Snowball Cookies Recipe 8 Secrets to Melt-in-Your-Mouth Perfection

Snowball Cookies Recipe delivers those iconic powdered sugar-dusted treats that literally melt in your mouth with every bite. Are you tired of dry, crumbly cookies that fall apart and leave you disappointed? Do you want to create those picture-perfect holiday cookies with the classic cherry center but worry the dough won’t hold together or the texture will be wrong? This foolproof recipe produces tender, buttery cookies with a delicate crumb that dissolves on your tongue, each one crowned with a jewel-like maraschino cherry and generously coated in snowy powdered sugar.

Hi there, I’m Simon, and while I’m typically in the savory lane, I’ve learned everything about delicate cookie baking from Megan Carter, my pastry genius. This Snowball Cookies Recipe was born during our annual holiday cookie exchange when Megan challenged me to master what she called “the most unforgiving cookie in the book” one where temperature, technique, and timing are absolutely critical. After burning my first batch (they were practically charcoal), undermixing my second (they fell apart), and getting the third batch perfect, I finally understood why these cookies have been a holiday staple for generations. Olivia Brooks photographed each stage of our testing process, and even our failures looked beautiful under their blanket of powdered sugar. In this comprehensive guide, I’ll walk you through selecting the right nuts for maximum flavor, achieving that signature tender texture, mastering the gentle handling technique, and creating variations that go beyond the classic cherry-topped version.

Why This Snowball Cookies Recipe Works

These aren’t just ordinary cookies they’re a carefully balanced formula that creates that distinctive melt-in-your-mouth texture everyone craves during the holidays.

• Uses simple, pantry-friendly ingredients: Butter, flour, powdered sugar, and pecans or walnuts create bakery-quality results without exotic imports or expensive specialty items
• Mix in 15 minutes for maximum tenderness: Unlike complicated cookies requiring multiple steps, this dough comes together quickly with minimal handling to preserve delicate texture
• Perfect for holiday cookie trays or gift-giving: These elegant cookies look impressive arranged on a platter and keep well in tins for shipping to loved ones
• Naturally gluten-free adaptable: The low flour content means this recipe converts easily to gluten-free flour with minimal texture changes
• Make-ahead friendly for stress-free entertaining: Dough can be made weeks in advance and frozen, or baked cookies keep for a week in airtight containers

Choosing the Right Ingredients for Snowball Cookies Recipe

The magic of snowball cookies lies in the quality and proportion of ingredients. Each component plays a crucial role in creating that signature texture.

Best Nuts for This Recipe

Pecans are the traditional choice for this Snowball Cookies Recipe, and for good reason—their buttery, slightly sweet flavor complements the cookie base perfectly without competing with it. Look for fresh pecans that smell sweet and nutty, not rancid or stale. Toasting pecans before grinding intensifies their flavor dramatically and creates a more complex cookie.

Walnuts offer a slightly more assertive, earthy flavor that some bakers prefer. They’re also typically more affordable than pecans. Choose walnut halves or pieces rather than pre-ground nuts, which can be stale.

Almonds create a more delicate, refined flavor profile. Blanched slivered almonds work best and create a lighter-colored cookie.

For maximum freshness, store nuts in the freezer they can go rancid quickly at room temperature, especially in warm climates. Nuts can be frozen for up to 6 months without quality loss.

Best Butter for Snowball Cookies

Unsalted butter is absolutely essential for this recipe you need complete control over the salt level, and the sweet cream flavor should shine through. Use the highest quality butter you can afford, as it’s the dominant flavor in these cookies. European-style butter with higher butterfat (82-84%) creates an even more tender, luxurious texture, though standard American butter (80% butterfat) works beautifully.

The butter must be softened to room temperature not melted, not cold. Properly softened butter should leave a fingerprint when pressed but still hold its shape. This typically takes 60-90 minutes at room temperature, or you can cut it into tablespoon-sized pieces to speed the process to 30-40 minutes.

Best Powdered Sugar

You’ll need confectioners’ sugar (also called powdered sugar or icing sugar) for both the dough and the coating. Buy more than you think you need these cookies are generously coated, and you’ll go through it quickly. Standard store brands work perfectly fine; there’s no need for organic or specialty powdered sugar.

Why powdered sugar in the dough? Unlike granulated sugar, powdered sugar dissolves instantly and creates a more tender, delicate crumb. It also contains a small amount of cornstarch (about 3%), which contributes to the melt-in-your-mouth texture.

