Snowball Cookies are fun and festive cookies that are so perfect for the holidays! This snowball cookie recipe is made with finely chopped pecans and a double dusting of powdered sugar for the perfect snowy look! Easy to bake and irresistibly delicious, they are ideal for any occasion, promising to bring a snowfall of flavor to your taste buds!
Looking for more holiday cookie recipes? Try my tried and true Sugar Cookie Recipe, Chocolate Crinkle Cookies and these adorable Gingerbread Cookies!
Snowball Cookie Recipe
Snowball Cookies are sometimes referred to as Mexican Wedding Cookies (or Russian Tea Cookies – there are similar recipes attributed to quite a few different countries and time periods) and are the perfect cookie to add to your holiday treat list. They are a timeless classic that everyone enjoys. These little cookies are melt in your mouth delicious. Literally!
The buttery dough doesn’t use eggs to bind the cookie, so they come out with a soft, crumbly texture instead of a traditional chewy or crunchy cookie. Full of sweet, nutty flavors, this recipe makes a large batch and you’ll still be fighting the family to get enough. They’re perfect for a cookie exchange. I’ll take these over real snowballs any day!
More Bite Sized Holiday Recipes
- Rolo Pretzel Bites
- Chocolate Pecan Pie Bars
- Sprinkle Cookie Bites
- Candied Orange Peel
- Homemade Pecan Turtles
What You’ll Need
This Mexican Wedding Cookies recipe makes a big batch so feel free to share with friends and neighbors just in time for the holiday season! A few simple ingredients and a lot of powdered sugar and you’ve got delicious cookies perfect for celebrating. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- all-purpose flour – For the base of the dough.
- pecan halves – Finely chopped.
- salt – You can cut this if you use salted butter.
- unsalted butter – Softened but not totally melted.
- powdered sugar – Divided between the dough itself and the coating.
- vanilla extract – For flavor and warmth.
How To Make Snowball Cookies
This Snowball Cookie recipe comes together quickly and easily! Make sure to scroll down to the printable recipe card with the complete instructions at the end of this post. Let’s take a quick look at how to make these cookies:
- Whisk together the all-purpose flour, chopped pecans, and salt in a small bowl.
- Use a separate bowl and a stand mixer to cream the 1/3 cup of powdered sugar and butter together until light and fluffy.
- Add the vanilla extract and mix until combined.
- Stir in the flour mixture (you can do this part by hand) until just incorporated with the butter mixture. Be careful not to over mix the dough.
- Cover the cookie dough with plastic wrap. Let chill in the refrigerator for about 20-30 minutes.
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Use a cookie scoop to scoop out evenly sized piles of dough and then roll them into balls before placing them on the baking sheet.
- Bake the cookies for 10 minutes. They should be lightly browned on the bottom but you don’t want to over bake them.
- Cool the cookies just long enough so you can handle them and so the powdered sugar doesn’t melt on contact. Roll each cookie in a light layer of powdered sugar. Place the covered cookies on a cooling rack to finish cooling completely.
- Roll the cooled cookies in another layer of powdered sugar. Serve and enjoy!
Recipe Notes:
Rolling the cookies twice in powdered sugar gives them that perfect snowy look!
Trish’s Tips and Tricks
- Use a tablespoon if you don’t have a cookie scoop. The important part is making sure the cookies are all the same size for even baking.
- You can substitute walnuts in for pecans if you prefer. A food processor or a hand held chopper is a huge help when breaking the walnuts into small pieces.
- Keep in mind the ratio of nuts to flour if changed may alter the overall texture and taste of your cookies.
- You can try adding a touch of almond extract to this snowball cookies recipe for added flavor.
- Mix the dough just until it comes together to ensure a tender texture.
- Roll the cookies twice in powdered sugar for a perfect snowy look.
Storage Information
- Storage: Store leftover cookies in an airtight container at room temperature right on the counter for up to a week!
- Make Ahead: Dough can be made up to 3 days in advance. Wrap in plastic wrap and store in an airtight container in the refrigerator for up to three days.
- Freezing:
- To freeze before baking, make the dough and the cookie balls and store in a freezer safe container with layers of wax paper in between to prevent sticking. The dough will stay fresh for up to 3 months. Thaw, bake as directed, and then roll in the powdered sugar before serving.
- To freeze after baking, let cookies cool completely and then transfer to a airtight freezer. Safe container for up to three months. Thaw cookies at room temperature and then roll in powdered sugar before serving.
Why Are My Cookies Spreading?
If your cookies are falling flat or spreading while baking, it may be because you didn’t use quite enough powdered sugar while making the dough. There aren’t any eggs or major binding agents in these cookies which is why they’re so soft and crumbly. Because of that you need the powdered sugar within the dough to help the cookies hold their shape.
Can I Make Other Flavors Of Snowball Cookies?
You sure can! Keep the base snowball cookie recipe the same and add flavored extracts (and food coloring to go the extra step) like peppermint, almond, or orange. You can also add lime juice and zest for a key lime version, or include chopped chocolate pieces or cocoa powder for a chocolate version!
The Best Christmas Cookie Recipes
- Snowman Face Cookies
- Cranberry Pecan Shortbread Cookies
- Winter Wonderland Cookies
- Chewy Ginger Molasses Cookies
- Cranberry Orange Cookies
Snowball Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¼ cups pecan halves finely chopped
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ⅓ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
- In a small bowl, whisk the all purpose flour, chopped pecans and salt together.
- In a separate, medium bowl or the bowl of a stand mixer, cream the butter and powdered sugar together. Add the vanilla extract and mix until well combined.
- Stir in the flour mixture by hand, mixing just until the dough comes together. Do not over mix. Cover the dough with plastic wrap and refrigerate for 20 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Use a 1 tablespoon cookie scoop to scoop out cookie dough and roll into balls. Place cookie dough balls on the prepared baking sheet and bake for 10 minutes or until just lightly browned on the bottom. Do not overbake.
- Let cookies sit for about 2 minutes, or until cool enough to handle, and then very gently and carefully, roll the cookies in the powdered sugar and place on a cooling rack to cool.
- After the cookies have cooled completely, roll the cookies in the powdered sugar for a second time. Serve and enjoy!
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