Chewy Snowball Cookies Recipe with Melt-in-Your-Mouth Filling

Snowball Cookies are a holiday classic: buttery, tender, and coated in a snowy layer of powdered sugar. These melt-in-your-mouth cookies are quick to make, can be prepared with or without nuts, and are perfect for cookie trays, gift bags, or holiday parties.

Snowball Cookies

Also known as Mexican Wedding Cookies or Russian Tea Cakes, snowball cookies are small, round cookies rolled in powdered sugar to resemble little snowballs. The ingredient list is simple: butter, flour, cornstarch, a pinch of salt, vanilla, and powdered sugar. Chopped nuts such as pecans or walnuts add a pleasant crunch, but they’re optional—mini chocolate chips can be used instead for a different twist. These cookies stay fresh for several days when stored properly and freeze well, making them ideal to bake ahead during the busy holiday season.

Troubleshooting: My cookies crumbled apart. What happened?

The dough should feel somewhat crumbly before baking but should hold together when rolled into balls and bake up tender. If the finished cookies are dry or sandy, possible causes include too much flour or overbaking. If your dough is too crumbly to form balls, add 1–2 tablespoons of softened butter and mix gently until it holds together, or add 1–2 tablespoons of milk to bring the dough together. Bake only until the edges are just turning lightly golden to keep them soft.

How To Make Snowball Cookies

• Preheat. Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
• Chop. If using nuts, finely chop 3/4 cup pecans or walnuts and add them to a large bowl.
• Combine. Stir 2 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon into the bowl with the nuts.
• Beat. In a separate large bowl or in a stand mixer fitted with the paddle, beat 1 cup softened unsalted butter, 1 teaspoon vanilla, and 1/2 cup powdered sugar on medium for 3–4 minutes until creamy.
• Add. Add the flour mixture to the butter mixture and mix on low until just combined.
• Form. Roll the dough into 1-inch balls and arrange on the prepared baking sheet without flattening.
• Bake. Bake 8–11 minutes, until the bottoms and edges are very lightly golden. Avoid overbaking.
• Cool. Let the cookies cool for a few minutes until they can be handled.
• Coat. Pour the remaining powdered sugar (about 2 cups for rolling) onto a plate. Roll each warm cookie once in powdered sugar for an initial coating, then roll 1–2 more times after they cool slightly until well coated.
• Serve. Allow cookies to cool completely, then serve or package for gifting.

Storing Snowball Cookies

Store snowball cookies in an airtight container at room temperature for up to 5 days. To freeze, bake the cookies but do not roll them in powdered sugar. Cool completely, freeze in an airtight container for up to 3 months, then thaw overnight in the refrigerator and roll in powdered sugar before serving.

Ingredients Notes for Snowball Cookies

• Flour – Use all-purpose flour and avoid overmeasuring to prevent dry, crumbly cookies.
• Cornstarch – Adds a delicate texture and helps the cookies stay tender.
• Salt – Enhances the sweetness and balances flavor.
• Cinnamon – Optional: a small amount adds warmth. You can also experiment with nutmeg, cloves, or spice blends.
• Butter – Use room-temperature, softened butter (not melted). Too-soft butter can cause excessive spreading.
• Vanilla Extract – Classic flavor; almond, peppermint, or citrus extracts can be used for variation.
• Powdered Sugar – Essential for both the dough and the coating. Do not substitute granulated sugar if you want the traditional soft texture and appearance.
• Nuts – Optional. Use finely chopped pecans or walnuts, leaving small bits for texture. If you skip nuts, consider 1/2–3/4 cup mini chocolate chips as an alternative.

Enjoy these buttery, powdered-sugar coated treats any time during the holidays—or all year round.

~ Nichole