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Your family will go crazy over this Snowball cookies recipe. Each bite is buttery and delicious with lots of powdered sugar on top. They are so good and we look for any excuse to make snowball cookies.
Snowball cookies recipe
I’m so excited to share with you this delicious snowball cookies recipe. It is one of the recipes in our Christmas cookies exchange recipes series but this cookie is perfect year round. I’m so excited about the fun we are going to have making these cookies!
They are seriously the best. My kids can’t get enough of them and I love them just as much.
Even better, you probably already have what you need to make these heavenly cookies. You only need a few ingredients and they are really pantry staples.
Let’s make pecan snowball cookies!
If you don’t yet, make sure you have a food processor to finely chop of the nuts in this Snowball cookie recipe. Amazon has several on sale right now. It is optional but sure makes baking easier.
The best part about snowball cookies are the easy ingredients. You probably already have most of them on hand.
Snowball cookies ingredients:
- Powdered Sugar
- Almonds or Pecans
Almonds and pecans can be quite pricey, so my money saving tip is to buy it in Bulk. We actually buy our Almonds at Sam’s because they are so much cheaper and I keep them in the refrigerator so they last longer.
You can use whichever you prefer in the cookie. They are both delicious but we prefer pecans.
How to make snowball cookies:
Preheat oven to 325.
Chop nuts in food processor to finely chop.
Cream butter, salt and ½ cup powdered sugar together until fluffy.
Add in nuts and vanilla and beat until blended.
Slowly add in flour, mixing well.
Shape into 1/2-3/4″ balls. (We use cookie scoops to make this quick and easy.)
Place on ungreased cookie sheet.
Bake for 20 minutes until lightly browned.
Allow to cool before removing from cookie sheet. You can use wire racks to cool after a few minutes.
Fill a zippered bag with remaining powdered sugar.
Gently shake each cookie in bag so it is well coated.
Tips for the best pecan snowball cookies:
If you are still scooping cookies with two spoons, you really need to get yourself some stainless steel scoops! I have had mine for several years and I use them for all types of baking. We like to use the smallest of the 3 scoops for cookies and they were just the right size for adults and kids.
Plus, I also think they look more uniform when you use a cookie scoop.
I bought the three pack, so I can use the smaller two for cookies and then the bigger one to fill up cupcakes. They will get lots of use and you will be glad you bought them.
Try using a baking sheet with parchment paper to help with cleanup. This is a time saver!
I like to coat with cookies with powdered sugar while still warm. It helps the powdered sugar adhere to the cookies better.
We love this original recipe with chopped pecans but you can also add peanut butter for something different.
Try these cookies today!
Our family absolutely loves these snowball cookies. You might also hear people call the cookies Russian tea cakes Mexican wedding cookies.
Whatever you call them, they will melt in your mouth and taste amazing.
Print this recipe for snowball cookies below:
Snowball Cookies recipe
- Preheat oven to 325.
- Chop nuts in food processor to finely chop.
- Cream butter, salt and ½ cup powdered sugar together until fluffy.
- Add in nuts and vanilla and beat until blended.
- Alowly add in flour, mixing well.
- Shape into 1/2-3/4″ balls.
- Place on ungreased cookie sheet.
- Bake for 20 minutes.
- Allow to cool before removing from cookie sheet.
- Fill a zippered bag with remaining powdered sugar.
- Gently shake each cookie in bag so it is well coated.
Pin This Now to Remember It LaterPin Recipe
I hope you enjoy this recipe. Make sure you stay tuned and come back every day for another delicious post in our 25 days of Christmas Cookie exchange recipes.
There are so many easy and delicious cookie recipes to try. You will love them all! Let us know what you bake and how everything turns out for you.
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