Snowball Cookie Recipe

Man, oh man—the first time I tasted a snowball cookie recipe, I was twelve years old at my grandmother’s Christmas party in Tennessee. Those powdery white rounds sat on a vintage glass platter, looking innocent enough. One bite changed everything.

The buttery crumb melted instantly on my tongue. The confectioners’ sugar dusting kissed my lips like fresh snow. I grabbed three more before anyone noticed.

Twenty years and countless batches later, this snowball cookie recipe remains my absolute favorite holiday tradition. I’ve tested dozens of variations—too crumbly, too sweet, not enough vanilla—until I cracked the code. This version delivers that perfect melt-in-your-mouth texture every single time.

Tasty at Home – Where bold flavors meet everyday kitchens.

Why This Snowball Cookies Recipe Works

These Christmas cookies pack incredible flavor using just five simple ingredients. The secret lies in the ratio of butter to flour and the double coating technique that creates that signature snowy appearance.

Professional pastry chefs call these “Russian tea cakes” or “Mexican wedding cookies” in different regions. Whatever name you prefer, the fundamentals stay the same—premium butter, proper chilling time, and patience during the coating process.

I spent three weekends perfecting this easy snowball cookie formula. My kitchen looked like a blizzard hit, but the results speak for themselves. The texture rivals any bakery version, and the cost? Just pennies per cookie.

Essential Ingredients for Perfect Snowball Cookies

Quality ingredients transform good cookies into extraordinary ones. For the butter base, choose unsalted European-style butter with higher fat content—this creates superior richness and tenderness. The confectioners’ sugar must be fresh and lump-free for smooth coating.

Pure vanilla extract makes a massive difference here. Skip the imitation stuff. The optional toasted pecans add nutty depth, but these cookies shine even without them.

Ingredient List

Ingredient	US Measurement	Metric	Notes
Unsalted butter, softened	1 cup (16 Tbsp)	226g	Room temperature is crucial
Confectioners’ sugar	3/4 cup	90g	For dough, plus extra for coating
Pure vanilla extract	2 teaspoons	10ml	Use real extract, not imitation
All-purpose flour	2 and 1/4 cups	281g	Spoon and level method
Salt	1/8 teaspoon	0.6g	Balances sweetness
Toasted pecans, finely chopped (optional)	3/4 cup	100g	Toast first for deeper flavor

Shopping Tips for US Grocery Stores

Grab your butter from the refrigerated dairy section—Kerrygold or Plugra brands deliver restaurant-quality results. Find confectioners’ sugar in the baking aisle, usually near granulated sugar. Most major chains carry it in one-pound or two-pound boxes.

For pecans, check the baking aisle or bulk bins at stores like Whole Foods or Trader Joe’s. Buy raw pecans and toast them yourself at home. Pre-toasted nuts often taste stale and lose their aromatic oils.

Bold Add-ins and Creative Variations

Swap pecans for walnuts or almonds for different flavor profiles. Add one teaspoon of almond extract alongside vanilla for a sophisticated twist. For chocolate lovers, mix in two tablespoons of cocoa powder with the flour.

International readers can substitute metric measurements throughout. European butter works beautifully here. If you cannot find confectioners’ sugar, blend granulated sugar in a high-speed blender until powdery—though store-bought works better for coating.

Equipment You Need

A stand mixer or handheld electric mixer makes this 5-ingredient recipe effortless. You can mix by hand using a sturdy wooden spoon, but your arm will get quite the workout. The butter must reach proper creamed consistency for tender cookies.

Two large baking sheets lined with parchment paper or silicone mats prevent sticking. A shallow bowl for rolling cookies in sugar works perfectly. A cookie scoop (one tablespoon capacity) ensures uniform size and even baking.

Wire cooling racks allow air circulation around cooled cookies. A food processor makes quick work of chopping pecans finely. If you lack a food processor, chop nuts with a sharp chef’s knife on a cutting board.

snowball cookie recipe Step-by-Step Instructions

Step 1: Cream the Butter Base

Place softened butter in a large mixing bowl. Beat on medium speed for one full minute until completely smooth and creamy. This step incorporates air and creates light texture.

Add three-quarters cup of confectioners’ sugar. Beat on medium-high speed until fluffy and combined. The mixture should look pale and airy, not dense.

Scrape down the bowl sides and bottom with a silicone spatula. This ensures even mixing and prevents dry pockets. As Julia Child always emphasized, thorough scraping prevents uneven texture in finished baked goods.

Step 2: Add Vanilla and Dry Ingredients

Pour in vanilla extract. Beat on medium-high speed until fully incorporated. The dough will smell incredible at this point—like butter cookies in heaven.

Switch your mixer to low speed. Slowly add flour and salt in three additions. The dough will look crumbly and dry initially—this is completely normal and correct.

Once all flour is added, turn the mixer to high speed. The dough comes together beautifully within thirty seconds. Oops! I once forgot this final high-speed step and wondered why my dough stayed crumbly—don’t skip it.

If using pecans, beat them in on low speed until evenly distributed. The dough should now feel cohesive and slightly sticky.

Step 3: Chill the Dough

Cover the bowl tightly with plastic wrap or transfer dough to an airtight container. Refrigerate for at least thirty minutes. This chilling period is non-negotiable—it prevents excessive spreading during baking.

For longer storage, dough keeps beautifully for three days refrigerated. If chilling beyond three hours, let dough sit at room temperature for thirty minutes before shaping. Cold dough becomes rock-hard and difficult to roll.

Step 4: Shape and Bake

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Pour confectioners’ sugar for coating into a shallow bowl—you’ll need about two cups total.

Scoop one tablespoon of dough per cookie. Roll between your palms to form smooth balls. Place on prepared sheets with two inches between each cookie.

