Introduction:
Snowball cookies, also known as Russian tea cakes, Mexican wedding cookies, or butterballs, are delicate, buttery, and utterly irresistible treats. These melt-in-your-mouth cookies, coated in a generous blanket of powdered sugar, resemble miniature snowballs, making them a perfect addition to any holiday gathering or a delightful treat to enjoy year-round. This recipe provides a simple and straightforward guide to creating these classic cookies, ensuring a delightful baking experience and a truly satisfying result. We’ll explore ingredient options, detailed instructions, helpful tips, storage advice, and address common questions to guarantee your success in the kitchen.

Ingredients & Substitutions:
The beauty of snowball cookies lies in their simplicity. They require only a handful of common pantry ingredients, making them easy to whip up whenever the craving strikes. Here’s a breakdown of the essential ingredients and some substitution options:
Ingredients:
- 1 cup (2 sticks) Unsalted Butter, Softened: Butter is the heart and soul of these cookies, providing richness, tenderness, and that signature melt-in-your-mouth texture. It’s crucial that the butter is softened to room temperature, allowing it to cream properly with the sugar.
- ½ cup Powdered Sugar (for the dough): Powdered sugar, also known as confectioners’ sugar or icing sugar, contributes to the cookie’s delicate sweetness and fine crumb.
- 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding warmth and depth.
- 2 ¼ cups All-Purpose Flour: All-purpose flour provides structure to the cookies. It’s important not to overmix the dough once the flour is added to prevent toughness.
- ¼ teaspoon Salt: Salt balances the sweetness and enhances the other flavors.
- 1 cup Finely Chopped Nuts (Pecans, Walnuts, or Almonds): Nuts add a delightful crunch and nutty flavor. Pecans and walnuts are traditional choices, but almonds work beautifully as well.
- Powdered Sugar (for rolling): This is what gives the cookies their characteristic snowy appearance. You’ll need a generous amount for rolling the warm and cooled cookies.
Substitutions:
- Butter: While butter is the preferred choice for its flavor and texture, you can use a high-quality margarine or vegan butter substitute. Be aware that this may slightly alter the final texture and taste.
- Nuts: Feel free to experiment with other nuts like hazelnuts, macadamia nuts, or even finely chopped pistachios. You can also use a combination of nuts. For a nut-free option, you can omit the nuts entirely or substitute with finely shredded coconut.
- Vanilla Extract: Almond extract, lemon extract, or even a touch of rum extract can be used for a different flavor profile.
- All-Purpose Flour: While not recommended for significant substitutions, you can use a gluten-free all-purpose flour blend if necessary. Be sure to follow the package instructions for any adjustments needed in liquid or other ingredients.
Instructions:
Now, let’s get to the baking process. Follow these step-by-step instructions for perfect snowball cookies every time:
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and ½ cup of powdered sugar. Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed until light and fluffy. This process, known as creaming, incorporates air into the butter, creating a light and airy base for the cookies. This should take about 2-3 minutes.
- Add Vanilla Extract: Add the vanilla extract to the creamed butter and sugar and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. This ensures even distribution of the salt throughout the dough.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough cookies.
- Add Chopped Nuts: Stir in the finely chopped nuts until they are evenly distributed throughout the dough.
- Chill the Dough (Crucial Step): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This chilling period is essential. It firms up the butter, preventing the cookies from spreading excessively during baking and helping them maintain their round shape.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
- Shape the Dough: Remove the dough from the refrigerator. Roll the dough into 1-inch balls. Using a small cookie scoop or a tablespoon can help ensure consistent sizing.
- Bake the Cookies: Place the dough balls onto the prepared baking sheets, leaving about 1 inch of space between each cookie to allow for slight spreading. Bake for 12-15 minutes, or until the cookies are set and lightly golden brown on the bottom. The tops should remain pale.
- First Powdered Sugar Coating (While Warm): While the cookies are still warm, but cool enough to handle without burning yourself, gently roll them in powdered sugar. The warmth helps the sugar adhere effectively.
- Cool Completely: Place the coated cookies on a wire rack to cool completely. This is crucial before the second coating, as it allows the first layer of sugar to set.
- Second Powdered Sugar Coating (After Cooling): Once the cookies are completely cool, roll them in powdered sugar a second time. This creates the signature thick, snowy coating that gives snowball cookies their name.
SAM’S TIP:
- Don’t Overmix: Overmixing the dough after adding the flour will develop the gluten, resulting in tough cookies. Mix only until the ingredients are just combined.
- Chill the Dough: Chilling the dough is essential for preventing excessive spreading and maintaining the cookie’s shape. Don’t skip this step!
- Double Coating: The double coating of powdered sugar is what gives these cookies their signature look and extra sweetness. Don’t be tempted to skip the second coating.
- Toast Your Nuts: Toasting your nuts lightly before chopping them enhances their flavor and adds a deeper nutty note to the cookies.
Why You’ll Love This Recipe:
- Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up on a whim.
- Easy to Make: The steps are straightforward and easy to follow, even for beginner bakers.
- Melt-in-Your-Mouth Texture: These cookies are incredibly tender and crumbly, offering a delightful melt-in-your-mouth experience.
- Perfect for Any Occasion: Snowball cookies are a classic treat perfect for holidays, parties, or any time you crave a sweet treat.
- Versatile: The recipe is easily adaptable with various nut and extract substitutions, allowing you to customize the flavor to your liking.

FREEZING & STORAGE INSTRUCTIONS:
- Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in an airtight container for up to two months. Thaw at room temperature before serving.
- Cookie Dough: You can also freeze the cookie dough. Shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag or airtight container. When ready to bake, thaw the dough in the refrigerator overnight and bake as directed.
Frequently Asked Questions:
- Why are my cookies spreading too much? This is usually due to butter that is too warm or not chilling the dough sufficiently. Make sure your butter is softened but not melted, and chill the dough for the recommended time.
- Why are my cookies dry? This can be caused by overmeasuring the flour or overbaking. Use the spoon and level method for measuring flour and check for doneness at the lower end of the baking time.
- Why is the powdered sugar not sticking? This can happen if the cookies are not warm enough for the first coating or if the powdered sugar is too coarse. Make sure to roll the cookies in powdered sugar while they are still warm but cool enough to handle.
- Can I use a different type of nut? Absolutely! Feel free to experiment with different nuts like pecans, walnuts, almonds, hazelnuts, or macadamia nuts.
- Can I make these cookies without nuts? Yes, you can omit the nuts entirely or substitute them with finely shredded coconut.
With this comprehensive guide, you’re now equipped to create perfect snowball cookies every time. Enjoy the baking process and the delicious results!
