Snowball cookies are classic buttery cookies rolled in powdered sugar that practically melt in your mouth. These cookies are also commonly known as Mexican wedding cookies or Russian tea cakes, depending on the region.
Made with simple ingredients like butter, flour, vanilla, and chopped pecans, these cookies bake up tender and delicate with a light nutty flavor. After baking, the cookies are rolled in powdered sugar while still warm and then coated again once cooled for the classic snowy finish.
Snowball cookies are especially popular during the holidays and are a favorite for Christmas cookie trays, cookie exchanges, and holiday baking because they are easy to make and store well.
No matter what you call them, snowball cookies, Mexican wedding cookies, or Russian tea cakes, this buttery powdered sugar cookie remains a holiday classic.
Why Are They Called Snowball Cookies (Mexican Wedding Cookies or Russian Tea Cakes)?
Snowball cookies get their name from their round shape and powdered sugar coating that makes them look like little snowballs. These cookies are also widely known as Mexican wedding cookies or Russian tea cakes, and the recipes are nearly identical.
They are made with butter, flour, vanilla, and chopped nuts, then rolled in powdered sugar after baking. The result is a delicate cookie that almost melts in your mouth.
While the name varies depending on region and tradition, they are all versions of the same classic butter cookie that is especially popular during the holiday season.
Why This Recipe Works
The high butter content creates a tender, melt-in-your-mouth cookie.
A small amount of granulated sugar keeps the cookie lightly sweet without overpowering the powdered sugar coating.
Rolling the cookies twice in powdered sugar creates the signature snowy look.
Pecans add a subtle nutty flavor and a little texture.
Ingredients in Snowball Cookies
- unsalted butter
- granulated sugar
- vanilla extract
- all-purpose flour
- pecan chips
- powdered sugar
- salt
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and vanilla extract until smooth and creamy.
- Mix in the salt and flour until a soft dough forms. Avoid overmixing the dough.
- Stir in the pecan chips until evenly distributed.
- Roll the dough into 1-inch balls and place them on an ungreased cookie sheet or a silicone-lined baking sheet.
- Bake for 15-17 minutes, until the bottoms are lightly golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes.
- While still warm, roll the cookies in powdered sugar.
- Once the cookies have cooled completely, roll them a second time in powdered sugar to create the classic snowy coating.
- Store cookies in an airtight container.
Helpful Tips
- Use softened butter, not melted butter, for the correct cookie texture.
- Finely chopped pecans or pecan chips work best so the cookies hold together easily.
- Rolling the cookies in powdered sugar twice gives them their traditional snowy appearance.
- These cookies should stay light in color, not dark brown.
Variations
- Different nuts
Walnuts or almonds can be used instead of pecans. - No nuts
The cookies can be made without nuts for a simpler butter cookie version. - Extra vanilla flavor
Add an extra splash of vanilla extract for a slightly richer flavor.
Storage
Store snowball cookies in an airtight container at room temperature for up to 5 days.
These cookies also freeze well. Store them in a freezer-safe container for up to 3 months.
Allow frozen cookies to thaw at room temperature before serving.
If you're baking for the holidays, you might also enjoy these Whipped Shortbread Cookies or these Christmas Cookie Butter Cookies.
Looking for more cookie ideas? Browse our Favorite Cookie Recipes collection for more homemade favorites.
📖 Recipe
Snowball Cookies (Mexican Wedding Cookies / Russian Tea Cakes)
Ingredients
- 1 cup unsalted butter - softened
- ¼ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 cups all-purpose flour - spooned and leveled
- ½ cup pecan chips
- 1 ½ cup powdered sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F
- Beat together the softened butter, granulated sugar, and vanilla extract.
- Beat in the salt and the flour, careful not to overbeat.
- Stir in the pecan chips.
- Roll the dough into 1 inch balls.
- Place onto an ungreased cookie sheet or a silicone lined cookie sheet.
- Bake in the oven for about 15-17 minutes. They will be light brown.
- Allow the cookies to cool 5 minutes before rolling them into powdered sugar.
- Once the cookies are cool, roll them once again in the remaining powdered sugar.
- Store in an airtight container.
Notes
- Finely chopped pecans or pecan chips work best so the dough holds together easily.
- Roll cookies twice in powdered sugar for the classic snowball cookie appearance.
- Cookies should remain light in color with only lightly golden bottoms.
- Store cookies in an airtight container for up to 5 days.
- Snowball cookies are also called Mexican wedding cookies or Russian tea cakes.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Tatiana says
Never tried these cookies before! They look so yummy in the photos. Do you think it would work to roll them in powdered milk instead of using powdered sugar?
Tatiana says
Never tried these cookies before! They look so yummy in the photos. Do you think it would work to roll them in powdered milk instead of using powdered sugar?
Dana says
Hi Tatiana, I honestly have not used powdered milk in place of powdered sugar before but as long as the powdered milk has a sweetness to it I think it should be fine!