Old-Fashioned Snowball Cookies

These old-fashioned snowball cookies are buttery, tender, and filled with finely chopped pecans. Rolled in a generous coating of powdered sugar, these classic cookies have a delicate, melt-in-your-mouth texture that makes them a favorite for Christmas baking and holiday cookie trays.

Made with simple pantry ingredients, this easy snowball cookie recipe comes together with very little effort. The rich butter, sweet vanilla, and crunchy pecans create a delicious cookie that’s lightly crisp on the outside and soft and crumbly in the center.

The best part? You can prepare these cookies ahead of time, and they stay fresh for days. Whether you’re making homemade Christmas gifts, filling a holiday cookie tin, or enjoying a sweet treat with coffee, these traditional snowball cookies are always a wonderful choice.

WHAT ARE OLD-FASHIONED SNOWBALL COOKIES?

Snowball cookies are traditional butter cookies made with flour, butter, powdered sugar, vanilla, and finely chopped nuts.

The dough is shaped into small balls and baked until the bottoms are lightly golden. While the cookies are still warm, they’re rolled in powdered sugar, then coated again after cooling.

This gives them their familiar snowy white appearance.

You may also recognize these cookies as Mexican wedding cookies, Russian tea cakes, or pecan snowball cookies. Although the names are different, they all feature a similar buttery dough and powdered sugar coating.

Unlike traditional sugar cookies, these little treats don’t contain eggs or baking powder. Their rich, shortbread-like texture comes from the butter and flour, while the powdered sugar keeps them wonderfully tender.

WHY YOU’LL LOVE THIS SNOWBALL COOKIE RECIPE

EASY TO MAKE: These cookies use basic baking ingredients and don’t require any complicated decorating techniques.

RICH BUTTERY FLAVOR: The combination of butter, vanilla, and finely chopped pecans gives each cookie a delicious, old-fashioned taste.

PERFECT FOR CHRISTMAS: Their beautiful white coating makes them a lovely addition to holiday dessert platters and cookie exchanges.

GREAT FOR MAKING AHEAD: You can prepare the dough in advance and freeze the baked cookies for later.

SOFT AND CRUMBLY: These cookies have a delicate texture that practically melts in your mouth.

I love how simple these cookies are to prepare. There’s no frosting to make or decorating to worry about. Just roll the dough, bake, and finish with powdered sugar.

OLD-FASHIONED SNOWBALL COOKIES INGREDIENTS

These homemade snowball cookies get their wonderful flavor from a handful of familiar baking ingredients.

The butter creates a rich, tender cookie, while powdered sugar gives the dough its delicate texture. Finely chopped pecans add just the right amount of crunch.

You’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, sifted
• 1½ teaspoons pure vanilla extract
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup pecans, finely chopped
• 1 cup powdered sugar, for rolling the cookies

INGREDIENT NOTES

BUTTER: Unsalted butter works best because you can control the amount of salt in the recipe. Make sure it’s softened to room temperature but not melted.

POWDERED SUGAR: Also called confectioners’ sugar, powdered sugar is used in the dough and for coating the finished cookies. Its fine texture helps make these cookies tender rather than crunchy.

VANILLA EXTRACT: Pure vanilla extract adds a sweet, warm flavor that pairs beautifully with the pecans.

ALL-PURPOSE FLOUR: Measure the flour carefully. Too much flour can make the cookies dry and cause the dough to fall apart.

PECANS: Finely chopped pecans are a classic choice. Smaller pieces are easier to mix into the dough and help the cookies hold their shape.

SALT: Just a little salt balances the sweetness and brings out the buttery flavor.

HOW TO MAKE OLD-FASHIONED SNOWBALL COOKIES

These cookies are surprisingly simple to make, but a few little details will help you get the best results.

The dough should be soft enough to roll into balls but firm enough to hold its shape while baking.

Here is how to make them.

STEP ONE: PREHEAT THE OVEN

Preheat your oven to 350°F.

Line two large baking sheets with parchment paper and set aside.

The parchment paper will help keep the cookies from sticking and make cleanup easier.

STEP TWO: CREAM THE BUTTER AND SUGAR

In a large mixing bowl, add the softened butter and ½ cup of powdered sugar.

Using an electric hand mixer, beat on medium speed for approximately two minutes until the mixture is smooth and creamy.

Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed evenly.

PRO TIP:

The butter should be soft enough that you can press your finger into it, but it shouldn’t look oily. Melted butter can cause the cookies to spread too much during baking.

STEP THREE: ADD THE VANILLA

Pour the vanilla extract into the butter mixture.

Beat on low speed until completely combined.

The mixture should be creamy, with the vanilla evenly incorporated.

STEP FOUR: MIX THE DRY INGREDIENTS

In a separate medium bowl, whisk together the all-purpose flour and salt.

