• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • About Good Cheap Eats
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Blog
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Pantry Challenge
  • Valentine’s Day
  • Recipes
  • Shop
  • About
  • My Account
  • Join the Club
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Pantry Challenge
    • Valentine’s Day
    • Recipes
    • Shop
    • About
    • My Account
    • Join the Club
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Dessert » Cookies

    Snowball Cookies Recipe

    Published: Dec 19, 2022 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Snowball Cookies are a delectable concoction of butter, flour, and sugar. This no-nut version of the classic snowball cookie recipe is a delicious must-make for your cookie plate.

    They are a wonderful addition to a Christmas Cookie tray of Chocolate Chip Cookies and Mint Chocolate Crinkle Cookies, but don’t hesitate to serve them well into the New Year. Snowball Cookies are a welcome treat almost any time!

    stack of snowball cookies on a white plate. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Favorite Christmas Cookie Recipes
    • Tell us what you think!
    • Snowball Cookies

    You’ve had these traditional holiday cookies before, I’m sure. They’re known by other names: Mexican Wedding Cookies, Mexican Wedding Cakes, Swedish Tea Cakes, Russian Teacakes. At our house we call them Snowballs. And they are a favorite, indeed.

    These classic Snowball Cookies are soooooo good. I mean, butter, flour, sugar and nuts? You really can’t go wrong with that combination. Except for the nuts…

    in a nut allergy home. 

    Years ago, I decided to omit the traditional chopped pecans from my favorite cookie recipe to make them free of nuts so that my younger daughter could enjoy them along with the rest of us. Nut-Free Cookies are fun for everyone!

    If you’re avoiding nuts as well — or even if you’re not — I nominate these as a must-make on your cookie plate this holiday season.

    (I promise you won’t miss the nuts, but I’ve also included plenty of mix-in options below if you want to gussy up this snowball cookies recipe.)

    Why Make This

    They are easy! The dough mixes up quickly with a mixer or food processor and bakes in a flash. 

    They are freezer-friendly. These are top of my list of Christmas Cookies to Make-Ahead and Freeze. They thaw quickly so you can keep a stash on hand and not worry about thawing them too far in advance.

    They are delicious. Whether you make our standard recipe or try one of the variations, you’re sure to enjoy these buttery sweet treats.

    Ingredients

    Here’s what you’ll need to make Snowball Cookies:

    ingredients for snowball cookies on black counter.

    butter – I use real dairy butter, softened, but you can use margarine or another plant-based butter.

    powdered sugar – You’ll use powdered sugar in the cookie dough as well as for rolling the baked cookies when they come out of the oven.

    vanilla extract – Vanilla adds just enough flavor to these cookies. So good! Remember, making your own vanilla extract is the cheapest way to go. 

    flour – I like to use unbleached, all-purpose flour but you can use regular as well.

    salt – Don’t omit the salt. It’s the perfect foil for the sweetness of the cookie.

    Variations

    There are lots of ways to level up your Snowball Cookies.

    • Mix-ins – Reduce the flour to 2 cups and stir in ¼ cup finely chopped nuts, such as finely chopped pecans, mini chocolate chips, toffee bits, or jimmies sprinkles.
    • Extracts – I like vanilla, but you can use rum, almond, or cake batter extract.
    • Coatings – Instead of rolling the baked cookie in powdered sugar, you can dip or drizzle them in chocolate. They won’t look like snowballs anymore, but they’ll be delicious. 

    Pro tip: I do recommend that you weigh the flour to get the proper ratio of flour to butter. If you scoop the flour, you risk having a very dry dough. It’s not the end of the world, just pack the dough with your hands to get it to stick together. Weighing your flour is simple and easy, though, so go with that!

    Step-by-Step Instructions

    Here’s how to make Snowball Cookies:

    Preheat the oven to 400°. Line sheet pans with parchment paper or silicone baking mats.

    Combine the butter, sugar and vanilla in the bowl of a food processor or in a mixing bowl with a mixer. 

    butter and sugar in mixing bowl.
    creme butter and sugar in bowl.
    adding flour and salt to butter mixture.
    cookie dough in mixing bowl.

    Add the flour and salt. Blend until a coarse crumby dough forms.

    Shape the dough into walnut-sized balls, pressing to pack the dough together.

    dough balls on parchment-lined tray.
    baked cookies on tray.
    rolling baked cookies into powdered sugar.
    cookie balls coated with powdered sugar.

    Place the dough balls on an ungreased cookie sheet or one lined with a silpat baking mat. Bake until set about 9 minutes. Do not brown. 

    Roll the warm cookies in powdered sugar. Cool and serve.

    Storage: Snowball Cookies are good for up to 4 days at room temperature. Freeze completely cooled cookies in an airtight container for up to 6 weeks. To serve: simply remove from packaging, thaw and serve.

    TLDR? Watch the Easy Snowball Cookies web story.

    FAQs

    What are Snowball Cookies made of?

