These Snowball Cookies are buttery, tender, and filled with toasted pecans, with a generous coating of powdered sugar that practically melts in your mouth. They have a delicate, crumbly texture and plenty of rich, nutty flavor in every bite.
This easy Snowball Cookie recipe is also completely eggless and requires only a handful of simple ingredients. With their pretty snow-covered appearance, these classic cookies are perfect for Christmas, holiday cookie trays, cookie exchanges, gifting, or enjoying with a warm cup of coffee or tea.
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About Snowball Cookies
Snowball Cookies are small, buttery cookies traditionally made with flour, butter, powdered sugar, and finely chopped nuts. Once baked, the warm cookies are rolled in powdered sugar and then coated again after cooling, creating their signature snowy white appearance.
You may also come across similar cookies called Mexican Wedding Cookies, Russian Tea Cakes, Butterballs, or Snowdrops. Names and preparations can vary, but they generally share the same wonderfully rich, crumbly texture and powdered sugar coating.
My version uses toasted pecans, which add a lovely nutty flavor and slight texture without overpowering the buttery cookies.
And because there are no eggs and no leavening agents, the ingredient list is wonderfully simple. The key is getting a few small details right: properly softened butter, accurately measured flour, finely chopped pecans, chilled dough, and two coats of powdered sugar.
These cookies are especially lovely for Christmas cookie trays alongside Pecan Crescent Cookies.
From My Kitchen
Snowball Cookies are one of those cookies that immediately feel festive. I love their simple round shape and snowy coating, but my favorite part is the buttery, delicate center filled with toasted pecans.
I also love that such a beautiful holiday cookie can be made without eggs or any complicated ingredients. The double coating of powdered sugar makes them a little messy to eat, but I think that's part of their charm! They are especially lovely on a Christmas cookie tray alongside other homemade cookies, and I hope they become part of your holiday baking too.
Why You Will Love Snowball Cookies
- Buttery and Tender: The cookies have a delicate, melt-in-the-mouth texture rather than a hard or crisp bite.
- Naturally Eggless: This recipe needs no eggs or egg substitutes.
- Loaded with Pecans: Toasted pecans add wonderful flavor and texture to every bite.
- Simple Ingredients: You only need six basic ingredients for the cookie dough.
- Perfect For the Holidays: Their snowy powdered sugar coating makes them especially beautiful for Christmas cookie trays and cookie exchanges.
- Make-Ahead Friendly: You can prepare the dough ahead of time or freeze it for later baking.
Ingredients and Notes
- Unsalted Butter: Use unsalted butter softened to room temperature. Properly softened butter matters because we cream it with the powdered sugar to create the right texture. The butter shouldn't be melted or overly soft. When you gently press it with your fingers, it should leave an indentation without the butter looking greasy or collapsing.
- Icing Sugar: Icing sugar, also called powdered sugar or confectioners' sugar, is used in both the cookie dough and the coating. You will need more powdered sugar for coating than actually sticks to the cookies, but having a generous amount in the bowl makes rolling them much easier.
- Pure Vanilla Extract: Use pure vanilla extract for the best flavor. Vanilla complements the butter and toasted pecans without overpowering them.
- All-Purpose Flour: Regular all-purpose flour works perfectly for this recipe. Accurate flour measurement matters because too much can make these cookies dry or crumbly. I highly recommend weighing it with a kitchen scale; you need 140g. If measuring with cups, fluff the flour, spoon it gently into the measuring cup, and level the top without packing it down.
- Salt: Just ⅛ teaspoon is enough to balance the sweetness and bring out the buttery, nutty flavors.
- Pecans: For the best flavor, I recommend lightly toasting the pecans before adding them to the dough. Let them cool completely after toasting and then chop them finely. You want small pieces distributed throughout the cookie rather than large chunks, which can make the cookie balls more difficult to shape.
How To Make Snowball Cookies
Toast and Chop the Pecans
- Preheat the oven to 300°F (150°C).
- Spread the pecans on a baking sheet and toast them for about 7-8 minutes, until fragrant.
- Remove them from the oven and let them cool completely.
- Finely chop the cooled pecans with a sharp knife.
- You can also pulse them briefly in a food processor, but don't process them too finely or turn them into nut butter.
Cream the Butter and Sugar
- Add the softened butter and icing sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed, then increase to medium-high and beat until light and creamy.
- Scrape down the sides and bottom of the bowl as necessary.
- You can also make the dough using a handheld electric mixer.
Add the Vanilla
- Add the vanilla extract and mix for a few seconds until incorporated.
- Scrape down the bowl again if necessary.
