Snowball cookies are some of the easiest Christmas cookies you could make—you need just 5 ingredients and 1 mixing bowl. These snowballs are a classic on the Christmas cookie tray, and optional toasted pecans add the loveliest flavor and texture! Without any complicated steps or ingredients, you can be confident this easy snowball cookie recipe is foolproof.
These sugar-dusted crumbly shortbread cookies have been around for ages, and there’s just something so irresistible about them. They’re uniquely buttery and dense with a melt-in-your-mouth texture—it’s hard to stop at just 1!
What Are Snowball Cookies?
Snowball cookies are part butter, part flour, and part confectioners’ sugar. Sometimes they include chopped nuts, as well (try them with toasted pecans!). The confectioners’ sugar not only goes into the cookie dough, but also coats the outside of the cookie for that iconic snow-dusted exterior. There are no eggs or leavening agents in traditional snowball cookie recipes.
What do you call these cookies? They have many names, and are usually made with nuts or nut flour as an add-in. Names include Russian tea cakes, Mexican wedding cookies, butterballs, snowdrops, and more. If formed into crescent shapes, they can be called Viennese crescents or Greek kourabiedes.
These easy cookies are a steadfast staple on my cookie platter—alongside other classics like gingerbread cookies, pinwheel cookies, peanut butter blossoms, and chocolate crinkle cookies.
Here’s Why You’ll Love Them
- Melt-in-your-mouth texture
- Buttery, dense, and sweet
- Incredibly easy to make
- 1-bowl recipe
- Just 5 ingredients
- Leave them plain, or add chopped nuts or colorful sprinkles
- Only 30 minutes of dough-chilling time
- A classic Christmas cookie everyone should try!
Snowball Cookie Ingredients (& Why You Need Them!)
With so few ingredients, each one has a very important job to do:
- Butter: Creamed butter forms the base of these shortbread-style cookies.
- Confectioners’ Sugar: A little in the dough, and then roll the baked cookies in the rest.
- Vanilla Extract: Adds flavor, especially if using homemade vanilla extract!
- Flour: This is the structure of the cookie.
- Salt: To balance out the sweet. Note that it can be optional if using salted butter, like we do in the video tutorial below.
- Optional: Finely chopped toasted pecans for delicious flavor. You know, just in case you have extra pecans leftover from your sweet potato casserole!
The ratio of butter to sugar to flour in the cookie dough varies between snowball cookie recipes, but I find 1 cup butter, 3/4 cup confectioners’ sugar, and 2 and 1/4 cup all-purpose flour to be the sweet spot. Again, you’ll need extra confectioners’ sugar for the coating.
Expect a Crumbly Dough
The cookie dough comes together in just 1 bowl. It will be super thick, to the point where you don’t think it will come together. Turn your mixer up and watch the buttery goodness form before your eyes.
The dough will come together, I promise:
Chill the dough for just 30 minutes to help that creamed butter solidify, which helps guarantee your rounded cookies stay… well, rounded! Without chilling, your cookies could spread flat.
Use a Tablespoon measure to portion the chilled dough, and then roll into balls:
Unlike lemon crinkle cookies and chocolate crinkle cookies, we bake the cookies first and then we’ll roll in confectioners’ sugar… the best part of this iconic cookie!
How Do You Make the Confectioners’ Sugar Stick?
After the cookies bake, roll each one in confectioners’ sugar. The trick to the stick (ha!) is to roll them twice. Give the cookies their first coating when they are slightly warm. As the cookies cool, the confectioners’ sugar will melt into them. (It tastes amazing.) After the cookies have cooled, coat them in confectioners’ sugar one more time, and they’ll be as beautifully snowy as the final scene of a Hallmark Christmas movie.
3 Success Tips
- Use proper room temperature butter. Like when making Christmas sugar cookies or butter cookies, if your butter is too soft when you start, it won’t form a sturdy base for your cookie dough. The cookies will over-spread and taste greasy & dense.
- Make sure you use confectioners’ sugar (aka powdered sugar or icing sugar) in the cookie dough. Granulated sugar causes the cookies to over-spread and they’ll lose their “snowball” shape.
- Coat the cookies with confectioners’ sugar twice, once when warm and again when cool, because the first layer melts like a… well, a warm snowball! 😉
Try My Pecan Snowball Cookies
Want to make the best snowball cookies? Add some toasted pecans. Popping pecans in the oven for a brief 8–10 minutes elevates their flavor, and is a welcome step in my pecan sugar cookies. All you do is scatter them on a baking sheet and bake them until you smell that toasty goodness. I usually use a food processor to pulse the warm toasted nuts a few times. It’s that easy.
