Snowball Christmas Cookies – buttery, nutty, melt-in-your-mouth rolled in a blizzard of powdered sugar. Also known as Russian Tea Cakes, Butterball Cookies and Mexican Wedding Cookies. This holiday classic is a must!
I don’t do a lot of baking – even at holiday time – so when I do, I make it count. Among my favorites are Grinch Cookies – as adorable as they are delicious and these Snowball Christmas Cookies. Nutty, buttery, melt-in-your-mouth and that shower of powdered sugar seals the deal.
Maybe you call them Russian Tea Cakes, Butterball Cookies or Mexican Wedding Cookies but any way you roll it, they’re irresistible and a must around holiday time. This simple recipe calls for just a few ingredients and yields big dividends.
What’s in Snowball christmas Cookies:
- granulated sugar
- vanilla extract
- all purpose flour
- finely chopped pecans
- powdered sugar
- parchment paper for easier cleanup
How to make Pecan Snowball Cookies:
Finely chop the pecans, line a baking sheet with parchment paper and add the powdered sugar to a small bowl then set them all aside for now.
Bring the butter to room temp before you get started then add it to a medium size mixing bowl along with the granulated sugar. Cream them together with a mixer then add the vanilla. Gradually add the flour blending until combined.
Stir in the pecans by hand, cover the dough with plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 350 degrees then scoop 1” size balls (if you don’t have a small scooper use a tablespoon size measuring spoon) and roll them in your hands. Transfer the balls to the prepared baking sheet and bake 10-12 minutes being careful not to overbake.
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 powdered sugar then return them to the wire baking rack to finish cooling.
Once the cookies are completely reroll them in the powdered sugar.
tips for the best snowball christmas cookies:
- Roll the cookies as close in size as possible so they bake evenly. I used a 1” melon baller. If your cookies are larger, adjust the baking time accordingly.
- They’re finished baking when they’re very lightly browned. Cracking means they’re overdone but they’ll still be delicious (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.
These cookies are a great addition to any holiday gathering. I can’t resist popping one after another in my mouth. Keep a batch on hand for dessert or even added to an appetizer tray.
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!
Snowball Christmas Cookies
- 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.