Buying Tips

For maraschino cherries, choose the bright red ones with stems for the classic look, though stemless work fine if you can’t find them. Drain them thoroughly on paper towels for at least 30 minutes before using excess moisture can make the bottoms of cookies soggy. Buy cherries in a jar (not the plastic container) for better quality and flavor.

When buying pecans or walnuts, give them a sniff if possible fresh nuts smell sweet and pleasant, while rancid nuts have an unpleasant, paint-like odor. If buying in bulk bins, check the turnover rate of the store high-traffic stores have fresher inventory.

Substitutions

Nut-free version: Replace ground nuts with an equal amount of finely ground oats (pulse rolled oats in a food processor until powdery) or finely crushed graham crackers. The texture will be slightly different but still delicious.

Gluten-free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur Measure for Measure). The recipe needs no other adjustments.

Dairy-free: Use vegan butter (Earth Balance or Miyoko’s) in place of regular butter. The texture is nearly identical.

Different fruits: Dried cranberries, candied cherries, or small chocolate chips can replace maraschino cherries for variety.

Ingredients & Prep for Snowball Cookies Recipe

Organization and proper prep are critical with delicate cookies like these. Having everything ready before you start mixing ensures success.

Cookie Dough Essentials

For the Cookies (makes about 36 cookies):

• 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
• ½ cup (60g) powdered sugar, plus 2 cups more for rolling
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but adds depth)
• 2 cups (240g) all-purpose flour
• ¼ teaspoon salt
• 2 cups (200g) pecans or walnuts, finely ground (about 8 ounces whole nuts)
• 36 maraschino cherries, well-drained and patted dry

Optional Add-ins:

• 1 teaspoon orange zest for citrus notes
• ½ teaspoon cinnamon for warmth
• ¼ cup mini chocolate chips for extra indulgence

Nut Preparation Method

Grinding the nuts to the right consistency is crucial for this Snowball Cookies Recipe. You want them finely ground but not turned into nut butter from over-processing.

Toasting (optional but recommended): Spread nuts on a baking sheet and toast in a 350°F oven for 8-10 minutes, stirring once halfway through, until fragrant and lightly golden. Let cool completely before grinding. This step intensifies flavor dramatically.

Grinding: Use a food processor and pulse in short bursts (1-2 seconds each) until nuts are finely ground and resemble coarse sand. Stop before they become paste or butter—you should still see individual particles. For more control, you can use a nut grinder or even a high-powered blender, working in small batches.

Alternatively, place cooled toasted nuts in a zip-top bag and crush with a rolling pin for a more rustic texture, though a food processor creates more uniform results.

Butter and Temperature Essentials

This recipe is temperature-sensitive. Butter that’s too cold won’t cream properly; butter that’s too warm or melted will create greasy, flat cookies. The ideal temperature is 65-68°F cool enough to hold shape but soft enough to blend smoothly.

Room temperature eggs aren’t needed for this recipe since there are no eggs! This makes snowball cookies naturally egg-free and safe for those with egg allergies.

Step-by-Step Baking Instructions for Snowball Cookies Recipe

Let me walk you through creating these delicate, buttery treats. Megan’s patient guidance taught me that gentle handling is everything with snowball cookies.

Pre-Baking Prep for Snowball Cookies Recipe

Preheat your oven to 350°F (175°C). Position oven racks in the upper and lower thirds for even baking if making multiple sheets. Line two large baking sheets with parchment paper or silicone baking mats—never use wax paper or ungreased pans.

Prepare your maraschino cherries by draining them in a colander, then laying them in a single layer on paper towels. Pat them dry thoroughly with additional paper towels this step is critical to prevent soggy cookie bottoms. Let them air-dry while you prepare the dough.

Have your powdered sugar for rolling ready in a wide, shallow bowl or pie plate. You’ll roll the cookies while they’re still warm, so having your coating station set up ahead of time is essential.

Mixing Method for Snowball Cookies Recipe

Step 1: Cream the Butter and Sugar In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 1-2 minutes until smooth and creamy. Add the ½ cup powdered sugar and beat on medium-high speed for 2-3 minutes until light, fluffy, and nearly white in color. This creaming process is crucial for tender texture don’t rush it.

Step 2: Add Flavorings Beat in the vanilla extract and optional almond extract until fully incorporated, about 30 seconds. The almond extract adds a subtle sophistication that makes people ask, “What’s your secret ingredient?”

