Posted by Snowball cookies are a timeless holiday classic, perfect for your Christmas cookie tray. With only 5 ingredients and one mixing bowl, these cookies are quick to prepare and practically foolproof. Toasted pecans, while optional, add a delightful flavor and texture.
What Are Snowball Cookies?
Snowball cookies are simple shortbread-style cookies made from butter, flour, and confectioners’ sugar, with no eggs or leavening agents. Their hallmark is the snowy coating of powdered sugar that gives them their festive appearance. Some versions include nuts for added flavor.
These cookies are known by many names, including Russian tea cakes, Mexican wedding cookies, butterballs, and snowdrops. Shaped differently, they can also be called Viennese crescents or Greek kourabiedes.
Why You’ll Love This Recipe
- Irresistibly buttery and sweet
- Melts in your mouth
- Easy to make with just one bowl
- Only 5 ingredients required
- Versatile—leave them plain or add nuts or sprinkles
- Minimal chilling time (just 30 minutes!)
- A holiday tradition everyone will enjoy
Ingredients You’ll Need
- 1 cup butter: The foundation of the cookie’s rich, shortbread texture.
- 3/4 cup confectioners’ sugar: Used in the dough and as the snowy coating.
- 1 teaspoon vanilla extract: For a hint of warm, sweet flavor.
- 2 1/4 cups all-purpose flour: Provides structure to the cookies.
- 1/4 teaspoon salt: Balances the sweetness (optional if using salted butter).
- Optional: 1/2 cup finely chopped toasted pecans for added flavor and crunch.
Step-by-Step Instructions
1. Make the Dough
- In a large mixing bowl, cream the butter and 1/4 cup of the confectioners’ sugar until smooth.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together. The dough will be thick and crumbly at first but will eventually form a cohesive texture.
2. Chill the Dough
- Cover the bowl and refrigerate the dough for 30 minutes. Chilling ensures the cookies hold their shape during baking.
3. Shape the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1-tablespoon portions of dough and roll them into balls. Place them about 1 inch apart on the prepared baking sheet.
4. Bake the Cookies
- Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops should remain pale.
5. Coat in Confectioners’ Sugar
- Let the cookies cool for 5 minutes, then roll them in the remaining confectioners’ sugar while still warm.
- Once completely cool, roll them in sugar a second time for a thick, snowy coating.
Pro Tips for Perfect Snowball Cookies
- Use room temperature butter: Softened butter ensures a smooth dough without making the cookies greasy or flat.
- Stick to confectioners’ sugar: This keeps the dough light and ensures the cookies hold their shape.
- Double coat in sugar: The first layer melts into the warm cookies, creating a sticky surface for the second layer to adhere perfectly.
Optional Add-Ins
Toasted pecans elevate the flavor of these cookies. Toast the nuts at 350°F (175°C) for 8–10 minutes until fragrant, then chop finely or pulse in a food processor. You can also substitute with toasted walnuts, almonds, pistachios, or hazelnuts.
Description
These easy snowball cookies come together with just 5 simple ingredients in one mixing bowl and require only 30 minutes of chilling before baking. Perfectly buttery and sweet, they’re foolproof for any baker. Add toasted pecans for a delightful flavor boost!
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 36 cookies
Ingredients
For the Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt (optional; see note)
- Optional: 3/4 cup (100g) finely chopped and toasted pecans*
For the Coating
- 1 and 1/4 cups (150g) confectioners’ sugar
Instructions
- Prepare the Dough
- In a large bowl, beat the softened butter with a handheld or stand mixer on medium speed until smooth and creamy (about 1 minute).
- Add 3/4 cup (90g) confectioners’ sugar and mix on medium-high speed until creamy. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract.
- On low speed, gradually add the flour and salt. The dough may look dry at first but will come together as you mix. Turn the mixer to high speed if needed to fully combine.
- If using pecans, gently fold them in or mix on low speed.
- Chill the Dough
- Cover the dough tightly and refrigerate for at least 30 minutes (up to 3 days). If chilling for longer than 3 hours, let the dough sit at room temperature for 30 minutes before rolling, as it will become stiff.
- Shape and Bake
- Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Roll 1-tablespoon (20g) portions of dough into balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 15 minutes, or until the bottoms are golden and the tops are just barely browned.
- Coat the Cookies
- Allow the cookies to cool on the baking sheet for 5 minutes. Roll them gently in the confectioners’ sugar while still warm, coating completely.
- Transfer the cookies to a wire rack to cool fully.
- Once cooled, roll the cookies in confectioners’ sugar again for a thick, snowy coating.
Storage
Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- Make-Ahead & Freezing: Baked cookies can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator. Freeze unbaked cookie dough balls for up to 3 months and bake from frozen, adding an extra minute to the bake time.
- Salt: If using salted butter, omit the added salt.
- To Toast Pecans: Spread chopped pecans on a baking sheet and bake at 300°F (150°C) for 8–10 minutes. Let cool slightly, then chop finely or pulse in a food processor.
- Variations: Substitute pecans with toasted walnuts, almonds, pistachios, hazelnuts, or macadamia nuts. Alternatively, mix in 1/2 cup of sprinkles for a nut-free option.