    Snowball Cookies have just a few ingredients: butter, sugar, vanilla extract, flour, and salt. Some recipes include finely chopped nuts or other mixins.

    Should Snowball Cookies be refrigerated? 

    You do not need to refrigerate Snowball Cookies. Store them in an airtight container at room temperature. They should be good for 4 to 7 days. Freeze for longer storage.

    Can Snowball Cookies be made without nuts?

    Yes! You can make Snowball Cookies without nuts for a tasty Nut-free Cookie.

    How long will Snowball Cookies stay fresh?

    They should be good at room temperature for 4 to 7 days, depending on how warm the room is. Freeze them for up to 6 weeks.

    snowball cookie on towel in front of snowman mug.

    Favorite Christmas Cookie Recipes

    Be sure to check out more reader favorite holiday cookies!

    • Cranberry Cookies
    • Chocolate Coconut Bars (40 cents/ea)
    • Raspberry Thumbprint Cookies Recipe
    • Double Chocolate Toffee Cookies

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    stack of snowball cookies on white plate.
    Print Recipe Add to Collection Go to Collections
    5 from 5 votes

    Snowball Cookies

    Snowball Cookies are a delectable concoction of butter, flour, and sugar. This no-nut version of the classic recipe is a delicious must-make for your cookie plate.
    Prep Time15 mins
    Cook Time9 mins
    Course: Dessert
    Cuisine: American
    Servings: 36
    Calories: 80kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Ingredients

    • 1 cup butter softened
    • ½ cup powdered sugar plus additional powdered sugar for rolling
    • 1 teaspoon vanilla extract
    • 2 ¼ cup unbleached, all-purpose flour
    • ¼ teaspoon salt
    US Customary – Metric

    Instructions

    • Preheat the oven to 400°. Line sheet pans with parchment paper or silicone baking mats.
    • Combine the butter, sugar and vanilla in the bowl of a food processor (or in a mixing bowl with a mixer). Add the flour and salt. Pulse until coarse crumbs forms. Shape the dough into walnut-sized balls, pressing to pack your own snowball cookies.
    • Place the dough balls on an ungreased cookie sheet or one lined with a silpat baking mat. Bake until set about 9 minutes. Do not brown. Roll the warm cookies in powdered sugar.

    Notes

    Nutritional values are approximate and based on 1 cookie.
    Variations – There are lots of ways to level up your Snowball Cookies.
    • Mix-ins – Reduce the flour to 2 cups and stir in ¼ cup finely chopped nuts, such as finely chopped pecans, mini chocolate chips, toffee bits, or jimmies sprinkles.
    • Extracts – I like vanilla, but you can use rum, almond, or cake batter extract.
    • Coatings – Instead of rolling the baked cookie in powdered sugar, you can dip or drizzle them in chocolate. They won’t look like snowballs anymore, but they’ll be delicious. 
    Pro tip: I do recommend that you weigh the flour to get the proper ratio of flour to butter. If you scoop the flour, you risk having a very dry dough. It’s not the end of the world, just pack the dough with your hands to get it to stick together. Weighing your flour is simple and easy, though, so go with that!
    Store in an airtight container. To freeze, layer the cookies between sheets of parchment or waxed paper for up to 6 weeks.

    Nutrition

    Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 9mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Calcium: 3mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on December 14, 2010. It has been updated for content and clarity.

    « Chocolate Mint Brownies
    Chocolate Mint Cookies with Kisses »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Janelle

      December 24, 2022 at 11:54 am

      5 stars
      These were so easy and yummy! My 6 year old did most of the work! ?

      Reply
    2. Theresa

      January 16, 2022 at 1:44 pm

      Hi Jessica! I’m about to make these cookies but I’m very torn about the measurement of flour. I measured out 2.25 cups without packing whatsoever, and it came to more than double the weight of the 2.25 cups I weighed out. I have a new digital scale that is very accurate. The volume difference is a LOT!! If I hadn’t read about weighing the flour, I think my cookies would be done by now ~LOL~ What do you suggest? The weighed flour comes out to about a cup, but it’s the correct weight… 10.12 oz.

      Reply
      • Jessica Fisher

        January 17, 2022 at 6:38 am

        Sorry for the delay in replying. I would go with the weighed amount.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

    More about me

    collage of media outlets where good cheap eats has been featured.
    cooking for one
    cooking for many banner
    cooking to freeze banner

    Pantry Staples You Can Make at Home

    • Crock Pot Spaghetti Sauce
    • Instant Pot Potato Soup
    • Spanish Brown Rice (Mexican Brown Rice)
    • How to Make the Best Tuna Sandwich
    • Protein Overnight Oats
    • Sausage Gravy and Biscuits

    Take the Pantry Challenge

    • Prepping for a Pantry Clean Out
    • How to Stock the Pantry on a Budget
    • 90+ Pantry Staples You Can Make Yourself
    • What to Make for Dinner When There’s “Nothing” to Eat

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Good Cheap Eats