Snowball Cookies
These rich, buttery snowball cookies are a heavenly addition to your holiday cookie trays! Sometimes called “Mexican Wedding Cookies” or “Russian Tea Cakes”, this recipe has a shortbread base and is loaded with pecans (or walnuts!), creating a nutty, crunchy cookie, and loads of powdered sugar, for the perfect melt-in-your-mouth bite! These have long been a favorite of mine, and I hope you’ll enjoy them, too!
With versions all around the world, this combination of a shortbread-style cookie covered in powdered sugar is a must-try! Though many call these snowball cookies, they are also known as (among other things) Mexican Wedding Cookies, Russian Tea Cakes, and Danish Wedding Cookies. Some are round while others are crescent shaped.
Though there is a lot of uncertainty about their true origin, it does seem that this style came from Eastern Europe. The delicious nutty, rich, cookie was a hit and has been a favorite all over the globe. I am so excited to share this recipe for you. Not only are these delicious, they are really fun for winter holidays and cookie plates. Especially because you will look covered in sugar-snow after a really good one!
Step-By-Step instructions for snowball cookies
There is a more detailed recipe below, as well as tips for baking, but this is an overview of the process!
- Mix flour and one cup of the chopped pecans, and salt; set aside
- Process remaining nuts for 10 seconds until they have the texture of coarse cornmeal. Stir them into the flour mixture.
- Cream butter and sugar until fluffy. Add vanilla and scrape sides. Slowly add in the flour and pecan mixture, and beat until dough is cohesive.
- Roll a heaping spoonful in your palms, and place on a parchment-lined baking sheet. You can place them fairly close together as they don’t spread much!
- Bake until tops are golden and bottoms are lightly browned, usually between 17-19 minutes, rotating halfway through.
- Remove and cool the cookies completely before the dredging process (below!).
How to dredge your cookies in powdered sugar
- Once the snowball cookies have been fully cooled, add powdered sugar to a large storage bag.
- Add three to four cookies to the bag and shake. You want the cookies to be fully coated, but be sure to tap off any excess. Repeat for the whole batch.
- Leave these at least overnight and give the cookies a second coat the next day. Powdered sugar keeps the cookies nice and soft, so we want to be sure they are totally coated!
- Let the cookies sit for another 30 minutes and they’re ready to eat!
Baking tips for snowball cookies
- I love the mixture of textures between the chopped and ground nuts. I find that pecans are best for this but some people choose walnuts. Pistachios, almonds, cashews, and pine nuts also make really fun alternatives!
- If your dough is too warm when scooped, it will likely spread out when baking. If the dough feels soft, chill it for 30 minutes or so before you shape the cookies.
- You may also lose shape for these cookies if you don’t allow them to set between dredging.
- If your cookies are overbaked, they will be dry (which is devastating!). Make sure to use the proper oven racks (noted in the recipe), and remove the cookies as soon as you see the top begin to golden.
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Alternative ingredients for snowball cookies
- Butter can easily be replaced by vegan alternatives in this recipe, but note that they may be a bit softer.
- Are you a nut-free house? No problem! You can completely omit them, or just add a bit of extra vanilla!
- Adding chopped fruit or finely chopped chocolate can make a really fun option if you want to try something new.
- For an even nuttier flavor, add some almond extract!
- My favorite Lemon Burst Cookies are a fun summer alternative to these holiday cookie classics.
Storage and gifting
- Storage: These can be stored in an airtight container at room temperature for up to 5 days. They make lovely holiday gifts; you can place them in a decorative tin or cellophane bag.
- Freezing Instructions (Dough): Place the rolled balls on a baking sheet and place in the freezer until completely frozen, about 2 hours. Transfer to a freezer-safe resealable bag for up to 1 month. Thaw in the refrigerator overnight, then bake as directed.
- Freezing Instructions (Baked Cookies): Once baked, cooled, and dredged in powdered sugar, the cookies can be stored in an airtight container in the freezer for up to 3 months. Be sure to place wax or parchment paper between layers. They can be thawed in the refrigerator or freezer; I always give them another powdered sugar shake to freshen them up.
I am ready for a baking day! Join me with more of my favorite cookies!
- Classic Thumbprint Cookies
- Soft & Chewy Molasses Spice Cookies
- Shortbread Cookies
- Cut-Out Sugar Cookies
If you make these snowball cookies and love them, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️ Happy baking!