Step 3: Incorporate Dry Ingredients In a separate bowl, whisk together the flour and salt. Add the flour mixture to the butter mixture and mix on low speed just until combined the dough will look crumbly and dry at this point. Don’t overmix or cookies will be tough.

Step 4: Add the Nuts Add the finely ground nuts and mix on low speed (or stir by hand with a sturdy spoon) just until the dough comes together. It should be slightly crumbly but hold together when pressed. If it’s too dry and won’t hold together at all, add 1 teaspoon of water at a time until it barely cohesive.

Shaping and Baking Snowball Cookies Recipe

Step 1: Shape the Cookies Using a small cookie scoop (about 1 tablespoon) or your hands, scoop portions of dough and roll each into a ball about 1 inch in diameter. Flatten each ball slightly in your palm, place a well-dried cherry in the center (stem up or stem removed, your choice), and wrap the dough around the cherry, rolling gently to seal and form a smooth ball. The cherry should be completely enclosed with no gaps.

Step 2: Arrange on Baking Sheets Place shaped cookies on prepared baking sheets, spacing them about 1 inch apart—they don’t spread much during baking. You should get about 18 cookies per sheet.

Step 3: Bake Bake for 12-15 minutes, rotating sheets halfway through for even baking. The cookies are done when the bottoms are very lightly golden but the tops are still pale—they should NOT brown on top. Overbaking creates dry, crumbly cookies instead of tender ones.

Critical timing note: These cookies firm up as they cool. What seems underbaked in the oven becomes perfectly tender once cooled. Trust the timing and pull them when they’re just set.

Coating and Cooling Snowball Cookies Recipe

Step 1: First Coating (While Warm) Let cookies cool on the baking sheet for exactly 5 minutes—they’ll be too fragile to move immediately but need to be warm for the powdered sugar to stick properly. Working quickly, roll each warm cookie in powdered sugar to coat completely. The warmth helps the sugar adhere and creates that signature snowy appearance.

Step 2: Cool Completely Place sugar-coated cookies on a wire cooling rack and let cool completely, about 30 minutes. As they cool, some of the powdered sugar will be absorbed into the cookie.

Step 3: Second Coating (Once Cool) Once completely cool, roll the cookies in powdered sugar a second time for that thick, generous coating that makes them truly look like snowballs. This double-coating technique is what makes them special the first coating integrates into the cookie while the second coating stays powdery and visible.

Pro Tips for Perfect Snowball Cookies Recipe

After making these cookies dozens of times and troubleshooting every possible issue, here are the secrets to guaranteed success.

Avoiding Crumbly or Dry Snowball Cookies Recipe

Don’t overbake: This is the number one cause of dry, crumbly snowball cookies. Pull them when the bottoms are barely golden and the tops are still completely pale. They continue cooking on the hot pan for a few minutes after removal from the oven.

Measure flour correctly: Too much flour creates dry, crumbly cookies that fall apart. Use the spoon-and-level method: spoon flour into measuring cup and level with a knife rather than scooping directly from the bag.

Don’t overmix the dough: Once you add the flour and nuts, mix just until combined. Overworking develops gluten and creates tough cookies.

Keep butter at proper temperature: Too-cold butter won’t cream properly; too-warm butter creates greasy, flat cookies. The 65-68°F sweet spot is ideal.

Use fresh nuts: Rancid nuts will ruin the entire batch. Taste your nuts before using—they should be sweet and pleasant, never bitter or paint-like.

Tool Recommendations for Snowball Cookies Recipe

A food processor makes grinding nuts quick and uniform essential for consistent texture. A cookie scoop (1-tablespoon size) ensures every cookie is identical, which means even baking with no burnt or underdone cookies. Parchment paper or silicone baking mats prevent sticking and make cleanup effortless.

A stand mixer or hand mixer makes creaming butter and sugar easier and more thorough than hand-mixing. Wire cooling racks allow air circulation for even cooling and prevent soggy bottoms. A wide, shallow bowl for powdered sugar makes rolling cookies easy and prevents mess.

Storage & Reheating for Snowball Cookies Recipe

Room temperature storage: Store cooled, coated cookies in an airtight container at room temperature, separating layers with parchment paper or wax paper. They’ll keep for up to 1 week, maintaining their tender texture beautifully.

Freezing unbaked dough: Shape cookies completely (with cherries inside), place on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer bag or container. Freeze for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the baking time.

