If you’re on the hunt for a melt-in-your-mouth treat that’s buttery, snowy, and absolutely irresistible, then you’ve come to the right place. I’m excited to share my favorite Snowball Cookies Recipe—a classic holiday favorite that’s as fun to make as it is to eat. These delicate little clouds of sweetness have a tender crumb, a subtle vanilla flavor, and the perfect dusting of confectioners’ sugar that makes each bite a little celebration. Stick with me, and I’ll walk you through exactly how to get them just right every time.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you probably already have, making baking quick and easy.
- Perfect Texture: Tender, crumbly, and buttery with a slight crisp on the outside thanks to the sugar coating.
- Make-Ahead Friendly: Dough can be chilled or cookies stored without losing their fresh-baked feel.
- Kid-Friendly Fun: Rolling the dough into snowballs is a total blast for little helpers in the kitchen.
Ingredients You’ll Need
These snowball cookies are simple at their core, but each ingredient plays a key role in creating that dreamy texture and taste. Using good quality butter and real vanilla makes a noticeable difference, and if you’re adding pecans, toasting them brings out such a lovely nutty flavor that I can’t resist.
- Unsalted butter: I like to use high-quality, real butter for that rich, creamy base; make sure it’s softened to room temperature for easy mixing.
- Confectioners sugar: This is essential both in the dough for subtle sweetness and as the final coating to create that iconic snowy look.
- Pure vanilla extract: Gives the cookies their warm, comforting aroma and flavor.
- All-purpose flour: The structure of the cookie; spooned and leveled for accuracy so your dough isn’t too dry or dense.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
- Pecans (optional): Finely chopped and toasted — I love how they add a bit of crunch and depth, but they’re totally optional if you want to keep it nut-free.
Variations
I love making this Snowball Cookies Recipe my own by tweaking it just a bit depending on the mood or season. Feel free to get creative—that’s part of the fun! Whether you swap nuts or play with spices, these little delights adapt really well.
- Nut-Free Version: I’ve often left out pecans when baking for friends with allergies, and the cookies are just as tender and delicious.
- Almond Snowballs: Try swapping pecans for finely chopped toasted almonds—it adds a slightly different nutty crunch I adore.
- Spiced Snowballs: Add a pinch of ground cinnamon or nutmeg to the flour for a cozy holiday vibe that fills your kitchen with warmth.
- Chocolate-Dusted: For a fun twist, dust finished cookies lightly with cocoa powder mixed with confectioners sugar for a mocha-flavored snowball.
How to Make Snowball Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating softened unsalted butter on medium speed until completely smooth and creamy—this takes about a minute and sets the stage for a light, tender cookie. Then, add the confectioners sugar and continue beating until it’s fully incorporated and creamy. Don’t forget to scrape down the bowl sides to keep things even; this little step really helps your dough come together perfectly!
Step 2: Mix in Vanilla, Flour, and Salt
Beat in the vanilla extract next for that lovely fragrant note. Then, switch your mixer to low speed and slowly add the flour and salt. It might look dry at first, but don’t worry—the dough will come together when you turn the mixer back up to high speed. This is one of those “trust the process” moments that I learned early on to avoid mixing too much and ending up with tough cookies.
Step 3: Add Nuts and Chill the Dough
If you’re using pecans (and I highly recommend it!), fold in the finely chopped toasted nuts gently with a spatula. Then cover the dough tightly and chill for at least 30 minutes. Chilling makes the dough easier to handle and enhances the flavors, but if you’re chilling it for over 3 hours, let it come back to room temperature for about 30 minutes—trust me, it will be much easier to roll without cracking.
Step 4: Shape and Bake the Snowballs
Preheat your oven to 350°F (177°C) and line 2 baking sheets with parchment paper or silicone mats. Scoop about 1 tablespoon of dough per cookie and roll each into a ball—don’t worry if they’re a little uneven; they come out beautifully rustic. Place them at least 2 inches apart on the trays. Bake for about 15 minutes until the balls are golden on the edges and barely browned on top. You’ll know they’re ready when your kitchen starts to smell incredible!
Step 5: Sugar-Coat While Warm, Then Again Once Cooled
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. Then, gently roll them in confectioners sugar while still warm—that sugar will melt slightly and get a bit sticky, which is totally normal. Move the cookies to a wire rack to cool completely. When they’re fully cool, roll them in sugar once more; this second coating is what makes these cookies so beautifully snowy and sweet.
Pro Tips for Making Snowball Cookies Recipe
- Softened Butter is Key: If your butter’s too cold, the dough will be tough to mix and roll — patience here pays off.
- Don’t Skip the Chilling: That rest period firms up the dough and gives cookies their perfect texture.
- Roll Gently: Handle the cookies carefully when coating in sugar warm to avoid breaking their delicate structure.
- Use Parchment or Silicone Mats: Prevents sticking and promotes even baking, a little extra prep that makes cleanup a breeze.
How to Serve Snowball Cookies Recipe
Garnishes
I usually keep garnishes simple—just that luscious blanket of confectioners sugar, which is classic and perfect. But for special occasions, sprinkling a little finely grated dark chocolate or crushed peppermint candy on top adds a festive touch that wows guests.
Side Dishes
Pair these cookies with a cup of hot cocoa, spiced tea, or even a robust coffee. My family loves them alongside mulled wine or eggnog during the holidays—it really makes for a charming dessert spread.
