These easy, melt-in-your-mouth Snowball Cookies are a simple, one-bowl recipe perfect for holiday parties or a cookie tray. Light, buttery, and dusted with powdered sugar, they disappear fast.
Also known as Russian Tea Cakes, Mexican Wedding Cookies, Italian Wedding Cookies, or Butter Balls, these little cookies have a tender, crumbly texture and a nutty finish. They’re a classic holiday favorite—delicate, buttery, and coated in powdered sugar for the perfect snowy look.
Why You’ll Love Them
- Made with simple pantry ingredients you likely already have.
- A true one-bowl dough with minimal fuss.
- Rich, buttery, lightly nutty flavor and a melt-in-your-mouth texture.
Ingredient Notes
This recipe uses straightforward ingredients you can keep on hand. Here are a few tips for best results:
- Unsalted butter – Use room-temperature butter so the dough mixes smoothly. Let it sit at room temperature about 1 hour.
- Powdered sugar – ¾ cup is used in the dough and about 1¼ cups for rolling the cookies after baking.
- Pure vanilla extract – A good-quality vanilla enhances the flavor.
- All-purpose flour – Spoon into the measuring cup and level with a knife for accurate measurement.
- Finely chopped almonds – Toasting the nuts for 8–10 minutes at low heat deepens flavor; walnuts or pecans also work well.
The complete ingredient list and instructions are provided in the recipe card below.
Substitutions
Swap almonds for finely chopped pecans, walnuts, or pistachios. For a festive twist, omit the nuts and fold in colored sprinkles when making Christmas-themed snowballs.
Step-By-Step Instructions
- Chop the nuts: Pulse the almonds in a food processor or chop finely with a knife until you have small pieces.
- Cream butter and sugar: In a large bowl, beat the room-temperature butter until creamy. Scrape the bowl as needed.
- Add powdered sugar and vanilla: Add ¾ cup powdered sugar and beat until smooth. Add the vanilla and mix until combined.
- Add flour, salt, and nuts, then chill: Beat in the flour and salt on low speed until incorporated. Increase speed briefly so the dough comes together, then fold in the chopped nuts. Cover and chill for 30 minutes (up to 3 days). If chilled longer than a few hours, let the dough warm 20–30 minutes before rolling.
- Preheat oven and prep sugar: Preheat to 350°F (177°C). Line baking sheets with parchment or a silicone mat. Place the remaining 1¼ cups powdered sugar in a small bowl for coating.
- Form and bake: Scoop or roll dough into roughly 1-tablespoon balls and space them about 1½ inches apart. Bake until the bottoms are golden and the tops are just barely browned, about 15 minutes.
- Coat with powdered sugar: Let cookies cool on the sheet 5 minutes, then roll warm cookies in powdered sugar. Transfer to a wire rack to cool completely, then roll again for an even, snowy coating.
Recipe Tips & Tricks
- Mixing: Dough may look crumbly at first; increasing the mixer speed helps it come together.
- Chill the dough: Chill at least 30 minutes to prevent spreading and help the cookies keep their round shape.
- Festive variation: For a colorful holiday version, fold in ½ cup sprinkles instead of nuts.
Storing
Store cookies in an airtight container at room temperature for up to two weeks. They’ll last longer refrigerated.
Freezer: Freeze in a freezer-safe container or bag for up to three months. After thawing, re-roll in powdered sugar to refresh the coating.
Pro tip: These cookies are perfect for cookie trays and make lovely edible gifts.
Ritika
Recipe FAQs
Most often the dough wasn’t chilled long enough. Incorrect measurements or an oven running too hot or too cool can also affect shape.
Coat warm cookies once immediately after baking, then cool completely and roll in powdered sugar again. The first coating slightly melts into the cookie; the second creates the classic snowy finish.
Yes. Freeze them for up to three months. Re-roll in powdered sugar after thawing to restore the outer coating if needed.
Recipe Card (Summary)
Snowball Cookies
Cook Time: 15 mins
Total Time: 1 hr
Ingredients
- 1 cup (227 g) unsalted butter, room-temperature
- 2 cups (240 g) powdered sugar, divided (¾ cup for dough, 1¼ cups for coating)
- 2 teaspoons pure vanilla extract
- 2¼ cups (281 g) all-purpose flour, spooned and leveled
- ⅛ teaspoon salt
- 1 cup (143 g) finely chopped almonds (toasted for more flavor)
Equipment
- Food processor or sharp knife for chopping nuts
- Large bowl and electric mixer
- Measuring cups and spoons
- Spatula, plastic wrap, cookie sheets, and wire rack
Instructions
- Pulse almonds in a food processor until finely chopped (or chop very finely by hand).
- Beat butter until creamy. Add ¾ cup powdered sugar and beat until smooth, then mix in vanilla.
- Beat in flour and salt on low until combined, then increase speed briefly until dough comes together. Fold in chopped almonds. Cover and chill 30 minutes (up to 3 days).
- Preheat oven to 350°F (177°C). Line baking sheets and pour 1¼ cups powdered sugar into a bowl for coating.
- Roll dough into 1-tablespoon balls and space 1½ inches apart. Bake about 15 minutes until golden on the bottom.
- Cool 5 minutes on the sheet, roll warm cookies in powdered sugar, transfer to a rack, cool completely, and roll again for a final coating.
Notes
- The dough may be crumbly initially; increasing mixer speed will bring it together.
- Chill dough at least 30 minutes so cookies hold their shape and don’t spread.
- To toast nuts: spread chopped nuts on a baking sheet and bake at 300°F (150°C) for 8–10 minutes, then cool and chop finer if needed.
- Store in an airtight container at room temperature for about 2 weeks or freeze up to 3 months. Re-roll in powdered sugar after thawing if desired.