My grandmother made snowball cookies every single December without fail, and the memory of finding them piled high on a plate dusted in powdered sugar is one of my clearest holiday food memories. When I started baking with Olivia, teaching her this recipe was near the top of my list. Not because they're complicated, but because they're the exact opposite. Five real ingredients, one bowl, thirty minutes, and you end up with a plate of the most buttery, crumbly, melt-in-your-mouth cookies you've ever had. Rolled in powdered sugar twice so every bite is coated in a thick, snowy white layer that gets on your nose when you take a bite. And that's part of the fun.
Snowball cookies are one of those recipes that shows up at cookie exchanges, holiday tins, and family gatherings across generations and across cultures. You might know them as Mexican wedding cookies, Russian tea cakes, or pecan butter balls. Whatever name you grew up with, the cookie is the same: a shortbread-style, butter-rich dough packed with finely chopped pecans and rolled in confectioners' sugar while still warm. They're a Christmas staple in our house, but I'll be honest with you, we make snowball cookies in July too. Some recipes don't need a reason.
Jump to:
- Why You'll Love This Snowball Cookies Recipe
- Ingredients for Snowball Cookies
- How to Make Snowball Cookies
- Gold Tip for Snowball Cookies
- Little Moments in the Kitchen
- Substitutions for Snowball Cookies
- Variations on Snowball Cookies
- Equipment for Snowball Cookies
- Storage Tips for Snowball Cookies
- Olivia's Tip for Snowball Cookies
- FAQ about Snowball Cookies
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Snowball Cookies Recipe
- Five simple ingredients and one bowl. These snowball cookies come together with just butter, powdered sugar, flour, vanilla, and pecans. No eggs, no leavening agents, no complicated steps. If you can cream butter and roll a ball, you can make these cookies perfectly on your first try.
- They store and travel beautifully. Snowball cookies are actually better on day two than day one. The powdered sugar coating soaks into the surface overnight and the flavors deepen into something even more buttery and rich. They're perfect for gifting, shipping, and making ahead for parties.
- Completely kid-friendly to make and eat. Olivia's favorite part of the whole process is rolling the warm cookies in powdered sugar. It's messy, it's fun, and it's the kind of simple kitchen moment that makes baking feel less like a task and more like something you actually want to do together.
Ingredients for Snowball Cookies
You only need five ingredients to make these snowball cookies, and every single one matters. Don't be tempted to swap the butter for margarine or skip the pecans. This is one of those recipes where simplicity is the point and quality ingredients are everything.
What You'll Need
- 1 cup (225g) unsalted butter, softened to room temperature
- ½ cup (60g) powdered sugar, plus 1 to 1.5 cups (120 to 180g) more for rolling
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 cup (110g) finely chopped pecans (or walnuts)
- Pinch of salt
Why These Ingredients Matter
- Unsalted butter, softened, not melted. Butter is the entire backbone of snowball cookies. It needs to be genuinely softened at room temperature so it creams into a smooth, slightly fluffy base that gives the cookie its delicate, crumbly texture. Melted butter changes the structure completely and produces flat, greasy cookies instead of the tender, rounded balls you want. Pull your butter out of the fridge at least 45 minutes before you start.
- Finely chopped pecans, not roughly chopped. The size of your pecan pieces matters more than you'd think for snowball cookies. Finely chopped pecans distribute evenly through the dough, add a subtle nuttiness in every bite, and allow the cookies to hold their round shape during rolling and baking. Large pecan chunks break through the surface of the cookie and make them harder to roll smoothly. Take the extra two minutes to chop them small.
- Double roll in powdered sugar. Rolling the snowball cookies once while warm and once after they cool is not optional, it's the whole thing. The first roll while the cookies are warm allows the powdered sugar to cling to the surface and melt slightly into the top layer of the cookie. The second roll after cooling adds the full, thick, snowy white coating that makes snowball cookies look and taste the way they should. One roll is never enough.
How to Make Snowball Cookies
Step-by-Step Directions
1. Preheat the oven and prep your baking sheets. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. You do not need to grease them. Parchment prevents sticking and gives the bottoms of your snowball cookies an even, golden bake without browning too quickly.
2. Cream the butter and powdered sugar. In a large bowl, beat the softened butter and ½ cup of powdered sugar together with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until the mixture is pale, smooth, and creamy. It won't be as fluffy as a regular cake batter, but it should look uniform and soft, with no visible lumps of butter remaining.
