These snowball cookies are tender, buttery and filled with finely chopped toasted pecans. Each biscuit receives two coatings of icing sugar, creating its classic snowy Christmas appearance.
Also known as Russian tea cakes or Mexican wedding cookies, these festive biscuits have a delicate, crumbly texture that seems to melt in your mouth.
The dough uses simple ingredients and does not require eggs or complicated decorating. Add the finished cookies to Christmas tins, cookie exchanges and holiday dessert boards.
Why You’ll Love These Christmas Cookies
- Rich, buttery flavour.
- Delicate melt-in-your-mouth texture.
- Made with simple ingredients.
- No eggs required.
- Easy to shape by hand.
- Classic snowy appearance.
- Suitable for cookie exchanges.
- Easy to prepare ahead.
- Freezer-friendly.
- Perfect for edible Christmas gifts.
Ingredients You’ll Need
- 1 cup unsalted butter, softened.
- ½ cup icing sugar.
- 2 teaspoons pure vanilla extract.
- 2¼ cups all-purpose flour.
- ½ teaspoon salt.
- ¾ cup pecans, finely chopped and toasted.
- 1½ cups icing sugar, for coating.
Ingredient Notes
Butter: Use softened butter that remains cool. Melted butter will cause the cookies to spread.
Icing sugar: Sweetens the dough and creates the powdery white coating.
Pecans: Toasting deepens their flavour. Chop them finely so the dough remains easy to shape.
Flour: Measure accurately. Excess flour can make the cookies dry and difficult to form.
Vanilla: Adds warmth and complements the butter and toasted nuts.
How to Toast Pecans
Spread the pecans on a dry baking sheet.
Bake at 350°F for 6–8 minutes, stirring once, until fragrant.
Cool them completely before chopping and adding them to the dough. Warm nuts can soften the butter.
How to Make Snowball Cookies
Step 1: Prepare the Oven
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
Beat the softened butter and ½ cup icing sugar for approximately two minutes.
The mixture should appear smooth and creamy but does not need to become extremely fluffy.
Step 3: Add the Vanilla
Mix in the vanilla until evenly combined.
Scrape the sides and bottom of the bowl.
Step 4: Add the Flour and Salt
Add the flour and salt gradually.
Mix on low speed until a soft, slightly crumbly dough begins to form.
Step 5: Add the Pecans
Fold the cooled chopped pecans into the dough.
Press a small amount of dough between your fingers. It should hold together without feeling greasy.
Step 6: Shape the Cookies
Scoop approximately one tablespoon of dough per cookie.
Roll each portion into a smooth ball and arrange the cookies approximately one inch apart.
Step 7: Bake
Bake for 12–15 minutes, until the bottoms are lightly golden.
The tops should remain pale. Avoid waiting for the complete cookie to brown.
Step 8: Apply the First Sugar Coating
Allow the cookies to cool on the tray for approximately five minutes.
While they remain warm, roll them gently in icing sugar.
Place them on a wire rack.
Step 9: Apply the Second Coating
Once the cookies are completely cool, roll them in icing sugar again.
The second coating creates a thick, bright-white finish.
Tips for Perfect Snowball Cookies
Use Properly Softened Butter
Butter that is too warm can make the biscuits spread or become greasy.
Chop the Nuts Finely
Large pieces may cause cracks when shaping the dough.
Do Not Overmix
Excessive mixing can develop gluten and create tougher biscuits.
Keep the Cookies Small
Large snowball cookies may remain underbaked in the centre.
Coat Them Twice
The first layer adheres to the warm surface, while the second creates the snowy finish.
Handle Warm Cookies Carefully
They are delicate immediately after leaving the oven.
Why Is My Dough Too Crumbly?
The flour may have been over-measured, the butter may be too cold or the dough may need additional mixing.
Press the mixture together with your fingers. If it still falls apart, add one teaspoon of milk and mix again.
Why Did My Cookies Spread?
The butter may have been too soft, the baking tray may have been warm or the flour may have been under-measured.
Refrigerate very soft dough for approximately 20–30 minutes before shaping.
Easy Recipe Variations
Walnut Snowball Cookies
Replace the pecans with finely chopped toasted walnuts.
Almond Snowball Cookies
Use toasted almonds and add ¼ teaspoon almond extract.
Chocolate Snowball Cookies
Replace a tested portion of flour with unsweetened cocoa powder.
Chocolate-Chip Snowball Cookies
Fold miniature chocolate chips into the dough.
Nut-Free Snowball Cookies
Omit the nuts and use a separately tested quantity of flour or miniature chocolate chips.
Lemon Snowball Cookies
Add finely grated lemon zest to the dough.
Make-Ahead Instructions
Prepare the dough up to two days before baking.
Cover it securely and refrigerate. Allow it to soften briefly before shaping if it becomes too firm.
Baked cookies can also be prepared several days before serving.
How to Store Snowball Cookies
Store the completely cooled cookies inside an airtight container at room temperature for up to one week.
Place parchment paper between the layers and add additional icing sugar before serving if necessary.
Can You Freeze Snowball Cookies?
Yes. Freeze baked cookies before applying the final sugar coating.
Store them in a freezer-safe container for up to three months.
Thaw at room temperature, then roll them in fresh icing sugar.
Frequently Asked Questions
Are snowball cookies the same as Russian tea cakes?
The names generally refer to very similar butter-and-nut cookies coated with icing sugar.
Can I make them without nuts?
Yes, but the ingredient balance may require adjustment because nuts contribute volume and texture.
Why are my cookies dry?
Too much flour, insufficient butter or overbaking can create dry biscuits.
Can I use salted butter?
Yes. Reduce or omit the added salt.
How many cookies does the recipe make?
It produces approximately 30 small cookies.
More Christmas Cookie Recipes
Add internal links to:
- Buttery Christmas Shortbread Cookies.
- Soft Christmas Sugar Cookies.
- Soft Gingerbread Cookies.
- Christmas M&M Cookie Bars.
- Peppermint Chocolate Cookies.
- Christmas Tree Brownies.
Snowball Cookies Recipe Card
Preparation time: 20 minutes
Cooking time: 12–15 minutes per batch
Cooling and coating time: 30 minutes
Total time: Approximately 1 hour 10 minutes
Yield: Approximately 30 cookies
Course: Dessert
Cuisine: American
Method: Baking
Ingredients
- 1 cup unsalted butter, softened.
- ½ cup icing sugar.
- 2 teaspoons vanilla extract.
- 2¼ cups all-purpose flour.
- ½ teaspoon salt.
- ¾ cup finely chopped toasted pecans.
- 1½ cups icing sugar, for coating.
Instructions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment.
- Beat the butter and ½ cup icing sugar.
- Add the vanilla.
- Mix in the flour and salt.
- Fold in the chopped pecans.
- Shape tablespoon-sized portions into balls.
- Arrange them one inch apart.
- Bake for 12–15 minutes.
- Cool on the tray for five minutes.
- Roll the warm cookies in icing sugar.
- Cool completely on a wire rack.
- Roll them in icing sugar a second time.
Recipe Notes
- Cool the toasted nuts before using them.
- Measure the flour accurately.
- Keep the cookies small and evenly sized.
- Remove them while the tops remain pale.
- Test the complete recipe before confirming its final yield and cooking time.