Freezing baked cookies: Cool completely but don’t coat in powdered sugar yet. Freeze in a single layer on a baking sheet, then transfer to airtight containers or freezer bags for up to 2 months. Thaw at room temperature for 30 minutes, then roll in powdered sugar twice as directed.

Refreshing stored cookies: If cookies lose their powdered sugar coating over time, simply roll them in fresh powdered sugar before serving to restore that snowy appearance.

Flavor Variations for Snowball Cookies Recipe

Once you’ve mastered the classic version, these variations offer delicious twists on the traditional recipe.

Chocolate Cherry Snowball Cookies Recipe

Add ¼ cup unsweetened cocoa powder to the dough and reduce flour by ¼ cup. The chocolate-cherry combination tastes like a Black Forest cake in cookie form. Roll in powdered sugar as usual for beautiful contrast, or use a mixture of powdered sugar and cocoa powder for chocolate “snowballs.”

Lemon Snowball Cookies Recipe

Replace almond extract with lemon extract and add 2 tablespoons of fresh lemon zest to the dough. Use dried cranberries instead of maraschino cherries for a tart-sweet combination. These are perfect for spring or summer gatherings when traditional Christmas cookies feel too heavy.

Espresso Snowball Cookies Recipe

Add 2 tablespoons instant espresso powder dissolved in 1 teaspoon hot water to the butter mixture. Replace cherries with chocolate-covered espresso beans for an elegant, adult cookie that pairs perfectly with after-dinner coffee.

Variation Comparison Table

Serving Suggestions for Snowball Cookies Recipe

These elegant cookies deserve beautiful presentation. Here’s how to showcase them at their best.

For holiday cookie trays: Arrange snowball cookies alongside other Christmas classics like gingerbread, sugar cookies, and peppermint bark. The white powdered sugar coating provides visual contrast and makes the whole display more interesting. Group them on one side of the platter for a “snowy” effect.

For gift-giving: Layer cookies in decorative tins or boxes, separating each layer with parchment paper or wax paper to prevent sticking. Add a few sprigs of fresh rosemary or a small ornament for festive flair. Include reheating instructions on a handwritten note.

For afternoon tea or coffee: Serve 2-3 cookies per person on small dessert plates with hot coffee, tea, or hot chocolate. The buttery richness pairs beautifully with strong coffee or Earl Grey tea.

For parties: Create a “build your own cookie” station where guests can roll pre-baked, cooled cookies in different coatings: classic powdered sugar, cocoa powder, cinnamon-sugar, or crushed candy canes for variety.

Beverage pairings: Hot coffee or espresso (the rich cookies need a strong, slightly bitter contrast), hot chocolate with marshmallows, eggnog (during holidays), or cold milk for children. For adults, dessert beverages or coffee liqueur complement the nutty sweetness beautifully.

FAQs About Snowball Cookies Recipe

Over the years, I’ve answered countless questions about these delicate cookies. Here are the most common concerns and solutions.

Why are my snowball cookies falling apart?

Several factors cause crumbly cookies: overbaking (most common), too much flour, old/rancid nuts, or insufficient creaming of butter and sugar. Make sure to pull cookies when they’re barely golden on the bottom and still pale on top, and cream the butter and sugar for the full 2-3 minutes.

Can I make these cookies without nuts?

Yes, though the texture will be different. Replace ground nuts with an equal amount of finely ground oats or graham cracker crumbs. The cookies will be less rich but still delicious.

Why doesn’t the powdered sugar stick to my cookies?

The first coating must happen while cookies are still warm (about 5 minutes after baking). If cookies have cooled completely, the sugar won’t adhere well. You can lightly mist cooled cookies with water from a spray bottle before rolling, but the warm-coating method works better.

Can I use salted butter?

It’s not recommended. Salted butter contains varying amounts of salt (different brands use different amounts), making it impossible to control the final salt level. If you must use salted butter, omit the ¼ teaspoon of salt in the recipe.

Are Snowball Cookies Recipe safe during pregnancy?

Yes! These cookies contain no raw eggs or unpasteurized dairy (assuming you use standard store-bought butter and cherries). All ingredients are fully baked and safe for pregnant women.

How do I prevent the cherry from sinking to the bottom?

Make sure cherries are thoroughly drained and dried on paper towels. Excess moisture causes them to steam and sink during baking. Also, make sure you’ve wrapped the dough completely around the cherry with no gaps—this helps hold it in place.

What’s the difference between snowball cookies and Mexican wedding cookies?