You can also use finely chopped (and toasted, if desired) walnuts, almonds, pistachios, hazelnuts, or macadamia nuts.
Even More Variations
Instead of nuts, try adding sprinkles. Regular jimmie-type sprinkles are the best choice. And if you want some other variations, try my peppermint snowball cookies, cranberry spice cookies, pistachio cookies, and lemon coconut shortbread cookies! I even have a recipe for chai spice snowball cookies in my book, Sally’s Cookie Addiction.
Though the name varies, one thing’s certain: these snowball cookies always disappear quickly. There’s a reason they’re enjoyed in so many countries around the world!
More Classic Christmas Cookie Recipes
- Gingerbread Cookies
- Christmas Sugar Cookies
- Peanut Butter Blossoms
- Spritz Cookies
- Homemade Gingerbread House
- Snickerdoodles
- Candy Cane Kiss Cookies
Snowball Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 36 cookies
- Category: Cookies
- Method: Baking
- Cuisine: Eurpoean
Description
This cookie dough is made from just 5 ingredients in 1 mixing bowl and only needs 30 minutes of chill time before baking. Without any complicated steps or ingredients, you can be confident this easy snowball cookie recipe is foolproof. Toasted pecans are optional, but add the loveliest flavor!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt (see note)
- optional: 3/4 cup (100g) finely chopped and toasted pecans*
Coating
- 1 and 1/4 cups (150g) confectioners’ sugar
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour and salt. The dough will look dry and you may not think the flour will fully combine. Once all of the flour is added, turn the mixer up to high speed. The dough will come together. Finally, beat in the chopped pecans, if using.
- Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. (If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator for that long.)
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the confectioners’ sugar needed for the coating into a shallow bowl.
- Scoop or roll 1 Tablespoon (20g) of cookie dough per cookie. Roll into a ball and place on the baking sheets, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.
- Coating: Allow the cookies to cool for 5 minutes on the baking sheet, then very gently roll them in the confectioners’ sugar to coat completely. Place the cookies on wire racks to cool completely. The confectioners’ sugar will melt a bit and get sticky; that’s ok. Once the cookies have completely cooled, roll in confectioners’ sugar again. This is when the sugar will really stick.
- Cookies stay fresh covered at room temperature for up to 1 week.Â
Notes
- Make Ahead & Freezing Instructions: Baked cookies freeze well up to 3 months. Thaw in the refrigerator or at room temperature. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. See this post on how to freeze cookie dough for more information and a video tutorial.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) |Â Baking Sheets |Â Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Cooling Rack
- Salt: The video uses salted butter, so I skip the salt. Feel free to use salted butter and skip the added salt in the recipe.
- To Toast the Pecans: Spread chopped pecans on a lined baking sheet. Bake for 8–10 minutes at 300°F (150°C). Let them slightly cool. Then, give them a very fine chop with a sharp knife or pulse a few times in a food processor. You want small pieces of nuts. Feel free to skip the toasting step and just use finely chopped pecans.
- Sprinkles or Other Nuts: You can also use finely chopped (and toasted, if desired) walnuts, almonds, pistachios, hazelnuts, or macadamia nuts. Toast according to the same directions as pecans in Note above. Instead of nuts, you can beat in 1/2 cup sprinkles.
Could I use almond flour instead of the pecans?
I haven’t tried that substitution, so I can’t say for sure or not. Let me know if you test anything!
I changed the pecans for almond flour. They taste good. Probably not the same texture but they are great. Had to leave them a little longer in the oven. As always love your recipes!
Sally can I use coconut extract instead of vanilla in this recipe?
Hi Kathy! Coconut extract is pretty potent, so I don’t recommend using 2 full teaspoons. Instead, use 1 teaspoon of coconut extract and 1 teaspoon of vanilla extract OR skip the vanilla and just use 1 teaspoon of coconut extract. Hope this helps!
I love these cookies and have made them before, but today my daughter and I made them and the dough was crumbly like sand and won’t stick together!! Help, what did we do wrong, and can we fix it??
Hi Nancy, The dough will look dry and you may not think the flour will fully combine. Once all of the flour is added, turn the mixer up to HIGH speed. The dough will come together!
Made the pecan snowballs, these cookies are delicious!
Appreciate the notes. Will be my go-to recipe.
Mine only took 12 minutes but my oven temp was fluctuating.
Made these using gluten-free flour today (an all-purpose flour) and they were FANTASTIC! Wouldn’t have even known they were gluten-free. My daughter was diagnosed as Celiac during the summer and this was the one cookie she wanted me to make gluten-free for her.
