Snowball cookies are buttery, nutty, melt-in-your-mouth cookies coated in a double layer of powdered sugar. With just 6 ingredients and my not-so-secret trick, these are the easiest, most festive Christmas cookies you’ll bake this holiday season. No dough chilling required!
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There are Christmas cookies… and then there are Snowball Cookies. The buttery, nutty, impossibly tender kind. If you’ve ever seen these little powdered sugar–coated beauties at a cookie exchange, you already know: just a taste is nearly impossible.
Six ingredients, one mixing bowl, and suddenly you have the kind of holiday cookie that checks every box: nostalgic, festive and delightfully messy (in the best powdered-sugar-everywhere kind of way). No notes.
They’re a favorite on my cookie platter, cozied right up next to sugar cookies, peanut butter blossoms, spritz cookies and cornflake Christmas wreaths. If you’re building your cookie box this year, start here.
What Are Snowball Cookies?
Snowball Cookies are tender shortbread-style cookies made with flour, butter, powdered sugar, vanilla and sometimes chopped nuts (I’m Team Pecan forever). They bake up round and pale without spreading, then get rolled twice in powdered sugar for that iconic snow-dusted finish. Because there are no eggs or leavening agents in traditional snowball cookie recipes, these cookies have a crumbly, delicate, melt-in-your-mouth texture.
These iconic cookies have many names, from pecan snowballs and Russian tea cakes to Mexican wedding cookies and butterballs, but no matter what you call them, one thing is certain: just a taste is never enough!
And yes, if you’ve been here since 2017, you might remember the OG version where I generously drizzled the pecan balls with melted chocolate instead of rolling them in powdered sugar. That variation lives below, because once you make these, you’ll want to try them every which way.
- Unsalted butter: The base of these cookies. If you’ve ever wondered what “properly softened” really means (or forgot to take it out of the fridge… guilty!), my guide on how to soften butter quickly breaks it all down.
- Powdered sugar: Also known as confectioners’ sugar. You’ll use some in the dough, then roll the baked cookies in more for that signature snowy coating.
- Vanilla extract: Use pure vanilla extract for the best flavor or homemade vanilla, which also makes a great holiday gift!
- All-purpose flour: Provides structure. Lightly spoon it into your measuring cup and level it off for the most accurate measurement (and the most tender cookies).
- Salt: Just enough to balance the sweetness and make every flavor pop.
- Pecans: Finely chop them for the best texture. Want to make these the best pecan snowball cookies ever? Toast your pecans first. Have leftover pecans? Make pecan pie bars or pecan monkey bread!
See the recipe card for full information on ingredients and quantities.
Snowball cookies are incredibly easy to make and come together in minutes. Start by creaming the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla, then add the flour and salt, stopping as soon as the dough comes together. Fold in the finely chopped pecans.
Kelly’s Note: Snowball cookie dough is dense, thick and a little crumbly at first—don’t panic! I promise it’ll come together into a cohesive and velvety dough thanks to the high butter content once fully mixed.
Scoop the dough into 1-tablespoon portions and roll into 1-inch balls. These cookies won’t spread, so you can place them fairly close together on the baking sheet. Bake in a 300°F oven for about 25 minutes, or just until set. They’ll stay pale on top, so don’t wait for browning, unlike my white chocolate peppermint cookies, which get the slightest golden edge when they’re perfectly baked.
Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheets before carefully rolling the slightly warm cookies in the powdered sugar. This is just their first coating! As the cookies cool, the powdered sugar will melt into them (YUM!). Let them cool, then coat each cookie in powdered sugar a second time. That double dip is the key to perfect snowball cookies.
Notes from the Test Kitchen
- Baking at 300°F is the secret to snowball cookies that don’t spread (and not having to chill your dough!). Many snowball cookie recipes call for a 350°F oven, but after many rounds of testing, I found that baking at 300°F is where the magic happens. The lower temp keeps the butter from melting too quickly, which prevents spreading and helps the cookies keep their perfectly round “snowball” shape. It also keeps the centers tender and delicate for that shortbread-meets-meltaway texture we all love.
- Toast your nuts for next-level flavor. Scatter them on a baking sheet and pop them into a 350°F oven for 8–10 minutes. It’s an extra step, but so worth it for the richer, deeper flavor it brings to the cookies. Just make sure they cool completely before mixing them into the dough. Warm nuts will melt the butter and turn your snowballs into cookie puddles. I repeat: let them cool completely.
- Use whatever nut you love most. When it comes to snowball cookies, I’m Team Pecan forever, but finely chopped walnuts, almonds, pistachios, hazelnuts and macadamia nuts all work nicely.
- Cool your baking sheet between batches. A warm baking sheet can start melting the butter before the cookies even hit the oven, which leads to flat cookies.