Add the Dry Ingredients and Pecans
- Add the flour, salt, and finely chopped pecans.
- Mix on low speed just until the dough comes together.
- Do not continue beating once everything is incorporated.
- The finished dough should be soft and easy to shape without feeling sticky or excessively crumbly.
Chill the Dough
- Cover the dough tightly and refrigerate it for at least 30 minutes.
- You can also refrigerate the dough for up to 2 days if you want to prepare it in advance.
- Chilling is important because it firms up the butter and helps prevent the cookies from spreading excessively while baking.
Shape the Cookies
- When you're ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop about 20g of dough per cookie (using a tablespoon) and gently roll it between your palms into a smooth ball.
- Arrange the cookie dough balls approximately 2 inches apart on the prepared baking sheet.
Bake the Snowball Cookies
- Bake for approximately 15-17 minutes, or until the cookies are set and the bottoms or edges are lightly golden.
- Don't wait for the entire cookie to turn golden brown.
- Overbaking can reduce their delicate texture.
- Allow the cookies to cool on the baking sheet for about 5 minutes before coating them.
Coating In Powdered Sugar
- Sift the icing sugar into a small, shallow bowl.
- While the cookies are still warm but cool enough to handle, gently roll each one in the icing sugar until coated.
- Transfer them to a wire rack and let them cool completely.
- Once completely cool, roll each cookie in powdered sugar again.
- That second coating is worth doing.
- The first layer partially absorbs into the warm cookie, while the final coating creates the beautiful, snowy-white finish that gives snowball cookies their name.
Variations For Snowball Cookies
Different Nuts: Replace the pecans with the same weight of finely chopped toasted walnuts, almonds, pistachios, or hazelnuts. The flavor will change slightly depending on the nut you choose.
Citrus: Add about 1-2 teaspoons finely grated orange zest for a subtle citrus flavor that works especially well with pecans.
Cardamom: Add ¼ teaspoon ground cardamom for a warm, aromatic variation.
Cinnamon: Add ¼ teaspoon ground cinnamon for an extra cozy holiday flavor.
Make-Ahead Instructions
You can prepare the cookie dough, cover it tightly, and refrigerate it for up to 2 days. If needed, let very firm refrigerated dough sit at room temperature briefly so it is easy to scoop and roll.
You can also shape the dough into balls ahead of time and refrigerate them in a covered container until you're ready to bake.
This makes Snowball Cookies particularly convenient during the holidays when you may be preparing several different cookies at once.
Storage and Freezing
Store completely cooled snowball cookies in an airtight container at room temperature for up to one week.
Because the powdered sugar coating can rub off or become messy when cookies are stacked, place parchment paper between layers if necessary. If their snowy appearance fades during storage, you can give them another light coating of powdered sugar before serving.
Freeze Snowball Cookie Dough: Wrap the prepared dough tightly and place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw it overnight in the refrigerator before shaping and baking.
Freeze the Cookie Dough Balls: Arrange the shaped cookie dough balls on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 3 months. Thaw them overnight in the refrigerator before baking according to the recipe.
Freeze the Baked Snowball Cookies: Freeze the baked cookies before their final powdered sugar coating. Store them in a freezer-safe container for up to 2 months. Thaw completely and coat with fresh icing sugar before serving.
Expert Tips For the Best Snowball Cookies
Measure the Flour Accurately: I recommend weighing the flour using a kitchen scale. Too much flour can make snowball cookies excessively dry and crumbly.
Use Properly Softened Butter: It should be soft enough to cream easily but shouldn't look melted or greasy.
Cool the Toasted Pecans Completely: Don't add warm nuts to a butter-based cookie dough because they can soften the butter.
Finely Chop the Pecans: Smaller pieces distribute evenly throughout the dough and make the cookie balls easier to shape.
Don't Overmix the Dough: Once the flour disappears and the dough comes together, stop mixing.
Don't Skip Chilling: A minimum 30-minute chill helps prevent the buttery cookies from spreading.
Don't Overbake: Look for set cookies with lightly golden bottoms or edges, not deeply browned cookies.
Coat Them Twice: Apply the first coating while the cookies are warm; apply the second once they're completely cool for the prettiest snowball appearance.
Frequently Asked Questions
The butter may have been too warm, or the dough may not have been chilled long enough. Chill the dough for at least 30 minutes before baking. Also, make sure your baking sheet is cool when you place the dough balls on it.
Snowball Cookies should be tender and somewhat crumbly, but not unpleasantly dry. Too much flour is one of the most common causes, which is why I recommend weighing the flour rather than relying on cup measurements. Overbaking can also make them drier.