They’re essentially the same cookie with different names and minor regional variations. Mexican wedding cookies (also called Russian tea cakes or Italian butter cookies) typically use finely ground nuts throughout and are rolled in powdered sugar. Snowball cookies often have a cherry or chocolate center, though both terms are sometimes used interchangeably.

Can I make these cookies larger or smaller?

Yes! For larger cookies (about 1.5 inches), increase baking time to 15-18 minutes. For smaller, bite-sized cookies (about ¾ inch), reduce baking time to 10-12 minutes. Watch carefully and pull them when barely golden.

Conclusion

Snowball Cookies Recipe proves that simple ingredients can create something truly special when handled with care and attention to technique. These melt-in-your-mouth treats deliver buttery richness, delicate crumb, and festive appearance perfect for holiday gatherings, cookie exchanges, or anytime you want to impress with minimal effort.

Snowball Cookies Recipe 8 Secrets to Melt-in-Your-Mouth Perfection

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• Author: Simon
• Total Time: 1 hour 5 minutes (includes cooling)
• Yield: 36 cookies 1x
• Diet: Vegetarian

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Description

Classic snowball cookies with tender, buttery texture and sweet cherry centers, generously coated in powdered sugar. These melt-in-your-mouth treats are perfect for holiday cookie trays, gift-giving, or any special occasion. Easy to make and naturally elegant.

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Ingredients

Scale 1x2x3x

1 cup (2 sticks or 226g) unsalted butter, softened to room temperature

½ cup (60g) powdered sugar, plus 2 cups more for rolling

1 teaspoon vanilla extract

¼ teaspoon almond extract (optional)

2 cups (240g) all-purpose flour

¼ teaspoon salt

2 cups (200g) pecans or walnuts, finely ground

36 maraschino cherries, well-drained and patted dry

Optional Add-ins:

1 teaspoon orange zest

½ teaspoon cinnamon

¼ cup mini chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Drain maraschino cherries and pat dry thoroughly with paper towels. Let air-dry while preparing dough.

3. Optional but recommended: Toast pecans or walnuts on a baking sheet for 8-10 minutes until fragrant. Cool completely.

4. Grind cooled nuts in food processor using short pulses until finely ground like coarse sand. Don’t over-process into paste.

5. In large bowl or stand mixer with paddle attachment, beat softened butter on medium speed for 1-2 minutes until smooth.

6. Add ½ cup powdered sugar and beat on medium-high for 2-3 minutes until light, fluffy, and pale.

7. Beat in vanilla extract and optional almond extract for 30 seconds.

8. In separate bowl, whisk together flour and salt.

9. Add flour mixture to butter mixture and mix on low just until combined—dough will look crumbly.

10. Add ground nuts and mix on low (or stir by hand) just until dough comes together. Don’t overmix.

11. Using 1-tablespoon cookie scoop or hands, portion dough and roll into 1-inch balls.

12. Flatten each ball in your palm, place a dried cherry in center, and wrap dough around cherry, rolling to seal into smooth ball.

13. Place on prepared baking sheets, spacing 1 inch apart.

14. Bake 12-15 minutes until bottoms are very lightly golden but tops remain pale. Don’t overbake.

15. Let cool on baking sheet for exactly 5 minutes.

16. Working quickly, roll each warm cookie in powdered sugar to coat completely.

17. Transfer to wire cooling rack and cool completely, about 30 minutes.

18. Once cool, roll cookies in powdered sugar a second time for thick, snowy coating.

19. Store in airtight container at room temperature.

Notes

Butter must be softened to 65-68°F—soft enough for a fingerprint but still holding shape.

Thoroughly dry maraschino cherries to prevent soggy cookie bottoms.

Don’t overbake—cookies should be pale on top and barely golden on bottom.

Measure flour using spoon-and-level method to avoid too much flour.

Toast nuts before grinding for deeper, more complex flavor.

Double coating in powdered sugar (once warm, once cool) creates signature snowy appearance.

Cookies keep at room temperature for 1 week in airtight container.

Freeze shaped unbaked cookies for up to 3 months; bake from frozen, adding 2-3 minutes.

For nut-free version, replace ground nuts with finely ground oats or graham crackers.

For gluten-free, use 1:1 gluten-free flour blend with no other changes needed.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 115
• Sugar: 8g
• Sodium: 20mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 14mg

Keywords: snowball cookies, cherry snowball cookies, mexican wedding cookies, russian tea cakes, butter cookies, holiday cookies, christmas cookies, powdered sugar cookies