Snowball Cookies – irresistibly buttery, dense with a melt-in-your-mouth texture. This classic Christmas cookie is part flour, part butter and part powdered sugar tossed in with finely chopped pecans and beautifully covered in snowy white powdered sugar. Easy, dreamy, holiday treats!
Happy Friday, everyone! I hope you don’t get stuck in heavy weekend traffic later today.
Since there are only 5 more days to go before Christmas, I’m pretty sure a lot of us will be flocking towards the grocery and department stores trying to do a last-minute Christmas shopping. Geez, I could just imagine the traffic here in L.A.!!
Anyway, as you finalize your shopping list, I hope you’d also include the short ingredient list for this Christmas Snowball Cookies.
What are Snowball Cookies?
As we all know, the holiday season is also a baking season! And for those who love baking that much, just like I do, a wide array of cookies on Christmas Day has quite been a tradition for some families.
Today’s Snowball Cookies are quite popular ’cause they also make wonderful edible holiday gifts. Also known as Russian Tea Cakes, Mexican Wedding Cookies, Snowdrops, Butterballs, Pecan Balls and more – these goodies here are a favorite among kids and adults alike.
These white powdered cookies don’t use any leavening agents nor eggs which are common in most cookie recipes. The powdered sugar in this recipe goes into the batter and also it served as a snowy powdery coating after it gets baked, thus the name snowball. Somehow they look like little perfectly round snowballs.
Pecan Snowball Cookies Ingredients
You’ll be delighted how short the ingredient list is for this pecan snowball cookies. Yep! And they’re mostly baking staples that are probably be sitting in your pantry right now. Here’s what you need:
- unsalted butter
- powdered sugar
- vanilla extract
- almond extract
- all-purpose flour
- salt
- pecans (swap with almonds or walnuts)
- lime zest
Can You Make Snowball Cookies without Nuts?
Yes, you can! Although the addition of nuts (pecans) in this cookie recipe adds a nice crunchy texture, you may omit it if you’re allergic to nuts. It’d still work fine.
What Else Can You Add?
Aside from the list above, you can also add the following below to the batter:
- sprinkles (for that festive Christmas-y vibe)
- mini chocolate chips
- peppermint pieces
- chopped candies
- chopped toffee
When to Roll the Cookies in Powdered Sugar?
The key to a perfect pecan snowball cookie is to roll the cookies in powdered sugar while they are still warm -about 2-3 minutes after you take them out from the oven. This technique will allow the cookies to firm up as it slightly melts the sugar; making sure it sticks right through the surface of the snowballs. Don’t worry if some of the powdered sugar comes off. Just roll it again into the bowl of sugar for double coating.
Can You Make Cookies Ahead of Time?
Absolutely! Just make sure to secure these if making them ahead. Or you’ll end up eating the whole thing before you can even send them out. Trust me, been there done that!
These cookies stay fresh at room temperature for up to a week. You may also freeze baked cookies for up to 3 months. Or simply freeze the unbaked cookie dough for up to 3 months. Then when you are ready to bake, thaw the dough in the fridge overnight and allow it to come to room temperature before you proceed to step #7.
Other Baked Holiday Treats
- Soft Chocolate Chip Cookie
- Coconut Macaroon
- Biscotti
- Light Fruit Cake
- Homemade Brownies
- Cinnamon Bread Rolls
- Bread Pudding
Other Christmas Recipes To Explore
- Pineapple Honey Baked Ham
- Spice Roast Turkey
- Homemade Eggnog
- Prime Rib Roast
- Mulled Wine
- Cajun Whole Roast Chicken
- Jollof Rice
- Coquito
How To Make Snowball Cookies
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Set aside, while you make the cookies.Using a hand mixer, mix the butter, sugar, until mixture is fluffy – about 3-5 minutes. Pour in the vanilla and almond (optional) extract, mix to blend.
Then add flour, salt, and lime zest and thoroughly mix on low speed until flour has been fully incorporated.
