The holiday season always brings me back to my mom’s kitchen, where the warm scent of Snowball Cookies filled the air and made everything feel cozy. These melt-in-your-mouth treats became my go-to comfort food when life got busy, especially after moving to the U.S. Quick, easy, and so satisfying, Snowball Cookies have become a staple in my recipe collection for simple joy and sweet moments during hectic days.
Table of Contents
Why You’ll Love These Foolproof Snowball Cookies
- Scientifically tested for a perfect melt-in-your-mouth texture every time.
- Step-by-step guidance that covers common baking challenges to boost your confidence.
- Includes optional variations for nut allergies and dietary preferences.
- Detailed tips for texture, flavor, and that classic snowball look.
What Are Snowball Cookies? (And Their Many Names)
Snowball Cookies are buttery, tender, shortbread-like cookies traditionally made without eggs. They’re famously known by several other names, including Russian Tea Cakes and Mexican Wedding Cookies. These cookies are cherished for their crumbly texture and delicate coating of confectioners’ sugar that literally melts on your tongue. If you enjoy a different kind of sweet treat, you might also love our chewy pumpkin snickerdoodles.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- Optional: 3/4 cup (100g) finely chopped and toasted pecans*
- 1 and 1/4 cups (150g) confectioners’ sugar (for coating)
Key Ingredients for Perfect Snowball Cookies
- Unsalted Butter: The base for richness and tenderness; using unsalted lets you control the salt content perfectly.
- Confectioners’ Sugar in Dough: Unlike granulated sugar, confectioners’ sugar blends seamlessly into the dough, ensuring a smooth, melt-in-your-mouth crumb without graininess.
- Vanilla Extract: Adds warmth and depth to this simple dough.
- All-Purpose Flour (spooned and leveled): Provides structure; careful measuring prevents dry and crumbly cookies.
- Salt: Balances sweetness and enhances flavor.
- Optional Pecans: Toasted for a nutty crunch that elevates texture.
The Secret to Perfect Texture: Room Temperature Butter
Your butter should feel cool to the touch but soft enough that your finger makes a slight indent without sinking in. This stage allows it to trap air when beaten, creating the perfect light and tender crumb.
How to Measure Flour Correctly (The Spoon & Level Method)
Always spoon the flour into your measuring cup and level it off with a knife rather than scooping directly. This prevents packing, which leads to too much flour and drier cookies.
A Deep-Dive on Nuts (Pecan vs. Walnut vs. Almond)
| Nut Type | Flavor Profile | Best For… (Texture) |
|---|---|---|
| Pecan | Buttery, slightly sweet | Adds soft crunch and richness |
| Walnut | Earthy, slightly bitter | Offers a robust, hearty crunch |
| Almond | Mild, slightly sweet | Provides a delicate, crisp bite |
Always toast your nuts before chopping to unlock deeper flavor and aroma, giving your Snowball Cookies a richer, nutty boost.
How to Make Snowball Cookies: Step-by-Step
Here’s your foolproof guide to making these comforting cookies. Make sure to snap photos of every step to track your progress!
Beat the Butter: In a large bowl, use a mixer to beat 1 cup (226g) of softened unsalted butter for 1 minute on medium speed until creamy and smooth.
Add Sugar and Vanilla: Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high until fully combined and creamy. Scrape the bowl sides as needed. Beat in 2 teaspoons pure vanilla extract on medium-high speed until incorporated.
Mix in Flour and Salt: Switch to low speed. Slowly add 2 1/4 cups (281g) all-purpose flour (spooned & leveled) and 1/8 teaspoon salt. The dough looks dry at first—I know it seems that way, but trust me, keep mixing! The butter will hydrate the flour, and the dough will come together. Increase mixer speed to high, mixing until smooth. Beat in 3/4 cup (100g) chopped toasted pecans if using.
Chill the Dough: Cover tightly and refrigerate at least 30 minutes, up to 3 days. If chilled more than 3 hours, let dough sit 30 minutes at room temperature before rolling—it will be stiff.
Preheat Oven: Heat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Pour 1 1/4 cups (150g) confectioners’ sugar for coating into a shallow bowl.
Shape and Bake: Scoop about 1 tablespoon (20g) of dough per cookie. Roll into balls and place at least 2 inches apart on baking sheets. Bake about 15 minutes, until edges are golden and tops just start to brown.
First Sugar Roll: Cool cookies 5 minutes on sheets. Gently roll warm cookies once in confectioners’ sugar to coat evenly. Transfer to wire racks to cool completely.
