🎉 Introduction
These Copycat Snowball Cookies recreate the nostalgic holiday favorite — tender, buttery, melt-in-your-mouth cookies rolled generously in powdered sugar to form perfect little “snowballs.”
Also known as Russian Tea Cakes or Mexican Wedding Cookies, these cookies are beloved for their soft, shortbread-like texture and delicate nutty flavor. They’re crisp on the outside, tender and crumbly on the inside, and perfectly sweet thanks to that iconic double-coating of powdered sugar.
This copycat version captures everything people adore about the originals:
- the rich buttery flavor
- the dreamy powdered sugar coating
- the melt-in-your-mouth crumb
- the festive snowball appearance
Perfect for Christmas baking, cookie boxes, winter parties, or cozy treats with hot cocoa, these cookies are timeless and beautifully simple.
🧰 Equipment Needed
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Small bowl for powdered sugar
🛒 Ingredients
- 1 cup (226 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans or walnuts
- 1–1½ cups powdered sugar (for rolling)
Optional:
- ½ teaspoon almond extract
- Extra nuts for topping
👩🍳 Directions
Step 1: Cream Butter & Sugar
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Beat softened butter and powdered sugar for 2–3 minutes until fluffy.
Mix in vanilla (and almond extract if using).
Step 2: Add Flour & Nuts
Add flour and salt.
Mix on low until crumbly — this dough does not look like typical cookie dough.
Fold in chopped nuts with a spatula.
Press dough together into a soft ball using your hands.
Step 3: Shape the Snowballs
Form 1-inch dough balls using your hands.
Place on the baking sheet — they won’t spread, so spacing can be close.
Step 4: Bake
Bake 10–12 minutes, until bottoms are lightly golden.
Cookies should remain pale on top.
Let cool on the tray 5 minutes — they are fragile when hot.
Step 5: Roll in Powdered Sugar
Roll warm cookies in powdered sugar.
Let cool completely.
Roll a second time for that classic snowy finish.
🍽️ Servings & Timing
- Yield: 24–30 cookies
- Prep Time: 10 minutes
- Bake Time: 10–12 minutes
- Total Time: ~25 minutes
🧊 Storage & Reheating
Room Temperature: 10–14 days in airtight tin
Freezer: 2 months (baked)
To refresh the sugar coating, roll in fresh powdered sugar before serving.
🥄 Variations
- Vanilla Snowballs: Use all vanilla extract.
- Almond Snowballs: Add almond extract + chopped almonds.
- Pistachio Snowballs: Swap nuts for pistachios.
- Hazelnut Nutella: Add chopped hazelnuts + drizzle Nutella.
- Chocolate Snowballs: Add mini chocolate chips.
- Lemon Snowballs: Add lemon zest + lemon sugar dusting.
- Peppermint Snowballs: Add crushed peppermint + drizzle white chocolate.
- Gluten-Free Version: Use 1:1 GF flour.
- Walnut Cinnamon: Add ½ teaspoon cinnamon.
- Maple Pecan: Add 1 teaspoon maple extract + pecans.
❓ 10 FAQs
- Why is my dough crumbly?
Snowball dough is naturally crumbly — it comes together when pressed. - Can I skip nuts?
Yes — replace them with mini chocolate chips. - Why are my cookies dry?
Too much flour — measure properly using spoon-and-level method. - Do they spread?
No — they keep their round shape by design. - Can I use salted butter?
Yes — reduce added salt. - Why double-roll in powdered sugar?
First coat sticks; second coat makes them snowy and perfect. - Can I freeze the dough?
Yes — freeze balls and bake from frozen (add 1–2 minutes). - Can I use other nuts?
Pecans, walnuts, almonds, or hazelnuts all work. - Should they be pale or golden?
Pale on top, lightly golden on bottom — ideal texture. - Can I make them bigger?
Yes, but increase baking time 1–2 minutes.
🏁 Conclusion
These Copycat Snowball Cookies are a timeless holiday treat — buttery, nutty, tender, and coated in fluffy powdered sugar that melts on your tongue. They look like little snowflakes on a cookie platter and taste like pure holiday nostalgia.
Whether you’re filling a Christmas cookie box, preparing festive treats for a party, or simply enjoying winter baking, these snowball cookies deliver classic flavor and delicate texture every time.
Copycat Snowball Cookies – Classic, Buttery & Dusty-Soft Like the Originals
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Ingredients
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Equipment
Method
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Beat softened butter and powdered sugar for 2–3 minutes until fluffy.
- Mix in vanilla (and almond extract if using).
- Add flour and salt.
- Mix on low until crumbly — this dough does not look like typical cookie dough.
- Fold in chopped nuts with a spatula.
- Press dough together into a soft ball using your hands.
- Form 1-inch dough balls using your hands.
- Place on the baking sheet — they won’t spread, so spacing can be close.
- Bake 10–12 minutes, until bottoms are lightly golden.
- Cookies should remain pale on top.
- Let cool on the tray 5 minutes — they are fragile when hot.
- Roll warm cookies in powdered sugar.
- Let cool completely.
- Roll a second time for that classic snowy finish.
Notes
🧊 Storage & Reheating
Room Temperature: 10–14 days in airtight tinFreezer: 2 months (baked) To refresh the sugar coating, roll in fresh powdered sugar before serving.
🥄 Variations
Vanilla Snowballs: Use all vanilla extract. Almond Snowballs: Add almond extract + chopped almonds. Pistachio Snowballs: Swap nuts for pistachios. Hazelnut Nutella: Add chopped hazelnuts + drizzle Nutella. Chocolate Snowballs: Add mini chocolate chips. Lemon Snowballs: Add lemon zest + lemon sugar dusting. Peppermint Snowballs: Add crushed peppermint + drizzle white chocolate. Gluten-Free Version: Use 1:1 GF flour. Walnut Cinnamon: Add ½ teaspoon cinnamon. Maple Pecan: Add 1 teaspoon maple extract + pecans.❓ 10 FAQs
Why is my dough crumbly?Snowball dough is naturally crumbly — it comes together when pressed. Can I skip nuts?
Yes — replace them with mini chocolate chips. Why are my cookies dry?
Too much flour — measure properly using spoon-and-level method. Do they spread?
No — they keep their round shape by design. Can I use salted butter?
Yes — reduce added salt. Why double-roll in powdered sugar?
First coat sticks; second coat makes them snowy and perfect. Can I freeze the dough?
Yes — freeze balls and bake from frozen (add 1–2 minutes). Can I use other nuts?
Pecans, walnuts, almonds, or hazelnuts all work. Should they be pale or golden?
Pale on top, lightly golden on bottom — ideal texture. Can I make them bigger?
Yes, but increase baking time 1–2 minutes.
