Snowball Christmas Cookies – buttery, nutty, melt-in-your-mouth rolled in a blizzard of powdered sugar. Irresistible – they’re also known as Russian Tea Cakes, Butterballs and Mexican Wedding Cookies.
I have no idea why these cookies have so many names.
I only know that they’re outrageously good, practically good and literally melt in your mouth.
Along with Grinch Cookies they’re a holiday favorite in my house. Nutty, buttery and that shower of powdered sugar seals the deal.
This simple recipe calls for just 6 ingredients and yields big dividends. They’ll be a welcome sweet treat at your Christmas party or if you’re feeling especially generous – make great homemade gifts.
What’s in Snowball christmas Cookies:
- butter
- granulated sugar
- vanilla extract
- all purpose flour
- finely chopped pecans
- powdered sugar
- parchment paper for easier cleanup
How to make Pecan Snowball Cookies:
The Dough:
Bring the butter to room temperature then finely chop the pecans (using a knife or food processor).
Line a baking sheet with parchment paper. Add the powdered sugar to a small bowl then set both aside.
Add room temp butter 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.
The Cookies:
Preheat the oven to 350 degrees then scoop 1” size balls using a small scooper use a tablespoon size measuring spoon and roll them in your hands.
Place the balls on 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.
- The cookies are 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 powdered sugar again and serve.
These cookies are a great addition to the holiday season. Keep a batch on hand for dessert or to add a dessert or appetizer tray.
Enjoy!
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Snowball Christmas Cookies
Ingredients
- 1 cup butter softened to room temp
- ¼ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 2 cups finely chopped pecans
- 1 ½ cups confectioners sugar
- Parchment paper
Instructions
- 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.
Remo says
Great Christmas cookies. A real treat.
Bernie says
Thanks Remo! They’re a favorite in our house 🙂