Recipe

Snowball Cookies

Buttery, nutty, melt-in-your-mouth cookies rolled in powdered sugar twice for maximum snow.

By Matt Campbell

•

4.8

A plate of powdered sugar-coated snowball cookies stacked on a wooden table with a light dusting of sugar around them, warm kitchen lighting

Snowball cookies are the kind of old-school magic I never get tired of. One bowl, no fancy frosting. Just buttery dough, toasty nuts, and a powdered sugar coat that makes the whole kitchen look like it had a tiny, delicious blizzard.

If you have ever had Mexican wedding cookies or Russian tea cakes, you are in the same neighborhood. The vibe is simple: tender shortbread texture, crisp edges, and a sweet snowy finish that makes you want “just one more” until the plate is suspiciously empty.

Butter, powdered sugar, flour, chopped pecans, vanilla, and salt measured on a tidy kitchen counter with mixing bowls nearby

Why It Works

Two-stage sugar coating means the cookies stay beautifully white and evenly coated, not patchy.
Finely chopped toasted nuts add deep flavor without making the dough crumbly or hard to roll.
Gentle mixing keeps them tender and melt-in-your-mouth instead of tough.
Pale, careful baking sets the cookie without browning too much, so they look like actual snowballs.

Pairs Well With

Storage Tips

Room temperature

Store completely cooled cookies in an airtight container at room temperature for up to 7 days. Layer with parchment or wax paper so the sugar stays put.

Re-snowing tip

If the powdered sugar gets absorbed after a day or two, give them a quick second dusting right before serving. No one will complain.

Freezer

Freeze baked cookies (already sugared) in a freezer-safe container for up to 2 months. Thaw at room temp, then dust again if needed.

Powdered sugar snowball cookies layered with parchment paper inside a clear airtight container on a kitchen counter

Common Questions

Why did my snowball cookies spread?

Most often it is butter that was too soft or dough that got too warm before baking. A little too little flour (from not spooning and leveling) can do it too. If your kitchen runs warm, chill the rolled dough balls for 15 to 20 minutes before baking.

Do I have to toast the nuts?

You can skip it, but toasting makes them taste like you tried harder than you did. Toast chopped pecans at 350°F for 6 to 8 minutes, then cool completely before mixing into the dough.

Can I make these without nuts?

Yes. Replace the nuts with 3/4 cup mini chocolate chips (or leave them out entirely). The texture will be slightly more delicate, but still great.

Why roll them in powdered sugar twice?

The first roll (while warm) melts slightly and sticks. The second roll (when cool) builds that fluffy, snowy coat.

Can I make the dough ahead?

Absolutely. Wrap the dough tightly and refrigerate up to 3 days. Let it sit at room temperature for 15 minutes so it is scoopable.

Can I freeze the dough balls?

Yes, and it is a holiday lifesaver. Roll the dough into balls, freeze on a lined sheet until firm, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes as needed (look for pale tops and barely golden bottoms).

Any easy flavor variations?

Try swapping pecans for walnuts or almonds, add 1/2 teaspoon cinnamon, or use 1/2 teaspoon almond extract in place of some of the vanilla for a bakery vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or silicone baking mat
Mixing bowl
Rubber spatula or wooden spoon
Measuring cups and spoons
Small scoop or tablespoon
Wire rack
Fine-mesh sieve (optional for dusting)

The first time I made snowball cookies on my own, I learned two important things. One, powdered sugar will travel farther than you think. Two, the “taste as you go” rule absolutely applies to warm cookies that are about to get rolled in sugar. These are my go-to when I want a dessert that feels special but does not ask for a long creaming time. They are low-drama, high-payoff, and they make even a random Tuesday night feel like a holiday moment.

Snowball Cookies

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 1 hour 5 minutes

Servings 24 cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened but cool to the touch
1/2 cup powdered sugar, plus 1 to 1 1/2 cups more for rolling
1 teaspoon vanilla extract
1/4 teaspoon fine salt
2 cups (240 g) all-purpose flour, spooned and leveled
3/4 cup (85 g) pecans, finely chopped (toasted and cooled recommended)

Finely chopped toasted pecans piled on a wooden cutting board with a chef’s knife nearby on a kitchen counter

Instructions

Prep your oven and pan. Heat oven to 350°F. Line a baking sheet with parchment paper.
Cream the base. In a mixing bowl, stir together the softened butter and 1/2 cup powdered sugar until smooth and creamy. Mix in the vanilla and salt.
Add flour, then nuts. Add the flour and stir until a soft dough forms. Fold in the chopped pecans. The dough should hold together when you squeeze it. If it looks a little crumbly, keep mixing gently for 10 to 15 seconds until it comes together.
Roll into balls. Scoop and roll into 1-inch balls (about 1 tablespoon each). Place on the baking sheet about 1 inch apart.
Bake. Bake for 10 to 13 minutes, until the tops are still pale but look dry on the surface and the bottoms are just barely golden. The cookies should feel set, not squishy, when you gently nudge one.
Do not overbake. These can go from tender to dry faster than you think, and they should stay light in color.
First sugar roll. Let cookies cool on the pan for 5 minutes. While still warm, gently roll each cookie in powdered sugar. Place on a wire rack to cool completely.
Second sugar roll. Once fully cool, roll or dust in powdered sugar again for that thick snowy coat.
Serve. Pile them on a plate, pour something warm to drink, and accept that powdered sugar will end up on your shirt. Worth it.