3. Add the vanilla extract. Add the 2 teaspoons of vanilla extract to the butter mixture and mix on low for 30 seconds until fully combined. The dough should smell fragrant and slightly sweet at this stage.
4. Add the flour and salt. Add the all-purpose flour and pinch of salt to the butter mixture. Mix on low speed just until the flour is incorporated and the dough comes together into a soft, slightly crumbly mass that holds its shape when pressed. Do not overmix. Snowball cookie dough should look like a soft shortbread dough, not like a sticky drop cookie batter.
5. Fold in the chopped pecans. Add the finely chopped pecans and stir them in by hand with a rubber spatula or wooden spoon until evenly distributed throughout the dough. Every portion of dough should have visible pecan pieces throughout.
6. Chill the dough briefly. Cover the bowl with plastic wrap and refrigerate the dough for 15 to 20 minutes. Chilling firms the butter back up slightly, which makes the dough much easier to roll into clean, round balls and helps the snowball cookies hold their shape better during baking. Don't skip this step.
7. Roll the dough into balls. Scoop out roughly 1 tablespoon of dough per cookie and roll each portion between your palms into a smooth, round ball about 1 inch in diameter. Place them about 1.5 inches apart on the prepared baking sheets. They won't spread much, but they do need a little room. This recipe makes approximately 30 to 36 snowball cookies depending on size.
8. Bake until set and lightly golden. Bake at 350°F for 12 to 15 minutes, until the bottoms of the cookies are lightly golden and the tops look set and dry but not browned. The cookies will still feel slightly soft when you press them gently. That's exactly right. They firm up as they cool. Do not overbake or your snowball cookies will be dry and crumbly instead of tender.
9. First roll in powdered sugar. Let the cookies cool on the baking sheet for just 3 to 5 minutes until they are warm but cool enough to handle without falling apart. Place the powdered sugar in a shallow bowl or pie dish. Roll each warm snowball cookie gently in the powdered sugar until fully coated, then set them on a wire rack to cool completely.
10. Second roll after cooling. Once the cookies are fully cooled, roll each snowball cookie in the powdered sugar a second time for a thick, generous, snowy coating. This second roll is what gives snowball cookies their classic white appearance and adds that extra layer of sweet, powdery coating in every bite.
Hint: Your hands will warm the dough as you roll each ball, which can make later batches stick and lose their round shape. If the dough gets too soft and sticky while you're rolling, just pop the bowl back in the fridge for 5 to 10 minutes to firm up again. Cold dough rolls into much cleaner, rounder snowball cookies every time.
Gold Tip for Snowball Cookies
Use a small cookie scoop (1-tablespoon size) to portion every ball of dough before rolling. This ensures all your snowball cookies are exactly the same size, which means they all bake evenly in the same amount of time. Hand-portioned dough almost always results in a mix of sizes where smaller cookies overbake before larger ones are done.
If you love simple, buttery baked goods that come together with minimal ingredients and maximum payoff, my Chocolate Loaf Cake uses the same one-bowl approach and is just as satisfying to make and eat.
Little Moments in the Kitchen
The first time Olivia helped me make snowball cookies, I put her in charge of rolling the warm cookies in powdered sugar. She took the job very seriously for approximately the first four cookies, and then I turned around and she had powdered sugar on her forehead, both cheeks, the front of her shirt, and somehow the back of her hand. She had not moved from her spot at the counter. I still don't fully understand how that much powdered sugar traveled that far.
When we sat down with the finished snowball cookies and a cup of hot cocoa, Olivia bit into one and then just sat quietly for a second. Then she said, "They taste expensive." I laughed so hard I nearly spilled my cocoa. She meant it as the highest compliment, and honestly, that's exactly what a good snowball cookie should taste like: simple, buttery, and a little bit special. She's been the official powdered sugar roller in our house ever since.
Substitutions for Snowball Cookies
Pecans: Finely chopped walnuts, almonds, or macadamia nuts all work well in snowball cookies. Each nut brings a slightly different flavor but the same crumbly, tender texture. For a nut-free version, use finely shredded unsweetened coconut or mini chocolate chips instead.
All-purpose flour: A 1:1 gluten-free all-purpose baking flour blend works as a direct substitute. The texture will be slightly more delicate and crumbly but the snowball cookies still hold their shape and taste delicious.
Vanilla extract: Almond extract at half the quantity (1 teaspoon) gives snowball cookies a slightly more floral, nutty flavor that pairs beautifully with pecans. You can also use a split vanilla bean scraped into the butter for an even more intense vanilla flavor.
