Cookies

Classic Snowball Cookies

4.61 from 170 votes
My classic Snowball Cookies recipe combines ground pecans, rich butter, and powder sugar to create a holiday cookie you'll want all year round!
Christmas Snowball Cookies - The only cookie recipe you need this holiday season.

Hi Bold Bakers!

Snowball Cookies are hands down without a doubt one of my favorite cookies! Also known as Mexican Wedding Cookies, these are one of my favorite holiday cookies as they look so festive and taste even better!

What are Snowball Cookies?

Snowball cookies are an unusual combination of ground pecans, lots of butter, flour and a bit of sugar. The cookies themselves are not that sweet but are extremely rich from the butter and the nutty pecans. The combination of this almost savory interior with the sweet exterior of powdered sugar is just plain heavenly!

[If you like pecans you’ll love my No-Bake Pecan Pie Truffles which are just like a mini bite of pie covered in rich chocolate!]

How to Grind Pecans

The cookies feature ground pecans, giving them a crumbly texture and toasty flavor throughout. If you’ve never baked with ground nuts before you’ll love this. I grind up my pecans in a food processor then add them to the rest of the ingredients. This ensures each cookie is even in texture and full of that pecan flavor. You can mix this dough up in one bowl using a hand mixer or just a large whisk.

Why Are They Called Snowball Cookies?

After the dough comes together you form them into perfect little snowball shapes. These bake for just a short 12 minutes before they are bathed in a generous amount of powdered sugar while still warm. The warmth of the cookies heats the sugar-coating them with a lovely layer of sweetness and it does not stop there. After completely cooling these little snowballs get the second dip in powdered sugar.

This is what makes the flavor of these cookies so over the top and of course what makes them look like little snowballs!

Classic Snowball Cookies, or Christmas Snowball Cookies, baked and displayed in a decorative tin, covered in powdered sugar.

Get more Holiday Cookies and baking tips and tricks at my Holiday Baking Headquarters page.

Be sure to check out some of my other favorite holiday treats!

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Follow Bigger Bolder Baking on Pinterest for more Holiday Baking ideas!

Watch The Recipe Video!

Classic Snowball Cookies Recipe

4.61 from 170 votes
My classic Snowball Cookies recipe combines ground pecans, rich butter, and powder sugar to create a holiday cookie you'll want all year round!
Servings: 25 Cookies
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
My classic Snowball Cookies recipe combines ground pecans, rich butter, and powder sugar to create a holiday cookie you'll want all year round!
Servings: 25 Cookies

Ingredients

  • 1 cup (8oz/225g) butter, room temperature
  • 1/3 cup (2 1/2oz/71g) sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 cups (10oz/284g) all-purpose flour
  • 2 cups (8oz/225g) toasted pecans* (finely ground)
  • cups (6oz/172g) powdered sugar

Instructions

  • Using a large whisk or electric mixer cream together butter, sugar, vanilla, and salt.
  • Using a spatula, gradually add flour in 2 batches. Lastly, stir in the nuts and mix until fully incorporated.
  • Cover and refrigerate the dough for approximately 45 minutes. (You can store the dough in the fridge for up to 5 days or freeze it for up to 6 weeks)
  • Preheat to 350°F (180°C) and line a baking sheet with parchment paper, set aside.
  • Place powdered sugar in a small bowl, set aside.
  • After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a rounded ball. Place dough balls 2 inches apart on prepared baking sheets and DO NOT flatten, leave as little balls.
  • Bake in preheated oven for 14-15 minutes. Do not overbake. The underside of the cookies should be only lightly browned but the top will still be pale in color which is correct.
  • Cool cookies on the baking sheet for approximately 5 minutes. While the cookies are still warm, gently roll them in the powdered sugar.
  • Place the sugar-coated cookies on wire racks to cool completely. Once cooled roll cookies in the powdered sugar for a second time.
  • Store in an airtight container at room temperature for up to 5 days.

 

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1 year ago

LOVE LOVE LOVE these cookies. When I was little-eons ago-they sold them as wedding cookies and they had mini chocolate chips in them. My Grandmother made them and called them Russian Tea Cakes so the recipe has been proven through the test of time. I make them with macadamia nuts and mini chocolate chips. Thanks Gemma for this recipe and all the loving memories that come with it.

Linda Maxwell
Linda Maxwell
9 months ago

Question: I’ve made a very similar recipe for years, but it only uses powdered sugar in the recipe. Yours calls for regular sugar. Does this change the cookie texture?

Tammy Baumbaugh
Tammy Baumbaugh
2 years ago

Hi Gemma,
Silly question but when you say 2 cups of ground pecans…do you measure the whole pecans first or do you grind them and then measure 2 cups??

Thanks!!

Vayia
Vayia
9 months ago

if you put roasted almonds it’s the best quality of kurabie you will eat. It’s a traditional sweet we make here in Greece, for Christmas…

Maria Dora
2 years ago

These cookies are dangerously good. They melt in your mouth. Once I start eating I simply cannot stop. And all my friends who have tasted them loved them. I use walnuts instead of pecans, and they are still fantastic. Thank you for this awesome recipe!♥️

Karen Aubert
Karen Aubert
9 months ago

These are wonderful made with Black Walnuts, too. And so pretty.

Diana
Diana
9 months ago

hi i was wondering if there was any way to make these with out nuts ? my son seems to have a slight allergy thanks

Mary
Mary
1 year ago

Yes toasting the pecans frist is good

Louise
Louise
9 months ago

Hi Gemma. I grew up eating these cookies and they’re one of my favourites. I’ve not made them though until today. They’re a bit crumbly and I dont know why. However my Irish husband absolutely LOVES them so I guess they’re ok lol. I’ll make them again with either more butter or less flour. They weren’t overdone. Any suggestions? 🇨🇦

Shari
Shari
9 months ago

These are similar to my mom’s pecan sandies.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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