Switch out the mixer for a wooden spoon, then add in the pecans. Mix to incorporate pecans. For best results, let the cookies chill in the fridge for about 30 minutes before rolling.
Measure out 2 tablespoons of dough and roll into balls using your hands. Place on the prepared sheet. Repeat using all the dough. Bake for 13-15 minutes until the edges become slightly golden. Pay close attention to why baking the cookies you do not want them to over brown.
Meanwhile, in a medium mixing bowl, sift the powdered sugar using a fine-mesh sieve to remove lumps. Once cookies are ready to remove from the oven and allow to cool for 2-3 minutes so they can firm up. Do not let them cool completely, you want the cookies slightly warm. Gently roll cookies in powdered sugar and place on a plate or cooling rack to cool. Some of the sugar will come off, no worries, just roll in more sugar once they have completely cooled.
Snowball Cookies
Ingredients
- 1 cup (8oz, 225g) softened unsalted butter , at room temperature
- ¼ cup (50g) powdered sugar , plus 1 ½ cups more for rolling cookies
- 2 teaspoons (8.4g) vanilla extract
- ½ teaspoon (2.1g) almond extract (optional)
- 2 cups (250g) all-purpose flour
- ½ teaspoon (2.5g) salt
- 2 teaspoon (4g) lime zest (1 lime)
- 1 ½ cup (163.5g) finely chopped pecans
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Set aside, while you make the cookies.
- Using a hand mixer, mix the butter, sugar, until mixture is fluffy - about 3-5 minutes.
- Pour in the vanilla and almond (optional) extract, mix to blend.
- Then add flour, salt, and lime zest and thoroughly mix on low speed until flour has been fully incorporated.
- Switch out the mixer for a wooden spoon, then add in the pecans. Mix to incorporate pecans.
- For best results, let the cookies chill in the fridge for about 30 minutes before rolling.
- Measure out 2 tablespoons of dough and roll into balls using your hands. Place on the prepared sheet. Repeat using all the dough.
- Bake for 13-15 minutes until the edges become slightly golden. Pay close attention to why baking the cookies you do not want them to over brown.
- Meanwhile, in a medium mixing bowl, sift the powdered sugar using a fine-mesh sieve to remove lumps.
- Once cookies are ready to remove from the oven and allow to cool for 2-3 minutes so they can firm up. Do not let them cool completely, you want the cookies slightly warm.
- Gently roll cookies in powdered sugar and place on a plate or cooling rack to cool. Some of the sugar will come off, no worries, just roll in more sugar once they have completely cooled.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Elvenya says
Looks excellent. Can’t wait to try them out. I am really going to cook these for my family and friends. So excited can’t wait. Thanks so much for the recipe.
ImmaculateBites says
That is great! I would love to know how this turned out for you. Happy cooking!
Claire Dalton says
What a delicious recipe! I’m English and had never tried them before. I used hazelnuts & sprinkles as well as the pecans. My husband and young son loved them. Thanks Imma & happy new year xx
Sita says
Looks delicious. I’m definitely going to try them
belinda mroz says
I made this and was surprised by the outcome (I’m not a baker!). Took a few samples to my neighbour who had a houseful of unexpected visitors. I got a desperate telephone call…’How long to make more?’ So I made two more batches only as I was running thin on ingredients. The next thing I know is my neighbours visitors are knocking at my door asking for ‘more please’. I think I’m stuck now hahaha. Thanks so much for this delightful treat. A family and friends favourite in future.
imma africanbites says
Wow! So happy to read this, Belinda. Glad you all like this as much as we did. I had to make another batch, too, yesterday for the kids. =)
Deb Livingstone says
Haven’t eaten these in years — thank you! Can’t wait to try these again, and add them to a cookie tin for my neighbor. Appreciate all your recipes throughout the year. Happy holidays to you and those you love.
ImmaculateBites says
Thank you so much Deb. Our warmest wishes to you and your loved ones too!!
Molly says
My Mom called these Russian tea cakes. I still make them every Christmas.