These buttery, melt-in-your-mouth snowball cookies are a holiday baking classic! And for good reason. Not only are they super tasty and festive-looking. But they’re also so amazingly simple to make with only 6 simple ingredients (and one bowl!).
Holiday Snowball Cookie Recipe
Snowball cookies have multiple names including Mexican Wedding Cookies, Russian Tea Cakes, Butterballs, or Sandies. But no matter what you call them, they’re delicious little cookies that make a gorgeous addition to any holiday cookie plate.
And with only 6 simple ingredients, they come together quickly and easily, which makes them the perfect holiday cookie for newbie bakers. Or those short on time.
And an added bonus? They also make a super low-commitment baking project to do with kids.
Snowball Cookie Ingredients
Here’s all you need to make these beauties.
- Unsalted butter at room temperature
- Confectioners’ sugar (aka powdered sugar) goes into the cookies and is used to coat them
- All-purpose flour
- Toasted pecans, finely chopped — they really elevate the flavor
- Pure vanilla extract
- A pinch of salt
How to Make Snowball Cookies
To make these, all you have to do is combine the ingredients together in a bowl and then chill the dough for about 30 minutes. When the dough is ready, just roll into little balls and bake. When the cookies are done, and slightly cooled, roll them in confectioners’ sugar and enjoy!
Super simple, right?
Tips for Making Snowball Cookies
Here are a few tips for making sure your cookies turn out perfect every time.
- Use Room Temperature Butter: I know it’s tempting to just skip this step, but it does make a difference. It’s a science thing.
- Use Confectioners’s Sugar in the Cookies: Don’t try and sub in granulated sugar in these cookies. The cookie dough won’t come together well.
- Don’t Have or Like Pecans? Use toasted walnuts or almonds instead.
- Want to Make these Snowball Cookies More Festive? Add some holiday sprinkles to the dough. I recommend mixing in about 1/2 cup of your favorite ones. Just avoid using nonpareils (those little balls) since they tend to bleed their color in cookie dough. I like these holiday jimmies from Wilton.
- Make-Ahead and Storage: These cookies stay fresh covered at room temperature for up to 1 week. And they also freeze well (for up to three months). You can also freeze the unbaked cookie dough for up to three months. Just thaw overnight in the refrigerator and then allow the dough to come to room temperature before baking.
Looking for more holiday baking ideas? Try these!
SUGAR PLUM LINZER COOKIES
HOLIDAY PAVLOVA WREATH WITH SUGARED CRANBERRIES
NORWEIGAN KRUMKAKE COOKIES
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Easy Homemade Snowball Cookies with Pecans
- Total Time: 60 minutes
- Yield: Approx. 3 dozen cookies
Description
These melt-in-your-mouth snowball cookies are a holiday classic! They’re tasty and super festive-looking, and so amazingly simple to make.
Ingredients
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 1/2 cup confectioners’ sugar (powdered sugar) plus 1/2 cup more for coating cookies
- Pinch of salt
- 2 teaspoons pure vanilla extract
- 1 cup coarsely chopped pecans
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees.
- Add pecans to a sheet pan and toast (stirring occasionally) until the nuts are lightly browned, about 5 minutes. Remove from the oven and allow to cool before finely chopping them. You can also use a food processor. You want very small pieces but not an oily paste or powder!
- While the nuts are roasting, add the butter, salt, sugar, and vanilla to the bowl of a stand mixer and beat using a paddle or whisk attachment at medium speed until light and fluffy, about 1-2 minutes. You can also use a hand mixer. Scrape down the bowl as needed.
- Gradually add in the pecans and mix until blended. Then slowly add in the flour and mix until combined. The dough will be dry and crumbly and just hold together.
- Cool the dough for at least 30 minutes in the refrigerator before making the cookie balls. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- When ready, scoop 1 tablespoon of cookie dough per cookie and roll into a ball. Place the balls onto the lined baking sheets, about 1 1/2 inches apart.
- Bake the cookies until the bottom edges and top are just starting to brown, about 12-15 minutes.
- While the cookies are baking, add the remaining 1/2 cup of confectioners’ sugar to a bowl or plate.
- Allow the cookies to cool for about 5 minutes and then roll them in the sugar, coating them completely. Place the cookies on wire racks to finish cooling. Once the cookies are completely cooled, you can roll in confectioners’ sugar one more time to ensure the sugar really sticks (optional).
Notes
Don’t Have or Like Pecans? You can sub in toasted walnuts or almonds for the pecans.
Add Sprinkles (Optional): Add some holiday sprinkles to the dough to make them even more festive! I recommend mixing in about 1/2 cup of your favorite ones. Just don’t use nonpareils (those little balls) since they tend to bleed their color in cookie dough.
Make-Ahead and Storage: These cookies stay fresh covered at room temperature for up to 1 week. And they also freeze well (for up to three months). You can also freeze the unbaked cookie dough for up to three months. Just thaw overnight in the refrigerator and then allow the dough to come to room temperature before baking.
- Prep Time: 45 minutes (including cooling)
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Bake
Nutrition
- Serving Size:
- Calories: 99
- Sugar: 1.8 g
- Sodium: 65.5 mg
- Fat: 7.4 g
- Carbohydrates: 7.4 g
- Protein: 1 g
- Cholesterol: 13.5 mg
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