This cookie is a Christmas classic that goes by many different names - Mexican wedding cookies, Russian tea cakes, and Italian wedding cookies, are just a few. Whatever you call them in your house, I hope this Classic Christmas Snowball Cookies recipe becomes one you love. They are some of my absolute favorite Christmas cookies.
If you are looking for some more holiday recipes that are great for cookie trays, try my Hello Dolly Cookie recipe or my Christmas Tree Cherry Hand Pies.
These cookies are nostalgic for me because they bring back memories of the holiday season. My mom would make these traditional snowball Christmas cookies every year. She would roll the warm cookies in confectioners' sugar and place them on a cooling rack.
I remember putting one of these buttery cookies in my mouth and taking a big breath of powdered sugar! I'm sure if you've ever had one of these, you have experienced this too!
Why You'll Love This Recipe
- Simple Ingredients! This classic recipe only requires a few ingredients to make a perfect Christmas cookie.
- Fun and festive look! These are great for a Christmas cookie tray because they look like a little snowball. And they're fantastic for a cookie exchange because this recipe makes three dozen buttery snowball cookies!
- Melt in Your Mouth Cookies! These cookies have a wonderfully crumbly mouth texture. But, because they can be on the drier side, make sure not to overbake them.
To Chill Dough or Not To Chill The Dough?
Upon testing, we didn't see the need to chill the dough for these holiday cookies. In our experience, these little snowballs didn't spread one bit when the dough was baked without chilling. It's more important to make these into a ball shape about 1 inch in diameter for the best results.
Equipment Needed
- Small cookie scoop - If you don't have a 1 Tablespoon cookie scoop, I recommend purchasing one for this recipe. Using a scoop makes it easy to keep them all the same size and bake the cookies evenly.
Variations
Chocolate Chips - Add some chocolate chips to make a version of these classic snowball cookies. We would recommend ½-3/4 cups of the mini version.
Walnuts - Although some call this a pecan snowball cookie, walnuts would be equally delicious.
Almond extract - Want a little almond? You can replace some or all of the vanilla extract with almond extract to pump up the flavor profile and make a great addition to this festive treat.
Ingredients
- Unsalted Butter
- All purpose Flour
- Chopped Pecans
- Powdered Sugar
- Vanillla Extract
*Please scroll down to the recipe card for specific ingredient amounts.
Instructions
Step 1. Preheat oven to 325℉. Line a cookie sheet with parchment paper. Set aside.
Step 2. In a large bowl, cream butter and 1 cup powdered sugar on medium speed. Add vanilla extract.
Step 3. Add in the flour, mixing slowly until it's combined. Fold in chopped pecans.
Step 4. Scoop cookie dough using a 1 Tablespoon cookie scoop or a large tablespoon and roll into 1-inch balls.
Step 5. Place on the prepared baking sheet, spacing about 2 inches apart.
Step 6. Bake for 10-12 minutes or until cookies are just starting to brown. Remove from the oven and cool on the cookie sheet for about 5 minutes.
Step 7. Add ½ cup powdered sugar to a medium bowl and roll the warm cookies in it. Transfer to a wire rack to finish cooling.
Step 8. When the cookies have completely cooled, roll them again in powdered sugar.
Storage and Freezing
Store in an airtight container at room temperature for up to 7 days.
Transfer the cooled cookies to a freezer-safe container or zip-top bag and freeze for up to 3 months.
Pro Tip
Rolling the cookies a second time after they cool ensures a beautiful powdered sugar coating on the outside of the cookies. After rolling the cookies the first time, they may absorb some powdered sugar because they're still warm. When serving, sprinkle additional powdered sugar on the plate to keep the cookies from sticking.
Notes/FAQs
You sure can! Grab your favorite wooden spoon or spatula to make creaming the butter and sugar a breeze.
If the dough seems too dry or crumbly and doesn't hold together well when shaping into balls, try adding a bit more softened butter, a teaspoon at a time, to moisten the mixture. Alternatively, a few drops of milk or water can help bind the ingredients together without making the dough too wet.
If your snowball cookies are falling apart, they were likely baked for too long. The cookies should be baked until they turn a very light brown.
If the cookies spread too much while baking and lose their shape, it could be due to the dough being too warm. Try chilling the dough before shaping into balls. Additionally, ensure the baking sheet is not too warm when placing the cookies on it; using a cool baking sheet or lining it with parchment paper can help prevent excessive spreading.
If you try this recipe and love it, I would appreciate a star rating. Just click on the stars underneath the recipe description on the recipe card.
Classic Christmas Snowball Cookies Recipe
Equipment
- 1 Tablespoon Cookie Scoop
- parchment paper
- Large Mixing Bowl
- hand mixer
- Large Baking Sheet
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups powdered sugar divided
- ⅛ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325℉. Line a cookie sheet with parchment paper. Set aside.
- In a large bowl, cream butter and 1 cup powdered sugar on medium speed. Add vanilla extract.
- Add in the flour, mixing slowly until it's combined. Fold in chopped pecans.
- Scoop cookie dough using a 1 Tablespoon cookie scoop or a large tablespoon and roll into 1-inch balls.
- Place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes or until cookies are just starting to brown. Remove from the oven and cool on the cookie sheet for about 5 minutes.
- Add ½ cup powdered sugar to a medium bowl and roll the warm cookies in it. Transfer to a wire rack to finish cooling.
- Step 8. When the cookies have completely cooled, roll them again in powdered sugar.
Leave a Reply