Introduction
Nothing says Christmas quite like a batch of homemade snowball cookies! These melt-in-your-mouth treats are a holiday classic — buttery, nutty, and coated in a soft layer of powdered sugar that looks just like freshly fallen snow.
Also known as Russian Tea Cakes or Mexican Wedding Cookies, these delicate shortbread cookies are as beautiful as they are delicious. Their rich, buttery texture combined with finely chopped pecans makes them a timeless favorite for cookie exchanges, holiday parties, or cozy nights by the fire.
Whether you’re baking for friends, family, or Santa himself, these snowball cookies are sure to bring a little extra magic to your holiday season.
Ingredients
For this easy and festive cookie recipe, you’ll need just a few pantry staples:
- 1 cup butter, softened
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 cup finely chopped pecans
- 1 cup powdered sugar (for dusting)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
Step 2: Make the Dough
In a large bowl, cream together the butter and powdered sugar until light, fluffy, and pale in color. This step helps create that melt-in-your-mouth texture.
Add the salt and vanilla extract, and mix until fully incorporated.
Gradually add the flour, stirring just until a soft, crumbly dough forms. Gently fold in the finely chopped pecans until evenly distributed.
Step 3: Shape the Cookies
Scoop about a tablespoon of dough and roll it into 1-inch balls using your hands. Place the balls on the prepared baking sheet, spacing them about 1 inch apart (they won’t spread much while baking).
Step 4: Bake
Bake the cookies for 10–12 minutes, or until the bottoms are lightly golden. Be careful not to overbake — these cookies should stay pale and tender.
Step 5: Cool and Roll in Sugar
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, roll each cookie in powdered sugar until generously coated. For an extra snowy look, roll them a second time once the first layer has set.
Tips for Perfect Snowball Cookies
- Use real butter – Margarine won’t give you the same rich flavor or texture.
- Chop pecans finely – You want tiny pieces that blend into the dough, not big chunks.
- Don’t overmix – Stir the dough just until combined to keep it tender.
- Double-dip in sugar – Once while warm and once after cooling gives the perfect snowy coating.
- Make ahead – The dough can be refrigerated for up to 2 days or frozen for up to a month before baking.
Storage & Freezing
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature and dust with a fresh layer of powdered sugar before serving.
Variations
🎄 Nut Options: Try using walnuts, almonds, or hazelnuts for a fun twist.
🍫 Chocolate Snowballs: Add mini chocolate chips or dip cooled cookies halfway in melted chocolate.
🌰 Coconut Snowballs: Substitute part of the pecans with shredded coconut for a tropical touch.
🍊 Citrus Twist: Add ½ teaspoon of orange or lemon zest for a refreshing flavor.
Conclusion
These Classic Snowball Cookies are a must-have on any holiday dessert table. With their buttery shortbread base, delicate crunch of pecans, and powdery sugar coating, they’re a treat that embodies the cozy warmth of the season.
Easy to make, stunning to serve, and impossible to resist — bake a batch (or two!) of these festive cookies and share the sweetness of the holidays with everyone you love.
