Copycat Snowball Cookies – Classic, Buttery & Dusty-Soft Like the Originals

Copycat Snowball Cookies – Classic, Buttery & Dusty-Soft Like the Originals

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.

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Prep Time 10

Cook Time 15

Servings: 20 Cookies

Ingredients Equipment Method Notes

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

Equipment

Mixing bowl
Hand mixer or stand mixer
Rubber spatula
Baking sheet
Parchment paper
Cooling rack
Small bowl for powdered sugar

Method

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.

Notes

🧊 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.