First, continue mixing briefly to make sure the ingredients have had enough time to come together. You can also use your hands to form a dough. The dough should be soft and hold together when you press it. If you've measured the ingredients according to the recipe, don't add liquid right away, as this recipe doesn't require milk or water. But even after mixing your dough properly, if it is still crumbly, add ½ to 1 teaspoon of milk to bring it together.
The powdered sugar from the first coating adheres to the warm cookie and may partially absorb into the surface. A second coating after cooling creates a thicker, whiter finish.
The names are often used for very similar buttery, nut-filled cookies coated generously in powdered sugar. You'll also see related cookies called Russian Tea Cakes and other regional names. Recipes can differ slightly in the type of nuts and proportions used.
Snowball Cookies (Eggless)
Ingredients
- ½ cup (113g) unsalted butter, softened to room temperature
- ⅓ cup (40g) icing sugar
- 1 teaspoon pure vanilla
- 1 cup (140g) all-purpose flour
- ⅛ teaspoon salt
- ½ cup (50g) toasted pecans
- ¾ cup (100g) icing sugar for coating the cookies
Instructions
Toast and Chop the Pecans
- Preheat the oven to 300°F (150°C). Spread the pecans on a baking sheet and toast them for about 7-8 minutes, until fragrant.
- Remove them from the oven and let them cool completely. Finely chop the cooled pecans with a sharp knife. You can also pulse them briefly in a food processor, but don't process them too finely or turn them into nut butter.
Cream the Butter and Sugar
- Add the softened butter and icing sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, then increase to medium-high and beat until light and creamy.
- Scrape down the sides and bottom of the bowl as necessary. You can also make the dough using a handheld electric mixer.
Add the Vanilla
- Add the vanilla extract and mix for a few seconds until incorporated. Scrape down the bowl again if necessary.
Add the Dry Ingredients and Pecans
- Add the flour, salt, and finely chopped pecans.
- Mix on low speed just until the dough comes together. Do not continue beating once everything is incorporated.
- The finished dough should be soft and easy to shape without feeling sticky or excessively crumbly.
Chill the Dough
- Cover the dough tightly and refrigerate it for at least 30 minutes. You can also refrigerate the dough for up to 2 days if you want to prepare it in advance.
- Chilling is important because it firms up the butter and helps prevent the cookies from spreading excessively while baking.
Shape the Cookies
- When you're ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop about 20g of dough per cookie (using a tablespoon) and gently roll it between your palms into a smooth ball.
- Arrange the cookie dough balls approximately 2 inches apart on the prepared baking sheet.
Bake the Snowball Cookies
- Bake for approximately 15-17 minutes, or until the cookies are set and the bottoms or edges are lightly golden. Don't wait for the entire cookie to turn golden brown. Overbaking can reduce their delicate texture.
- Allow the cookies to cool on the baking sheet for about 5 minutes before coating them.
Coating In Powdered Sugar
- Sift the icing sugar into a small, shallow bowl. While the cookies are still warm but cool enough to handle, gently roll each one in the icing sugar until coated.
- Transfer them to a wire rack and let them cool completely. Once completely cool, roll each cookie in powdered sugar again.
- That second coating is worth doing. The first layer partially absorbs into the warm cookie, while the final coating creates the beautiful, snowy-white finish that gives snowball cookies their name.
Storage and Freezing
- Store completely cooled snowball cookies in an airtight container at room temperature for up to one week.
- Because the powdered sugar coating can rub off or become messy when cookies are stacked, place parchment paper between layers if necessary. If their snowy appearance fades during storage, you can give them another light coating of powdered sugar before serving.
Notes
- Measure the Flour Accurately: I recommend weighing it with a kitchen scale. Too much flour can make snowball cookies excessively dry and crumbly.
- Use Properly Softened Butter: It should be soft enough to cream easily but shouldn't look melted or greasy.
- Cool the Toasted Pecans Completely: Don't add warm nuts to a butter-based cookie dough because they can soften the butter.
- Finely Chop the Pecans: Smaller pieces distribute evenly throughout the dough and make the cookie balls easier to shape.
- Don't Overmix the Dough: Once the flour disappears and the dough comes together, stop mixing.
- Don't Skip Chilling: A minimum 30-minute chill helps prevent the buttery cookies from spreading.
- Don't Overbake: Look for set cookies with lightly golden bottoms or edges, not deeply browned cookies.
- Coat Them Twice: Apply the first coating while the cookies are warm; apply the second once they're completely cool for the prettiest snowball appearance.
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