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Our neighborhood cookie exchange turned into an accidental competition last December when three different people brought the exact same snowball cookies but insisted they were making completely different recipes called Russian Tea Cakes, Mexican Wedding Cookies, and Butterball Cookies.
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What is Snowball Cookies
Snowball cookies are tender shortbread-like cookies made with butter, flour, finely chopped pecans, and vanilla that get shaped into balls and rolled in powdered sugar after baking to create a snowy white coating. These melt in your mouth cookies go by multiple names depending on where you grew up; Russian Tea Cakes in the Midwest, Mexican Wedding Cookies in the Southwest, Italian Wedding Cookies on the East Coast, or simply Butterballs in the South. Regardless of what you call them, they feature the same buttery crumbly texture that dissolves on your tongue and leaves you reaching for another one before you've finished chewing the first.
How to Make Snowball Cookies
Toasting the pecans before chopping them intensifies their nutty flavor and removes any raw taste that can make cookies taste flat and boring. We use powdered sugar in the dough itself in addition to rolling them in it after baking, which creates more tender texture than using all granulated sugar that can make cookies tough. The double coating technique; rolling in powdered sugar while cookies are still warm, then again after they cool creates that thick snowy layer that stays put instead of disappearing into the cookie or falling off when you stack them.
Snowball Cookies Ingredients
For the Cookie Dough:
- 1 cup butter, softened (2 sticks)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 cup pecans, finely chopped and toasted
For Coating:
- 2 cups powdered sugar for rolling
- Extra powdered sugar for second coating
Step by Step Method
Toast Pecans for Maximum Flavor
- Spread pecan pieces in single layer on baking sheet
- Bake at 350°F for 5 to 7 minutes stirring once until fragrant and lightly golden
- Cool completely before chopping finely in food processor or by hand
- Toasting brings out natural oils and creates deeper nutty taste
Cream Butter and Sugar Until Fluffy
- Beat softened butter with powdered sugar on medium speed for 3 minutes
- Mixture should look pale and fluffy with increased volume
- Add vanilla and almond extracts and beat until fully combined
- Properly creamed butter creates tender melt in your mouth texture
Mix in Flour and Pecans Gently
- Add flour and salt to butter mixture and mix on low speed just until combined
- Fold in finely chopped toasted pecans with wooden spoon or spatula
- Don't overmix or cookies become tough instead of tender and crumbly
- Dough should hold together when pressed but remain soft and pliable
Shape into Uniform Balls
- Use small cookie scoop or tablespoon to portion dough into equal pieces
- Roll each portion between palms into smooth ball about 1 inch diameter
- Place balls 2 inches apart on parchment lined baking sheets
- Uniform sizing ensures even baking without some burning while others stay raw
Bake Until Barely Golden
- Bake at 350°F for 12 to 15 minutes until bottoms are lightly golden
- Tops should remain pale cream colored without browning
- Cookies will look underdone but continue cooking on hot pan
- Overbaking makes them dry and hard instead of tender and crumbly
Double Roll in Powdered Sugar
- Let cookies cool 5 minutes until warm but not hot
- Roll each warm cookie in powdered sugar to coat completely
- Let cookies cool completely on wire rack for 30 minutes
- Roll cooled cookies in fresh powdered sugar again for thick snowy coating
What Pairs Well With Snowball Cookies?
These delicate snowball cookies pair beautifully with hot coffee, tea, hot chocolate, or spiced cider for classic holiday beverage combinations. Serve them alongside other Christmas cookies, fudge, or chocolate bark for festive cookie platter variety that offers different textures. For parties, arrange them with fresh cranberries, pine sprigs, or cinnamon sticks for Instagram worthy winter presentation.
