This buttery cookie goes by many names - Mexican wedding cookies, Russian tea cakes, and Italian wedding cookies. Whatever you call them in your house, I hope this Snowball Cookie recipe becomes one you love.
These classic holiday cookies are nostalgic for me because they bring back childhood memories of the holiday season. I remember my mom rolling these pecan snowball cookies in confectioners' sugar and placing them on a cooling rack. I have my mom's recipe for these traditional snowball Christmas cookies written on an old-fashioned recipe card, and I pull it out every year when I make these classic cookies.
They are some of my favorite holiday cookies to add to a cookie platter. They go great with Hello Dolly Cookies, Grinch Crinkle Cookies, Chocolate Crinkle Cookies, Candy Cane Cookies, and Peanut Butter Blossoms.
Are you looking for great recipes to serve at a holiday party? My Christmas Tree Cherry Hand Pies, Christmas Crack with Pretzels, Old-Fashioned Bourbon Balls, Gingerbread Cupcakes, and Christmas Chex Mix are all great options.
Why You'll Love These Pecan Snowballs
- Simple Ingredients! These are the best snowball cookies because they only require a few ingredients.
- Classic Snowball Look! These are great for a Christmas cookie tray because they look like actual snowballs. 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 buttery flavor. But, because they can be on the drier side, make sure not to overbake them.
To Chill Dough or Not To Chill The Dough?
You don't need to chill the dough for these holiday cookies, which cuts down on the prep time. Unlike some butter cookies, these little snowballs don't spread when baked. 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
- 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.
- Chocolate Chip Snowball Cookies - Add some chocolate chips to make a version of these classic snowball cookies. We would recommend ½-¾ cups of the mini version.
- Walnuts - Although some call this a pecan snowball cookie, walnuts would be equally delicious.
Substitutions
- Gluten-free - Make these allergy-friendly by swapping out the all-purpose flour with a gluten-free version. I recommend Bob's Red Mill Gluten Free 1 To 1 Baking Flour.
Ingredients
*Please scroll down to the recipe card for specific ingredient amounts.
How To Make This Classic Christmas Cookie
Step 1. Prepare the Oven and Baking Sheet. Preheat oven to 325℉. Line a cookie sheet with parchment paper. Set aside.
Step 2. Cream the Butter and Sugar. In a large bowl, cream butter and 1 cup powdered sugar with a hand mixer on medium speed. Add vanilla extract.
Step 3. Mix in the Dry Ingredients. Add in the flour, mixing slowly until it's combined. Fold in chopped pecans.
Step 4. Shape the Cookie Dough. Scoop cookie dough using a 1 Tablespoon cookie scoop or a large tablespoon and roll into 1-inch balls.
Step 5. Arrange on the Baking Sheet. Place on the prepared baking sheet, spacing about 2 inches apart.
Step 6. Bake the Cookies. Bake for 10-12 minutes or until cookies are lightly golden brown. Remove from the oven and cool the baked cookies on the baking sheet for about 5 minutes.
Step 7. Coat with Powdered Sugar. Roll the warm cookies in powdered sugar. Transfer them to a wire rack to finish cooling.
Step 8. Double Roll in Powdered Sugar. Roll them again in fresh powdered sugar when the cookies have completely cooled.
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.
Natalie's Tip
Rolling the cookies a second time after they cool ensures a beautiful powdered sugar coating on the outside of the cookies. They may absorb some powdered sugar after rolling the cookies the first time 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.
Make sure the baking sheet is not too warm when placing the cookies on it. Using a cool baking sheet and 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.
Snowball Cookie 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
- 2 teaspooons vanilla extract
- ⅛ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
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 salt and flour, mixing slowly until 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.
Notes
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.Nutrition
April says
Delicious! I really appreciate all the little tips you add.