The Best Snowball Cookies Recipe (Grandma’s Secret)

There’s a certain magic to holiday baking, isn’t there? For me, it’s the scent of butter and vanilla, and the sight of a cookie tin piled high with these delicate, powdered sugar-dusted treats. You might know them as Russian Tea Cakes or Mexican Wedding Cookies, but in my family, they’ve always just been “Grandma’s Snowball Cookies.”

This is the classic Snowball Cookies recipe you’ve been searching for. It’s a simple, buttery, melt-in-your-mouth cookie packed with finely chopped pecans and wrapped in a sweet, snowy coat. The “secret” isn’t a rare ingredient; it’s the simple, traditional technique (like the double roll in powdered sugar!) that makes them so incredibly nostalgic and delicious. They are the quintessential Christmas cookie, and this foolproof recipe will make them a star on your holiday table.

Ingredients for Snowball Cookies

This recipe uses simple, classic ingredients that come together perfectly. The star is the high-quality butter and the finely chopped pecans.

this now & bake later ❤️

Equipment Needed

• Large mixing bowl
• Electric mixer (stand or hand mixer)
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small bowl (for the powdered sugar)

Timing

This is a wonderfully quick cookie recipe. The hardest part is just waiting for them to cool!

• Prep time: 15 minutes
• Cook time: 13-15 minutes
• Total time: Approximately 45 minutes (This includes the initial cooling time before rolling)

Step-by-Step Instructions for Perfect Snowball Cookies

Follow these steps closely, and you’ll have tender, crumbly cookies every time.

Step 1: Cream the Butter, Sugar, and Vanilla

In a large mixing bowl, use your electric mixer to beat the 1 cup of softened unsalted butter and the 1/2 cup of powdered sugar. Cream them together on medium speed for 2-3 minutes, or until the mixture is visibly light, pale, and fluffy. This step is crucial for a melt-in-your-mouth texture! Scrape down the sides of the bowl, then beat in the 1 tsp of vanilla extract until it’s fully combined.

Step 2: Add Flour and Pecans

Add the 2 1/4 cups of all-purpose flour to the butter mixture. Mix on the lowest possible speed until the flour is just combined and a soft, crumbly dough forms. Pro Tip: Do not overmix! Overmixing develops gluten and will make your cookies tough instead of tender. Gently stir in the 3/4 cup of finely chopped pecans with a rubber spatula until they are evenly distributed.

Step 3: Preheat and Form the Cookies

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. Take small portions of the dough (about 1 tablespoon each) and roll them gently between your palms to form 1-inch balls. For perfectly uniform cookies, I recommend using a small cookie scoop. Place the dough balls about 1 inch apart on your prepared baking sheets.

Step 4: Bake to a Light Golden Brown

Bake the cookies for 13-15 minutes. This is important: the cookies should not look browned on top. You’ll know they’re done when the bottoms are just barely golden. They will still look pale on top, which is exactly what you want. Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes. They will be very delicate, so this step helps them set up.

Step 5: The First Sugar Roll (While Warm)

While the cookies are still warm (but not hot enough to burn your fingers), place about 1 cup of your “extra” powdered sugar in a small, shallow bowl. Carefully roll each warm cookie in the sugar until it’s completely coated. The heat from the cookie will melt this first layer of sugar slightly, creating a “base coat.” Place the sugar-coated cookies on a wire cooling rack.

Step 6: The Second “Snowball” Roll (When Cooled)

Let the cookies cool completely on the wire rack. This is the second half of the “secret.” Once they are 100% at room temperature, roll each cookie in the powdered sugar a second time. This second roll is what sticks and gives them that beautiful, thick, snowy-white finish. Arrange them on a platter, and get ready for the compliments!

Estimated Nutritional Information

Here is an estimate of the nutritional information per cookie, assuming the recipe yields 42 cookies (3.5 dozen).

• Calories: 85 kcal
• Protein: 1 g
• Carbohydrates: 7 g
• Fat: 6 g (Saturated: 3 g)
• Sugar: 3 g
• Sodium: 1 mg

Healthier Alternatives and Dietary Swaps

These classic cookies are flexible! Here are a few common variations:

• Gluten-Free Snowball Cookies: You can easily make this recipe gluten-free by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur Flour).
• Vegan / Dairy-Free: Use a good-quality, stick-form vegan butter in place of the dairy butter. The texture will be nearly identical!
• Different Nuts: This recipe is fantastic with finely chopped walnuts, almonds, or even hazelnuts.
• Lower Sugar: You can use a powdered monk fruit/erythritol sweetener substitute for both the sugar in the dough and for the rolling.

Serving Suggestions

These Snowball Cookies are the star of any holiday cookie platter. They look stunning next to more colorful cookies like gingerbread men or raspberry thumbprints.

I love serving them on a festive plate with a hot cup of coffee, a rich hot chocolate, or a spiced tea. They are also the perfect homemade gift—just pile them into a decorative tin, and you have a beautiful, delicious present for friends, neighbors, or a party host.

Common Mistakes to Avoid

This recipe is simple, but a few common slip-ups can lead to cookies that are flat or tough. Here’s how to avoid them.

• Mistake: Using cold or melted butter. Cold butter won’t cream properly, and melted butter will cause the cookies to spread flat.
  • Solution: Use butter that is truly softened to room temperature. It should give slightly when pressed but still hold its shape.
• Mistake: Overbaking the cookies. If you wait for the tops to get brown, the cookies will be dry and hard, not melt-in-your-mouth.
  • Solution: Trust the timer! Pull them from the oven when the bottoms are just beginning to turn a light golden color.
• Mistake: Using large, chunky nuts. Big pieces of pecans will cause the delicate dough to crumble and break when you roll them.
  • Solution: Take the extra minute to chop your pecans finely. A food processor with a few pulses works perfectly.
• Mistake: Skipping the second sugar roll. If you only roll them once while warm, the sugar will mostly melt and look patchy.
  • Solution: The two-step rolling process is essential. The first (warm) roll creates a sticky base, and the second (cool) roll provides the beautiful, powdery “snowball” finish.

