Imagine a cookie so tender and buttery it practically dissolves on your tongue, leaving behind a sweet, nutty flavor and a delicate dusting of powdered sugar "snow." If you're searching for that iconic holiday treat, you've found it. This is the ultimate guide to making the perfect Copycat Snowball Cookies, a timeless classic that belongs on every baker's list of essential christmas cookies recipes.
Also known as Mexican Wedding Cookies or Russian Tea Cakes, these little domes of delight are famous for their incredibly simple, 4-ingredient formula and unbelievably rich flavor. Whether you're a seasoned baker or trying your first holiday recipe, these cookies are practically foolproof and guaranteed to disappear from the cookie platter in record time.
Why You'll Love This Recipe
- Incredibly Easy: With just four basic pantry staples and a straightforward process, this is a fantastic recipe for bakers of all skill levels.
- Melt-in-Your-Mouth Texture: We're not kidding—the texture is what makes these famous. They are buttery, delicate, and crumbly in the most satisfying way.
- Perfectly Festive: Their snowy appearance makes them a beautiful and essential addition to any holiday cookie exchange or festive celebration.
- Highly Customizable: This basic snowball cookie recipe is a perfect canvas. We'll share simple swaps for nuts, flour, and even fun flavor variations!
The 4 Simple Ingredients You'll Need
Simplicity is the secret to this recipe's success. You only need four core ingredients to create these magical cookies.
For the Cookie Dough:
- Butter or Coconut Oil: For a classic, rich flavor, use high-quality butter (softened). For vegan snowball cookies, coconut oil is a perfect substitute.
- Powdered Sugar: Also known as confectioners' sugar, this fine sugar dissolves beautifully into the dough, creating that signature delicate crumb.
- All-Purpose Flour: This provides the structure. We also have notes on using spelt or gluten-free flour below.
- Finely Chopped Nuts: Walnuts, pecans, or almonds are the traditional choices. They add a wonderful toasty flavor and a subtle crunch.
For the Signature Coating:
- Extra Powdered Sugar: This is for rolling the warm cookies to give them their iconic snowball look.
Step-by-Step Instructions
- Prep and Cream: First, preheat your oven to 325°F (165°C). In a large mixing bowl or the bowl of a stand mixer, beat the softened butter (or room temperature coconut oil) with the powdered sugar until it's light and fluffy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour and the finely chopped nuts. This ensures the nuts are evenly distributed throughout the dough.
- Form the Dough: Gradually add the flour and nut mixture to the creamed butter and sugar, mixing on low speed until a soft dough forms. Don't overmix!
- Shape and Bake: Roll the dough into small 1-inch balls and place them on an ungreased cookie sheet, about an inch apart. Bake on the center rack for 20-25 minutes, or until the bottoms are just lightly browned. The tops will still be pale.
- Give Them a Snow Coat: Let the cookies cool on the baking sheet for just a few minutes until you can handle them—they should still be quite warm. Place the extra powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar until it's fully coated. Transfer the coated cookies to a wire rack to cool completely. For an extra snowy look, you can roll them in powdered sugar a second time once they are fully cool.
Tips for the Best Christmas Cookies Recipes
Getting that perfect snowball cookie is easy when you keep a few key tips in mind.
Achieving the Perfect "Melt-in-Your-Mouth" Texture
The key is to not overwork the dough once the flour is added. Mix just until the ingredients come together. This prevents gluten development, keeping the cookies tender and shortbread-like rather than tough. Also, letting them cool slightly before rolling in sugar is crucial; if they are too hot, the sugar will melt and turn into a glaze.
Flour and Nut Variations
- Flour: While all-purpose is standard, whole wheat pastry or spelt flour can also be used for a slightly nuttier flavor. For a gluten-free version, a quality all-purpose gluten-free blend (like Bob's Red Mill) works well.
- Nuts: Pecans, walnuts, and almonds are classic for a reason. Make sure they are finely chopped to blend seamlessly into the dough.
- Nut-Free Snowball Cookies: To make these without nuts, simply omit them! No other changes are needed. You'll end up with a wonderfully simple and delicious butter cookie.
