There’s something almost magical about snowball cookies. The moment you bite into one, it gently crumbles and melts away, leaving behind a buttery richness and a soft whisper of powdered sugar. These cookies don’t shout for attention—they invite it. Quietly. Comfortingly. Like a snowy afternoon spent in a warm kitchen with the oven humming and memories baking alongside dessert.
If you’ve never had snowball cookies before, consider this your official introduction to one of the most beloved holiday treats of all time. And if you have had them? Then you already know exactly why people crave them year after year.
I’ve been craving these cookies for weeks—dreaming of that tender texture, the nutty aroma, and that irresistible double roll in powdered sugar. The kind of cookie that feels nostalgic even if you didn’t grow up eating it. The kind that belongs on Christmas cookie trays, tucked into gift tins, or enjoyed quietly with a cup of coffee when the house is still asleep.
The best part? These cookies are shockingly simple to make, using basic pantry ingredients and a method that’s beginner-friendly yet foolproof.
What Are Snowball Cookies?
Snowball cookies go by many names depending on where you’re from. You might know them as:
Russian Tea Cakes
Mexican Wedding Cookies
Butterball Cookies
Pecan Sandies (in some variations)
No matter the name, the heart of the cookie remains the same:
butter + powdered sugar + flour + finely chopped nuts, baked just until set and rolled generously in powdered sugar.
Their signature look—small white domes dusted like fresh snow—is what gives them their charming name. But it’s the texture that makes them unforgettable.
Why Snowball Cookies Are So Popular
Snowball cookies have endured for generations, and it’s easy to see why.
First, they’re not overly sweet. Unlike frosted cookies or candy-heavy desserts, snowballs rely on butter and nuts for flavor, with powdered sugar providing a soft sweetness that never overwhelms.
Second, they’re perfectly tender. When made correctly, they don’t crunch or snap—they gently collapse in your mouth.
Third, they’re make-ahead friendly. They store beautifully, freeze well, and actually improve after a day or two as the flavors settle.
And finally, they’re deeply nostalgic. Even if this is your first time making them, snowball cookies feel like tradition.
The Secret to That Melt-In-Your-Mouth Texture
The single most important tip for perfect snowball cookies is how you prepare the nuts.
In this recipe, I typically use pecans, but walnuts are just as traditional and equally delicious. While you can use roughly chopped nuts, the best texture comes from very finely chopping them.
Running the nuts through a food processor until they resemble coarse crumbs allows them to blend seamlessly into the dough. This prevents large chunks from interrupting the cookie’s delicate structure and ensures every bite stays soft and tender.
This small step makes a huge difference.
Ingredients for Classic Snowball Cookies
These cookies rely on simple, honest ingredients—nothing fancy, nothing complicated.
Snowball Cookies
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
1 cup finely chopped pecans or walnuts
For Rolling
1 cup powdered sugar (approximately)
Ingredient Notes & Substitutions
Butter:
Use real butter, not margarine. Softened butter is essential—if it’s too cold, the dough won’t mix properly.
Powdered Sugar:
Powdered sugar (not granulated) keeps the cookies delicate and smooth.
Flour:
All-purpose flour works perfectly here. Be sure to measure correctly to avoid dry dough.
Nuts:
Pecans offer a rich, buttery flavor, while walnuts give a slightly earthier taste. Both are classic choices.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cream the Butter
In a large bowl, beat the softened butter until smooth and creamy. This step sets the foundation for the cookie’s texture.
3. Add Sugar & Vanilla
Mix in the powdered sugar and vanilla extract until fully combined and fluffy.
4. Incorporate Dry Ingredients
Add the flour, salt, and finely chopped nuts. Stir until the mixture looks crumbly but evenly combined.
Don’t panic if the dough seems dry. This is normal.
5. Shape the Cookies
Using your hands or a cookie scoop, firmly press the dough together and roll into 1-inch balls. Place them on the baking sheet, spacing slightly apart.
6. Bake
Bake for 10 minutes, just until the cookies are set but still pale. They should not brown.
Overbaking will cause the cookies to dry out and lose their melt-in-your-mouth texture.
7. First Sugar Roll
While the cookies are still warm, gently roll them in powdered sugar.
8. Cool & Roll Again
Let the cookies cool completely, then roll them in powdered sugar a second time for that classic snowy finish.
9. Store
Store in an airtight container at room temperature.
Why the Dough Feels Crumbly (And Why That’s Okay)
This is one of the most common questions when making snowball cookies for the first time.
Yes—the dough will feel crumbly. That’s exactly how it should be.