Unsalted butter: If you only have salted butter, omit the pinch of salt in the recipe. Do not substitute margarine or shortening. The flavor and texture of snowball cookies depend almost entirely on real butter.
Dairy-free: Use a high-quality vegan butter that is solid at room temperature (such as Miyoko's or Earth Balance sticks). Avoid spreadable tub-style vegan butters as they have too much water content and will make the dough too soft to roll.
Variations on Snowball Cookies
Chocolate Chip Snowball Cookies: Replace the chopped pecans with ¾ cup of mini chocolate chips folded into the dough. The chocolate chips melt slightly during baking and create little pockets of chocolate inside each buttery cookie. Pair with the powdered sugar coating and you have a cookies-and-cream effect that kids go absolutely wild for. My Chocolate Chip Banana Bread fans will especially love this variation.
Chocolate Snowball Cookies: Replace ¼ cup of the all-purpose flour with ¼ cup of unsweetened cocoa powder for a deeply chocolatey snowball cookie that still gets the full powdered sugar treatment. The contrast of the dark chocolate interior and white powdered sugar coating looks dramatic and festive on a holiday cookie plate. Try rolling them in a mix of powdered sugar and a pinch of espresso powder for a mocha version.
Italian Lemon Snowball Cookies: Omit the pecans and add the zest of 2 lemons and 1 tablespoon of fresh lemon juice to the butter mixture. The lemon brightens the buttery dough into something fresh and citrusy that feels lighter than the classic version. These are especially popular at springtime and Easter gatherings when you want snowball cookies that feel a little less wintery and a little more bright and cheerful.
Equipment for Snowball Cookies
Hand mixer or stand mixer: Creaming the butter and powdered sugar together properly is important for the right texture in snowball cookies. A hand mixer gets the job done in 2 to 3 minutes. You can do it by hand with a wooden spoon if the butter is very soft, but the creaming won't be quite as even.
Small cookie scoop (1-tablespoon size): This is the most useful tool for making consistent snowball cookies. It portions the dough quickly and evenly so every cookie is the same size and bakes at the same rate. Without it, you'll spend extra time hand-measuring and still end up with uneven sizes.
Parchment-lined baking sheets: Parchment prevents sticking and ensures the bottoms of your snowball cookies bake evenly without over-browning. Avoid dark-colored baking pans for this recipe as they absorb more heat and can brown the bottoms of the cookies before the centers are done.
Wire cooling rack: Cooling the cookies on a rack after the first powdered sugar roll allows air to circulate underneath and prevents the bottoms from becoming soft or sticky while they finish cooling before the second roll.
Shallow bowl or pie dish for rolling: A wide, shallow dish makes rolling each snowball cookie in powdered sugar fast and mess-controlled. A deep bowl makes it harder to coat the cookies evenly and results in more powdered sugar on the counter than on the cookies.
Storage Tips for Snowball Cookies
- Room temperature: Store snowball cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper so they don't stick together or knock the powdered sugar coating off each other.
- Re-roll before serving: If the powdered sugar coating looks thin or absorbed after a day or two, simply roll the snowball cookies in fresh powdered sugar again right before serving. They'll look freshly made every time.
- Fridge: Snowball cookies can be stored in an airtight container in the refrigerator for up to 7 days. Bring them to room temperature for 15 to 20 minutes before serving for the best texture and flavor.
- Freezer (baked): Snowball cookies freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-lock freezer bag or airtight container for up to 2 months. Thaw at room temperature and re-roll in fresh powdered sugar before serving.
- Freezer (unbaked dough): Roll the dough into balls, freeze on a parchment-lined tray until solid, then transfer to a freezer bag. Bake straight from frozen at 350°F, adding 2 to 3 extra minutes to the bake time. Roll in powdered sugar twice as usual after baking.
Olivia's Tip for Snowball Cookies
"Use way more powdered sugar than you think you need for rolling. Fill the whole bowl. That way none of the cookie is showing through and every bite has sugar on it." She speaks from experience. She also suggests eating them with hot chocolate, which is not bad advice at all.
FAQ about Snowball Cookies
Are Mexican wedding cookies the same as snowball cookies?
Yes, they are essentially the same cookie. Snowball cookies go by many names depending on region and family tradition: Mexican wedding cookies, Russian tea cakes, pecan butter balls, and Italian wedding cookies are all versions of the same shortbread-style, butter-rich, nut-filled, powdered sugar-coated cookie. The recipes are nearly identical across all versions, with minor differences in nut choice or spice additions. Whatever name you grew up with, the snowball cookie you know and love is the one on this page.
