they cool fully. The double coating creates a beautiful, even finish.
- To freeze: cool the cookies completely and apply the second powdered sugar coating. Layer cookies in a freezer-safe container separated by wax paper. Don’t pack them tightly to avoid breakage. Freeze up to two months.
Snowball Cookies
Ingredients
Cookies:
- 1 cup (226 g) butter, (2 sticks) softened
- ½ cup (60 g) powdered sugar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 2 ¼ cups (270 g) all-purpose flour (stir, spoon, & level)
- 1 cup (112 g) chopped pecans
Extras:
- 1 cup (120 g) powdered sugar for rolling
Equipment
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#60 Cookie Scoop
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Silicone Baking Mat or Parchment Paper
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Baking sheet
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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In a mixer, cream the softened butter and ½ cup powdered sugar until light. Add salt and vanilla, mix briefly, and scrape the bowl.
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Add flour and chopped pecans and mix just until combined.
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Scoop about 1 tablespoon of dough (#60 scoop) and roll into 1-inch balls. Place on prepared baking sheets about 1–2 inches apart.
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Bake for 11–13 minutes, or until the bottoms are lightly golden and the tops show small cracks. Avoid overbaking.
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Let the cookies cool just enough to handle, then roll each in 1 cup powdered sugar. Transfer to a cooling rack.
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When completely cool, roll the cookies in powdered sugar a second time for a uniform coating.
Notes
To freeze: Cool completely and apply the second powdered sugar coating. Pack cookies in a freezer container with wax paper between layers. Freeze up to two months.
Nutrition
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