Christmas Snowball Cookies Recipe
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Christmas may be over, but Christmas Snowball Cookies are delicious at any time of the year! These powdered sugar and pecan treats are yummy whether it’s December or June. Snowballs are also known as Mexican Wedding Cookies and Russian Tea Cakes.
Ingredients You Will Need
- Butter
- Sugar
- Pecans
- Flour
- Powdered Sugar
Equipment You May Need
- Mixer
- Measuring Cups and Spoons
- Cookie Sheet
- Small Bowl
- Food Chopper
Helpful Tips for Making Christmas Snowball Cookies
- To make it easier to cream the butter, set it out an hour or so before starting the recipe.
- Use a rounded tablespoon from your set of measuring spoons to make sure the cookies are the right size. Then roll by hand to get the right shape.
- If pecans are chopped finely, it will make the cookies easier to roll into a ball
Variations and Substitutes
- Walnuts can be used in place of pecans
- Nuts can be omitted completely
- Mini chocolate chips or mini M&M’s can be used in place of pecans
- Sprinkles can be added to the dough to make the cookies more festive
Other Recipes You May Like
You might also like my Melting Moments or my Traditional Rum Balls. Butter Pecan Cookies and Thumbprint Cookies with Icing are also delicious choices.
Final Thoughts on Christmas Snowball Cookies
I have made several different recipes in the past, but they have all been crumbly and slightly disappointing. This recipe was perfect! It wasn’t too sweet and the dough was easy to roll and it stayed together nicely. I got several compliments when I included them on my holiday cookie trays, too!
Christmas Snowball Cookies
Ingredients
- 1 Cup Butter
- ¼ Cup Sugar
- 2 Cups Pecans Ground
- 2 Cups Flour Sifted
- Powdered Sugar at least 1 Cup
Instructions
- Preheat oven to 300°.
- Cream butter just until softened.
- Add sugar, pecans, and flour. Mix until blended.
- Using a tablespoon of dough for each cookie, shape into balls.
- Roll in powdered sugar.
- Place on ungreased cookie sheet.
- Bake at 300° for 45 minutes.
- Roll in powdered sugar within 5 minutes of being removed from the oven.
- Once cooled, roll in powdered sugar again.
*Adapted from The General Foods Kitchens Cookbook, copyright 1959
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16 Comments
Shelby
I love the pecans in these, they give them such an added crunch!
Heidi Bruaw
Thank you!
Kellie Massey
These tasted great and had the best texture!! 10/10!
Heidi Bruaw
I am so happy you enjoyed them, Kellie! 🙂
Sonia
I love these cookies! they are so delicious and easy to make. And the dough has the perfect level of sweetness, not too sweet as rolling them into the powdered sugar will add to the sweetness. I will make them again.
Heidi Bruaw
Thank you! Definitely not too sweet. 🙂
Lisa
Made these cookies for New Year’s Day. My family loved them!
Heidi Bruaw
I’m so glad you liked them!
Sharon
What a classic recipe, my grandmother used to make these and when I saw this I knew it needed to happen again this year!
Thanks so much
Heidi Bruaw
Thank you! My grandma used to make them too. 🙂
Cathy
Are you sure they bake for 45 minutes? All the other recipes say 12-14 mins.
Heidi Bruaw
Hi Cathy,
Yes, it is a low and slow bake. The cookies turn out just right. This recipe is from my grandmother’s cookbook collection. I’ve double-checked it multiple times because I have been asked this question before. I hope you enjoy!
-Heidi 🙂
Sandi G.
What a festive recipe. The whole family loved them!
Heidi Bruaw
I’m glad they enjoyed them. 🙂
tianna
love these cookies definetly great for any holiday tray
Heidi Bruaw
Thank you!