Snowball Cookies, Russian Tea Cakes, Butterball Cookies or Mexican Wedding Cookies. Whatever you call them, these buttery, nutty, melt-in-your-mouth cookies are a holiday must!I don’t do a lot of baking, but the holiday season brings out the best baker in all of us. Snowball Cookies are my holiday favorite. No other cookie comes close to their nutty, buttery, melt-in-your-mouth flavor and the dusting of confectioners sugar seals the deal.
I love them with a mug of hot tea and literally eat one after the next with little self control. They blend quickly with just a few ingredients and the skill level to make these cookies is easy ~ just how I like it.
This guy has been holding holiday cookies and candy for as long as I can remember. But you’re here for a cookie recipe, not my age-old Christmas decorations. Let’s bake!
What’s in Snowball Cookies:
- granulated sugar
- pure vanilla extract
- all purpose flour
- confectioners sugar
- Parchment paper
How to make Pecan Snowball Cookies:
Bring the butter to room temperature then cream it together with the granulated sugar using a mixer and fold in the vanilla. Gradually add the flour about 1/4 cup at a time, continuing to blend.
Stir in the nuts by hand, cover the dough with plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 350 degrees then line the baking sheets with parchment paper. Measure the confectioners sugar into a small bowl and set it aside.
Scoop 1” size balls then roll them in your hands so the balls are completely round. Place them on parchment paper lined baking sheets and bake 10-12 minutes, without overbaking.
Transfer the cookies to a wire baking rack and let them cool about 2 minutes. While they’re still warm, gently roll the cookies in the (reserved) confectioners sugar and return them to the wire baking rack.
Let the cookies cool completely then roll them again in confectioners sugar.
If you taste the dough you’ll notice it’s not as sweet as other cookie doughs. Once you roll them in confectioners sugar, you’ll find they have the ideal level of sweetness!
Roll the cookies as close in size as possible so they bake evenly. I used a 1” melon baller for a smaller, one-bite cookie. If yours are larger, adjust baking time accordingly.
You’re looking for very lightly browned cookies. Cracking means they’re overdone and though they’ll still be good, they may be a little dry inside.
Can I freeze these cookies?
Yes! Snowball Cookies freeze really well. Store in an airtight container, separating layers with wax paper then thaw, roll again in confectioners sugar again and serve.
Snowball Cookies are a great addition to any holiday gathering. Keep a batch on hand (see storage tip above) for dessert or even added to an appetizer tray.
In the holiday spirit for more baking? Check out these Grinch Cookies ~ so easy they were assembled by toddlers!
If you tried this Snowball Cookies recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
- 1 cup butter softened to room temp
- ¼ cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 2 cups all purpose flour
- 2 cups finely chopped pecans
- 1 ½ cups confectioners sugar
- Parchment paper
- Cream the room temperature butter and granulated sugar together then add the vanilla.
- Gradually add the flour, continuing to blend.
- Stir in the nuts by hand, cover the dough with plastic wrap and refrigerate for 20 minutes.
- Line the baking sheets with parchment paper. Add the confectioners sugar to a small bowl and set aside.
- Preheat the oven to 350 degrees.
- Scoop into 1" balls (melon baller used) then roll in your hands so they balls are completely round.
- Add the cookies to the parchment paper lined baking sheets and bake 10-12 minutes, without overbaking.
- Transfer the cookies to a wire baking rack and let them cool 2 minutes.
- While they’re still warm, gently roll the cookies in the (reserved) confectioners sugar and return them to the wire baking rack.
- Let the cookies cool completely then roll again in confectioners sugar.
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