Snowball Cookies are rich, buttery cookies that are full of chopped pecans and twice rolled in sugar for a powdery coating. Also known as Russian Tea Cakes and Mexican Wedding Cookies (among others), these are classic holiday cookies. But, they are easy enough to make whenever you are craving a nutty treat. And, they look like little snowballs, which works for me since we get a lot of snow here! For another popular and fun holiday cookie, check out my Sugar Cookies Recipe.

Snowball Cookies - Mexican Wedding Cookies Recipe on Red Plate

Ingredients & Substitutions

Butter: Be sure the unsalted butter is at room temperature before making the cookies. I prefer using unsalted butter to have more control over the salt added. If using salted butter, you may want to lessen the salt in the recipe.

Pecans: To finely chop the pecans, you could use a food processor or chop by hand. Or, try walnuts or almonds if preferred!

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

How to Store Snowball Cookies

Snowball cookies will last up to 3 days at room temperature, in a sealed container, or up to 2 weeks if stored in the refrigerator. Add them to your Christmas Dessert Charcuterie Board when ready to enjoy!

Snowball Cookies - Mexican Wedding Cookies Recipe on Cooling Rack

Can I Freeze Snowball Cookies?

Yes, snowball cookies are a wonderful way to get a head start on your holiday treats! They can be frozen in freezer-safe containers for up to 6 months. Remember to use a freezer-safe container and add a label and date. Check out my freezing, baking, and storing cookies for more helpful hints!

Hand Holding Snowball Cookies - Mexican Wedding Cookies Recipe
5 from 10 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.

Ingredients

  • 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

Instructions

  • 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. The mixture will look like coarse sand.
  • Using a 1-tablespoon scoop, drop balls of dough onto a lined baking sheet. Use your hands to roll each into balls. Place them onto the lined baking sheet, leaving about an inch between each cookie.
  • Bake for 10-12 minutes, or until light 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. I am so excited to find this recipe for the Snowball Cookies. My husband absolutely loves them. Instead of buying them, I will make them for him. I will freeze them so he will have them whenever he wants them. Thank you so much for sharing your talents with everyone.

  2. My grandma made these as part of Christmas candy every year, but she would fill the cookies with maraschino cherries, not dried, just drained and patted dry with paper towel, or kitchen towel.

    I have seen others put a few different things in them, Hershey kiss, hazelnut spread, any “mini” candy bar, but more specifically mini Reeses chocolate peanut butter cups. Sometimes have seen them with a little fudge with nuts, mini marshmallows, whatever you like.
    Other things too.
    I love them, so buttery and pretty much melt in your mouth.

  3. They came out so delicious. I have to admit I love pecans and I used just a bit more pecans in mine. Love, Love, Love the recipe.

    1. Sounds like to dough is a bit too dry, which can happen in different parts of the country depending on humidity. You can add the white from 1 egg or an extra tsp of vanilla to add a bit more moisture to the dough.

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