Second Sugar Roll: Once fully cool, roll cookies in sugar again to form a thick, snowy coating that stays put.
Cookies keep fresh covered at room temperature up to 1 week.
The Secret to a Perfect Sugar Coating (The Double Roll)
The magic of Snowball Cookies is the double roll in confectioners’ sugar. The first roll, done while cookies are warm, gives a thin, melting layer of sugar that seeps slightly into the cookie surface. Once the cookies cool, the second roll locks in the signature snowy coat that is thick, even, and stays put without melting away. This technique guarantees that classic powdery white look and sweet snap.
Variations for Everyone (Nut-Free, Gluten-Free, Vegan)
| Variation Type | Substitution Instructions | Expert Tips & Texture Notes |
|---|---|---|
| Nut-Free | Replace nuts with pulsed toasted oats or sunflower seeds. | Adds crunch without nuts; toasting enhances flavor. |
| Gluten-Free | Use a 1-to-1 gluten-free all-purpose flour blend. | May need slightly less flour; cookies slightly softer. |
| Vegan | Use a high-quality vegan butter block in place of dairy butter. | Texture slightly less tender; ensure vegan butter is solid, not melted. |
Common Mistakes to Avoid with Snowball Cookies
- DON’T use overly soft or melted butter; DO use proper room temperature butter for ideal texture.
- DON’T skip chilling the dough; DO chill at least 30 minutes to prevent spreading.
- DON’T use granulated sugar in the dough; DO use confectioners’ sugar for a melt-in-your-mouth crumb.
- DON’T roll cookies in sugar only once; DO double-roll for lasting, thick coating.
- DON’T overmeasure flour by scooping; DO spoon and level to avoid drier cookies.
How to Store, Make Ahead & Freeze Snowball Cookies
Store baked Snowball Cookies covered at room temperature for up to 1 week.
To make ahead, freeze baked cookies tightly wrapped in layers of parchment or plastic wrap inside airtight containers.
For unbaked dough: scoop dough balls onto a parchment-lined tray and freeze until solid (flash freeze), about 1-2 hours. Transfer frozen balls to a freezer bag or container and freeze up to 3 months. Bake directly from freezer, adding a few extra minutes to baking time.
Gifting and Packaging Ideas
Snowball Cookies make beautiful homemade gifts! Try these ideas:
- Fill festive tins lined with parchment paper for a classic look.
- Wrap small batches in clear cellophane bags tied with a colorful ribbon for a cheerful touch.
- Use small boxes layered with parchment for an elegant presentation, perfect for sharing. For another easy and impressive treat, consider making our foolproof peanut butter fudge.
Snowball Cookies
Ingredients
Equipment
Method
- Beat butter until smooth, then beat in 3/4 cup confectioners’ sugar and vanilla. On low add flour and salt until combined, then increase speed until dough comes together; fold in pecans if using.
- Cover and chill dough for at least 30 minutes and up to 3 days. If chilled more than 3 hours, let sit at room temperature about 30 minutes before rolling.
- Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment or silicone mats and pour the coating sugar into a shallow bowl.
- Scoop 1 Tbsp (20g) portions, roll into balls, place 2 inches apart on sheets, and bake about 15 minutes until bottoms are golden and tops are just barely browned.
- Cool cookies 5 minutes, gently roll warm cookies in confectioners’ sugar, then cool completely on wire racks and roll in sugar again to coat.
- Store covered at room temperature for up to 1 week.
Notes
Troubleshooting: Frequently Asked Questions about Snowball Cookies
Why did my snowball cookies spread and go flat?
Most likely the butter was too soft or melted, or the dough wasn’t chilled. Use proper room temperature butter and always chill dough at least 30 minutes.
Why did my cookies turn out dry or hard?
Overmeasuring flour or baking too long can dry out cookies. Measure flour with a spoon and level method and watch closely for golden edges.
How do I get a thick, even coating of sugar that doesn’t melt off?
Use the double roll method: roll cookies in sugar once warm, then again after cooling completely
My recipe made way fewer cookies than stated. Why?
Make sure you’re using a tablespoon (20g) sized scoop. Larger or smaller scoops affect yield.
Can I make these snowball cookies without a stand mixer?
Yes! A handheld mixer or even a sturdy wooden spoon and muscle can do the job, just take a bit longer to combine ingredients. For more culinary inspiration, explore our entire recipe collection.
Conclusion
With the right ingredients and our double-roll trick, you’re guaranteed perfect Snowball Cookies every time! I’m here cheering you on as you bake these cozy, buttery treats. I’d love to see your beautiful cookies! Leave a comment below with any questions.
