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–+ servings
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Copycat Snowball Cookies

These Copycat Snowball Cookies are the ultimate holiday butter cookie that melts in your mouth. Inspired by childhood memories and grandmother's Texas kitchen, this easy 6-ingredient recipe creates perfect crumbly shortbread cookies with toasted nuts, double-coated in powdered sugar for that iconic snowy appearance. Also known as Russian Tea Cakes or Mexican Wedding Cookies, they're ideal for gifting and holiday cookie exchanges.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 dozen
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter softened, room temperature
  • 1/2 cup powdered sugar for dough, plus extra for coating
  • 1 tsp vanilla extract pure vanilla
  • 1/4 tsp salt
  • 2 cups all-purpose flour spooned and leveled
  • 1 cup pecans or walnuts finely chopped, preferably toasted
  • 1 cup powdered sugar for coating (double roll method)

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • wire cooling rack
  • Small Cookie Scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl or stand mixer with paddle attachment, cream softened butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes. Scrape down sides of bowl frequently.
  3. Beat in vanilla extract and salt until just combined. The mixture should be fragrant and well-blended.
  4. Gradually add flour on low speed until dough just comes together. Do not overmix. Dough will appear crumbly but should hold together when squeezed.
  5. Fold in finely chopped toasted nuts with a rubber spatula until evenly distributed throughout the dough.
  6. Using a small cookie scoop or hands, roll dough into uniform 1-tablespoon-sized balls. Place on prepared baking sheets, spacing 1 inch apart.
  7. Bake for 12-15 minutes until bottoms are set and lightly golden, while tops remain pale white. Do not over-brown.
  8. While cookies are warm (about 5 minutes after removing from oven), roll them generously in powdered sugar for the first coating.
  9. Transfer cookies to wire rack and cool completely. This step is essential for proper texture development.
  10. Once fully cooled, roll cookies in powdered sugar a second time for the signature thick, snowy finish.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 15mgSodium: 25mgPotassium: 20mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 5mgIron: 0.5mg

Notes

Pro Tips: Toast nuts at 350°F for 8-10 minutes before chopping to enhance flavor. Use the double coating method for best results. Store in airtight container at room temperature for up to 2 weeks. These cookies actually improve in flavor after 1-2 days. Can be frozen for up to 3 months (dough) or 6 weeks (baked cookies).
Variations: Try chocolate version with cocoa powder, almond extract for Italian wedding cookie twist, coconut flakes instead of nuts, or gluten-free flour blend.
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