Name: Snowball Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: International
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (plus extra for coating); 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup finely chopped nuts (walnuts, pecans, or almonds)

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Snowball Cookies are tender, buttery bite-sized treats coated in a snowy layer of powdered sugar. These melt-in-your-mouth cookies are also known as Russian Tea Cakes or Mexican Wedding Cookies, but I always call them snowballs because of their round shape and festive, wintry look. Whether it’s the holiday season or just a day when I feel like baking something cozy, these cookies always hit the spot.

Why You’ll Love This Recipe

I love these cookies because they’re simple to make, look beautiful, and taste like buttery perfection. They have a delicate, crumbly texture that just dissolves when I bite into them. The chopped nuts inside add a nice crunch, and the powdered sugar coating gives them that classic snowy finish. They’re perfect for gift boxes, cookie exchanges, or to enjoy with a hot drink on a cold day. Snowball Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Powdered sugar (plus extra for coating)
Vanilla extract
All-purpose flour
Salt
Finely chopped nuts (walnuts, pecans, or almonds work great)

Directions

I cream the softened butter and powdered sugar together until smooth and fluffy.
I add in the vanilla extract and mix well.
In a separate bowl, I combine the flour and salt, then slowly add it to the butter mixture until a dough forms.
I stir in the chopped nuts, then chill the dough for 30 minutes to make it easier to handle.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I roll the dough into 1-inch balls and place them on the baking sheet about an inch apart.
I bake them for 12–15 minutes, just until the bottoms are lightly golden.
While still warm, I roll each cookie in powdered sugar, then let them cool completely before rolling them a second time for that perfect snowy coat.

Servings and timing

This recipe makes about 24 cookies and takes around 45 minutes total, including chilling time. It’s quick, fun, and perfect for small batches or doubling for a crowd.

Variations

Sometimes I add a dash of cinnamon or almond extract for a different flavor. I’ve also made them with mini chocolate chips instead of nuts for a nut-free version. If I want a festive twist, I roll them in colored sugar after the first coat of powdered sugar.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—either the dough balls or the fully baked cookies. When ready to serve, I let them come to room temperature and re-roll them in powdered sugar if needed. Snowball Cookies

FAQs

Can I make these without nuts?

Yes. I often leave out the nuts and add mini chocolate chips or extra vanilla for flavor. They still hold their shape and taste delicious.

Why do I roll them in powdered sugar twice?

The first roll helps the sugar stick while the cookies are warm. The second roll gives them that beautiful snowy finish once they’ve cooled.

Do I need to chill the dough?

I recommend it. Chilling helps the dough firm up so it’s easier to roll and bake evenly without spreading.

Can I use a stand mixer?

Absolutely. I use a hand mixer or stand mixer to cream the butter and sugar, then switch to stirring by hand when the dough gets thick.

Are snowball cookies good for gifting?

Yes! I love packing them in cookie tins or bags with a festive ribbon—they hold up well and look great.

Conclusion

Snowball Cookies are one of my favorite classic treats—simple, buttery, and beautiful. Whether I’m baking them for the holidays or just want a nostalgic, cozy dessert, they never disappoint. With their soft texture, nutty flavor, and snowy coating, these cookies bring a little magic to any day.