What is a snowball cookie?
A snowball cookie is a small, round, shortbread-style cookie made from creamed butter, powdered sugar, flour, and finely chopped nuts, typically pecans or walnuts. After baking, the cookies are rolled twice in powdered sugar to create the white, snowy appearance that gives them their name. They have a delicate, crumbly, melt-in-your-mouth texture and a rich buttery flavor. Snowball cookies contain no eggs, which makes them denser and more shortbread-like than standard drop cookies.
What is the best fat to use in snowball cookies?
Real unsalted butter is the only fat worth using for snowball cookies. The flavor, richness, and crumbly texture that define this cookie come entirely from the butter. Margarine, shortening, or oil-based substitutes will change the texture, reduce the flavor, and produce a snowball cookie that tastes flat and greasy rather than buttery and tender. Use the best quality butter you can find for the best results.
How do you make a traditional snowball cookie?
Traditional snowball cookies are made by creaming softened butter with powdered sugar, adding vanilla and flour to form a soft dough, folding in finely chopped pecans or walnuts, rolling the dough into 1-inch balls, baking at 350°F for 12 to 15 minutes, and then rolling the warm cookies in powdered sugar twice: once while warm and once after they've fully cooled. The double roll is what gives traditional snowball cookies their thick, classic white coating.
Conclusion
Snowball cookies have a way of stopping people in their tracks. There's something about that pile of white, powdery, perfectly round little cookies on a plate that makes people reach for one before they even realize they've moved. And then they reach for another one, and another one, because that's just what snowball cookies do to people. They're simple, they're buttery, they're deeply satisfying, and they take less than 30 minutes from start to finish.
Make a batch this weekend for a holiday gathering, pack them into a tin as a gift, or make them on a random Tuesday the way we do because some recipes don't need an occasion. If you want to keep the holiday baking going, my Oreo Cake and Matilda Chocolate Cake are both crowd-pleasers worth adding to your rotation. And if you love a cream cheese twist on this classic, the Cream Cheese Snowball Cookies on Allrecipes are a fun variation to explore. Happy baking, friend. These snowball cookies are about to become a permanent part of your recipe collection.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Snowball Cookies:
📖 Recipe
Classic Snowball Cookies Recipe
Ingredients
Equipment
Method
- Mix in the vanilla extract until fully combined. I always tell Olivia to take a quick smell of the bowl at this point-it's the moment when the dough starts smelling like real homemade cookies.
- In a large bowl, beat the softened unsalted butter and powdered sugar together with a mixer for about 2-3 minutes until smooth and creamy. This is where the cookies start to smell buttery already, and Olivia usually sneaks a little taste from the spoon.
- Mix in the vanilla extract until fully combined. I always tell Olivia to take a quick smell of the bowl at this point-it's the moment when the dough starts smelling like real homemade cookies.
- Add the all-purpose flour and salt to the bowl and mix on low speed until a soft dough forms. It should look a little crumbly but hold together when pressed-just like classic shortbread dough.
- Stir in the finely chopped pecans using a spatula until they're evenly spread throughout the dough. Olivia loves this step because she can see the little pecan pieces in every scoop.
- Cover the bowl and refrigerate the dough for about 20 minutes. This helps the butter firm up so the cookies keep their round shape when baking. It also gives us time to clean the counter and maybe sip some hot cocoa.
- Scoop about 1 tablespoon of dough and roll it between your palms into a smooth ball. Place each one on the baking sheet about 1½ inches apart. Olivia calls these our 'little snowballs before the snow.'
- Bake the cookies at 350°F for 12-15 minutes until the bottoms are lightly golden and the tops look set. They'll still feel soft when warm, which is perfect for that melt-in-your-mouth texture.
- Let the cookies cool for 3-5 minutes, then roll each warm cookie gently in the powdered sugar for rolling. Olivia loves this step the most, even though powdered sugar somehow ends up on her cheeks every single time.
- Once the cookies are fully cooled, roll them in the powdered sugar again for that thick snowy coating. This double roll is what gives snowball cookies their classic white finish.
Nutrition
Notes
- For a nut-free version, replace pecans with mini chocolate chips or shredded coconut.
- If the dough becomes too soft while rolling, place it back in the refrigerator for 5-10 minutes to firm up again.
- Snowball cookies actually taste even better the next day once the powdered sugar coating settles into the cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze beautifully for up to 2 months, just thaw and roll again in fresh powdered sugar before serving.
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