Gradually add the flour mixture to the butter mixture, mixing on low speed.

Continue until the ingredients are just combined.

The dough may appear slightly crumbly at first, but it should come together when pressed between your fingers.

PRO TIP:

Avoid mixing the dough longer than necessary. Overmixing after adding the flour can make the cookies less tender.

STEP FIVE: ADD THE PECANS

Fold the finely chopped pecans into the cookie dough using a spatula or wooden spoon.

Stir gently until the pecans are evenly distributed.

The finished dough should be thick, soft, and easy to shape.

If the mixture feels too sticky to handle, refrigerate it for 20 to 30 minutes before rolling.

STEP SIX: SHAPE THE COOKIE DOUGH

Scoop approximately one level tablespoon of dough and roll it between your palms to form a smooth ball.

Place the dough ball onto the prepared baking sheet.

Repeat with the remaining dough, spacing the cookies approximately 1½ inches apart.

Try to keep each cookie the same size so they’ll bake evenly.

STEP SEVEN: CHILL THE COOKIES

Place the shaped cookie dough in the refrigerator for 30 minutes.

Chilling helps firm up the butter, which allows the cookies to maintain their round shape in the oven.

This is especially helpful if your kitchen is warm or the dough became soft while rolling.

STEP EIGHT: BAKE

Bake the cookies for 12 to 15 minutes, or until the bottoms are lightly golden.

The tops should remain pale rather than turning golden brown.

Remove the baking sheets from the oven and let the cookies rest for five minutes.

They will be delicate while warm but will become firmer as they cool.

PRO TIP:

Watch the cookies closely during the final few minutes of baking. Overbaking can make them dry instead of tender and crumbly.

STEP NINE: ADD THE FIRST SUGAR COATING

Place the remaining cup of powdered sugar in a shallow bowl.

While the cookies are still warm, carefully roll each cookie in the powdered sugar until coated on all sides.

Transfer the cookies to a wire cooling rack.

The warmth helps the first coating stick to the cookies, although some of the sugar may dissolve slightly into their surface.

STEP TEN: ROLL THE COOKIES AGAIN

Allow the cookies to cool completely.

Once cooled, gently roll them through the powdered sugar a second time.

This creates the thick, snowy white coating that gives these cookies their name.

Arrange on a serving platter and enjoy.

OLD-FASHIONED SNOWBALL COOKIES SUBSTITUTIONS AND ADDITIONS

There are several delicious ways to change the flavor of these traditional cookies.

WALNUTS: Replace the pecans with an equal amount of finely chopped walnuts. They have a slightly different flavor but work beautifully in this recipe.

ALMONDS: Finely chopped almonds are another excellent option. For extra almond flavor, replace ¼ teaspoon of the vanilla extract with almond extract.

CHOCOLATE CHIPS: Add ½ cup of miniature chocolate chips for a sweeter variation. Mini chocolate chips distribute more evenly throughout the dough.

CINNAMON: Add ½ teaspoon of ground cinnamon to the flour mixture for a warm, lightly spiced flavor.

LEMON: Add one teaspoon of finely grated lemon zest to the butter mixture for a fresh citrus flavor.

COCONUT: Replace ½ cup of the chopped pecans with ½ cup of finely shredded unsweetened coconut.

WITHOUT NUTS: You can leave out the pecans for a simple buttery cookie. The finished texture will be slightly different, but the cookies will still have a delicious shortbread flavor.

TIPS FOR MAKING THE BEST SNOWBALL COOKIES

MEASURE THE FLOUR CAREFULLY: Spoon flour into your measuring cup and level it off with a straight edge. Packing too much flour into the cup can create a dry, crumbly dough.

USE SOFTENED BUTTER: Room-temperature butter mixes smoothly with powdered sugar and helps create the right consistency.

CHOP THE PECANS FINELY: Large pieces can make the cookie dough difficult to roll and may cause the cookies to break apart.

DON’T SKIP CHILLING: Refrigerating the shaped dough helps prevent excessive spreading.

KEEP THE COOKIES SMALL: One tablespoon of dough per cookie is a good size. Larger cookies may require additional baking time.

ROLL IN SUGAR TWICE: The first coating sticks to the warm cookie, while the second creates the beautiful white finish.

LET THEM COOL BEFORE STORING: Warm cookies can release moisture inside a sealed container, causing the powdered sugar coating to become damp.

WHY ARE MY SNOWBALL COOKIES FALLING APART?

Snowball cookies naturally have a delicate, crumbly texture, but they shouldn’t fall apart as soon as you touch them.

One common reason is using too much flour. When flour is packed into the measuring cup, the dough can become dry and difficult to hold together.

The cookies may also crumble if you try moving them immediately after baking.

Let them rest on the baking sheet for about five minutes before rolling them in powdered sugar.

If your dough won’t hold together before baking, try pressing a small portion between your palms. It should form a ball without breaking apart.

