Snowball Cookies are tender, egg-free treats that come together quickly and are filled with pecans, butter, and holiday charm.
Snowball Cookies
The holidays are a busy, joyful time—full of shopping, parties, concerts, and gatherings. It’s easy to rush through the season without pausing to savor simple pleasures. One of my favorite small pauses is baking a batch of snowball cookies and sharing them with friends or family over a steaming cup of cocoa.
You may know these cookies by other names: Russian Tea Cakes or Mexican Wedding Cookies. No matter what you call them, they’re beloved for being quick to make, buttery, nutty, and light on sweetness. They’re a perfect choice for cookie exchanges, thoughtful neighbor gifts, or a last-minute treat for your holiday table.
If you enjoy these, consider adding a variety of textures and flavors to your platter—like peppermint sugar cookies or raspberry thumbprints—so guests can sample a few different favorites.
Why You’ll Love This Dish
- Quick bake time — Ready from bowl to oven in under 25 minutes total.
- Classic flavor — Buttery and nutty, with a delicate sweetness.
- No chill required — Mix and bake right away, no refrigeration needed.
- Holiday staple — A timeless choice for any cookie tray.
- Freezer friendly — Easy to prepare ahead for parties or gift-giving.
Try my Chocolate Chip Cookies!
Recipe Shopping List
Before you start, check your pantry. Below are the items you’ll need. For exact measurements, see the recipe card near the end of the post.
- Unsalted butter — Softened so it blends easily and gives a rich base to the dough.
- Salt — Balances the flavors and enhances sweetness.
- Vanilla extract — Adds warmth and depth to the cookies.
- All-purpose flour — Provides structure without heaviness.
- Powdered sugar (in the dough) — Lightly sweetens the cookie for a delicate texture.
- Chopped pecans — Provide a toasty, crunchy contrast; walnuts are a fine substitute.
- Powdered sugar (for rolling) — The signature snowball finish; rolling twice gives the best coating.
Try my Raspberry Thumbprint Cookies!
How To Make This Recipe
This overview shows the basic steps so you can see what the recipe involves. Use the full recipe card below for precise ingredient amounts and timing.
- Preheat — Heat the oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.
- Mix the dough — Combine butter, salt, vanilla, flour, powdered sugar, and chopped pecans until the dough comes together.
- Shape — Form the dough into 1-inch balls and arrange them on the prepared sheet.
- Bake — Bake for 12–14 minutes, until the bottoms just begin to turn very light golden.
- Cool and finish — Let cookies cool completely, then roll them in powdered sugar twice for a snowy coating.
See all of my Christmas Cookies here!
Recipe FAQ
Yes. After thawing, roll the cookies in powdered sugar again to refresh their appearance and coating. You can also freeze the shaped dough balls before baking; allow them to thaw on the counter for about an hour before baking so they come to the right consistency in the oven.
For best results: lay cookies or dough balls on a parchment- or silicone-lined sheet and freeze until solid (about an hour). Transfer them to freezer bags, removing as much air as possible to reduce freezer burn. Label the bag with the contents and date so you know what they are later—this saves confusion when you’re digging through the freezer months down the line.
Stored well, snowball cookies can keep up to six months in the freezer. A vacuum sealer or airtight containers will extend their quality compared with a loosely sealed bag.
Stored in an airtight container at room temperature, these cookies typically stay fresh for about three days. If you don’t finish them in that time, freezing is the best option to preserve flavor and texture.
Yes. If nut allergies are a concern, omit the pecans entirely or replace them with mini chocolate chips for a different but still delicious cookie. The texture and flavor will vary slightly, but the cookies remain tasty.
EVERYTHING cookies
More Cookie Recipes
- Chocolate Sugar Cookies
- Browned Butter Soft Ginger Cookies
- Apple Pie Cookies
- Double Chocolate Chip Cookies
- Almond Delights Cookie Bar
Pin For Later
Snowball Cookies
Simple pecan snowball cookies bake up in just 12–14 minutes and are a staple at holiday cookie tables. They’re easy to make and always a crowd-pleaser.
Ingredients
- 1 cup unsalted butter, softened
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ cup powdered sugar (for the dough)
- 1 cup chopped pecans
- 1 cup powdered sugar, for rolling after baking
Instructions
- Preheat your oven to 350°F (175°C).
- Mix all ingredients together except the final cup of powdered sugar until combined.
- Roll the dough into 1-inch balls.
- Place on a parchment- or silicone-lined baking sheet and bake 12–14 minutes, or until they just begin to turn lightly golden on the bottom.
- Remove from the oven and cool completely on a wire rack.
- Roll cooled cookies in powdered sugar, then roll again for a fuller coating. Serve fresh.
Nutrition Information
Yield: 16 | Serving Size: 1
Amount per serving
- Calories: 241
- Total Fat: 17g (Saturated Fat: 8g)
- Cholesterol: 31mg
- Sodium: 68mg
- Carbohydrates: 22g (Fiber: 1g, Sugar: 9g)
- Protein: 2g