Buttery shortbread cookies filled with pecans and rolled in powdered sugar. These Snowball Cookies are a perfect easy dessert for the holidays!
Have you ever tried snowball cookies? Some people refer to them as Mexican wedding cookies or Russian tea cakes, but I prefer to call them snowball cookies. Plus, they look just like a little snowball!
If you’ve never tried these cookies before, imagine a rich, buttery shortbread cookie that’s studded with chopped pecans and rolled in powdered sugar. And yes, they’re every bit as delicious as they sound.
One thing that I love about snowball cookies is how easy they are to make. You only need 6 ingredients and one bowl to make these cookies and there’s no dough chilling required. You can even swap out the pecans for something else like dried cranberries or even mini chocolate chips!
To make these cookies, you’ll start out with some unsalted butter, powdered sugar, and vanilla extract. If you’re wondering why powdered sugar instead of granulated sugar, it’s because it prevents the cookies from spreading too much. When it comes to snowball cookies, you want the cookies to stay rounded and not flatten out. The amount of powdered sugar in these cookies helps them hold their shape in the oven.
Once you cream together the butter and sugar, you’ll mix in some flour, salt, and chopped pecans. You can feel free to leave out the pecans, but I absolutely love them in these cookies. Or you can swap out the pecans with another nut like chopped walnuts or almonds.
Another important thing with these cookies is to not make them too big, you only want about 1 tablespoon of dough per cookie. I like to use a 1 tablespoon measuring spoon or cookie scoop to measure out the cookie dough.
These cookies need to bake for about 14-15 minutes, just until they look set and the bottoms are lightly browned. You don’t want to underbake these cookies, but you also don’t want to overbake them, so just be sure to keep an eye on how they look in the oven.
Once you take them out of the oven, let the cookies cool for about 5 minutes and roll them in some powdered sugar. Then once they’ve cooled completely, roll the cookies one more time in the powdered sugar to fully cover them.
Watch the video to see how easy it is to make these cookies!
Baking Tips for Snowball Cookies
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to measure the cookies correctly. You’ll only need about 1 tablespoon of dough per cookie. A tablespoon cookie scoop or measuring spoon works great!
- Feel free to swap out the chopped pecans for something else like chopped walnuts, mini chocolate chips, or even dried cranberries.
- 1 cup (230 grams) unsalted butter, softened
- 1 and ½ cups (180 grams) powdered sugar, divided
- 1 teaspoon vanilla extract
- 2 and ¼ cups (280 grams) all-purpose flour, spooned & leveled
- ¼ teaspoon salt
- ¾ cup (90 grams) chopped pecans
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, ½ cup (60 grams) of powdered sugar (set the remaining 1 cup aside to roll the cookies in), and vanilla extract for 1-2 minutes or until well combined. Mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. With the mixer on low speed, mix in the chopped pecans.
- Using a 1-tablespoon cookie scoop (or measuring tablespoon) scoop out the cookie dough, roll into balls, and place on the prepared baking sheets.
- Bake in separate batches at 350°F for 14-15 minutes or until the cookies are set and the bottom is lightly browned.
- Allow cookies to cool slightly for about 5 minutes, then roll each cookie in the remaining 1 cup (120 grams) of powdered sugar while they're still warm. Allow to cool completely and roll all of the cookies one more time in the powdered sugar.
More Christmas cookie recipes to try!
Christmas Cut-Out Sugar Cookies (no dough chilling!)
Classic Peanut Butter Blossoms
I’m very thankful that you provide measurings also in grams in your recipes. Normally when I am interested in a recipe (and mostly they are in English and I’m German) I have to convert always cups and ounces and other stuff. And I find a lot of very interesting recipes in English. I will certainly try your snowball cookis. They look good and they seem to be easy to make. THANK YOU VERY MUCH for providing such neat recipes.
Greetinngs from Germany, Dorothee
I’m glad the gram measurements are helpful for you, Dorothee! We use mostly cups here in the US, but I prefer to weigh my ingredients too because it’s much more accurate. Hope you enjoy the snowball cookies if you try them too! 🙂
Dear Danielle, thanks so much for another year of recipes wishing you and yr family a safe a happy holiday season and looking forward to another sweet year of treats. P. S. Can’t wait to make the snowball cookies.
Helen I
In oz.
Thank you for the kind words, Helen! I hope you and your family have a wonderful holiday season as well and hope you enjoy the snowball cookies too! 🙂
I’ve made these before and they were simply amazing in flavor and texture. I was so surprised because the recipe was simple, was basic and felt too easy, and judging by the picture I totally expected them to be either tasteless or with an overpowering powdered sugar taste. But they beat my expectations and I’m glad. I didn’t make them with pecans (plain and chocolate chip) but they were good nonetheless. An idea for you – I rolled them in cocoa sugar and they tasted even better, a good chocolatey version. I was going to call them muddy snowballs except that didn’t sound so appetizing. 😉
To clarify I made them years ago, with a recipe from a different site, and substituted butter with palm-oil Earth Balance which lended itself to good consistency.
Cocoa sugar is a fantastic idea, Annie! I think I’m going to try that out next time I make a batch of these cookies. The muddy snowballs name is perfect too haha! 🙂
I was wondering if you could use margine instead of butter.
It would change the texture and taste of the cookies, I would really recommend using butter for this recipe.
I can’t wait to make these. Love all your recipes. I’ve been looking for my moms recipe on these but not able to find. She made these every Christmas season. We called them “butterballs “
Will be making these with my grandson next week
Looking forward to more of your recipes
I’m so glad you’re enjoying the recipes, Debbie! Butterballs sounds like an appropriate name for these cookies too 🙂 I hope you and your grandson enjoy the cookies! 🙂
Such a great recipe Danielle. I think I can make this recipe for my daughter for her snack box.
Can’t wait to make these snowball cookies. 🙂
Thank you, Puja! Hope you and your daughter enjoy the cookies 🙂
Thanks Danielle for another “keeper” recipe. I made these about a week ago and they are still so fresh and delicious. I substituted walnuts as I had no pecans and they were just as good. I rarely bake anymore since my kids have left home so I surprised myself with the outcome. The were delicious and so light and the texture was perfect. Appreciate the simplicity of your recipes and the baking hints. I will make these again soon. Merry Christmas! Cindy.
I’m so glad you liked the cookies, Cindy! I made another batch of these the other day 🙂 I hope you have a Merry Christmas as well!
Oh my GOSH, Danielle! These little snowball cookies are seriously cookie tray goals. They look so perfectly easy and impressive for any last-minute holiday cookie!
Definitely perfect for a last minute treat! Thanks, Sarah 🙂
Hi!! Do you think I can freeze these before baking or after? I don’t want them stale by next week and I already made the batter!
You can freeze balls of the cookie dough and just bake from frozen for an additional minute. Or you can freeze the baked cookies once they’ve cooled, just thaw to room temperature before serving.
These turned out great! I’m in South Texas, and we usually call any variety of a shortbread either ‘Mexican Wedding Cookie’ or ‘pan de polvo’. I rolled half of these in powered sugar and the other half in a cinnamon and granulated sugar mixture. Fantastic!!
Rolling these in cinnamon and sugar is a fantastic idea, Gina! I’m so glad you liked the cookies!