The moment my kitchen fills with the sweet aroma of buttery pecans and vanilla, I know it's time for one of my family's most beloved Christmas baking recipes. These melt-in-your-mouth Snowball Cookies have been our holiday tradition for years, transforming simple pantry ingredients into pure magic.
Every bite delivers that perfect crumbly texture coated in snowy powdered sugar that makes everyone feel like a kid again during the most wonderful time of year.
Why These Holiday Cookies Always Win
This Snowball Cookies Recipe creates the most tender, buttery treats that literally melt in your mouth with every bite. The combination of toasted pecans and vanilla creates an irresistible flavor that makes these no bake holiday cookies (well, almost no bake!) absolutely addictive. My family always requests these over store-bought options because they taste like pure comfort and love.
They're surprisingly simple to make, store beautifully for weeks, and look so elegant on any holiday cookie platter. Plus, the double coating of powdered sugar gives them that perfect snowy appearance that screams festive celebration.
Jump to:
- Why These Holiday Cookies Always Win
- Gather These Simple Pantry Staples
- How to Make Perfect Snowball Cookies
- Aliana's Pro Baking Secrets
- Storage & Make Ahead Tips
- Creative Variations to Try
- Perfect Holiday Pairings for Snowball Cookies
- Common Questions About Snowball Cookies
- More Holiday Baking Favorites
- Related
- Pairing
- Classic Snowball Cookies Recipe
- More DESSERT
Gather These Simple Pantry Staples
You'll be amazed at how these everyday ingredients transform into something so special. The secret lies in using quality butter and toasting the pecans to bring out their rich, nutty flavor.
Cookie Base Essentials
- ¾ cup powdered sugar (90 grams)
- 1 cup unsalted butter, room temperature (227 grams)
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 ¼ cups unbleached all-purpose flour (281 grams)
- ¾ cup toasted pecans (100 grams)
For the Snowy Coating
- 1 cup powdered sugar for rolling (120 grams)
Feel free to substitute walnuts for pecans or add a touch of almond extract for variation. Some families love adding mini chocolate chips for extra sweetness.
This snowball cookies recipe is super easy and the full steps are in the recipe card below.
How to Make Perfect Snowball Cookies
Toast Your Pecans First
Preheat oven to 350°F and spread pecans on a baking sheet. Toast for 7-10 minutes until they just start turning golden brown. Let them cool completely, then coarsely chop into varied-sized pieces for the best texture.
Create the Cookie Base
Using a food processor or stand mixer, combine powdered sugar, room temperature butter, and salt until the mixture becomes creamy and fluffy. This takes about 2 minutes and creates the foundation for tender cookies.
Add Flavor and Structure
Beat in vanilla extract, then gradually add flour until the mixture resembles large crumbs. Fold in the cooled, chopped pecans until everything comes together into a cohesive dough.
Shape the Cookie Balls
Using a 1 ¼ inch scoop, portion the dough and roll each piece into smooth balls weighing about 20 grams each. This ensures even baking and uniform appearance.
Why are my snowball cookies falling apart? This usually happens when the butter is too cold or the dough hasn't been mixed enough. Make sure your butter is properly softened and the ingredients are well combined.
Chill for Best Results
Place shaped cookies on a parchment-lined baking sheet and refrigerate for at least 1 hour. This chilling step prevents spreading and helps maintain that perfect round shape during baking.
Bake to Golden Perfection
Arrange chilled cookies 2 inches apart on parchment-lined baking sheets. Bake at 350°F for 14-16 minutes until just barely golden on top with golden brown bottoms.
Double Sugar Coating Magic
Roll hot cookies in powdered sugar immediately after baking, then again once completely cooled. This double coating creates that signature snowy appearance and extra sweetness.
Aliana's Pro Baking Secrets
- The key to perfect snowball treats lies in three crucial steps I learned from my grandmother's handwritten recipe cards.
- First, never skip toasting the pecans because this intensifies their flavor dramatically.
- Second, make sure your butter is properly softened but not melted, as this affects the final texture completely.
- Finally, that double powdered sugar coating isn't just for looks, it actually helps preserve the cookies and creates the most beautiful presentation that makes everyone think you're a professional baker.
