Snowball Cookies a classic Christmas cookie with a buttery, nutty flavor and a melt-in-your-mouth texture. These cookies use just a few simple ingredients like butter, powdered sugar, and finely chopped nuts. They bake quickly and are rolled in powdered sugar twice for the perfect snowy finish.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
So, what are snowball cookies? They are little crumbly nutty cookies that are rolled in powdered sugar and resemble snowballs. These cookies are also called Mexican wedding cookies, Russian tea cakes, or butterballs.
- Texture: Since this recipe uses no eggs and powdered sugar in the dough, they have a soft, crumbly texture similar to shortbread.
- Tested to perfection: I’ve made these cookies for years, and they have the perfect balance of delicate texture and structure.
- Make ahead: These lovely little cookies can be made ahead and are even better on the second day and beyond. They freeze well.
Ingredients For Snowball Cookies
- Butter: Use softened unsalted butter. The butter should be soft but still very slightly firm, not shiny or glossy. If the butter is too soft, the cookies will spread. If you do have salted butter, it will work in this recipe but skip the salt in the dough.
- Powdered sugar: This cannot be substituted. It gives the cookies their signature melt-in-your-mouth texture.
- Flour: Be sure to measure the flour by spooning it into the measuring cup to avoid packing it in.
- Nuts: Chop the nuts finely so they mix evenly but they shouldn’t be powdery.
Variations
- Nuts: My preference for snowball cookies is walnuts, but pecans or other finely chopped nuts work just as well.
- Flavoring: For an Italian-style snowball cookie, add 1 teaspoon of anise extract to the dough.
- Add-Ins: Mini chocolate chips, shredded coconut, or crushed peppermint candy canes add a festive twist.
Tips and Troubleshooting
Mix longer: The dough wasn’t mixed long enough and hasn’t fully come together. The dough should hold its shape when pressed together.
Measuring method: Too much flour or powdered sugar can cause the dough to fall apart. Always spoon flour and powdered sugar lightly into the measuring cup, then level it off with a knife. Do not scoop directly from the bag or tap the cup, as this packs in extra dry ingredients.
Chopped too large: The nuts are chopped too large, which prevents the dough from holding together.
Quick Fix: If you have followed the above and cannot get the dough to hold together, you can add more butter, 1 teaspoon at a time until it comes together. If you add to much, the cookies will spread.
The butter is likely too soft. Butter should be softened and still very slightly firm but not glossy or greasy. If the dough feels sticky, chill it for 20 to 30 minutes before rolling.
This recipe has only been tested as written. The nuts provide structure and flavor in snowball cookies.
No. If the butter isn’t too soft, chilling is not required. If the dough feels sticky, chilling for 20 to 30 minutes helps.
Storage and Freezing
Store snowball cookies for up to four days in the pantry or up to two weeks in the fridge. These cookies freeze well when stored in a tightly sealed container for up to 6 months. As they are delicate, I recommend a freezer container and not a freezer bag for storage.
More Classic Christmas Cookies
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup finely chopped walnuts
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar plus extra for dusting
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine flour, walnuts and salt. Set aside.
- In a medium bowl, beat butter, vanilla, and powdered sugar with a hand mixer until creamy. Turn the mixer to low and gradually add the flour mixture until combined.
- Using a cookie scoop or spoon, roll the dough into 1-inch balls and place on the prepared pan.
- Bake for 8 to 10 minutes or until bottom edges of cookies are lightly browned.
- Cool a few minutes until you’re able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
OMG these are so good! Melt in your mouth perfection.
Melt in your mouth cookies. Fantastic recipe. Thank you!
Simple ingredients and perfect ratios make a delicious melt in your mouth cookie! I made them flat by accident haha. Still came out perfect. this would make a good crust for lush pies as well Thanks Holly!
I have made these exactly following the recipe. Perfect! Can I replace to butter with margarine? Or maybe half butter half margarine?
I haven’t tried it so I can’t say for sure Stella, but I think that should work just fine. If you try it I would love to hear how it turns out!
My mother used to make your Snowball cookies but she called them Mexican Wedding Rings. I just loved them
my cookies baked flat! I’m wondering if the flour was measured by a dip/sweep method, I weighed the flour at 120g/cup
I’m sorry Nita that your cookies turned out flat! We have not had this issue so I am not sure what went wrong.
I just found out I’m gluten intolerant and I love the snowball cookies do you have a recipe that is gluten free
Sorry, Pamela. We don’t have a gluten-free version of this recipe but if you try it with a gluten-free flour we would love to hear how it turns out!
