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.
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!
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!
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!
Snowball Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1½ 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.
Video
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Hi,
This recipe sounds delicious….i have a question though. Instead of almonds(pecans), is almond flour a good substitute?
Thank you.
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.
Can I use gluten free flour for these? They look amazing.
Wife makes these every year for Christmas. They are great for bite size pleasures
We call these Holiday Nougats. We add a small amount of almond extract to the recipe. One of my all time favorites!
Made a batch of these tonight. They are heavenly. Thank you for the recipe. The powdered sugar was the perfect measurement to coat all the cookies as instructed.
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.
I make these too but my recipe calls for rum! Just a little! They’re so good.
Are these the same as wedding cookies and can I use almond flavoring and vanilla flavoring
I made a batch about 30 and they were gone in 2 days now its a weekend thing here
I love the snowball cookies so easy to make! I make these for the Christmas . Holidays.
A family favorite!
100% delicious!!
Yes, please do!
Can I use salted sweet butter instead of unsalted butter