Because there are no eggs or liquid ingredients, the dough relies on butter and pressure to come together. Simply pressing the dough firmly with your hands allows it to form cohesive balls.
Once baked, that crumbly dough transforms into a perfectly tender cookie.
Pro Tips for Perfect Snowball Cookies
Use very soft butter for easier mixing
Finely chop nuts for the best texture
Do not brown the cookies
Double roll in powdered sugar for the best appearance
Let them rest overnight—they taste even better the next day
Flavor Variations to Try
Snowball cookies are wonderfully versatile.
Chocolate Snowballs:
Add mini chocolate chips or drizzle melted chocolate over cooled cookies.
Citrus Snowballs:
Add orange or lemon zest to the dough for a bright, festive twist.
Spiced Snowballs:
Add a pinch of cinnamon or nutmeg for warmth.
Nut-Free Version:
Skip the nuts and add 1 tablespoon cornstarch for tenderness.
Make-Ahead & Freezing Instructions
Snowball cookies are ideal for advance baking.
Room Temperature: Store up to 1 week
Refrigerator: Not recommended (dries them out)
Freezer: Freeze baked cookies up to 3 months
To freeze, place cookies in a single layer until solid, then transfer to an airtight container. Roll in powdered sugar again after thawing if needed.
Perfect for Every Occasion
While snowball cookies are a Christmas classic, they’re wonderful year-round:
Holiday cookie trays
Wedding dessert tables
Afternoon tea
Gift tins
Coffee breaks
Baby showers
They’re elegant, humble, and universally loved.
What to Serve with Snowball Cookies
Hot coffee or espresso
Tea (especially vanilla or chai)
Hot cocoa
Mulled cider
Their subtle sweetness pairs beautifully with warm drinks.
Kitchen Tools You’ll Find Helpful
Food processor (for finely chopping nuts)
Parchment paper
Cookie scoop
Airtight storage containers
Final Thoughts
Snowball cookies are proof that the simplest recipes often leave the strongest impressions. No frosting. No decorations. No complicated steps. Just butter, nuts, powdered sugar, and a little patience.
They’re soft. They’re nostalgic. They melt away just as quickly as they disappear from the cookie jar.
Once you make them, you’ll understand why people crave them every holiday season—and why they deserve a permanent place in your baking rotation.
Frequently Asked Questions About Snowball Cookies
Can I make snowball cookies ahead of time?
Yes, snowball cookies are an excellent make-ahead cookie. You can bake them 1–3 days in advance and store them in an airtight container at room temperature. In fact, many people find they taste even better the next day as the flavors settle.
Can snowball cookies be frozen?
Absolutely. Snowball cookies freeze very well. Place the baked cookies in a freezer-safe airtight container and freeze for up to 3 months. When ready to serve, thaw at room temperature and roll them in powdered sugar again if needed.
Why is my snowball cookie dough so crumbly?
This is completely normal. Snowball cookies don’t contain eggs or liquid ingredients, so the dough naturally feels dry and crumbly. Simply press the dough together firmly with your hands or a cookie scoop—it will hold together once shaped.
What nuts are best for snowball cookies?
Pecans and walnuts are the most traditional choices. Pecans give a rich, buttery flavor, while walnuts add a slightly earthy taste. The key is chopping them very finely or processing them into coarse crumbs for the best melt-in-your-mouth texture.
Can I make snowball cookies without nuts?
Yes. For a nut-free version, simply omit the nuts and add 1 tablespoon of cornstarch to the flour. This helps maintain the tender texture while keeping the cookies smooth and delicate.
Why didn’t my snowball cookies spread?
Snowball cookies are meant to keep their round shape. Since the dough contains no leavening agents and very little sugar, spreading is minimal. If they spread too much, the butter may have been overly soft.
Should I roll snowball cookies in powdered sugar once or twice?
For the best flavor and appearance, roll them twice—once while warm and again after they cool completely. This creates a thick, snowy coating that sticks beautifully.
Can I use granulated sugar instead of powdered sugar?
No. Powdered sugar is essential for the delicate texture of snowball cookies. Granulated sugar will make the cookies gritty and prevent them from melting properly in your mouth.
How do I keep snowball cookies from browning?
Bake them just until set and remove them before they develop color. Snowball cookies should remain pale. Browning indicates overbaking and can cause the cookies to dry out.
How long do snowball cookies stay fresh?
Stored in an airtight container at room temperature, snowball cookies stay fresh for up to 7 days. Avoid refrigerating them, as refrigeration can dry them out.