Bake for fifteen minutes. The cookies should turn golden brown on bottom edges and barely browned on top. They’ll look slightly underdone in the center—perfect. Overbaking creates dry, crumbly cookies instead of tender ones.

Thomas Keller teaches that visual cues matter more than timers. Watch for that golden color on the edges as your reliable indicator.

Step 5: The Double Coating Technique

Let cookies cool on the baking sheet for five minutes. They’re fragile when hot, so handle gently. While still warm, roll each cookie in confectioners’ sugar to coat completely.

Transfer sugar-coated cookies to wire racks. Let them cool completely to room temperature—this takes about thirty minutes. The sugar will melt slightly and look sticky. Don’t worry, this is exactly right.

Once fully cooled, roll cookies in confectioners’ sugar again. This second coating creates that thick, snowy appearance and stays put beautifully. The sugar adheres perfectly to the cooled surface.

Expert Tips for Ultimate Snowball Cookies

Room temperature butter is crucial. It should feel soft when pressed but not greasy or melted. If your butter is too cold, the dough won’t cream properly and cookies turn out dense.

Measure flour correctly using the spoon-and-level method. Scoop flour into your measuring cup with a spoon, then level off the top with a straight edge. Scooping directly from the bag packs in too much flour and creates dry cookies.

Don’t skip the chilling step, even if you’re short on time. Unchilled dough spreads excessively in the oven. You’ll end up with flat, greasy cookies instead of tender rounds.

Toast pecans before adding them to dough. Spread nuts on a baking sheet and bake at 350°F for five to seven minutes until fragrant. Toasting intensifies flavor and creates noticeable depth.

Creative Variations to Try

Chocolate Snowballs: Replace two tablespoons of flour with cocoa powder. Roll finished cookies in cocoa powder mixed with confectioners’ sugar for a dramatic look.

Lemon Snowballs: Add two teaspoons of lemon zest to the butter mixture. The citrus brightness pairs wonderfully with the rich butter base.

Maple Pecan Version: Replace vanilla extract with maple extract. These taste like autumn in cookie form and work beautifully for Thanksgiving dessert spreads.

Gluten-Free Adaptation: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Bob’s Red Mill works well here. Add one-quarter teaspoon of xanthan gum if your blend doesn’t include it.

Spiced Holiday Snowballs: Mix one-half teaspoon of cinnamon and one-quarter teaspoon of nutmeg with the flour. These remind me of snickerdoodles meets snowballs.

Storage and Make-Ahead Instructions

Store cooled cookies in an airtight container at room temperature. They stay fresh for one full week. Layer cookies between sheets of parchment paper to prevent them from sticking together.

The confectioners’ sugar coating may absorb slightly after a day or two. Simply roll cookies in fresh sugar before serving to restore that snowy appearance.

Storage Guide

Storage Method	Duration	Instructions
Room Temperature	1 week	Airtight container, parchment between layers
Refrigerated	2 weeks	Sealed container, bring to room temp before serving
Frozen (baked)	3 months	Freeze before final sugar coating, coat after thawing
Frozen (dough)	3 months	Shape into balls, freeze on tray, transfer to bag

Freezing Tips

Freeze shaped, unbaked cookie dough balls on a baking sheet until solid. Transfer frozen balls to a freezer-safe bag or container. Bake directly from frozen, adding two to three extra minutes to the baking time.

For baked cookies, freeze them after the first sugar coating. Thaw completely at room temperature, then apply the second coating of confectioners’ sugar. They taste freshly baked after proper thawing.

Perfect Pairings and Serving Ideas

Serve these Christmas cookies alongside hot cocoa, mulled wine, or eggnog during holiday gatherings. They pair beautifully with coffee for afternoon energy-boosting treats throughout December.

Arrange snowball cookies on a festive platter with gingerbread cookies and peppermint bark. The white coating creates stunning visual contrast against darker cookies. Add sprigs of fresh rosemary or holly for elegant presentation.

Pack cookies in decorative tins as homemade gifts. Include a handwritten recipe card. Friends and family will appreciate the thoughtful gesture more than any store-bought present.

For brunch gatherings, serve snowballs alongside wholesome breakfast options and fresh fruit. The buttery sweetness complements savory dishes perfectly.

snowball cookie recipe FAQs

Common Troubleshooting

Cookies spread too much: Your dough was too warm. Always chill dough for at least thirty minutes before baking. If your kitchen runs hot, chill shaped balls on the baking sheet for ten minutes before placing in the oven.

Crumbly, dry texture: You likely added too much flour or overbaked the cookies. Use the spoon-and-level method for accurate measurement. Watch baking time carefully—these cookies need only fifteen minutes in most ovens.

Sugar coating won’t stick: You may have rolled the cookies while they were too hot or too cold. The first coating should happen when cookies are still warm but not scalding. The second coating requires completely cooled cookies for proper adhesion.

Dough too crumbly to shape: Let the dough sit at room temperature for fifteen to thirty minutes. Cold dough straight from the refrigerator becomes stiff and difficult to work with. The butter needs to soften slightly for easy rolling.

Why These Cookies Deserve a Spot on Your Holiday Table

Well… after testing this snowball cookies recipe seventeen times, I can confidently say these rival any bakery version. The buttery richness melts away like snowflakes on your tongue. The delicate crumb feels sophisticated yet comforting.

These Christmas cookies bring people together. Last December, my neighbor brought over her grandmother’s “Russian tea cake” recipe—virtually identical to mine. We spent an afternoon baking together, swapping stories about our families’ holiday traditions.

Make a double batch—trust me on this one. Half will disappear before you finish coating them in sugar.

Ready to create these melt-away masterpieces? Gather your ingredients and let’s get baking. Drop a comment below telling me which variation you tried first—I love hearing about your kitchen adventures.