Snowball Cookies
These tender, buttery nut cookies are rolled in powdered sugar while warm, then again after cooling for that snowy finish. They are simple to make, easy to gift, and welcome on any holiday cookie plate.
- Total time
- 37 min
- Yield
- About 36 cookies
- Difficulty
- Easy
Prep 25mCook 12mAmericanDesserts
Snowball cookies are the round, powdered sugar-coated cookies many families know as Russian tea cakes, Mexican wedding cookies, or butterballs. Whatever name you use, the idea is the same: a crumbly, buttery cookie with finely chopped nuts and a soft coat of sugar.
The dough comes together with a few pantry ingredients and does not need eggs. Chilling helps the cookies keep their round shape, and rolling them in sugar twice gives them their classic snowy look.
They are lovely with coffee, tea, or a mug of cocoa, and they travel well once fully cooled. Make a batch for a cookie swap, a holiday tin, or a quiet afternoon treat.
01What you'll need
Ingredients
6 items · About 36 cookies
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus 1 1/2 cups (180 g) more for rolling
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 2 1/4 cups (270 g) all-purpose flour
- 1 cup (110 g) finely chopped pecans or walnuts
02How to make it
Step-by-step
1. Cream the butter and sugar
In a large bowl, beat the softened butter and 1/2 cup powdered sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, about 1 to 2 minutes. Scrape down the sides of the bowl so everything mixes evenly.
2. Add the vanilla and salt
Beat in the vanilla extract and salt until combined. The mixture should look soft and pale. If your butter was very cold, keep mixing for another minute before adding the flour.
3. Mix in the flour and nuts
Add the flour and mix on low speed until a crumbly dough begins to form. Stir in the chopped pecans or walnuts. Keep mixing just until the dough holds together when pressed; overmixing can make the cookies less tender.
4. Chill the dough
Cover the bowl and refrigerate the dough for 30 minutes. Chilling firms the butter, which helps the cookies bake into neat little rounds instead of spreading too much.
5. Heat the oven and shape the cookies
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
6. Bake until just set
Bake for 10 to 12 minutes, rotating the pan halfway through if your oven has hot spots. The cookies should look set and dry on top, with only the palest golden color on the bottoms. Do not wait for them to brown all over.
7. Roll while warm
Let the cookies cool on the baking sheet for 5 minutes. While they are still warm but not too hot to handle, gently roll each cookie in powdered sugar. Set them on a wire rack to cool completely.
8. Roll again and serve
Once the cookies are fully cool, roll them in powdered sugar a second time. This second coating gives them the classic snowball look. Serve right away or store in an airtight container.
03From our kitchen
Cook's tips
- Make-ahead dough: Shape the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to protect the sugar coating.
- Freezing baked cookies: Freeze the baked cookies before the second sugar roll. Thaw at room temperature, then roll in fresh powdered sugar before serving.
- Nut swaps: Pecans and walnuts are classic, but almonds or hazelnuts also work. Chop nuts finely so the cookies hold together and have a delicate texture.
- Nut-free option: Replace the nuts with 3/4 cup mini chocolate chips or finely crushed crisp rice cereal. The texture will be different, but the cookies will still be buttery and tender.
- If the dough seems dry: Press it together with your hands. The warmth from your hands often brings it together. If it still crumbles badly, mix in 1 teaspoon of milk at a time, only as needed.
Cook's note
For the neatest snowball cookies, measure the flour by spooning it into the measuring cup and leveling it off. Scooping directly from the bag can pack in too much flour and make the cookies dry.
04Frequently asked
Questions & answers
Why did my snowball cookies spread?
The dough was probably too warm, or the butter was too soft. Chill the dough for at least 30 minutes before baking, and place shaped cookies on a cool baking sheet, not one that is still hot from the oven.
Can I make snowball cookies without a mixer?
Yes. Use very soft butter and stir it with the powdered sugar using a sturdy spoon until smooth. It takes a little more arm work, but the dough is simple enough to mix by hand.
Why do you roll the cookies in powdered sugar twice?
The first roll, while the cookies are warm, helps a thin layer of sugar melt slightly and cling to the surface. The second roll, after cooling, adds the fluffy white coating.
Can I use salted butter?
Yes. If using salted butter, reduce the added salt to 1/4 teaspoon. The cookies should taste buttery and lightly sweet, not salty.
How do I know when snowball cookies are done?
Look at the bottoms, not the tops. The tops should stay pale, while the bottoms should be lightly golden. If the whole cookie turns golden brown, it may taste dry.
05Per serving
Nutrition facts
Nutrition Facts
About 36 cookies
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat5.1 g
- 26%
- Cholesterol20 mg
- 7%
- Sodium47 mg
- 2%
- Total Carbohydrate12 g
- 4%
- Dietary Fiber0.6 g
- 2%
- Total Sugars2.7 g
- Protein2 g
- 4%
- Vitamin D0.1 mcg
- 1%
- Calcium9 mg
- 1%
- Iron0.7 mg
- 4%
- Potassium37 mg
- 1%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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