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!
Trending now: Chocolate Mug Cake
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
Popular Holiday Recipes
Coconut Balls (No Bake, Keto Friendly)
I don’t see a major difference between these and the ones I have always made except for the margarine which could never taste as good as butter and isn’t necessarily better for you. All nuts can be used interchangeably in recipes. I like almonds best for Mexican Wedding Cakes, also called Russian Tea Cakes in the old Betty Crocker cookbooks.
Hi Katie, I have a question….the Snowball Cookies …do you think substituting the vegan butter spread with coconut oil would work? Although 1 Cup of oil seems like a lot. Whadda ya think?
Can’t wait to get your cookbook!
xo barbara
You can always experiment! Edible experiments are fun, and be sure to report back with results if you do experiment!
These were amazing. I used pecans and toasted them beforehand. The powdered sugar didn’t stick as well as the one in the photos. I rolled them in the sugar while they were still warm.
I made these with 1 cup of almond butter (toasted almonds) instead of the buttery spread. It was crumbly, so I added about 1/2 cup or so of soy milk until it stuck together like pie crust.
Also added a tsp. of vanilla and a dab of almond extract. And I powdered up some raw sugar in my VitaMix for the powdered sugar. Wow! They came out really good!!!! Thank you Katie! You have a great website!
Would like to know if anyone have made these Russian Tea Cakes and added cocoa to the dough mixture? Would like to know how much more sugar would be needed if I added 1/3 cup of cocoa to the existing recipe. I will also dip them in Melted chocolate instead of powdered sugar.
Thanking you i advance.
I just made these cookies gluten free and sugar free!!!! I used powdered erythritol for the sugar and 1/2 cup sorghum flour+1/2 cup coconut flour +1 cup oat fiber + 1 tsp xanthan gum instead of regular flour. I also added 1/4 cup of coconut cooking oil to help the mix stick together and it came out absolutely delicious!!! It tasted just like the original non gluten free non vegan high sugar recipe!!!!!
Can you make these without nuts?
You can always experiment! Maybe with sunflower seeds?
These are my fiance’s favorite cookies!! I make them all the time for him with almonds instead of walnuts:)! Thank you for sharing!
I love these cookies. But then I love most cookies! I make a pumpkin, ginger, raisin cookie and a delicious white chocolate chip and Craisins Biscotti than is neither dry or hard. I love baking!!
Terry Rose
I would love to have your white chocolate/Craisins biscotti recipe! Would you consider sharing? lbeyer@premieronline.net
These are very similar to the Mexican Wedding cookies that my Mother used to make! Soooo good!