Cookies that melt like snow.
Snowball cookies are a classic Christmas cookie but can be enjoyed all year round. Made with a shortbread cookie base that literally melts in your mouth, just like snow. All you need is 5 simple ingredients and one bowl. Without any complicated steps, it’s the perfect cookie for gifting around the holidays.
Why you'll love my recipe.
Melt-in-your-mouth texture
These delicate, buttery cookies crumble instantly in your mouth.
Holiday nostalgia
Snowballs cookies are a quintessential holiday cookie treat.
What are snowball cookies?
Compared to other types of cookies, snowball cookies are unique in texture due to their rich, buttery and nutty composition. Also know as Russian tea cookies or Mexican wedding cookies, snowball cookies are shortbread-like in texture, made up of flour, butter and confectioners sugar.
You can enjoy them plain but we like to add toasted walnuts or pecans for an extra nutty flavor and crunchy texture. At this point, we might as well change the name to addicting bites because that’s exactly what these are.
Ingredient notes.
Butter
Since butter is the star of this shortbread cookie, if possible, purchase high quality, grass-fed butter.
Powdered sugar
These cookies are not overly sweet. Just a bit of powdered sugar in the dough and slightly tossed in powdered sugar after baked.
Pecans
You may easily substitute with chopped walnuts. A higher fat, soft nut like pecans or walnuts works best.
Almond extract
Almond extract adds a distinct and unique aromatic flavor to these cookies. It compliments the buttery and crumbly nature of the cookie.
Sea salt
Saltiness to cut through the sweetness is a must.
For the rest of the ingredients, please see the recipe index card below!
How to make Snowball Cookies.
Toast the nuts
Place whole pecans on a skillet and toast on low heat for 5 minutes until fragrant and nutty. Allow to cool, then chop finely. You may also substitute with walnuts.
Make the cookie dough
Use a hand mixer to cream butter, powdered sugar and almond extract for 2-3 minutes on medium-low speed until light and fluffy. Don’t skip this step. Then, add the salt, flour and chopped pecans. Mix just until no more flour is visible. This dough is somewhat sticky and wet.
Chill the dough
After making the dough, cover with plastic wrap and chill in the refrigerator for at least 30 minutes before rolling into balls. This not only makes dough handling easier, but enhances the flavors and texture.
Note: If you skip this step, the cookies will go flat when baked and loose their shape.
Shape the cookies
Line a baking sheet with parchment paper and set aside. Preheat oven to 400°F / 204°C. Form the cookie dough into bite size balls, about 2 tablespoons in size and place on the prepared pan, about one inch apart. Use a cookie scooper for precise size. Depending on the size of your baking pan, you can bake up to 20 cookies on the tray at a time.
Chill the dough again
Chill in the freezer for an additional 10 minutes or in the refrigerator for 30 minutes. This method of double chilling the dough is what gives you the perfectly round balls and reduces the cookies from spreading, even after baking.
Bake
Bake 10-12 minutes until the bottom edges of cookies are lightly golden brown. Roll each ball in powdered sugar very lightly while the cookies are still warm. Set aside on a rack to cool completely and then roll again. If you prefer your cookies a little less sweet, roll them just once when they have completely cooled.
Note: Checking the bottom color of the cookies is important. Most of the color is on the bottom.
Expert tips from my test kitchen.
Use softened butter
Room temperature softened butter only needs about one hour on the counter. Another great trick I learned over the years is to put a stick of butter in your pocket. Just don’t forget about it. Yikes!
Use a cookie scooper
This uniformity ensures that all the cookies on the baking sheet will cook at the same rate. Plus, it’s aesthetic. Shop my exact cookie scoopers here.
Don’t substitute for granulated sugar
This recipes calls for confectioners, also know as powdered sugar, in the base dough. Replacing with granulated sugar will make the cookies over spread, loosing their snowball shape.
Chill the dough before baking
After making the dough, cover with plastic wrap and chill in the refrigerator for at least 30 minutes before rolling into balls. This not only makes dough handling easier, but enhances the flavors and texture. If you skip this step, the cookies will go flat when baked and loose their shape.
Can I make the dough ahead of time?
