Snowball Cookies

Snowball cookies go by many names, including Russian tea cakes, Mexican wedding cookies and butterballs, but every version is the same kind of wonderful: a tender, buttery, nutty little cookie that practically melts in your mouth, coated in a snowy layer of powdered sugar.

The secret is rolling them twice, once while warm so the sugar melts into a thin coat, and again once cool for that thick, snowy finish. They look beautiful on a cookie tray next to our Chocolate Crinkle Cookies. See all of our Holiday Delights.

Snowball Cookies

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Melt-in-your-mouth buttery pecan cookies rolled twice in powdered sugar so they look like little snowballs. Also known as Russian tea cakes or Mexican wedding cookies, they need just a handful of pantry ingredients.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 42 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 1 cup unsalted butter softened (2 sticks)
• 1/2 cup powdered sugar plus about 1 1/2 cups for rolling
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup pecans very finely chopped (or walnuts)

Method

 

1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, beat the butter, 1/2 cup powdered sugar and vanilla with a mixer until light and creamy, about 2 minutes.
3. Add the flour and salt and mix on low until a soft dough forms. Stir in the chopped pecans.
4. Roll the dough into 1-inch balls and place them about 1 inch apart on the baking sheets. (They barely spread.)
5. Bake for 10 to 12 minutes, until set and just lightly golden on the bottoms. The tops should stay pale.
6. Let cool on the pan for 3 to 5 minutes, just until you can handle them. While still warm, roll each cookie in powdered sugar and set on a wire rack.
7. Once the cookies are completely cool, roll them in powdered sugar a second time for a thick, snowy coating.

Notes

Chop the nuts finely: the finer the pecans, the rounder and more tender the cookies. A few pulses in a food processor works well; stop before they turn to paste.

Nut-free version: leave out the nuts and add 2 extra tablespoons of flour.

Store in an airtight container at room temperature for up to 1 week, or freeze (before the second sugar coating) for up to 3 months. Give them a fresh roll in powdered sugar before serving.

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