Storing Your SnowBall Cookies

Proper storage keeps these cookies tender and fresh.

• Room Temperature: Store the finished cookies in an airtight container at room temperature. They will stay fresh for up to one week. You can add a fresh dusting of powdered sugar just before serving to liven them up.
• Freezing: These cookies freeze beautifully!
  • Dough: You can freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
  • Baked Cookies: You can also freeze the fully baked and coated cookies in an airtight container for up to 3 months. Let them thaw at room temperature before enjoying.

The Perfect, Simple Holiday Treat

This classic Snowball Cookies recipe is one of my all-time favorites for a reason. It’s simple, reliable, and delivers that perfect, buttery, nutty, and sweet bite that just tastes like the holidays. I hope this recipe brings as much joy and as many delicious memories to your kitchen as it has to mine.

Did you try this recipe? Please leave a comment and a rating below! We’d love to hear how they turned out for you. What’s your favorite holiday cookie memory?

Frequently Asked Questions (FAQs)

Q1. Why did my snowball cookies spread out and go flat?

This is almost always a butter issue. Your butter was likely too soft or partially melted, which causes the cookies to spread in the hot oven. Make sure your butter is at room temperature (around 65°F / 18°C), not warm. Chilling the dough balls for 15-20 minutes before baking can also help prevent spreading.

Q2. Can I use a different kind of nut?

Absolutely. This recipe is fantastic with finely chopped walnuts (which is another very traditional option), almonds, or even hazelnuts. Just make sure whatever nut you choose is chopped very finely.

Q3: Can I make the cookie dough ahead of time?

Yes! This dough is great for making ahead. You can prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days. Let it soften slightly on the counter before rolling and baking. You can also freeze the raw dough balls for up to 3 months.

Q4: My powdered sugar seems to “melt” off the cookies. What went wrong?

This is why the two-step rolling process is so important! If you only roll them while they are warm, the sugar will absorb the moisture and heat from the cookie and dissolve. The first warm roll is supposed to melt a bit, creating a sticky base. The second roll, once the cookies are completely cool, is what gives that thick, powdery finish that won’t melt away.

The Best Snowball Cookies Recipe (Grandma’s Secret)

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• Author: Evelyn Marcella Rivera
• Total Time: 45 minutes
• Yield: 3.5 dozen (42 cookies) 1x

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Description

This is the classic Snowball Cookies recipe you’ve been searching for. It’s a simple, buttery, melt-in-your-mouth cookie packed with finely chopped pecans and wrapped in a sweet, snowy coat. The “secret” isn’t a rare ingredient; it’s the simple, traditional technique of a double roll in powdered sugar that makes them so incredibly nostalgic and delicious. They are the quintessential Christmas cookie, and this foolproof recipe will make them a star on your holiday table.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (2 sticks / 226g) Unsalted Butter, softened to room temperature
• 1/2 cup (60g) Powdered Sugar (for inside the dough)
• 1 tsp Pure Vanilla Extract
• 2 1/4 cups (270g) All-Purpose Flour
• 3/4 cup (85g) Finely Chopped Pecans
• 1 to 2 cups Extra Powdered Sugar (for rolling)

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Instructions

1. Cream Butter, Sugar, and Vanilla: In a large mixing bowl, use an electric mixer to beat the 1 cup of softened unsalted butter and the 1/2 cup of powdered sugar. Cream on medium speed for 2-3 minutes, until light, pale, and fluffy. Beat in the 1 tsp of vanilla extract.
2. Add Flour: Add the 2 1/4 cups of all-purpose flour. Mix on the lowest possible speed until the flour is just combined and a soft, crumbly dough forms. Do not overmix.
3. Add Pecans: Gently stir in the 3/4 cup of finely chopped pecans with a rubber spatula until they are evenly distributed.
4. Preheat and Form Cookies: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 1 inch apart on the prepared baking sheets.
5. Bake: Bake for 13-15 minutes. The cookies should not look browned on top; the bottoms will be just barely golden.
6. The First Sugar Roll (Warm): Let the cookies cool on the pan for 5 minutes (they will be very delicate). While the cookies are still warm, place about 1 cup of the extra powdered sugar in a small bowl. Roll each warm cookie in the sugar to create a “base coat.” Place the sugar-coated cookies on a wire cooling rack.
7. The Second “Snowball” Roll (Cool): Let the cookies cool completely on the wire rack. Once they are 100% at room temperature, roll each cookie in the powdered sugar a second time. This second roll is what sticks and gives them that beautiful, thick, snowy-white finish.

Notes

• Melt-in-Your-Mouth Texture: Properly creaming the butter and sugar for 2-3 minutes until light and fluffy is crucial for the final texture.
• Don’t Overmix: When adding the flour, mix on the lowest speed only until the flour disappears. Overmixing develops gluten and will make your cookies tough instead of tender.
• Pale is Perfect: Do not overbake! The cookies should not look browned on top. The bottoms will be just barely golden. They will be very delicate when hot.
• The Double Roll Secret: The first roll (while warm) creates a melted base coat. The second roll (when completely cool) is what sticks and gives that beautiful, thick, “snowball” finish.
• Uniform Cookies: Use a small cookie scoop (about 1 tablespoon size) to ensure all your cookies are the same size and bake evenly.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert, Cookies, Holiday
• Method: Baking, Rolling
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 85 kcal
• Sugar: 3 g
• Sodium: 1 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 7 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 10 mg