Snowball Cookies
A recipe for Snowball Cookies, shortbread-style cookies loaded with nuts and rolled in powdered sugar. They’re also known as Mexican Wedding Cookies and Russian Tea Cookies.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 cups (228 g) finely chopped pecans, divided
- ¾ teaspoon (0.75 teaspoon) salt
- 1 cup (227 g) unsalted butter, softened but still cool
- ⅓ cup (66 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 1½ cups (170 g) powdered sugar, for rolling cookies after baking
Instructions
- Preheat oven to 325 degrees F and adjust the oven racks to the upper- and lower-middle positions. Line two baking sheets with parchment paper or silicone baking mats.
- Mix the flour, 1 cup of the chopped pecans, and the salt in a medium bowl; set aside.
- Place the remaining chopped nuts in a food processor and process until they are the texture of coarse cornmeal, 10 to 15 seconds; stir into the flour mixture and set aside.
- Cream the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla, then scrape the sides of the bowl. Add the flour mixture and beat on low speed until the dough just begins to come together but still looks scrappy, about 15 seconds. Scrape the sides of the bowl again and continue beating at low speed until the dough is cohesive, about 10 more seconds.
- Roll a heaping tablespoon of dough between the palms of your hands and place on the prepared baking sheets. The cookies will only spread a little bit, so you can place them fairly close together. Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
- Cool the cookies on the baking sheets for 2 minutes, then transfer them to a wire cooling rack and allow to cool to room temperature, about 30 minutes.
- Place the powdered sugar in a large zip-top bag. Working with 3 or 4 cookies at a time, place them in the bag of sugar and gently toss to coat them thoroughly. Gently shake off any excess. Allow the cookies to sit for at least an hour, or up to overnight, and then repeat the process. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
- Butter: You can substitute a vegan alternative, but the cookies may have a softer texture.
- Pecans: You can substitute other nuts (walnuts, almonds, and cashews are great alternatives!) or omit them (if you omit, add 1 teaspoon vanilla extract).
- Dough: If the dough feels warm when you roll it, refrigerate for about 30 minutes and then proceed).
- Storage: These can be stored in an airtight container at room temperature for up to 5 days. They make lovely holiday gifts; you can place them in a decorative tin or cellophane bag.
- Freezing Instructions (Dough): Place the rolled balls on a baking sheet and place in the freezer until completely frozen, about 2 hours. Transfer to a freezer-safe resealable bag for up to 1 month. Thaw in the refrigerator overnight, then bake as directed.
- Freezing Instructions (Baked Cookies): Once baked, cooled, and dredged in powdered sugar, the cookies can be stored in an airtight container in the freezer for up to 3 months. Be sure to place wax or parchment paper between layers. They can be thawed in the refrigerator or freezer; I always give them another powdered sugar shake to freshen them up.
Calories: 104kcal, Carbohydrates: 9g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 37mg, Potassium: 25mg, Sugar: 5g, Vitamin A: 120IU, Vitamin C: 0.1mg, Calcium: 5mg, Iron: 0.4mg
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Photography by Lauren Grant.
Instead of using salt, can I just use salted butter for both the salt and butter?
Hi Kacy, You could, however the cookies may end up being a little over or under salted (each brand of butter uses different amounts of salt, which is why using unsalted butter + a specific amount of salt is preferred).
I always use the Land O’ Lakes recipe which can be found in their old Christmas recipe books, found at the check-out counter. It’s probably on their website. My mom and grandma called them Russian Tea Cakes and make them with pecans, which I prefer as well. I grind my pecans finely, near to a flour consistency and this makes them very sandy in texture. I also make them double sized and need to make 4 batches as they are so popular — my best friend gets a whole recipe!
My husband made these for me last week (these are definitily one of my all-time favorite cookies and I don’t care that it’s the middle of May) and I could’ve eaten them all. Yummy!!!
how long can the dough last in the fridge before actually rolling and baking? also after baking how many days do they last fresh?
Hi Ceci, I would say 1-2 days in the fridge. After baking, as long as they’re in an airtight container they can be kept for 1-2 weeks.
I made snowball cookies for the first time and they flattened like pancakes vs staying round. I chilled the dough first. Any suggestions?
Hi Gretchen, Oh that’s so strange! There’s nothing in here that should make the dough spread, especially if you chilled the dough. I would make sure you are using an oven thermometer.
I found this recepie in a newspaper and they were called MOTHBALLS
SCRUMPTIOUS
I make these every year. They’re one of my favorites! However, I roll them in red or green colored sugar and then bake them. Very festive and makes a great gift.
My goodness, I was thinking “MY” Snowball cookies were unique! I see that a LOT of people love them. I got my recipe from a Phoenix, AZ newspaper in the early ’60’s. This recipe has traveled all over the world as our children wanted the recipe at Christmas time too. They are a little unique though as you brown the butter first, pour it into a mixing bowl and put in fridge to solidify. Before mixing in other ingredients, let it warm up/soften. I’m going to be different this year and use your recipe!
