Snowball Cookies are tender egg-free confections that whip together in a flash and are full of pecans, butter, and love.
Snowball Cookies
‘Tis the season everyone! As we bustle about shopping, attending parties, holiday programs, and all of the other festivities that this wonderful season brings, we sometimes forget to s-l-o-w d-o-w-n and enjoy some of the bountiful blessings that are right in front of us! I know I'm guilty!
So, why not take an afternoon to whip up a batch of Snowball Cookies and a nice cup of hot cocoa to enjoy with a few friends or family members? You know the cookies I'm talking about, they are also sometimes called Russian Tea Cakes or Mexican Wedding Cakes?
The nicest thing about these cookies are they are so easy to whip up, and everyone loves them! While you're at it, make it a double or triple batch and you've got a delicious option for your cookie exchange, your neighbor, a teacher, or whoever you love to bake cookies for.
If you love these cookies, you'll love these Peppermint Sugar Cookies on your holiday cookie platter.
Why You’ll Love This Dish
- Quick Bake Time – From bowl to oven to finished in under 25 minutes.
- Classic Flavor – Buttery, nutty, and not too sweet.
- No Chill Required – Just mix and bake.
- Holiday Favorite – Timeless on any cookie tray.
- Freezer Friendly – Great for prepping ahead or making big batches.
Try my Chocolate Chip Cookies!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Unsalted Butter – Softened for easy mixing. Gives the cookies their rich, buttery base.
- Salt – Balances the sweetness and enhances the flavor.
- Vanilla Extract – Adds warmth and depth to the dough.
- All-Purpose Flour – Provides structure without making them heavy.
- Powdered Sugar (in dough) – Lightly sweetens the cookie without overpowering it.
- Chopped Pecans – Toasty, nutty flavor and texture in every bite. Walnuts work too.
- Powdered Sugar (for rolling) – The classic snowball finish. Roll twice for best results.
Try my Raspberry Thumbprint Cookies!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat Oven – Set to 350°F and line your baking sheets with parchment or Silpat.
- Mix The Dough – Combine all ingredients except the final powdered sugar.
- Shape Cookies – Roll into 1-inch balls and place on the prepared baking sheet.
- Bake – 12–14 minutes, until the bottoms are just lightly golden.
- Cool & Sugar – Cool completely, then roll in powdered sugar—twice for the full effect.
See all of my Christmas Cookies here!
Recipe FAQ
YES! After you thaw them, just roll them in powdered sugar to fancy them up again! Super easy. You could also freeze these before you bake them. Just thaw them on the counter for about an hour before popping them in the oven for that final cook.
Freezing cookes is easy, but you'll get better results if you follow a few easy steps.
– Place them on a silicone or parchment-lined cookie sheet
– Freeze for an hour or so, or until they are frozen solid.
– Transfer to freezer bags.
– Squeeze out all of the air out before sealing your bags. You can use a straw for this too if you want. It helps keep things from freezer-burning.
– Write what they are and how to cook them on the outside of the baggie.
– LABEL LABEL LABEL. If you are anything like me you definitely will NOT remember what those are in 3 months when you pull them out of the freezer.
For up to SIX months is the general recommendation. It'll vary based on how they are stored. If you use a food saver/vacuum sealer they will last longer than just regular baggie storage with the air squeezed out.
Just think of the cookies you could stockpile!
If you store them in an airtight container, most cookies will remain fresh for around 3 days. If you haven't eaten them all by then, it is best to freeze them for future enjoyment.
If you have someone who has allergies to nuts, you can also make these without the pecans and substitute a few mini chocolate chips instead! Or just eliminate the nuts altogether. These Snowball Cookies are delicious either way.
More Cookie Recipes
- Chocolate Sugar Cookies
- Browned Butter Soft Ginger Cookies
- Apple Pie Cookies
- Chocolate Chocolate Chip Cookie Recipe
- Almond Delights Cookie Bar
Snowball Cookies
Simple pecan cookies are easy to make and bake up in just 12-14 minutes! These are a staple at our holiday cookie tables, and I can't wait for you to try them too!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1 cup chopped pecans
- 1 cup powdered sugar, for rolling post-bake
Instructions
- Preheat your oven to 350°.
- Mix all ingredients together (besides the final cup of powdered sugar) until combined.
- Roll into balls approximately 1-inch in diameter.
- Place onto a silpat or parchment-lined baking sheet and bake for 12-14 minutes, or until JUST starting to get lightly golden brown.
- Remove from the oven and cool completely.
- Roll in powdered sugar, twice, and serve fresh!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 68mgCarbohydrates: 22gFiber: 1gSugar: 9gProtein: 2g
Shortbread Brown Butter Cookies | The Speckled Palate
Friday 6th of December 2019
[…] had so many ideas of recipes I could make from Nicole’s blog like these Snowball Cookies, this Instant Pot Eggnog Cheesecake or maybe even her Chewy Oatmeal Chocolate Chip […]