Snowball Cookies
November 17, 2023
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, they literally melt 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.
Table of Contents
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.
Flour and almond flour
I recently adapted this recipe to include almond flour. I’ve noticed that it gives the cookies even more moisture and enhances the overall shortbread flavor. It tastes EXACTLY like an almond croissant but in cookie form!!
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.
Expert tips.
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.
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 before baking.
Storing leftovers.
If you’re lucky enough to have leftovers, allow the 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.
Looking for other sweet recipes?
Try a few of my other popular recipes on the blog:
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Snowball Cookies
Ingredients
- 2 cups all-purpose flour fluffed, spooned and leveled
- 1/2 cup almond flour
- 1 cup unsalted butter softened
- 1 cup pecans or walnuts finely chopped
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon sea salt
Instructions
- Line a baking sheet with parchment paper and set aside. Preheat oven to 400°F / 204°C.
- 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. Then, add the salt, flour, almond flour and chopped pecans. Mix just until no more flour is visible. This dough is somewhat sticky and wet.1 cup unsalted butter, 1/2 cup powdered sugar, 1/2 teaspoon almond extract
- 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.
- 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. Note: checking the bottom color of the cookies is important. Most of the color is on the bottom.
- 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.
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 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 Disclaimer12 Comments
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PatriciaThank you for the lovely review, Tina! It’s a joy to share recipes for everyone to enjoy! 🙂
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Alina
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!-
Patricia
Thank you for the kind review! We love when our recipes make it to special family gatherings. 🙂
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Dae
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. -
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Red
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! -
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Omi
Thank you for the additional tips! It make it fail proof for a novice baker like me-
Patricia
It’s our pleasure and that’s why we’re here. I hope my recipes give you more confidence in the kitchen!
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Julia
These little morsels are so delicious and easy to make. You can’t stop at just one. I love them! -
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 ❤️