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.


  • 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. 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.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

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. This is definitely a 5 star recipe! I used cake and pastry flour as someone suggested and they were beautiful. Not dry, held together and tasted so good!
    My mother made a similar cookie with a whole maraschino cherry inside – called Mexican Wedding Cakes

  2. I love snow balls.❣️❣️ I have to agree with some family and friends that mine are the best. I will definitely try yours. Thanks for posting! Merry Christmas 🎄 Kay

  3. I made the cookies for Christmas and it turned out perfectly. Today I made the second batch. It did resemble snowballs.. Thank you for this easy eggless recipe..

  4. I made the cookies for Christmas and it turned out perfectly. Today I made the second batch. It did resemble snowballs.. Thank you for this easy eggless recipe.. I used almonds instead of pecans.

  5. I asked you a question and somehow it was hacked by a Russian person. I blocked it on my fb. You should checked your account.

    1. Diane, I block and ban 20-30 people a day on Facebook. I have over 500 filters in place to keep the people that follow my page as safe as I possibly can. However, I can’t control the scammers and facebook does next to nothing to help me protect you. I am sorry this happened to you but I am already doing everything in my power to keep my pages on facebook as safe as possible.

  6. Love your recipes.I can not eat much, as have no desire to eat, nor get hungry.Your recipes can be broken down for small appetites. Thankyou

  7. Snowballs-an old time family favorite! To make a simple change resulting in an all new cookie for the same holiday cookie tray as the Snowballs try this next idea. Substitute walnuts and skip the powdered sugar coating. Instead, frost the baked cookie with cream cheese frosting. Sprinkle some edible glitter or colored sugar on top and poof-eady second cookie choice from same recipe. 👍 Tasty!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.