These cookies are known by a variety of names; whatever name they go by, Snowball Cookies are melt-in-your-mouth delicious and easy to make.
Growing up, my mom and I always made snowball cookies at the holidays. Except that we called them “Mexican wedding cakes.” At one point in high school, my bestie Allie came over one wintry Saturday to hang out and bake with us. That’s what started it all. She insisted that these cookies were always called “Russian tea cakes.” This was before the age of Google, so we went back and forth with friendly fire about the names of these cookies and still to this day stick to our respective camps.
“Snowball cookies” are a nice neutral name for these buttery, round cookies that are coated in snow-like powdered sugar. In fact, they are traditional in many spots around the world and do go by a variety of names. In addition to the ones Allie and I used, they go by names like butterballs, Polish snowballs, Italian wedding cookies and, in Greece, kourambiedes. In the States, they usually use pecans, while the European versions often use hazelnuts or almonds.
You will love making snowball cookies because they are a perfect winter treat, whatever holiday tradition you celebrate. As you bite into one of these gems, you get the sweet, slightly cakey powdered sugar taste, followed by the buttery, nutty inside. And just like my mom and me, these are great cookies to get your kids involved with: rolling the dough into balls and then rolling those balls in powdered sugar is fun!
Kosher Salt In Cookies?
Kosher salt, that coarse salt often used in meaty, savory dishes, is used in this recipe. It may surprise you—normally table salt is preferred in baking because of its smaller grains that dissolve easily. However, in snowball cookies, the salt is just to elevate the butter’s flavor, and kosher salt is a nice option. Kosher salt does not contain any additives like table salt, so it has a really clean taste and when you are just using a few pinches, it will dissolve just fine into the batter. If you need to substitute with table salt, use just 1 pinch.
FAQs & Tips
How Do I Store Leftovers?
Leftovers can be kept at room temperature in an airtight container for 2-3 days. Alternatively, store them in the fridge for up to 1 week or in the freezer for up to 2 months. Just thaw at room temperature for about an hour before serving
Can I Use Salted Butter Instead Of Unsalted?
If you only have salted butter instead of unsalted, you can use it. However, you do need to omit the kosher salt in that case. If you use salted butter, the cookies will still turn out fine but may have a slightly saltier taste; it will not affect the texture at all.
Why Did My Snowball Cookies Flatten Out?
If your cookies flatten out, it may be because the dough was not chilled enough. The butter in particular needs the chilling time, and if it’s not long enough, it will melt while cooking, causing the cookies to flatten a bit. Follow the guidelines and chill the dough for a solid 30 minutes, minimum.
Serving Suggestions
Snowball cookies are popular at the holidays for a reason: they look like adorable little snowballs and pair well with other traditional holiday baked goods. If you’re making up a holiday cookie platter, include these cookies. Other favorites include Frosted Sugar Cookies, Chocolate Cinnamon Rugelach, Classic Peanut Butter Blossom Cookies, and Chocolate Macaroons. Of course, snowball cookies are delicious on their own as well, any time of year. They’re perfect for dessert or a midafternoon treat with a mug of your favorite hot tea or coffee.
Snowball Cookies
Ingredients
- 8 ounces unsalted butter softened
- 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 pinches kosher salt
- 1 cup finely chopped pecans
- Additional powdered sugar for rolling about 1/2 cup
Instructions
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until smooth and creamy.
- Mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the finely chopped pecans until evenly distributed in the dough.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Roll tablespoons of dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 12 to 15 minutes or until the bottoms are light golden brown.
- Allow the cookies to cool on the baking sheets for about 5 minutes.
- While the cookies are still warm, roll them in powdered sugar to coat.
- Place the cookies on wire racks to cool completely.
- Once cooled, roll the cookies again in powdered sugar.
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