Classic snowball cookies are always a holiday favorite! These tender, buttery cookies coated in powdered sugar are simple to make, melt in your mouth, and bring instant nostalgia to your festive gatherings.
Snowball cookies, also known as Russian tea cakes or Mexican wedding cookies, are a beloved holiday treat. Their delicate, crumbly texture, balanced sweetness, and dusting of powdered sugar make them irresistibly good. I love how these cookies are both easy to make and perfect for sharing—whether at holiday parties or as edible gifts. And if you love nutty, buttery cookies like these, you might also enjoy my nutty spiced snowdrop cookies or hazelnut crescent cookies, which have similar flavors but their own unique twists.
Why You’ll Love This Snowball Cookie Recipe
- Classic taste with a twist. The addition of almond extract gives these snowball cookies a lovely, subtle nutty flavor, elevating the classic recipe while keeping that traditional charm.
- Perfectly melt-in-your-mouth. The texture of these cookies is wonderfully tender, thanks to plenty of butter and finely ground toasted nuts. These snowball cookies are a type of shortbread, which is what gives them that tender, buttery texture that melts in your mouth.
- Simple but impressive. With minimal ingredients and a straightforward method, these cookies are easy to make but look and taste like a special holiday indulgence.
What You’ll Need
- All-purpose flour – Be sure to measure by weight or use the spoon and sweep method to avoid over-measuring.
- Salt – Just a touch to balance the sweetness.
- Unsalted butter – Let this soften before mixing. It should still be cool and hold a thumbprint when pressed. Learn more: How to Soften Butter
- Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.
- Vanilla extract and almond extract – Vanilla for a classic flavor, and almond extract for a lovely twist that complements the nuts.
- Nuts – Finely ground for the best texture and flavor. If you have a food processor, it works well for this. You can use pecans, walnuts, or almonds—whatever you prefer! Review how to toast nuts if you need a refresher.
How to Make Snowball Cookies
- Make the dough. Start by mixing the flour and salt. Next, mix the softened butter with confectioners’ sugar and almond extract until it’s creamy. Then add in the dry ingredients and finely ground toasted nuts. The dough will be a bit crumbly but should hold together when pinched.
- Chill (optional). Chilling the dough for about 30 minutes helps prevent the cookies from spreading, but if you’re short on time, you can skip this step.
- Shape the cookies. Roll the dough into small balls, about a tablespoon each, and place them on a prepared baking sheet.
- Bake. Bake at 350°F until the cookies are just barely golden, about 12-15 minutes.
- Double sugar coating. Roll the warm cookies in confectioners’ sugar, then let them cool before rolling again for a perfect snowy coating.
Tips for Success
- Measure flour carefully. Shortbread dough can be quite sensitive to the amount of flour used, so accurate measurement is key. For best results, measure by weight. Otherwise, use the spoon and sweep method, spooning the flour into your measuring cup and leveling it off with a straight edge. Too much flour can make the cookies too dry or crumbly. Learn more: How to Measure Flour
- Mixing shortbread dough. This dough is naturally crumbly, but don’t worry! After adding the flour mixture, the dough may not look fully cohesive—this is normal. Use your hands to gently bring it together if needed. It should hold together when pinched without being too dry.
- Use finely ground nuts. Grinding the toasted nuts finely helps ensure the texture is tender without large chunks, and toasting adds an extra depth of flavor.
- Forming the dough balls. Use a cookie scoop to portion the dough, then squeeze it in your palms to make sure it holds together. Finally, roll each portion into a ball between your palms to create a smooth shape.
- Double coat with sugar. Rolling your snowball cookies twice in confectioners’ sugar—once while warm and once when cool—gives the best coverage and flavor.
Variations
- Nut-free. If you need a nut-free version, simply omit the nuts and slightly reduce the flour by about 1/4 cup.
- Vanilla only. For a more classic taste, omit the almond extract and stick with just vanilla extract.
- Spiced. For a cozy twist, add 1/8 teaspoon ground nutmeg and/or 1/4 teaspoon ground cinnamon to the flour mixture. The spices add a subtle warmth perfect for the holiday season.
- Citrus twist. Add a teaspoon of finely grated lemon or orange zest to the dough for a fresh, bright flavor.
How to Store
- Room temperature: Store your snowball cookies in an airtight container at room temperature for up to a week.
- Freezer: These cookies also freeze beautifully—place them in a freezer-safe container for up to 3 months. For best results, re-roll them in a bit of confectioners’ sugar after thawing.
If you’re looking to fill up your cookie tray with even more festive treats, don’t miss my Christmas Cookies Collection. It’s full of holiday favorites that are perfect for gifting, sharing, or simply enjoying with family.
More Classic Holiday Cookies
Snowball Cookies
These classic snowball cookies are tender, buttery, and melt in your mouth. Coated in powdered sugar, they’re perfect for the holiday season or any occasion that calls for a sweet treat.
Ingredients
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (82g) confectioners’ sugar, sifted, plus about another cup (110g) for rolling the cookies
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup finely ground toasted nuts (pecans, walnuts, or almonds)*
Instructions
- Whisk together the flour and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, 3/4 cup confectioners’ sugar, vanilla, and almond extract until thoroughly combined.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. The dough will be crumbly but should hold together when pinched. Stir in the finely ground toasted nuts.
- Chill the dough for 30 minutes. (This is optional but recommended to prevent spreading.)
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using a tablespoon of dough at a time, roll the dough into balls. Place on the prepared pans, leaving about 2 inches between the cookies.
- Bake for 12 to 15 minutes, or until lightly browned. Cool the cookies on the pans for about 10 minutes, then transfer to a wire rack to continue cooling.
- While the cookies are still warm, roll them in the remaining confectioners’ sugar. Once cooled, roll them again in confectioners’ sugar for a thicker coating.
Notes
*You'll need 4-5 ounces (113-140g) of whole nuts to get this amount of ground nuts.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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