Creative Ways to Present
For holiday parties, I like to arrange the snowball cookies in decorative tins or on tiered trays sprinkled with fresh holly or rosemary sprigs for a natural, wintry vibe. Wrapping a stack as a gift with a pretty ribbon is another favorite—everyone loves receiving these snowy bites wrapped up with love.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover snowball cookies in an airtight container at room temperature, layered between sheets of parchment paper to keep them from sticking. They stay beautifully fresh and delicious for up to a week, which is perfect because they tend to disappear quickly!
Freezing
These cookies freeze wonderfully—either freeze the dough balls before baking or the baked cookies after cooling and coating. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready, bake straight from frozen if dough, or thaw cookies completely at room temperature if baked.
Reheating
If you want to refresh the cookies a bit, I like to warm them gently in a 300°F oven for 5 minutes. It perks up the buttery aroma and softens them just slightly, but be careful not to overheat or the sugar coating can melt off.
FAQs
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Can I make snowball cookies without nuts?
Absolutely! The nuts add a bit of texture and flavor but are completely optional. The cookies will still be tender, buttery, and delicious without them—perfect for anyone with nut allergies or just wanting a classic buttery cookie.
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Why do I need to chill the dough before baking?
Chilling firms up the dough, making it easier to roll into balls and helps the cookies keep their shape while baking. It also improves the texture, making them tender and crumbly instead of spreading out too much.
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How do I store snowball cookies to keep them fresh?
Store them at room temperature in an airtight container, layering parchment paper between to prevent sticking. They usually stay fresh for up to a week, but they rarely last that long in my house!
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Can I freeze the cookie dough or baked cookies?
Yes! Both the dough and baked cookies freeze well. Freeze dough balls wrapped tightly for up to 3 months, and bake them from frozen. For baked cookies, freeze fully cooled and sugar-coated cookies, then thaw at room temperature before serving.
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How do I prevent the sugar coating from melting?
Roll the cookies in sugar while they’re warm but not hot, then cool completely before rolling them again. This two-step coating helps the sugar stick without melting away and ensures that classic snowy look.
Final Thoughts
I absolutely love how this Snowball Cookies Recipe turns out every single time. It reminds me of cozy winter afternoons spent baking with my family, the air filled with sweet vanilla and toasted nuts. Whether you’re making these for a holiday gathering or just because, I promise they’ll become one of your go-to cookie favorites. So grab your mixer and some confectioners sugar, and let’s make these snowy delights together—you won’t regret it!
Print
Snowball Cookies Recipe
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hr
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully tender and buttery Christmas Snowball Cookies, also known as Mexican Wedding Cookies, are perfect for the holiday season. These melt-in-your-mouth treats feature a crisp, nutty texture from toasted pecans and are generously coated in confectioners sugar, offering a charming snowy appearance. Easy to prepare and irresistibly festive, these cookies bring a sweet touch to any holiday gathering.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- Optional: 3/4 cup (100g) finely chopped and toasted pecans
Coating
- 1 and 1/4 cups (150g) confectioners sugar
Instructions
- Cream the Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter on medium speed for 1 minute until smooth and creamy. Add 3/4 cup (90g) confectioners sugar and beat on medium-high speed until well combined and creamy. Scrape down the bowl sides and bottom as needed.
- Add Vanilla Extract: Beat in 2 teaspoons pure vanilla extract on medium-high speed until fully incorporated, imparting a rich flavor to the dough.
- Incorporate Flour and Salt: Switch the mixer to low speed and slowly add the all-purpose flour and salt mixture. Initially, the dough will appear dry, but after all flour is added, increase the speed to high so the dough comes together smoothly. If using, beat in the chopped toasted pecans now.
- Chill the Dough: Cover the dough tightly and place it in the refrigerator for at least 30 minutes, or up to 3 days. If chilled longer than 3 hours, allow the dough to come back to room temperature for about 30 minutes before shaping, as it will be stiff.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Pour 1 and 1/4 cups confectioners sugar into a shallow bowl for rolling the baked cookies.
- Shape and Bake: Scoop or roll 1 tablespoon (20g) of dough per cookie, forming balls. Place them on prepared baking sheets at least 2 inches apart. Bake in the preheated oven for about 15 minutes, or until cookies are golden brown on the edges and just barely browned on top.
- Initial Sugar Coating: Let the cookies cool on the baking sheet for 5 minutes. Then, gently roll each warm cookie in the confectioners sugar to coat completely. Transfer to wire racks to cool completely; the sugar will soften and become sticky.
- Final Sugar Coating: Once cookies have cooled entirely, roll them again in confectioners sugar to create that classic snowy finish.
- Storage: Store cookies in an airtight container at room temperature for up to one week, maintaining their freshness and delicate texture.
Notes
- For best texture, toast pecans before chopping to enhance their flavor.
- If you prefer nut-free cookies, omit pecans entirely without sacrificing the cookie’s integrity.
- Allowing the dough to chill helps the cookies maintain their shape during baking.
- Using confectioners sugar for coating provides a delicate, melt-in-your-mouth sweetness but can be substituted with powdered sugar if unavailable.
- Cookies can be frozen after baking and coating; thaw at room temperature and re-roll in confectioners sugar if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
