Easy Snowball Cookies

Easy Snowball Cookies are a perfectly buttery, melt in your mouth holiday classic!  These simple cookies can be made with or without nuts and have an irresistible powdered sugar coating!

What Are Snowball Cookies Made Of?

These snowball cookies are also sometimes called Mexican Wedding Cookies, or Russian Tea Cakes!  They are virtually the same exact thing, and the recipe has been around for years.  A classic cookie, much like my Christmas Sprinkle Cookies, these always make an appearance during the holidays!  Although everyone may have their own interpretation or method of making these, they have super simple ingredients!  All you need is butter, salt, vanilla extract, flour, nuts if desired, and powdered sugar!  The dough is just slightly crumbly, but you can easily squeeze it together with your hands and roll into balls, they stay together perfectly while cooking.

Why Are My Snowball Cookies Dry?

These cookies are just slightly crumbly, but super soft and melt in your mouth once baked.  If you notice that they are dry after baking, make sure in the future you check your dough before rolling into balls.  They will be dried out if you have over measured your flour, or slightly over-baked them. TIP: if your dough is super crumbly and won’t come together, soften two Tablespoons more butter gently on defrost in the microwave.  Then, incorporate that into the dough.  You can also add about 1-2 Tablespoons of milk to pull it together if needed.  Also, make sure just to bake only until slightly golden on the bottom edges so they don’t dry out.

Snowball Cookie Recipe Notes and Tips:

• The nuts are totally optional in this recipe if you don’t like them!  You can use any nuts you want like pecans or walnuts.  Chop them finely by hand or in your food processor, but don’t chop them into complete dust!  If you do not want to add nuts, you can also add in about 1/2-3/4 cup of mini chocolate chips.
• Don’t use granulated sugar in this recipe!  Powdered/Confectioner’s sugar is a MUST to make these a true snowball cookie.  Using granulated white or brown sugar will result in a different texture, and they won’t turn out the same.
• These cookies can be stored in a container on the counter for a good 5 days after baking.  To freeze, bake as directed, then cool completely and store in an airtight container for up to 3 months in the freezer.  Thaw the cookies overnight in the fridge, then roll in powdered sugar.
• I like to roll these in the powered sugar 2-3 times!  Roll them while still somewhat warm for best results.  The first layer of sugar will be a tad sticky, so roll them 2-3 more times to get a good coating.
• Make sure that your butter is soft to room temperature, but not melted/greasy.  Using butter that is too soft will result in the cookies spreading too much.
• You can add any type of flavor extract that you love to these!  I stick with vanilla and a dash of cinnamon for flavoring.  But, almond, peppermint, orange, banana, even lavender are great!

Enjoy!

~Nichole

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5 from 2 votes

Easy Snowball Cookies

By Nichole

Easy Snowball Cookies are a perfectly buttery, melt in your mouth holiday classic!  These simple cookies can be made with or without nuts and have an irresistible powdered sugar coating!

 

Prep 15 minutes mins

Cook 10 minutes mins

Total 25 minutes mins

Servings 30 Cookies

Ingredients 

1x2x3x

• ▢ 3/4 Cup Chopped Pecans or Walnuts
• ▢ 2 Cups All Purpose Flour
• ▢ 1 Tablespoon Cornstarch
• ▢ 1/2 teaspoon Salt
• ▢ 1/4 teaspoon Cinnamon
• ▢ 1 Cup Unsalted Butter Softened
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1/2 Cup Powdered Sugar
• ▢ FOR ROLLING: 2 Cups powdered sugar

Instructions 

• Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
• Chop the pecan halves in the food processor or by hand until very small then add to a large mixing bowl.
• Add the flour, cornstarch and salt to the bowl with the pecans and stir to combine.
• In a separate large bowl or bowl of stand mixer fitted with paddle attachment add the butter, vanilla extract and 1/2 cup of the powdered sugar and beat on medium speed for 3-4 minutes until creamy.
• Add the flour mixture to the butter mixture and beat on low until combined.
• Form the dough into 1 inch balls and place on the prepared baking sheet (do not flatten them).
• Bake in preheated oven for 8-11 minutes until lightly golden around the edges.
• Allow the cookies to cool for 5 minutes, or until cool enough to handle.
• Pour the remaining cup of powdered sugar onto a plate. Roll the cookies in the sugar once, then 1-2 more times until you have a good coating then set aside to cool completely.
• Cookies are good stored at room temperature for 5 days.

Notes

NOTE ON NUTS:  The nuts are optional.  You can leave them out and just make the cookies as directed, or add in about 3/4 Cup of mini chocolate chips if desired.

NOTE ON FREEZING:  Bake as directed, then cool completely and store in the freezer in an airtight container up to 3 months. Thaw in the refrigerator overnight, and roll in powdered sugar.

Nutrition

Serving: 1Cookie, Calories: 40kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 39mg, Potassium: 9mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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