I made these yesterday and they were phenomenal. I’ve used other recipes in prior years but these were the best I ever made. My daughter had unexpected company and one of them would sigh and say these are so good as he took another one. I was beginning to worry there would be none left for my grandson when he got home. Thanks for another great recipe.
hey Sally! can I mix walnuts and almonds for this recipe?
Yes you sure can! Enjoy!
My grandma’s recipe (Russian Tea Cakes) is almost the same, but uses Maple extract instead of vanilla. They are a tradition in our family, since my grandma passed I have been making these little addictive balls. My mother-in-law passed down a handcrank nut grinder, and I’ve found it is perfect to get the pecans just right. I mix this by hand, and it is a work out!
Hi Sally,
I just tried this recipe and the cookies tasted amazing but they turned out flat (instead of looking like snowballs). What did I do wrong? I used icing sugar and kept the dough in the fridge for 45 min. Thanks in advance for your help!
Hi Kavi! I’m wondering if you used more powdered sugar than necessary? You only need 3/4 cup in the actual cookie dough and the rest is for rolling. Also, take a look at your butter. Room temperature butter is much cooler than most think. Warmer butter, even though you are chilling the cookie dough, will lead to more spreading. You will find this post on room temperature butter very helpful.
Sally, you have a white chocolate dipped cookie (completely dipped) with crushed peppermint on top in one of your pictures and I cannot figure out which recipe it is! Inside looks like a soft chocolate cookie. Any ideas??
Hi Lisa! Those are my Peppermint Bark Cookies. 🙂
Hi Sally, sorry if this is a silly question: do you use salted or unsalted pecans?
Hi Sue! Either work depending on how much you like salty/sweet cookies. I typically use unsalted in this recipe.
I love these cookies. I have to make 2 batches because my family eats them all when they come. I really like all these recipes. Thanks Sally, Im a newbee.
I haven’t tried this recipe yet but I recently made your Chocolate Sugar Cookie Cut-outs and was very happy with them. I’d like to make these Pecan Snowball Cookies but prefer walnuts over pecans. I was wondering if you would recommend toasting these also.
Hi Cathy! Toasting the walnuts is completely up to you– I definitely would. Always more great flavor that way.
Hi Sally! I’ ve tried this recipe some days ago and cookies always spread a lot. I use chill dough but it doesn’t works. What can I do? By the way, the flavor is amazing!!! but I would like they had snowball shape. Thanks!!
Hi Sally
I made these cookies today and they were fantastic. My family does not like cookies too sweet so I only rolled them once in powder sugar. Absolutely delicious! Thanks again for a great recipe!
These cookies are the greatest! I make them every year and everyone loves them!!
Will the recipe work without nuts? My child has nut allergies.
Hi Dianna! Yes, you can leave out the nuts.
Hi Sally! Just made this cookies today because my family was BEGGING for them and they were incredible. I just thought I should let you know I have been using this blog for two years now and no recipe has yet to fail me! Thank you for teaching me so much about how wonderful baking can be.
So my wife and I tried all three recipes today. The chocolate crinkles were amazing. The gingerbread cookies came out just as good. Even the pecan snowballs were great. The directions couldn’t have been easier to follow. Thank you for all the help. We will be making these every year from now on.
These cookies we’re so delicious I’ve decided to add them to my Christmas cookie baking list.
Thank you Sally.
I don’t know how but I suddenly crave these cookies lately. Do you think cashews will work in this recipe in place of pecans?Â
Absolutely– and you can skip the toasting step if you’d like.
Hi Sally! I wanted so badly to bake these for Christmas, but when I went to the store today they only had diced walnuts. I read in previous comments that you’ve made them with walnuts before. Do you use the same amount of walnuts as pecans or should the measurements be tweaked a bit? Please let me know!! Happy holidays 🙂
Same exact amount of walnuts. Enjoy!
OMG Sally, these blew my mind! I used hazelnuts and they basically taste like Ferrero Rocher in cookie form and I’m trying not to scarf down the whole batch. Thank you for an amazing recipe!
I got toasted pecans from Trader Joes. Do I need to toast these again?
Thanks
Neha
Nope, no need to toast again. 1 step less for you!
I make these adding mini chocolate chips instead of the sprinkles. Â They are so yummy, I can never eat just a few because they are so addicting. Â Thank you so much for sharing this recipe.
We made these for Christmas this year and they were perfect! They were the first cookies gone 🙂
I made these over the weekend and they were a big hit with my family!
Love it
Hi Melanie! Either way works– you can substitute rum extract or add a little in addition to the vanilla.