If you make just one holiday or Christmas cookie this year, these soft homemade snowball cookies are absolutely the recipe to try!
The best snowball cookies
This is the cookie recipe that takes over Pinterest every December.
With just FOUR ingredients, the sweet holiday cookies are so easy to make that it’s almost impossible to find an excuse not to try them.
And once you do whip up these charming homemade snowball cookies, they will hook you for life with their soft and buttery deliciousness.
Readers also love these Sweet Potato Brownies
Mexican wedding cookies
This recipe is my own spin on the popular snowball cookie recipe my grandmother used to make every year for Christmas.
You can find many versions similar to hers, both online and in traditional cookbooks. They go by many different names, including Mexican Wedding Cookies, Russian Tea Cakes, Butterballs, Polvorones, Meltaways, and Snowballs.
For vegan snowball cookies, simply use either coconut oil or vegan butter in the recipe. There are no eggs or milk required, so no need to worry about replacing those.
**Edit: A huge thank you to People Magazine for featuring my recipe!
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Step by step recipe video
Watch the snowball cookie recipe video above
Snowball cookie ingredients
The recipe calls for flour, nuts, oil or butter, and powdered sugar.
If you want a healthier version, pulse coconut sugar, date sugar, or evaporated cane juice in a blender to make your own homemade unrefined powdered sugar.
Other variations you might want to try include adding a few drops of vanilla or almond extract to the dough, forming the traditional cookies into different shapes, adding a teaspoon of lemon or orange zest, or stirring in a handful of mini chocolate chips.
Next on my list is to add cocoa powder for Chocolate Snowball Cookies.
I might even include some pure peppermint extract and crushed candy canes too.
Or you can make pink snowball cookies by adding a drop or two of red food coloring or a handful of freeze dried strawberry or raspberry powder.
But honestly, the classic original version is so good on its own. If you make a batch, leave a review and let me know what you think!
Baking tips and substitutions
Flour options that work well include regular white all purpose flour, whole wheat pastry flour, or whole grain spelt flour.
If you wish to make gluten free snowball cookies, I’ve had success using Bob’s Red Mill all purpose gluten free flour.
A good cookie baking tip in general is to let the cookies cool before handling. They continue to cook and firm up as they are cooling.
Start with softened or melted butter or oil. If using coconut oil, make sure all other ingredients are at room temperature. This step will ensure the oil does not harden during the mixing process.
Snowball cookies with almonds
While the original holiday cookie recipe calls for walnuts, these versatile homemade Mexican wedding cookies can also be made with almonds or pecans.
I’ve never tried another nut but would be interested to know if they might also work with macadamia nuts, cashews, or even pistachios.
For snowball cookies without nuts, simply omit the chopped walnuts, almonds, or pecans. No further changes are required, and the resulting nut free cookie is a delicious soft butter cookie.
Leftover almonds? Make Almond Flour Banana Bread
How to make snowball cookies
The first step is to gather all of your cookie ingredients.
Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl or stand mixer, beat the butter and powdered sugar.
Combine the pecans, almonds, or walnuts and flour in a separate bowl. Mix all of the ingredients together to form a cookie dough.
Shape into balls, place on a cookie sheet, and bake on the oven’s center rack for twenty to twenty five minutes or until the Christmas cookies are lightly browned.
Roll the warm Italian butter cookies in a bowl of powdered sugar to evenly coat, then cool on a wire rack. Enjoy!
Storing the cookies
Because they do not need refrigeration, snowball cookies are a great dessert choice for any holiday party or gathering.
They are easy to transport, and leftovers can be stored in a covered container on the counter for three to five days. Of course, that’s only if there are any leftovers!
The dough can be made days in advance and refrigerated, or rolled into balls and frozen to bake at a later time. And the cookie dough is naturally egg free.
More holiday cookie recipes
Healthy Chocolate Chip Cookies
Snowball Cookies
Ingredients
- 2 cups flour (white, spelt, ww pastry, or Bob's gf work)
- 1/2 cup finely chopped walnuts or almonds or pecans
- 1 cup butter or coconut oil
- 1/2 cup powdered sugar or sugar free powdered sugar
- optional additional powdered sugar or cocoa powder, for rolling
Instructions
- Preheat the oven to 325 degrees. Combine the butter with the powdered sugar, and beat in a medium bowl or stand mixer. Stir together the flour and nuts in a separate bowl. Then mix all ingredients together to form a dough. Shape into balls, place on a cookie sheet, and bake for 20 to 25 minutes until lightly browned. Ready an extra bowl of powdered sugar, and roll the warm cookies in this bowl to coat. Cool on a wire rack.*You may omit the nuts if desired. I cannot recommend using any flours not listed here or substituting a low fat butter spread, because I have not tried these substitutions. Feel free to experiment at your own risk, and be sure to report back for other readers if you do!View Nutrition Facts
Video
Notes
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Has anyone tried this recipe with the butter substitute, “melt”, it’s a vegan substitute. Similar root earth balance but I haven’t yet used it in baking..
I just made this and the dough is too creamy! I can’t shape balls, so I took a spoon a put small amounts on the cookie sheet. They turned out delicious but in a “traditional” cookie shape!
Is summer here in my country perhaps that’s the reason? What should I do to get the round shape?
Thanks. I love your blog 🙂
You may want to check out the troubleshoot section at the top of Katie’s blog for some possible solutions. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
I’ve made these twice and theyre soooo yummy. Here’s a tip: don’t over bake them! especially if using ww flour! I made this mistake the second time I made them and thy came out really dry
I make these GF and nut free. We use hemp hearts, we also make our own powdered sugar. In my opinion they are a tad bit healthier, therefore I eat them all…Okay, maybe that is not such good advice, but a girl can dream right.
I am seriously in heaven right now! I just made these and they are BETTER than the cookies my grandma makes!!! My family needs to get home soon, or I may actually eat all of them myself. lol
I don’t like to make substitutions, but I didn’t have pastry flour so I used half spelt/half all-purpose and they are PERFECT! Thanks!
Hi Chocolate Covered Katie,
I just added your blog to my Bloglovin Feed! Love your recipe variations! I think I may bust out the Nutella Blondies tonight!
Michelle
The Sister Project
Can we use coconut oil instead of spectrum? Does tapioca flour work as a flour? Thank you
Katie can only vouch for substitutions she has tried, but you can definitely experiment. Be sure to report back if you do!
does coconut flour and oil work well in this recipe?
Hey, I don’t have a butter type spread so I can use peanut butter instead?
thanks!
Are these any good? I want to make them but I want to know if its a good recpice.