Buttery Snowball Cookies are a classic holiday favorite known for their tender, melt-in-your-mouth texture and delicate powdered-sugar coating. Often called Russian Tea Cakes or Mexican Wedding Cookies, these small, round cookies hold their shape while baking and deliver a rich, buttery flavor with finely chopped nuts in every bite. This recipe highlights the simple techniques that ensure each cookie stays soft, crumbly, and perfectly coated. If you want reliable, consistent snowball cookies that don’t spread and always turn out light and perfectly sandy, this guide will walk you through everything you need to get flawless results.
Table of Contents
The Holiday-Worthy Appeal of These Buttery Powdered Cookies
As someone who has cooked this dish for years, I can attest that the buttery powdered cookies recipe is simple in its components but profound in its flavor. These cookies stand out because they rely on creaming (mixing the fat and sugar until light and fluffy) and a lack of leaveners (baking powder or soda). This technique results in a dense, tender, shortbread-like texture rather than a chewy or cakey one.
The Secret to Perfect, Non-Spreading Cookies
The most crucial step in achieving that perfect shape is chilling the dough. Butter has a relatively low melting point. If the dough goes straight into a hot oven, the butter melts rapidly before the flour has a chance to set the structure. This leads to flat, spread-out cookies. Chilling the dough solidifies the fat, forcing the cookies to hold their rounded form longer in the oven, giving you those beautiful, tall, crumbly snowballs.
Ingredients List: Simple Elements, Incredible Flavor
This recipe requires minimal ingredients, making it easy to whip up even on a busy weeknight.
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, plus 1 cup more for rolling
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (120g) finely chopped walnuts or pecans
Essential Ingredient Notes and Preparation Tips
- Butter Temperature: Use unsalted butter that has been softened to room temperature—it should leave a slight indentation when pressed. Cold butter won’t cream properly, and melted butter will ruin the texture.
- Nuts: Finely chopping the nuts is key. Large pieces make the dough harder to roll and can cause the cookies to crack. Walnuts and pecans are traditional, but almond flour or pistachios work beautifully too.
- Powdered Sugar: We use powdered sugar (confectioners’ sugar) instead of granulated sugar in the dough for a finer, more tender crumb. Granulated sugar would make the final product grainy.
- Flour: Measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour will result in dry, tough cookies.
Step-by-Step Instructions for Flawless Holiday Snowball Cookies
- Prep the Oven and Pan: Preheat your oven to 375 or 190 . Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter until creamy (about 1 minute). Add the $1/2$ cup of powdered sugar and vanilla extract. Beat on medium speed until the mixture is light and fluffy—this should take 3 to 4 minutes.
- Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in Nuts: Gently fold in the chopped nuts with a spatula.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. This step is non-negotiable for perfect cookies.
- Roll the Dough: Using a small cookie scoop or a measuring tablespoon, scoop the dough and roll it into smooth $1$-inch balls. Based on my experience adjusting flavors for different palates, keep them uniform in size for even baking.
- Bake: Place the dough balls about 1 inch apart on the prepared baking sheets. Bake for 13 to 15 minutes, or until the bottoms are lightly golden. The tops should still look pale.
- The First Roll (Warm): While the cookies are still warm—about 5 minutes after they come out of the oven—gently roll them one by one in the remaining 1 cup of powdered sugar.
- Cool Completely: Place the rolled cookies on a wire rack to cool completely.
The Double-Roll Technique for Maximum “Snow” Effect
The secret to that beautiful, thick coating of powdered sugar is the double-roll. The first roll, done while the cookies are still warm, allows the sugar to slightly melt and adhere to the buttery surface, creating a protective, semi-transparent base layer. Once the cookies are completely cool, the second roll (known as a dusting) ensures a bright white, snowy finish that lasts. Always wait for the second roll until the cookies are room temperature.
Troubleshooting Common Snowball Cookie Issues (Expert Tips)
Even simple recipes can sometimes present challenges. After testing this recipe multiple times, here are solutions to the most frequent issues:
- Cookies are Spreading:
- The Fix: Your butter was likely too warm or you didn’t chill the dough long enough. Ensure your butter is just softened, not greasy. If spreading happens, try chilling the rolled dough balls on the sheet pan for 10 minutes before baking the next batch.
