These Classic Snowball Cookies are a holiday must-have! Also known as Russian Tea Cakes or Mexican Wedding Cookies, these melt-in-your-mouth shortbread treats are packed with chopped pecans and coated in powdered sugar for that signature snowy look. They’re simple to make, perfect for cookie swaps, and totally freezer-friendly.
Why You’ll Love These Snowball Cookies
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Buttery, nutty, and sweet with a delicate crunch
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No eggs, no fuss—just simple, wholesome ingredients
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Perfect for holiday trays, gift boxes, and tea parties
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Freezer-friendly and ideal for make-ahead baking
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A nostalgic favorite with timeless flavor
Ingredients Breakdown:
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Butter (1 cup, softened): Creates a rich, tender base and gives the cookies their signature melt-in-your-mouth texture.
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Powdered Sugar (½ cup + extra for rolling): Sweetens the dough and coats the cookies for that snowy finish.
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Vanilla Extract (1 tsp): Adds a warm, sweet aroma that complements the buttery flavor.
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All-Purpose Flour (2¼ cups): Forms the structure of the cookies.
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Salt (¼ tsp): Enhances the flavors and balances the sweetness.
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Chopped Pecans (1 cup): Add a subtle crunch and nutty depth that makes these cookies irresistible.
Tips and Tricks
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Toast the pecans for extra depth of flavor—just bake at 350°F for 5–7 minutes.
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Don’t overmix the dough; stir until just combined to maintain tenderness.
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Roll while warm, but not hot, to ensure the sugar sticks without melting.
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Store in layers, separated by parchment, to keep the sugar coating intact.
Variations and Customizations
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Nut-Free Version: Use mini chocolate chips or dried cranberries instead of pecans.
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Almond Snowballs: Swap pecans for chopped almonds and add a dash of almond extract.
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Spiced Snowballs: Add a pinch of cinnamon or nutmeg to the dough for a cozy twist.
Storage Instructions
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Room Temperature: Store in an airtight container for up to 7 days.
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Freezer-Friendly: Freeze baked and cooled cookies for up to 2 months. Thaw at room temperature before serving.
Popular Questions
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days, or freeze it for up to 2 months. Let it soften slightly before rolling.
Why do my cookies crumble?
These cookies are naturally delicate. If they’re overly crumbly, the dough may have been too dry—add a teaspoon of milk if needed during mixing.
Can I use other nuts?
Absolutely! Walnuts, almonds, or hazelnuts all work well in this recipe.