A Healthier Snowball Cookies Recipe
For a version with unrefined sugar, you can make your own powdered sugar. Simply pulse coconut sugar or date sugar in a high-speed blender until it becomes a fine powder.
Storing Your Snowball Cookies
These cookies are perfect for making ahead!
- At Room Temperature: Store the finished cookies in an airtight container at room temperature for up to 5 days.
- Freezing: The unbaked dough balls can be frozen for up to 3 months. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Recipe: The Ultimate Copycat Snowball Cookies
Yields: Approx. 2 dozen cookies
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 2 cups all-purpose flour (or spelt, whole wheat pastry, or an all-purpose GF blend)
- 1/2 cup finely chopped walnuts, pecans, or almonds
- 1 cup unsalted butter, softened (or coconut oil, room temperature)
- 1/2 cup powdered sugar
- 1/2 cup additional powdered sugar, for rolling
Instructions
- Preheat the oven to 325°F (165°C).
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter and 1/2 cup of powdered sugar until creamy.
- In a separate bowl, whisk together the flour and chopped nuts.
- Add the flour mixture to the butter mixture and mix on low speed until a cohesive dough forms.
- Roll the dough into 1-inch balls and place them on a cookie sheet.
- Bake for 20-25 minutes, until the bottoms are lightly golden.
- Allow the cookies to cool on the sheet for about 5 minutes—they should be warm, not hot.
- Roll each warm cookie in the additional powdered sugar to coat completely. Place on a wire rack to cool fully.
Notes:
- For a nut-free version, simply omit the nuts from the recipe.
- If using coconut oil, ensure all other ingredients are at room temperature to prevent the oil from solidifying as you mix.
The Ultimate Melt-in-Your-Mouth Copycat Snowball Cookies
Discover the secret to the perfect melt-in-your-mouth Copycat Snowball Cookies with this incredibly easy 4-ingredient recipe! Often called Mexican Wedding Cookies or Russian Tea Cakes, these buttery delights are a must-have for any holiday platter. This is one of our favorite christmas cookies recipes, guaranteed to become a family tradition.
Print Pin RateServings: 24 cookies
Calories: 131kcal
Ingredients
For the Snowball Cookies
- 1 cup butter or coconut oil softened to room temperature
- 1/2 cup powdered sugar also known as confectioners' sugar
- 2 cups all-purpose flour spelt or a 1:1 gluten-free blend also work
- 1/2 cup nuts finely chopped, such as pecans, walnuts, or almonds
For Coating
- 1 cup powdered sugar for rolling the warm cookies
Instructions
- Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper.
- Cream the softened butter and 1/2 cup of powdered sugar in a large mixing bowl or the bowl of a stand mixer until the mixture is light and fluffy.
- Combine the all-purpose flour and finely chopped nuts in a separate bowl, then gradually add this dry mixture to the creamed butter and sugar, mixing until a cohesive dough forms.
- Roll the cookie dough into 1-inch balls and place them about an inch apart on your prepared baking sheet.
- Bake for 20 to 25 minutes on the center rack, or until the bottoms are just lightly browned. The tops should remain pale.
- Allow the cookies to cool on the baking sheet for just 2-3 minutes until they are firm enough to handle but still warm.
- Gently roll each warm cookie in the additional powdered sugar until it is fully coated, then transfer to a wire rack to cool completely.
Equipment
- Mixing bowl
- Stand Mixer or Hand Mixer
- Baking Sheet
- Wire Rack
Notes
For nut-free snowball cookies, simply omit the nuts from the recipe without any other adjustments. Store leftover cookies in an airtight container at room temperature for up to 5 days. The unbaked cookie dough can be refrigerated for several days or frozen for later use.
Nutrition
Calories: 131kcal | Carbohydrates: 12.1g | Protein: 1.5g | Fat: 8.8g | Saturated Fat: 4.6g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 28mg | Fiber: 0.6g | Sugar: 4.2g | Vitamin A: 232IU | Calcium: 7mg | Iron: 0.5mg
