Snowball Cookies

Winter is peak season for cookie baking. It’s also the perfect time of year to make a batch of snowball cookies! You’ll find plenty of different versions of snowball cookies, and you’ll see them called different names, like pecan meltaways because they’re pecan-filled and melt in your mouth. We recommend first learning learn how to make snowball cookies with the classic recipe below.

What are snowball cookies?

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Snowball cookies are a classic holiday treat, dusted with powdered sugar and packed with pecans. They get their name from their appearance: They look like balls of snow. You’ll also see snowball cookies called Mexican wedding cookies, Russian tea cakes, Italian wedding cookies, snowdrops or pecan butter balls.

The cookies are unusual in that they don’t include eggs in the dough and they use powdered sugar, which creates a light, crumbly cookie. They’re easy to assemble and call for ingredients you likely already have in your pantry.

Ingredients for Snowball Cookies

• Butter
• Confectioners’ sugar
• Vanilla extract
• All-purpose flour
• Salt
• Chopped pecans

Directions

Step 1: Cream butter and sugar

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In a large bowl, cream butter and confectioners’ sugar until light and fluffy.

Editor’s Tip: You definitely want softened butter for this step! Forgot to take it out of the refrigerator? This is how to soften butter in a pinch.

Step 2: Add remaining ingredients

April Preisler for Taste of Home

Beat in the vanilla. In a separate bowl, combine the flour and salt. Gradually add the flour to the creamed mixture and mix well. Next, stir the pecans into the dough. If you have whole pecans, chop them first.

Refrigerate the dough until chilled. Don’t skip this step—chilling cookie dough is essential for avoiding thin, flat cookies.

Editor’s Tip: One easy method for chopping nuts is to put them in a bowl and put pressure on them using a measuring cup or smaller bowl. You’ll wind up with coarsely chopped nuts. For smaller pieces, move them to a cutting board and finish with a knife, placing your non-cutting hand over the top of the blade and carefully rocking the blade back and forth.

Step 3: Bake

April Preisler for Taste of Home

Preheat the oven to 350°F. Roll the dough into 1-inch balls and place on ungreased baking sheets. Bake 10 to 12 minutes or until set.

Step 4: Roll in confectioners’ sugar

April Preisler for Taste of Home

Roll the warm cookies in additional confectioners’ sugar, then cool completely on wire racks. Roll the cooled cookies again in confectioners’ sugar.

Snowball Cookie Variations

Once you’ve learned how to make this simple snowball cookies recipe, try experimenting with different versions.

• Peppermint snowballs add a creamy filling inside and a mixture of peppermint candy and powdered sugar on the outside.
• Chocolate snowball cookies give classic snowball cookies a chocolaty twist with a bit of cocoa powder.
• Gluten-free snowballs call for a flour replacement with potato starch and xanthan gum.

Snowball Cookie Tips

Why did my snowball cookies go flat?

If your cookies go flat, check the oven temperature. An oven temperature that’s too low can result in your cookies spreading out more. Butter that’s too soft or melted can also lead to flat cookies. If your butter is overly soft when you whip the cookies, pop the dough in the refrigerator for an extra 1 to 2 hours to firm up before baking.

How long do homemade snowball cookies last?

You can store these snowball cookies in an airtight container at room temperature for up to five days. You can also freeze the finished cookies by laying them in a zip-close bag and squeezing out at much air as possible. To thaw, put the cookies in the refrigerator overnight and then let them come to room temperature before serving. Roll them in powdered sugar again after freezing for a freshened-up look.