The holiday season is the perfect excuse to indulge in classic cookies that bring joy with every bite. Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, is a timeless treat that never disappoints. These buttery, nutty delights are rolled in powdered sugar for a magical, snow-dusted finish. Whether you’re looking for a holiday gift, a festive party snack, or just something cozy with your coffee, Snowball Cookies are the answer!
Why You’ll Love This Recipe
- Simple ingredients and easy-to-follow steps.
- A rich buttery flavor paired with crunchy nuts.
- Perfect for gifting or enjoying during festive gatherings.
If you’re on a holiday baking spree, you’ll love these Marble Shortbread with their stunning swirl pattern and these chewy Walnut Chocolate Chunk Cookies for chocolate lovers. Together, they’ll create a show-stopping holiday cookie platter! And check out my holiday baking for more inspos.
Let’s gather Ingredients!
Following is a quick preview, for detailed quantities, find the recipe card below:
- Butter (unsalted, room temperature)
- Powdered Sugar
- All-Purpose Flour
- Vanilla Extract: You can also add almond extract for a more nutty flavour.
- Salt
- Assorted Nuts (roasted and crushed): Adds texture and nutty richness. I’ve used walnuts, cashews, almonds. You can use pecans, pistachios etc. Also, you can skip these for nut free version.
How to Make Snowball Cookies
Following is a quick preview, for detailed instructions, find the recipe card below:
- Make the Dough: Beat butter and powdered sugar till smooth, then add flour, salt, vanilla, and nuts to form a dough.
- Shape and Bake: Roll dough into balls, and bake.
- Sugar Coat: Roll warm cookies in powdered sugar, cool completely, and roll again for a full coating.
Tips for Perfect Snowball Cookies
- Toast the nuts before crushing them for extra flavor.
- Don’t overbake; the cookies should remain pale for a melt-in-your-mouth texture.
- Use a gentle hand while rolling warm cookies in powdered sugar to avoid breaking them.
Storage Instructions
- At Room Temperature:
- Store cookies in an airtight container for up to 1 week.
- In the Fridge:
- Store in an airtight container for up to 2 weeks. Let them come to room temperature before serving.
- In the Freezer:
- Store baked cookies in a freezer-safe container for up to 3 months.
- To freeze unbaked dough, shape it into balls, freeze it on a tray until firm, then transfer to a zip-lock bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Make-Ahead Tips
- These cookies are excellent make-ahead treats! You can prepare the dough up to 3 days in advance and store it in the fridge. Simply shape and bake when ready.
- They also make great edible gifts. Pack them in festive tins or jars for a thoughtful holiday present.
If you liked this, try these!
Snowball Cookies
These buttery Snowball Cookies are holiday classics! Made with roasted nuts, coated in powdered sugar, and melting in your mouth with every bite, they're perfect for festive gatherings or gifting.
Ingredients
- 170 g Butter (room temperature, unsalted) ¾ cup
- 60 g Powdered Sugar (for dough) ½ cup
- 225 g All-Purpose Flour 1¾ cup
- 1 tsp Vanilla Extract 1 tsp
- ¼ tsp Salt
- 100 g Assorted Nuts (walnuts, almonds, cashew) roasted and crushed – ¾ cup
- Extra Powdered Sugar for rolling – Approx. 1 cup
Instructions
Prepare the Dough:
- In a mixing bowl, beat 170g unsalted butter and 60g powdered sugar until light and creamy.
- Add 225g all-purpose flour, ¼ tsp salt, 1 tsp vanilla extract, and 100g roasted, crushed nuts. Mix with a spatula or your hands until the dough comes together.
Shape the Cookies:
- Divide the dough into small portions, about 20g each, and roll them into balls.
- Place the balls on a parchment-lined cookie sheet, keeping a ½-inch distance between them.
Bake:
- Preheat your oven to 180°C (350°F).
- Bake the cookies for 10 minutes or until the bottoms are just lightly golden.
Roll in Powdered Sugar:
- While the cookies are still warm, roll them gently in powdered sugar to coat.
- Place on a wire rack to cool completely. Once cool, roll in powdered sugar again for a snowy finish.
Notes
Notes:
- Storage :
- Store cookies in an airtight container for up to 1 week at room temperature and up to 2 weeks in the fridge. Let them come to room temperature before serving. Store baked cookies in the freezer in a freezer-safe container for up to 3 months.
- To freeze unbaked dough, shape it into balls, freeze it on a tray until firm, then transfer to a zip-lock bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.