I made these yesterday and they are amazing!!!! Love, love, love!
Confused by the switching on racks during baking. Can u clarify?
The baking sheets go on two different racks in the oven… halfway through baking, you switch positions, so the one that was on the bottom is now on the top, and vice versa. When you do that, spin the sheets 180 degrees so that the cookies that were near the front of the oven are now near the back.
I am going to make these this year. Every year I say I will but your pictures look wonderful! Thanks!
My mother and I made these cookies every year at Christmas when I was young. She only liked hard COOKIES. She is 92 this year.
I can’t wait to make these!!!!!
I make these cookies every year for the Christmas holiday. I’ve made them with almonds and with pecans. A yummy cookie for your holiday cookie plate.
They look yummy! I love pecans.
I’m going to be making these.I haven’t had these in years.Thanks for the recipe.I’m going to make them without the pecans,though.This looks like a really good recipe.
These are a must on my Christmas cookie list. I also make the peppermint bark with the chunks of red/green peppermint. It has to be sifted. So I mix the siftings in my powdered sugar and it gives the cookies more of a holiday look and a slight taste of peppermint. Keep up the good work. Love your site. Happy Holidays to all!!!
My recipe is called Sand Tarts. Started making them when I was in high school. They were my dads favorite. I am almost 64 now so my family now likes them too.
Great recipe, but you have the wrong amount of ounces marked for the butter. 1 cup is 16 ounces, not 8.
Kayla, Actually 1 cup of butter IS 8 ounces.
Hi! I love this recipe. I actually made mine with toasted hazelnuts and almonds, and they were really good. Yours look perfect though. :)
Tricia,
I tried your recipe, and it was DELISH!!!! You are right, the dusted sugar really takes away from the taste of the pecans, and even the consistency is better without the dusted sugar– your Pecan Sandies are the best!!!! Thanks for sharing, and Merry Christmas!
-Blondie
I sell Christmas Cookies and this is one of the better sellers !!! If you want to make them even better, toast the nuts in the oven for 15 minutes at 350 then cool. My friends husband told her that mine were better than her’s and she wanted to know what I did different. Also if you want a different variation I also make a Cherry Walnut Snowball with 1/3 cup chopped marachino cherries, 1 tsp almond extract instead of vanilla and walnuts instead of pecans and a little red food color that make them a nice pink color so you can tell the difference!!
I thought I would try this since I have made Pecan Sandies for a while, and thought maybe your recipe with the dusted sugar was better. This is a first- I think my recipe might be better- I really think the dusted sugar, while a nice visual, takes away from the taste. I thought I would provide you with my recipe, and let you do a taste test, and let me know if you agree:
<<<<<<<<<<<<<<<<<<<<<<<<<<
Pecan Sandies Recipe
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*1 cup butter
*1/2 cup granulated sugar
*2 tsp water
*2 tsp vanilla
*2 cups flour sifted
*1 cup chopped pecans
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1. Preheat oven to 325 degrees.
2. Cream 1 cup butter and 1/2 cup sugar.
3. Add 2 teaspoons water and 2 teaspoons vanilla.
4. Add 2 cups sifted flour and 1 cup chopped pecans.
5. Chill 3-4 hours.
6. Form balls place an ungreased cookie sheet. You can bake them as balls but I prefer flattening them out to a more traditional cookie shape.
7. Bake at 325 degrees for about 20 minutes.
This pecan sandies recipe makes about 36 cookies.
I made these today and they didn’t stick together well. I know they are supposed to be sort of crumbly, but these are almost impossible to eat. I don’t know what I did wrong…
one of my favorite cookies also…definitely with pecans!
I made these the other night and they were great. I planned to use almonds but I was a little low on them so I used almonds for the ground nuts and half almonds half macadamia nut for the finely chopped nuts, they came out so good I think I’ll keep making them with this combination of nuts from now on. I was also out of parchment so I just greased my cookie sheet and they came out fine.
These look so tasty! Snowball cookies always remind me of the holidays. I love the melt-in-your-mouth flavor of the pecans powdered sugar!
We call them Russian Tea Ball cookies and were my favorite as a child. My recipe calls for slightly different amounts of flour, salt and nuts and I use sifted conf. sugar (1/2 cup) rather than regular sugar.
We roll these into logs and call them pecan fingers. We add a T of ice water to the batter in the end; makes it a great consistency for rolling.
I like my Snowball cookies with a touch of lemmon. I grate lemon zest and splash in a bit of lemon extract and I like the lemon ones with almonds. The traditional one I like with pecans.
These are one of my “must make” cookies each year. So messy, but so good.