You may prepare the dough balls ahead of time and bake later. Simply shape the cookies into equal balls, cover with plastic wrap and place in the refrigerator for a few hours. Allow to come to room temperature for at least 30 minutes before baking. If you love these simple and delicious cookies, you’re going to love my Tiramisu Recipe.
Storing leftovers.
If you’re lucky enough to have leftovers, allow the snowball cookies to cool completely and store in an airtight container to maintain texture. Snowball cookies generally do well at room temperature but if you’re storing for an extended period, consider refrigerating them.
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Snowball Cookies
Ingredients
- 2½ cups all-purpose flour fluffed, spooned and leveled
- 1 cup unsalted butter softened
- 1 cup pecans or walnuts finely chopped
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon sea salt
Instructions
- Place whole pecans on a skillet and toast on low heat for 5 minutes until fragrant and nutty. Allow to cool, then chop finely. You may also substitute with walnuts.1 cup pecans or walnuts
- Use a hand mixer to cream butter, powdered sugar and almond extract for 2-3 minutes on medium-low speed until light and fluffy. Don't skip this step.2½ cups all-purpose flour, 1 cup unsalted butter, 1/2 cup powdered sugar, 1 teaspoon almond extract, 1/2 teaspoon sea salt
- Then, add the salt, flour and chopped pecans. Mix just until no more flour is visible. This dough is somewhat sticky and wet.
- After making the dough, cover with plastic wrap and chill in the refrigerator for at least 30 minutes before rolling into balls. This not only makes dough handling easier, but enhances the flavors and texture. Note: If you skip this step, the cookies will go flat when baked and loose their shape.
- Line a baking sheet with parchment paper and set aside. Preheat oven to 400°F / 204°C. Form the cookie dough into bite size balls, about 2 tablespoons in size and place on the prepared pan, about one inch apart. Use a cookie scooper for precise size. Depending on the size of your baking pan, you can bake up to 20 cookies on the tray at a time.
- Chill in the freezer for an additional 10 minutes or in the refrigerator for 30 minutes. This method of double chilling the dough is what gives you the perfectly round balls and reduces the cookies from spreading, even after baking.
- Bake 10-12 minutes until the bottom edges of cookies are lightly golden brown. Roll each ball in powdered sugar very lightly while the cookies are still warm. Set aside on a rack to cool completely and then roll again. If you prefer your cookies a little less sweet, roll them just once when they have completely cooled.Note: Checking the bottom color of the cookies is important. Most of the color is on the bottom.
Notes
- After making the dough, cover with plastic wrap and chill in the refrigerator for at least 30 minutes but up to one hour before rolling into balls. This not only makes dough handling easier, but enhances the flavors and texture and prevents the cookies from excessive spreading.
- You may also prepare the balls ahead of time. Simply shape the cookies into equal balls, cover with plastic wrap and place in the refrigerator for a few hours. Allow to come to room temperature for at least 30 minutes before baking.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
We tried this recipe and it’s a keeper! I love making cookies with my kids and this was such an easy recipe to get them involved in it. Thankyou for always coming up with easy delicious recipes for my family ❤️
Thank you for the lovely review, Tina! It’s a joy to share recipes for everyone to enjoy! 🙂
These cookies were SO good! So easy to make and SO tasty!! I made them for a family gathering and they were gone within minutes!
Thank you for the kind review! We love when our recipes make it to special family gatherings. 🙂
We make these cookies every year for our Christmas cookie box. There’s a lot of snowball cookies out there but this one beats them all.
Thank you, Dae! It’s nice to hear our cookies have made their way into your traditions.
We have been enjoying these cookies since you first introduced us on Instagram! I make them for our Christmas cookie boxes every year but truly, it should be enjoyed all year. It literally melts in my mouth. Perfect texture for a shortbread cookie!
Thank you, Red! It’s an honor to have my recipes be part of your Christmas cookie boxes. 🙂
Thank you for the additional tips! It make it fail proof for a novice baker like me
It’s our pleasure and that’s why we’re here. I hope my recipes give you more confidence in the kitchen!
These little morsels are so delicious and easy to make. You can’t stop at just one. I love them!
Thanks, Julia! 🙂