Make sure the butter is properly softened and the flour has been fully incorporated before adding anything else.

HOW TO KEEP SNOWBALL COOKIES FROM SPREADING

These cookies should hold a small, rounded shape while baking.

If they spread into flat cookies, the butter may have been too warm when the dough went into the oven.

Chilling the shaped dough for 30 minutes helps prevent this problem.

It’s also important to avoid placing cookie dough on a hot baking sheet.

If you’re making several batches, allow the baking sheets to cool before adding another round of dough.

For consistent results, measure the ingredients accurately and avoid adding extra butter.

HOW TO SERVE SNOWBALL COOKIES

These powdered sugar cookies are perfect for Christmas parties, holiday cookie exchanges, and family gatherings.

Arrange them on a dessert platter with gingerbread cookies, chocolate crinkle cookies, and classic sugar cookies for a beautiful assortment of homemade treats.

They also taste wonderful with a hot cup of coffee, tea, or hot chocolate.

For holiday gifts, place the cooled cookies inside a decorative cookie tin. Add parchment paper between layers to protect their delicate coating.

You can also arrange them in small paper candy cups for a pretty presentation.

These cookies are sweet enough to serve on their own, so there’s no need for additional frosting or decorations.

HOW TO STORE OLD-FASHIONED SNOWBALL COOKIES

MAKE AHEAD: You can prepare the cookie dough up to two days ahead of time. Store it tightly covered in the refrigerator until you’re ready to shape and bake.

AT ROOM TEMPERATURE: Store the completely cooled cookies in an airtight container for up to five days. Keep the container in a cool, dry location away from direct sunlight.

IN THE FREEZER: Place the cooled cookies in a freezer-safe airtight container with parchment paper between layers. Freeze for up to three months.

FREEZING COOKIE DOUGH: Shape the unbaked dough into balls and place them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag.

Frozen dough can be baked directly from the freezer. Add approximately two to three minutes to the baking time, watching for lightly golden bottoms.

THAWING: Allow frozen baked cookies to thaw at room temperature in their container. Once completely thawed, roll them in a little fresh powdered sugar if needed.

PRO TIP:

For the prettiest cookies, wait until after thawing to add the final powdered sugar coating. This keeps the outside looking fresh and snowy.

OLD-FASHIONED SNOWBALL COOKIES FREQUENTLY ASKED QUESTIONS

Can I make snowball cookies without pecans?

Yes. You can leave out the pecans or replace them with another finely chopped nut.

Walnuts and almonds both work well. If you omit the nuts completely, you’ll have a simple buttery cookie with a shortbread-like texture.

Why do snowball cookies use powdered sugar instead of granulated sugar?

Powdered sugar has a much finer texture than granulated sugar.

It blends smoothly into the butter and helps create the tender, delicate consistency that makes these cookies different from regular sugar cookies.

Do snowball cookies need to be refrigerated?

The baked cookies don’t need refrigeration for short-term storage.

Keep them in an airtight container at room temperature for up to five days. Refrigeration can introduce moisture that affects their powdered sugar coating.

Can I use salted butter?

Yes. Salted butter can be substituted for unsalted butter.

If using salted butter, omit the additional ¼ teaspoon of salt from the recipe.

Why did my powdered sugar disappear?

The first coating can partially dissolve when it touches the warm cookies.

This is normal and one reason the recipe uses two coatings.

Once the cookies are completely cool, roll them in powdered sugar again for a thicker white finish.

Can I freeze snowball cookies after baking?

Absolutely. Let them cool completely before transferring to a freezer-safe container.

They can be frozen for up to three months. Add a fresh coating of powdered sugar after thawing for the best appearance.

Should pecans be toasted before adding them?

Toasting the pecans is optional, but it can bring out more of their nutty flavor.

Spread the chopped pecans in a dry skillet over medium-low heat for approximately three to five minutes, stirring frequently.

Let them cool completely before adding them to the cookie dough.

How do I know when snowball cookies are done?

The cookies are ready when their bottoms are lightly golden and the tops are set.

They should remain pale on top.

Don’t wait for the entire cookie to brown, as this can result in a dry texture.

WHY THESE CLASSIC COOKIES ARE PERFECT FOR CHRISTMAS

There’s a reason snowball cookies remain a favorite during the holidays.

Their snowy appearance makes them especially pretty on Christmas dessert trays, and their small size is perfect for sharing.

They’re also easy to make in batches, so you can prepare enough for cookie exchanges, holiday gatherings, and homemade gifts.

Since the ingredients are simple and the cookies freeze well, they’re a convenient addition to your holiday baking plans.

These old-fashioned snowball cookies are buttery, sweet, and filled with delicious pecan flavor. With their tender centers and generous powdered sugar coating, they’re a classic treat you’ll want to make again and again.