Name: Snowball Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup butter, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 2¼ cups all-purpose flour; ¾ cup finely chopped pecans; Extra powdered sugar for rolling

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Snowball Cookies—also known as Russian Tea Cakes, Mexican Wedding Cookies, or even Pecan Sandies—are timeless, buttery treats that melt in my mouth with every bite. I love how each version of these cookies carries a bit of nostalgia. For me, they bring back memories of family gatherings, tins filled to the brim, and powdered sugar dusting everything in sight.

Why You’ll Love This Recipe

I adore this recipe for its simplicity and rich, buttery flavor. The cookies are light, crumbly, and perfectly sweet thanks to that double roll in powdered sugar. With just a few pantry staples and a handful of pecans, I can have a batch ready to enjoy in under an hour. Whether it’s holiday baking or a comfort craving, these are the cookies I reach for.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¾ cup finely chopped pecans
Extra powdered sugar for rolling

Directions

I mix the butter, powdered sugar, and vanilla together until smooth and creamy.
Then I stir in the flour gradually until a soft dough forms.
I fold in the chopped pecans evenly throughout the dough.
I roll the dough into 1-inch balls and place them on a baking sheet.
I bake them in a preheated 400°F oven for 13 to 15 minutes, just until they’re set and the bottoms are lightly golden.
After a few minutes of cooling, I roll them in powdered sugar while still warm. Once completely cooled, I roll them again to give them that perfect snowy finish.

Servings and timing

This recipe makes about 30 cookies.
Prep time: 15 minutes
Bake time: 13–15 minutes
Cooling and sugar rolling: 10 minutes
Total time: approximately 40 minutes

Variations

Sometimes I switch out the pecans for walnuts or almonds, depending on what I have. I’ve also added a pinch of cinnamon or a drop of almond extract for something a little different. Around the holidays, I like to mix in crushed peppermint or roll the cookies in colored sugar for a festive twist.

Storage/Reheating

I store these cookies in an airtight tin at room temperature for up to 7 days. If I want to keep them longer, I freeze them in layers separated by parchment paper for up to 3 months. When I take them out, I let them thaw at room temperature and freshen them up with a quick dusting of powdered sugar.

FAQs

Can I use different nuts?

Yes, I often swap pecans for walnuts or almonds, and they all work well. Just make sure they’re finely chopped.

Do I need to chill the dough?

Not for this version. The dough holds its shape well without chilling, making the process quicker.

Why roll them in powdered sugar twice?

Rolling while warm helps the sugar stick, and rolling again once cooled gives them that iconic, powdery finish.

Can I make these gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend, and they came out great. The texture is slightly more delicate, but still delicious.

What if my cookies crumble too easily?

It could be from overbaking or not letting them cool enough before moving. I let them cool on the baking sheet for a few minutes before transferring.

Conclusion

These Snowball Cookies have earned a permanent spot in my kitchen. With their tender texture, nutty flavor, and sweet powdered coating, they bring comfort and a touch of nostalgia to every bite. Whether it’s a holiday memory or a cozy afternoon snack, I always find joy in baking—and sharing—these classic cookies.

Snowball Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 30 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Snowball Cookies are tender, buttery confections rolled in powdered sugar. Known also as Russian Tea Cakes or Mexican Wedding Cookies, they melt in your mouth and are perfect for holidays or anytime you crave a nostalgic treat.

Ingredients

1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¾ cup finely chopped pecans
Extra powdered sugar for rolling

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Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, mix the softened butter, ½ cup powdered sugar, and vanilla extract until smooth and creamy.
Gradually stir in the all-purpose flour until a soft dough forms.
Fold in the finely chopped pecans until evenly distributed.
Roll the dough into 1-inch balls and place them on an ungreased baking sheet.
Bake for 13–15 minutes, or until the cookies are set and the bottoms are lightly golden.
Allow the cookies to cool for a few minutes, then roll them in powdered sugar while still warm.
Once completely cooled, roll the cookies again in powdered sugar for a snowy finish.