- Roll them twice in powdered sugar. This is non-negotiable for festive holiday cookies that look like true snowballs.
Storage and Freezing Instructions
Store cooled pecan snowball cookies in an airtight container at room temperature for up to 5 days. Their powdered sugar coating will naturally absorb into the cookies over time, so if you’ve baked them a few days ahead for a holiday party, I recommend re-rolling them just before serving for the prettiest presentation.
These cookies are a holiday baker’s dream because they freeze like a dream! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.
If you plan on freezing fully baked cookies, skip the confectioners’ sugar. Freeze fully cooled cookies in a zip-top freezer bag or airtight container for up to 3 months. Thaw completely, then roll them twice in powdered sugar just before serving.
Chocolate Drizzle Variation (My Original 2017 Version)
Bake the cookies exactly as written, skip the powdered sugar coating, and let them cool completely. Melt 4 ounces semisweet chocolate chips, drizzle it over the cooled cookies, and let it set. That’s it! Same buttery, nutty cookie… just dressed in chocolate instead.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup chopped pecans (See Kelly's Note)
Coating:
- 1 cup powdered sugar
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until well combined, scraping down the sides as needed. Add the vanilla extract and beat until combined.
- Add the flour and salt and beat just until combined then fold in the chopped pecans.
- Using your hands, scoop out 2-tablespoon portions of the dough and roll it into balls. Arrange the cookies on the baking sheets, spacing them about 2 inches apart.
- Bake the cookies until they are set, rotating them halfway through, 25 to 30 minutes. (They will not brown.)
- Add the confectioners’ sugar coating to a small bowl.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheets before carefully rolling them in the confectioners’ sugar and returning them to the baking sheet.
- Once the cookies are fully cooled, roll them again in the confectioners’ sugar and serve.
Kelly’s Notes
- For deeper, richer flavor, toast the pecans before adding them to the dough. Spread them on a baking sheet and bake at 350°F for 8–10 minutes, or until fragrant. Let them cool completely before mixing into the dough—warm nuts will melt the butter and cause the cookies to spread.
- Pecans are my go-to, but you can swap in finely chopped walnuts, almonds, pistachios, hazelnuts or macadamias.
- Chocolate drizzle variation: Skip the powdered sugar and drizzle the cooled cookies with melted semisweet chocolate (about 4 ounces is perfect for one batch). Let the chocolate set completely before storing.
- To store: Store fully cooled cookies in an airtight container at room temperature for up to 5 days. The powdered sugar will naturally absorb over time, so re-roll the cookies in powdered sugar just before serving for the prettiest presentation.
- To freeze dough: Roll into balls and freeze on a baking sheet until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake from frozen, adding 2–3 extra minutes.
- To freeze baked cookies: Skip the powdered sugar and freeze the cooled cookies in an airtight container for up to 3 months. Thaw completely, then double-roll in powdered sugar before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
How many cookies does this recipe make?
Hi Carrie! It’ll make 24 small cookies or a dozen large. Hope that helps!
Had no idea how easy these were to make!! Whole office loved them and I shared your recipe with them. Thanks!
So glad you enjoyed the recipe, Tiffany!
Best recipe for snowball cookies I’ve ever tried! I swapped in walnuts because that’s what I had in my pantry. 10/10!
Your review made my day, Ruth! Thank you!
Oh so happy to have found this recipe and your lovely website! These were the best I’ve made.
So glad you enjoyed the recipe, Sharon! Welcome to Just a Taste :)
My forever favorite cookie on earth. So meltingly light and yum
Thrilled you enjoyed the recipe, Nancy!
So good! Brought back some beautiful memories from my childhood.
Love reading that, Carol!
I have made these delicious and family favorite cookies for over 50 years from a single recipe that was passed down. BUT the commentary provided has explained so much better the best way to make these. Thank you!
You are so welcome, Jean Ann! Happy holidays!
So yummy
Thanks, Camille!
These snowball cookies turned out perfect! I swapped walnuts in because that’s what I had in my pantry. YUM!
So glad you enjoyed the recipe, Gina!
Rotate the cookie sheet 1/2 turn
Should you put the pecans in the oven before chopping them?
You can, but it isn’t necessary. :)
Easy and delicious
I’m thrilled you enjoyed the recipe, Tina!
Does rotate mean turn the pan or flip the cookie
Rotate the baking sheets :)
Super easy and very good thank you!!
You are so welcome, Heather! I’m so glad you enjoyed the recipe!
I want to try this! However, I am wondering what will happen if I add 1 egg?
Hi Wendy – I’ve never tried that, but I’d be curious to know your results!
So simple and so beautiful ! Thank you so much for sharing !