Snowball cookies are a timeless holiday favorite: tender, buttery rounds studded with finely chopped pecans and rolled in a cloud of powdered sugar. Simple to prepare yet full of comforting flavor, they make a perfect addition to holiday cookie trays, exchanges, or a cozy afternoon treat.
Snowball Cookies Ingredients
You’ll need:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 cup unsalted butter, softened
- 1 cup powdered sugar (for the dough)
- 2½ teaspoons clear or plain vanilla extract
- 1 cup pecans, finely chopped
- 2 cups powdered sugar (for coating the baked cookies)
Substitutions and Additions
PECANS: Feel free to substitute the pecans with other nuts such as almonds, walnuts, macadamia nuts, or hazelnuts. You can also omit the nuts entirely for a plain, melt-in-your-mouth cookie.
How To Make These Snowball Cookies
STEP ONE: Preheat your oven to 350°F (175°C).
STEP TWO: Line a baking sheet with parchment paper or a silicone mat.
STEP THREE: In a medium bowl, whisk together the flour and cornstarch until evenly combined. Set aside.
STEP FOUR: In a stand mixer or with a handheld mixer, cream the softened butter on medium-high speed for 3–4 minutes until it turns a pale yellow and becomes light and fluffy. Scrape down the bowl as needed.
STEP FIVE: Reduce the mixer speed to low. Add 1 cup powdered sugar to the butter slowly, about 1/4 cup at a time, mixing until the mixture is light and fluffy.
STEP SIX: With the mixer on low, add the vanilla and mix just until combined.
STEP SEVEN: Still on low speed, add the flour and cornstarch mixture in 1/2-cup increments, mixing until the dry ingredients are incorporated but the dough is not overworked.
STEP EIGHT: Fold in the finely chopped pecans with the mixer on low or by hand, mixing just until evenly distributed.
PRO TIP:
Pulse pecans in a food processor for quick, uniform chopping. Aim for very small pieces—think coarse crumbs, not powder.
STEP NINE: Place the remaining 2 cups of powdered sugar in a medium bowl for rolling the warm cookies later.
STEP TEN: Scoop dough using a 1-tablespoon scoop or a tablespoon. Roll each portion tightly between your palms into a smooth ball about the size of a large marble. Arrange balls about 2 inches apart on the prepared baking sheet.
PRO TIP:
A cookie scoop gives consistently sized cookies; aim for marble-size balls so they bake evenly.
STEP ELEVEN: Chill the shaped dough balls in the refrigerator for 10 minutes, uncovered. This helps them hold shape while baking.
STEP TWELVE: Bake for about 10 minutes, or until the bottoms are just turning light golden brown. Keep a close eye near the end of baking time, as ovens vary.
PRO TIP:
Oven temperatures can differ—use the visual cue of a light golden base rather than relying solely on time.
STEP THIRTEEN: Remove the cookies and let them rest on the baking sheet for 4–5 minutes until they are easy to handle. Transfer each warm cookie to the powdered sugar bowl and gently roll using a fork (this keeps the sugar from melting from the heat of your fingers). Place dusted cookies on a wire rack to cool completely, then roll again in powdered sugar for a finished snow-dusted look.
PRO TIP:
For a festive twist, stir a small amount of crushed candy cane into the final powdered sugar coating for peppermint snowballs.
How To Serve
These tender snowball cookies pair beautifully with a warm cup of tea, coffee, or hot chocolate. They’re ideal for holiday cookie platters, gift tins, or a cozy afternoon snack. Their delicate crumb and sweet powdered coating make them a crowd-pleaser at gatherings and exchanges.
Storage
IN THE FRIDGE: Store fully cooled and coated cookies in an airtight container for 5–7 days at room temperature or in the refrigerator.
IN THE FREEZER: Baked cookies freeze well for up to 3 months. Thaw to room temperature before serving. You can also freeze shaped, unbaked dough balls and bake from frozen—add about 1 extra minute to the bake time.
Light, buttery, and coated in a snowy veil of powdered sugar, these traditional snowball cookies are easy to make and are sure to be a favorite at your next holiday gathering. Pack them in tins for gifting, or leave a plate for Santa on Christmas Eve.
Frequently Asked Questions
Yes. These cookies are often called Italian wedding cookies, Russian tea cakes, or Mexican wedding cookies depending on regional names and variations.
Yes. Both baked and unbaked (shaped) cookies freeze well for up to three months in an airtight container.
No. Omitting the nuts yields a simple, buttery cookie that’s still delicious and tender.
Buttery, tender, and lightly sugared—these snowball cookies are a staple for holiday baking. Experiment with different nuts or add a touch of citrus zest for variation.
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Snowball Cookies
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 cup butter, softened
- 1 cup powdered sugar
- 2½ teaspoons clear vanilla
- 1 cup pecans, finely chopped
- 2 cups powdered sugar, for coating
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment.
- Whisk flour and cornstarch; set aside.
- Cream butter until pale and fluffy, 3–4 minutes. Reduce speed and add 1 cup powdered sugar gradually.
- Mix in vanilla. Add dry ingredients slowly until just combined, then fold in chopped pecans.
- Place 2 cups powdered sugar in a bowl for coating. Scoop tablespoon-sized portions, roll into balls, and chill 10 minutes.
- Bake about 10 minutes until bottoms are lightly golden. Cool 4–5 minutes, then roll warm cookies in powdered sugar using a fork. Cool completely and roll again to finish.
- Store cooled cookies in an airtight container.
Notes
- Pulse pecans in a food processor for quick, even chopping—aim for small pieces, not powder.
- Cookie balls should be about the size of a large marble for even baking.
- Ovens vary; watch for light golden bottoms rather than relying on time alone.
- For a holiday twist, add crushed candy cane to the final coating.
Nutrition
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