Snowball Cookies: Classic Wedding Cookie Recipe

The best, quick, and easy snowball cookies recipe (also known as Mexican wedding cookies), made from simple ingredients. These cookies are rich, buttery, tender, and packed with chopped pecans, then dusted in powdered sugar for a classic festive look.

Snowball cookies resemble little white snowballs and are a familiar sight on holiday cookie trays. They are simple enough that children can help measure, roll, and coat them in powdered sugar. Their tender, melt-in-your-mouth texture and nutty flavor make them a favorite for Christmas and special occasions.

What are snowball cookies?

Snowball cookies, also called Mexican wedding cookies or Russian tea cakes, are small round cookies made from butter, flour, powdered sugar, and finely chopped nuts (commonly pecans or walnuts). After baking, they are generously coated in powdered sugar so they look like little snowballs. The texture is dense yet tender, with a buttery, nutty flavor.

Are Russian tea cakes the same as Mexican wedding cookies?

Yes. Russian tea cakes and Mexican wedding cookies are essentially the same cookie under different names. They share the same basic ingredients—butter, flour, powdered sugar, and chopped nuts—and produce a similarly rich, buttery cookie. Regional names and slight differences in ingredient ratios or nut choices account for the variations.

How to make snowball cookies

1. Cream the butter and sugar until light and fluffy.
2. Add flavor by mixing in vanilla extract.
3. Mix in the dry ingredients gradually: add the flour and combine until the dough comes together. It may look crumbly at first.
4. Stir in the nuts—finely chopped pecans or walnuts work best for even distribution and a pleasant texture.
5. Shape the dough into small balls using a cookie scoop or your hands.
6. Chill the dough balls in the refrigerator for about 20 minutes to help them maintain their shape during baking.
7. Bake at 350°F (175°C) for about 13–14 minutes, until the edges are set and lightly golden.
8. First sugar coating: While the cookies are still warm enough to handle, roll them in powdered sugar so some of the sugar melts onto the surface and creates a light glaze.
9. Cool completely on a rack, then roll the cookies in powdered sugar again to give them a pristine white finish.

Variations

• Chocolate snowballs: Add a tablespoon or two of cocoa powder to the dough or fold in mini chocolate chips for a chocolate twist.
• Walnut snowballs: Substitute chopped walnuts for pecans for a slightly different flavor profile.
• Mixed nuts: Use a combination of pistachios, almonds, cashews, or hazelnuts for a more complex nutty taste.
• Dried fruit: Finely chop dried cranberries or raisins and add a small amount to the dough for texture and a hint of fruitiness (not traditional but tasty).
• Citrus zest: Add lemon or orange zest to the dough for a bright citrus note that complements the butter.
• Coconut: Fold in shredded coconut for a tropical variation and extra chew.
• Festive colors: Tint a portion of dough with natural or gel food coloring and mix in seasonal candies for holiday-themed cookies.

Tips and techniques

• Cookies flattening: If your cookies spread too much, you may have used too much butter or not chilled the dough. Measure ingredients accurately and chill the dough balls before baking.
• Sugar choice: Use powdered (confectioners’) sugar in the dough and for coating. Granulated sugar will change the texture and won’t give the same tender result.
• Butter: Use unsalted butter so you can control the salt level; keep the butter at room temperature so it blends smoothly.
• Double coating: Roll the cookies in powdered sugar once while they are warm, then again after they cool for the classic white finish.
• No eggs or leavening: This recipe traditionally contains no eggs or baking powder/soda; it produces dense, tender cookies that should not rise much.
• Chop nuts finely: Finely chopped nuts distribute evenly through the dough and create a pleasant texture in every bite.
• Quality vanilla: Use a good-quality vanilla extract to enhance the simple ingredient list.
• Fix sticky dough: If the dough is too sticky to handle, chill it in the refrigerator for 30–40 minutes.
• Fix dry dough: If the dough is crumbly, it may need a splash of water (a teaspoon at a time) or a bit more softened butter to bring it together.
• Why powdered sugar: Powdered sugar contains a small amount of cornstarch, which helps keep these cookies soft and tender.

Storage

• Room temperature: Store cookies in an airtight container or cookie jar at room temperature for up to 3 days. This keeps their texture best.
• Refrigeration: Storing in the refrigerator is not recommended, as moisture can make the powdered sugar coating become sticky and the cookies soggy.
• Freezing: You can freeze baked cookies without the powdered sugar coating in an airtight container for up to one month. Thaw in the refrigerator or at room temperature, then roll in powdered sugar before serving. Freezing them already coated will lead to a wet, sticky mess when thawed.

Recipe