Snowball Cookies are rich, buttery cookies that are full of chopped pecans and twice rolled in sugar for a powdery coating. For another popular and fun holiday cookie, check out my Sugar Cookies Recipe.

Snowball Cookies - Mexican Wedding Cookies Recipe on Red Plate

Snowball Cookies

Snowball Cookies, also known as Russian Tea Cakes and Mexican Wedding Cookies (among others), are classic holiday cookies. But, they are easy enough to make when you are craving a nutty treat. And, they look like little snowballs, which works for me since we get a lot of snow here!

Snowball Cookies - Mexican Wedding Cookies Recipe Being Rolled in Confectioners Sugar

There are few ingredients in this recipe, so you probably have most of them on hand. Make sure you use room temperature butter and finely chopped pecans. You can use a food processor to chop the pecans; or, you can just chop them by hand. Try almonds or walnuts, if you prefer.

Snowball Cookies - Mexican Wedding Cookies Recipe on Cooling Rack

How to Store Snowball Cookies

These cookies will last up to 3 days at room temperature, in a sealed container, or up to 2 weeks if stored in the refrigerator. And, if you are good at planning ahead, you can get these made 6 months ahead of time if storing them in the freezer! Remember to use a freezer-safe container and add a label and date.

Hand Holding Snowball Cookies - Mexican Wedding Cookies Recipe
5 from 5 votes

Snowball Cookies

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Snowball Cookies are rich, buttery cookies that are full of chopped pecans and twice rolled in sugar for a sweet, powdery coating.


  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • cups (187.5 g) confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 cup (105 g) pecans, finely chopped
  • ¼ teaspoon kosher salt


  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • In a large bowl, using a hand mixer, cream the butter with ½ cup of the confectioners' sugar and vanilla.
  • Starting on low speed, add the flour, pecans, and salt. Increase speed to medium until all ingredients are incorporated.
  • Use your hands to roll the dough into 1-inch balls. Place them on the lined baking sheet, leaving about an inch in between each cookie.
  • Bake for 10-12 minutes, or until golden brown. (You don't want them too brown.)
  • Remove cookies from the oven and while still hot, roll each in the remaining cup of confectioners' sugar. Set coated cookies back on the lined baking sheets to cool.
  • Once cool, roll the snowball cookies in the confectioners' sugar a second time. Store cookies in an airtight container at room temperature for up to 3 days.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi,
    This recipe sounds delicious….i have a question though. Instead of almonds(pecans), is almond flour a good substitute?
    Thank you.

    1. Almonds and pecans are not the same nut. But, you could use any nut you like chopped in these cookies. My mom often used walnuts. Almond flour would not work. You could probably substitute almond flour for part of the all purpose flour though.

  2. We have had those tape of cooking before; they are so gorgeous. Thank you for the recipe. Have a Merry Christmas and a Happy New Year.

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