Can I use regular salted butter and cut out 1/2 the salt?
We have only made this recipe as listed but that should work, Phyllis.
A wonderful, easy recipe! I’ve just made them for the second time. I made mine with black walnuts. I pulsed some of them in my spice grinder and added the nut powder so the flavor would be through out the cookies. Then added finely chopped nuts. I added a bit more sugar to the batter to offset the bitterness of the walnuts. Got it where it tasted sweet enough. Followed all other directions as written. This one is a definite keeper. My husband, who is a chocolate fiend, loves them. He couldn’t even wait until they cooled completely. As least I was able to get the powered sugar on them first!!
Thank you so much for this recipe for Snowballs My mother made them each year for Christmas . She has gone to heaven before me on July 4 2004. E
Her birthday is January 3, i will make her Snowballs for my Angel Mother Thank you for the recipe I am so grateful and glad you had that on this phone I appreciate you and God Bless you and your family in 2022 you are Great
So sorry to hear that, Cynthia. But I am glad we are able to help you remember a little piece of her ❤️ We hope you enjoy these cookies! Wishing you all the best in 2022.
Hi, Holly! I made these in 2022 and commented giving a 5 star. Question – Can these be filled with preserves in the middle of the rolled cookie? I’ve seen a few recipes for them but want to use your recipe. Is it possible? Thanks!!
I haven’t tried it but sounds delicious, Let us know how it goes!
I ended up rolling out the dough and cutting discs with the small plastic part of my blender lid. Lol. I wasn’t having luck with the snowball form, but I am sure it’s just because I was making them too big and my dough chilled overnight, so I am not blaming the recipe. It was as if they were still raw inside and fell apart. The discs came out perfect actually. I cooked them for around 10 minutes. I will definitely make these again and cut them into discs again as well.
For your suggestion if we wanted to give more of an Italian flair, would you add the anise extract in addition to vanilla extract? And at what step is the anise extract added?
I haven’t tried these with anise but it does sound delicious. Let us know how it goes!
1/2 vanilla and 1/2 anise ;)
Looks great, but can I omit the nuts? Several guests we have coming for the holidays have nut allergies. Thanks!
Hey Chris, that should work out fine.
I am used to a recipe that is 2.5 cups flour and a full cup chopped nuts. All other ingredients the same. With this recipe, do the cookies fall a little more flat? I know back in the late 80’s, Crisco advertised to use their butter flavor Crisco sticks instead of butter. The cookies did fall a little more flat and did not taste as good as the ones made with butter. I am getting ready to try your recipe. It is the only one I saw with a 5 star rating.
Hi Teresa, we make this recipe with butter and find it holds its shape well. We don’t notice them falling flat but would love to hear how they turn out for you.
Mine turned out okay but super dry and crumbly? I followed the recipe exact.
That sounds like possibly too much flour. Check out our flour measuring guide to help ensure you are not adding too much flour into the mixture. Hope that helps Desiree.
sift your flour ;)
Just did a dry run for Christmas Eve halving the recipe. Definitely making full recipe! They came out DELICIOUS. I used walnuts with a few crushed pecans. Yummy! Great recipe thanks!
Temp is way to high .. way tp brown on bottom….. maybe 350 or 375 max
Try using parchment paper and make sure they are on the top rack ;)
can I use margarine instead of butter? My sister hates butter!
I haven’t tried this with margarine. If it’s the squares (and not a spreadable tub) it should work. Let us know how it goes!
Made them today with the margarine and they turned out just fine. I do love butter and could tell the difference but toasting my pecans and adding extra vanilla made them tasty. I also added green and red sparkle sugar to the powdered sugar I dusted them with a double dusting and they look very festive. I have never baked snowballs on such a high heat but it got me out of the kitchen quicker and I like that!
These look amazing! What size cookie scoop do you recommend – 1T or 1.5T? Also wanted to confirm that the butter should be softened?
Yes, the butter should be softened we used a 1 tablespoon scoop for this recipe!
Why did you change this recipe? I have it from a few years ago and it’s different
Hi Joy, we updated this recipe for better flavor and consistency. We hope you enjoy this version just as much!
These came out PERFECT! Only thing I changed was used walnuts instead of pecans because I didn’t have pecans. So pretty! Happily brought some to a real good friend when I went to visit. This recipe is a keeper!
I’m baking for my youthgroup tonight would these be a good treat?
I think these cookies are delicious! I am sure they will love them, Lydia!