Snowball Cookies Variations
Chocolate Chip Snowball Cookies
- Fold ½ cup mini chocolate chips into dough after adding pecans
- Chocolate melts slightly during baking creating pockets of gooey goodness
- Still roll in powdered sugar for classic snowy appearance
- Chocolate and pecan combination tastes like turtle candies in cookie form
Almond Snowball Cookies
- Replace pecans with toasted sliced almonds finely chopped
- Use all almond extract instead of vanilla for stronger almond flavor
- Creates slightly different texture with lighter more delicate taste
- Perfect for people with pecan allergies who still want traditional cookies
Coconut Snowball Cookies
- Replace half the pecans with sweetened shredded coconut
- Add coconut extract along with vanilla for tropical twist
- Roll in mixture of powdered sugar and coconut flakes
- Tastes like winter vacation meets Christmas cookies
Lemon Snowball Cookies
- Add 1 tablespoon lemon zest to dough for bright citrus flavor
- Replace almond extract with lemon extract
- Mix powdered sugar with tiny bit of lemon zest for coating
- Refreshing change from traditional nutty version perfect for spring events
Equipment You'll Need
- Electric mixer for creaming butter
- Food processor for chopping pecans finely
- Cookie scoop for uniform sizing
- Parchment paper for easy cleanup
- Wire cooling rack
- Large bowl for rolling in powdered sugar
Storage Tips
Best Fresh
- Cookies taste best within first 3 days when texture is most tender
- Powdered sugar coating looks freshest before absorbing any moisture
- Room temperature cookies within 24 hours have optimal melt in mouth quality
Make Ahead Strategy
- Freeze shaped unbaked cookie balls on baking sheet until solid
- Transfer frozen balls to freezer bags for up to 3 months storage
- Bake directly from frozen adding 2 extra minutes to baking time
- Roll in powdered sugar while warm just like fresh baked cookies
Storing Baked Cookies
- Layer cookies between parchment paper in airtight container at room temperature
- Store up to 2 weeks without powdered sugar coating getting absorbed or sticky
- Freeze baked cookies up to 3 months but may need fresh sugar coating after thawing
- Bring to room temperature before serving for best texture and flavor
Top Tips for Snowball Cookies Results
The first time I made snowball cookies for a holiday party, I skipped toasting the pecans because I was running late and they tasted so bland and one dimensional that people kept asking if I forgot to add the nuts even though they could see pecan pieces throughout. Using salted butter instead of unsalted means snowball cookies taste oddly salty in a way that fights with the sweetness instead of enhancing it. Rolling cookies in powdered sugar while they're too hot makes the sugar completely dissolve and disappear into the cookie surface, while rolling them stone cold means the sugar won't stick properly and falls off when you move them.
Frequently Asked Questions
How long will snowball cookies stay fresh?
Snowball cookies stay fresh in airtight container at room temperature for up to 2 weeks. The high butter content keeps them tender, though you may need to roll in fresh powdered sugar before serving if coating gets absorbed.
What is the secret to soft snowball cookies?
The secret is using powdered sugar in the dough instead of all granulated sugar, not overbaking them, and removing from oven while they still look slightly underdone. Proper butter creaming also creates tender texture.
How do you keep snowball cookies from crumbling?
Finely chop pecans so they integrate into dough without creating large chunks. Don't overbake cookies which makes them dry and crumbly. Using cookie scoop for uniform size helps them bake evenly without dry spots.
What makes snowball cookies unique?
Their melt-in-your-mouth tender texture from high butter content, double coating of powdered sugar, and the fact they go by multiple regional names while remaining essentially the same beloved recipe across different cultures.
Holiday Magic in Every Bite
Making snowball cookies means joining generations of bakers who've covered themselves in powdered sugar while creating the tender buttery treats that make winter holidays feel complete, regardless of what name you call them by or which grandmother you credit with the original recipe.
Ready for more holiday cookies? Try our Raspberry Filled Almond Snowball Cookies for fruity twist on the classic, or explore our Tiramisu Truffles for no bake dessert ball elegance. For protein packed treats, our Blueberry Protein Balls use similar rolling techniques with healthier ingredients.
Share your snowball cookies! Tag us @HannahAndSproutKitchen with #SnowballCookies; we're dying to see your powdered sugar masterpieces and hear what your family calls them!
Star ⭐️ Rate this snowball cookies recipe and join our community of holiday bakers!
Related
Looking for other recipes like snowball cookies? Try these:
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- Cinnamon Roll Poke Cake1 Hours 50 Minutes
- Chocolate Mousse Brownies3 Hours 55 Minutes
- Belgian Chocolate Cake1 Hours 5 Minutes
Classic Snowball Cookies
Equipment
- 1 Electric mixer (For creaming butter and sugar)
- 1 Baking Sheet (Lined with parchment)
- 1 Mixing bowl (Large)
- 1 Cookie Scoop (For even cookie sizes)
- 1 Wire cooling rack (For cooling before final sugar roll)
- 1 Food processor (Optional, for finely chopping pecans)
Ingredients
For the Cookie Dough
- 1 cup Butter, softened - 2 sticks
- ½ cup Powdered sugar - For dough
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract - Optional
- 2 cups All-purpose flour
- ¼ teaspoon Salt
- 1 cup Pecans, finely chopped - Toasted for best flavor
For Coating
- 2 cups Powdered sugar - For rolling
- Extra powdered sugar - Second coating
Instructions
- Bake pecans 5–7 minutes until fragrant; cool completely, then finely chop.
- Beat softened butter and powdered sugar until light and fluffy; add extracts.
- Mix in flour and salt just until combined; fold in pecans gently.
- Roll dough into 1-inch balls and place on lined baking sheet.
- Bake at 350°F for 12–15 minutes until bottoms are lightly golden.
- Cool 5 minutes, then roll warm cookies in powdered sugar.
- Cool completely, then roll again in fresh powdered sugar.
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