Snowball Cookies (Russian Tea Cakes) for Your Christmas Cookie Tray

Snowball cookies are the tiny, buttery cookies that disappear first from every holiday tray. They are made with butter, powdered sugar, flour and toasted nuts, rolled into balls, baked until just set, and then rolled twice in powdered sugar so they look like little snowballs. There are no eggs, no mixer tricks and no decorating, which makes them one of the easiest Christmas cookies you can bake.

You may know them by another name. Depending on where you grew up, they are called Russian tea cakes, Mexican wedding cookies or butterballs. The recipe is close to the same in every case: a short, nutty dough that melts in your mouth.

Why You'll Love These Snowball Cookies

• Six ingredients. Butter, powdered sugar, vanilla, salt, flour and nuts. You probably have most of them already.
• No eggs. Handy if you run out during holiday baking season.
• Make-ahead friendly. The dough and the baked cookies both freeze well, so you can bake in early December and still have fresh-tasting cookies for Christmas.
• Great for gifting. They hold their shape, don't stick together and look festive in a tin or a cellophane bag.

Ingredients

This batch makes about 36 cookies, each about 1 inch (2.5 cm) across.

• 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
• 1/2 cup (60 g) powdered sugar, plus about 1 cup (120 g) more for rolling
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt
• 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
• 1 cup (115 g) walnuts or pecans, toasted and finely chopped

Equipment: two baking sheets, parchment paper, a mixing bowl, a hand or stand mixer (or a sturdy wooden spoon) and a shallow bowl for the powdered sugar.

How to Make Snowball Cookies

1. Toast and chop the nuts

Spread the walnuts or pecans on a baking sheet and toast them at 350°F (175°C) for 7 to 9 minutes, until they smell nutty and look a shade darker. Let them cool completely, then chop them very finely. Small pieces make round, smooth cookies; big chunks make them crack and crumble.

2. Make the dough

Beat the softened butter and 1/2 cup powdered sugar until smooth and creamy, about 2 minutes. Mix in the vanilla and salt. Add the flour in two parts and mix on low just until no dry flour is left. Stir in the chopped nuts. The dough will be thick and a little crumbly, but it should hold together when you squeeze it.

If your kitchen is warm and the dough feels greasy or soft, cover the bowl and chill it for 30 minutes. Cold dough keeps its round shape in the oven.

3. Shape the balls

Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop about 1 tablespoon of dough at a time and roll it between your palms into a 1-inch ball. Place the balls about 1 inch apart. They barely spread, so you can fit 18 on a standard sheet.

4. Bake

Bake one sheet at a time for 12 to 14 minutes. The tops should stay pale and the bottoms should be just lightly golden. Don't wait for the tops to brown, or the cookies will be dry. Let them rest on the baking sheet for about 5 minutes, because they are fragile straight out of the oven.

5. Roll in powdered sugar (twice)

While the cookies are still warm, gently roll each one in the bowl of powdered sugar and set it on a wire rack. The first coat melts slightly and forms a thin base layer. Once the cookies are completely cool, roll them a second time. This second coat is the thick, snowy one that stays put.

Tips for Perfect Snowball Cookies

• Measure the flour carefully. Spoon it into the cup and level it, or weigh it. Too much flour makes dry, crumbly cookies.
• Use real butter. Margarine or spreads have more water and make the cookies spread and taste flat.
• Keep the balls the same size. A small cookie scoop helps them bake evenly.
• Sift the rolling sugar if it has lumps, for a smoother coat.
• Don't taste the raw dough. Even without eggs, raw flour can carry bacteria, and the FDA advises against eating uncooked dough. Save the tasting for after baking.

Substitutions and Variations

• Other nuts: Finely chopped toasted almonds or hazelnuts work in the same amount.
• Nut-free: Leave the nuts out. The cookies will be a little smaller and more delicate, but just as buttery.
• Salted butter: Skip the 1/4 teaspoon of added salt.
• Gluten-free: A 1:1 gluten-free baking flour blend that contains xanthan gum works well here.
• Flavor twists: Swap half of the vanilla for almond extract, or add 1/2 teaspoon of cinnamon to the dough for a warmer, spiced version.

How to Store and Freeze

Room temperature: Keep the cookies in an airtight container for up to 1 week. Put a sheet of parchment between layers so the sugar coating stays neat.

Freeze baked cookies: Freeze them after the first sugar coat, in a freezer bag or container, for up to 3 months. Thaw at room temperature, then give them their second roll in powdered sugar so they look fresh.

Freeze the dough: Shape the balls, freeze them on a tray until firm, then move them to a bag for up to 3 months. Bake straight from the freezer and add 1 to 2 minutes to the baking time.

Frequently Asked Questions

Why are my snowball cookies flat?

The butter was too soft or the dough was too warm. Chill the shaped balls for 15 to 30 minutes before baking, and make sure your oven is fully heated.

Why won't the powdered sugar stick?

The cookies were either too hot or completely cold for the first coat. Roll them when they are warm enough to handle but no longer steaming, then do the second coat once they have cooled.

Are snowball cookies the same as Mexican wedding cookies?

They are very close. Mexican wedding cookies often use pecans, while Russian tea cakes often use walnuts, but the method and the result are nearly identical. Use whichever nut you like best.

More Recipes

Building a holiday cookie tray? These go well with snowball cookies:

• Christmas Chocolate Chip Cookies
• Holiday Cookies: Sweet Treats to Celebrate the Festive Season
• How to Make Candied Orange Slices
• How to Make the Perfect Gingerbread House

Make a double batch if you can. A plate of snowball cookies next to a pot of coffee or hot cocoa is one of the simplest ways to make a December afternoon feel like the holidays. Happy baking!