- Cookies are Dry and Crumbly:
- The Fix: You added too much flour or overmixed the dough. Overmixing develops gluten, which leads to a tougher texture. Measure the flour carefully and mix only until the flour streaks disappear.
- Sugar Coating Disappears:
- The Fix: You rolled them while they were too hot. The sugar melted entirely into the butter. Wait 5 minutes for the cookies to cool slightly before the first roll, and ensure the second roll is done only after they are fully cooled.
Tested Variations and Smart Ingredient Substitutions
While the classic nut and vanilla combination is perfect, you can easily adapt this recipe:
- Nuts: If you want a more unique flavor, try toasted hazelnuts or cashews. You can also omit the nuts entirely for a nut-free version; substitute the $1$ cup of nuts with $1/4$ cup of additional flour to maintain structure.
- Flavoring: Swap the vanilla extract for $1/2$ teaspoon of almond extract for a marzipan-like flavor, or $1$ teaspoon of lemon zest for a bright, citrusy twist.
- Gluten-Free: Substitute the all-purpose flour with a quality $1:1$ gluten-free baking blend that contains xanthan gum.
Serving, Storing, and Freezing for the Holidays
These bite-sized holiday cookies are excellent for make-ahead baking and gifting.
- Serving Suggestions: These cookies pair wonderfully with hot beverages like coffee, milk, or non-alcoholic apple cider. If you are planning a full dessert bar, consider serving them alongside something savory like a Grinder Pasta Salad. You can find an excellent recipe for that on our site.
- Storage: Once completely cooled and rolled, store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing Baked Cookies: Place the fully rolled, cooled cookies in a single layer in a freezer-safe container. Separate layers with parchment paper. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
- Freezing Dough: Roll the dough into balls and flash-freeze them on a baking sheet. Once solid, transfer them to a freezer bag. Bake from frozen (add 2–3 minutes to the baking time). Use them within two months. This is a great tip for preparing ahead while also working on recipes using specialty shapes of pasta like ditalini pasta.
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Frequently Asked Questions (FAQs) About Classic Snowball Cookies
Why are my snowball cookies crumbling?
The signature texture of a snowball cookie is tender and crumbly, but if they fall apart entirely, you likely used too much flour or did not pack the dough enough when rolling the balls. Ensure your butter is properly softened and that you measure your flour precisely.
Can I use oil instead of butter?
No, I do not recommend this. The high-fat content and specific molecular structure of solid butter are essential for the cookie’s tender structure and rich, shortbread-like flavor. Oil will result in a flatter, greasier cookie.
How long should I chill the dough?
A minimum of 30 minutes is required to solidify the butter and prevent spreading. If you have time, 1 hour is ideal. You can chill the dough for up to 2 days, but let it sit at room temperature for 10 minutes before rolling if it’s been in the fridge for a long time.
The Ultimate, Tested Buttery Snowball Cookies Recipe
This is the ultimate, tested recipe for classic Buttery Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies. They are melt-in-your-mouth tender with a sandy crumb and a perfect powdered sugar finish.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 1 hr 15 mins
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (2 sticks or 226g) unsalted butter, softened
1/2 cup (60g) powdered sugar, plus 1 cup more for rolling
1 teaspoon pure vanilla extract
2 cups (240g) all-purpose flour
1/4 teaspoon salt
1 cup (120g) finely chopped walnuts or pecans
Instructions
1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Cream Butter and Sugar: Beat the softened butter until creamy. Add the 1/2 cup of powdered sugar and vanilla extract. Beat until light and fluffy (3-4 minutes).
3. Add Dry Ingredients and Chill: Whisk together the flour and salt. Gradually add the flour mixture, mixing on low speed until just combined. Fold in the chopped nuts. Cover and chill the dough for at least 30 minutes.
4. Roll and Bake: Roll the chilled dough into smooth 1-inch balls. Bake for 13 to 15 minutes, or until the bottoms are lightly golden.
5. The First Roll (Warm): Let the cookies cool for about 5 minutes. While still warm, gently roll them one by one in the remaining 1 cup of powdered sugar.
6. Second Roll (Cool): Allow the cookies to cool completely on a wire rack. Once room temperature, roll them a second time in the powdered sugar for a maximum snowy effect.
Notes
Use unsalted butter that is truly room temperature.
Finely chop the nuts—large pieces cause cracking.
The double-roll technique is key for the best powdered sugar coating.
Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