Storage & Make Ahead Tips
These old fashioned snowball cookies store beautifully in airtight containers for up to 3 weeks at room temperature. You can freeze the unbaked dough balls for up to 1 month and bake them directly from frozen, adding just 1-2 extra minutes to the baking time. For gift giving, re-roll in powdered sugar just before serving for that fresh snowy look.
Creative Variations to Try
Transform this basic snowball cookie recipe into exciting variations! Try coconut snowball cookies by adding shredded coconut, or make chocolate snowball cookies by incorporating cocoa powder into the dough.
Pecan snowball cookies are classic, but walnuts or almonds work beautifully too. Some bakers love raspberry filled almond snowball cookies for extra elegance.
Perfect Holiday Pairings for Snowball Cookies
These snowball cookies pair beautifully with hot cocoa, spiced apple cider, or your favorite holiday coffee blend. My family loves serving them alongside other fun holiday recipes like sugar cookies and gingerbread. They make stunning additions to any dessert table and work perfectly for cookie exchanges or holiday gift boxes.
Common Questions About Snowball Cookies
Are snowball cookies the same as Mexican wedding cookies?
Yes, they're essentially the same recipe! Mexican wedding cookies (polvorones) use the same basic ingredients and techniques, just with different cultural names and sometimes slight variations in spices.
What is the real name for snowball cookies?
These cookies go by many names including Russian tea cakes, Mexican wedding cookies, polvorones, and butterballs. The name often depends on regional traditions and family heritage.
Why are my snowball cookies falling apart?
Usually this happens from undermixing the dough, using cold butter, or overbaking. Make sure butter is properly softened and the dough holds together before shaping.
Do snowball cookies have another name?
Absolutely! They're also called Russian tea cakes, Mexican wedding cookies, sand tarts, butterballs, and polvorones depending on the region and family tradition.
More Holiday Baking Favorites
If you're looking for more Christmas baking recipes perfect for holiday entertaining, these favorites never disappoint:
Foolproof Peanut Butter Cookies - Classic soft and chewy cookies with that perfect peanut butter flavor.
Almond Poppy Seed Muffins - Tender bakery-style muffins with delicate almond and poppy seed notes.
Moose Farts Recipe - Fun chocolate layered dessert that kids absolutely love making
Want more sweetened condensed milk candy recipes? These coconut macaroons are chewy, sweet, and always a hit.
Tried this recipe? Tag me on Pinterest @AlianaRecipes, I'd love to see your twist on it!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Snowball Cookies Recipe:
Classic Snowball Cookies Recipe
Equipment
- 1 Food processor or stand mixer For mixing cookie dough to perfect consistency
- 2 Half baking sheets To bake cookies evenly
- 1 Cookie scoop 1.25 inch For uniform cookie sizing
- 1 Wire cooling rack To cool cookies properly
Ingredients
- ¾ cup powdered sugar - for cookie base (90g)
- 1 cup unsalted butter - room temperature (227g)
- ½ teaspoon kosher salt - for flavor balance
- 1 teaspoon vanilla extract - pure extract preferred
- 2 ¼ cups all-purpose flour - unbleached (281g)
- ¾ cup toasted pecans - chopped (100g)
- 1 cup powdered sugar - for coating (120g)
Instructions
- Preheat oven to 350°F and spread pecans on baking sheet. Toast for 7-10 minutes until just golden brown, then cool completely and chop coarsely.
- Using food processor or stand mixer, combine powdered sugar, room temperature butter, and salt until creamy and fluffy, about 2 minutes for perfect texture.
- Beat in vanilla extract, then gradually add flour until mixture resembles large crumbs. Fold in cooled chopped pecans until dough comes together.
- Using 1.25 inch scoop, portion dough into 20g balls. Place on parchment-lined baking sheet and refrigerate for at least 1 hour for best results.
- Arrange chilled cookies 2 inches apart and bake at 350°F for 14-16 minutes until just barely golden on top with golden brown bottoms.
- Roll hot cookies in powdered sugar immediately, then again once cooled completely for that signature snowy appearance and extra sweetness.
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