Best Snowball Cookies
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Whether you call them Russian Tea Cakes, Pecan Sandies, Butterballs, or simply, Snowball Cookies, a cookie by another name still tastes as sweet! These buttery, melt-in-your-mouth walnut cookies are a Christmas cookie classic, from their snow-inspired powdered sugar coating right down to their decadent nutty center.
Russian Tea Cakes Recipe
Russian Tea Cookies, aka Snowball Cookies, are a simple shortbread-style cookie filled with rich, buttery walnuts and dusted generously with a double coating of sweet powdered sugar.
They are at once crunchy and melt-in-your-mouth tender, using nuts instead of eggs for their structure, which has the added benefit of giving them a decadent complexity that is rounded out by the unctuous butter and generous powdered sugar coating.
These snowball cookies are a great addition to your Christmas cookie exchanges or gifting to friends for a few reasons:
- the recipe scales easily
- all ingredients are readily available and accessible
- the cookies last for up to a week at room temperature (so you have a few days to deliver them)
- the baked cookies or cookie dough can be frozen in advance
- no fancy decorating or technical skills needed – helpful when you have a lot to make!
- the cookies are somewhat firm so they will stand up well to being packaged and transported
- (and not to mention – their crowd-pleasing flavor!)
Snackable History Fact: Surprisingly, there’s not too much that’s Russian about these cookies! These walnut-based cookies were a staple at European teas thanks to their using nuts rather than eggs for structure, thus lasting longer, but they didn’t have the powdered sugar coating that we now think of as an essential staple of these cookies. That was an adaptation that happened in 20th century North America, where the “Russian Tea Cakes” moniker was also created, likely more for marketing (as the Russians are famous for their elaborate and unique tea services, as well as their snowy winters) than for accuracy in honoring the cookies’ culinary lineage.
Walnut Snowball Cookie Variations:
- Swap walnuts for toasted pecans.
- Add 1 teaspoon finely grated orange zest to the dough.
- Stir 1/4 to 1/2 cup mini chocolate chips into the dough.
- Replace half of the vanilla extract with almond extract to echo classic European tea cookies.
- Dust the second sugar coating with a pinch of cinnamon for a warmer flavor profile.
Russian Tea Cakes Recipe FAQs
Why did my snowball cookies spread in the oven? The butter may have been too soft or the dough may not have chilled long enough. Refrigerating for at least 45 minutes keeps the dough firm so the cookies hold their shape.
Can I substitute different nuts? Yes, pecans, cashews, pistachios or hazelnuts work great as substitutes. Almonds would also work, but they’d be my last choice.
Why are my cookies dry or crumbly?The dough may have been overmixed after the flour was added or the cookies may have been baked past the point of being set. Mix only until combined and remove from the oven when the bottoms are lightly golden.
Can the dough be made ahead? Yes, refrigerate the dough for up to two days or freeze it for up to one month. Allow frozen dough to thaw in the refrigerator overnight before shaping.
How to store snowball cookies: Due to the lack of eggs, these shortbread-style cookies can be stored in an airtight container at room temperature for up to a week.
For longer storage, freeze the baked and cooled cookies for up to one month. Arrange them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) Thaw the cookies at room temperature and refresh them with a light dusting of powdered sugar if needed.
More Nutty Christmas Cookies:
- Walnut Crescent Cookies
- Christmas Pecan Pralines
- Caramel Pecan Dream Bars
- Pecan Brown Sugar Cookies
- Pistachio Pudding Cookies
- Cherry Pecan Pinwheel Cookies
- Reindeer Macarons (one of 5 Christmas Macarons recipes we have – all with an almond meringue cookie base)
Ingredients for Snowball Cookies
- Butter, softened
- White sugar
- Vanilla extract
- Salt
- All-purpose flour
- Finely chopped walnuts
- Powdered Icing Sugar, for dusting
Scroll down to the printable recipe card for full measurements.
Tip: The butter should be softened but not greasy. If it presses easily with a fingertip without collapsing, it is ready. Properly softened butter creates a finer crumb.
Kitchen Tools You May Find Helpful
- Food Processor or Smoothie-style Blender
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Small bowl, for holding the sprinkles
- Cookie Scoop
How to Make Russian Snowball Cookies
In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
Beat in the vanilla and salt. Gradually add flour, then nuts.
Divide dough in half, cover and refrigerate for approximately 45 minutes, until firm.
Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking sheets; set aside.
Place powdered sugar in a shallow bowl; set aside.
Roll dough into 1” balls and place on cookie sheets. Bake until lightly golden, about 12 to 14 minutes.
While cookies are still warm, gently roll them in the powdered sugar. Allow to cool completely, and then roll cookies once again in the sugar.
Pin this Melt-in-your-Mouth Walnut Snowball Cookie for your holiday baking:
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Walnut Snowball Cookies
Russian Tea Cakes, aka Snowball Cookies, are a simple shortbread-style cookie filled with walnuts and dusted generously with powdered sugar. Reliable and freezer friendly.
Ingredients
- 1 cup butter, softened
- 5 tablespoons white sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups flour
- 2 cups finely chopped walnuts
- 1½ cups Powdered Icing Sugar, for dusting
Instructions
- In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
- Beat in the vanilla and salt. Gradually add flour, then nuts.
- Divide dough in half, cover and refrigerate for approximately 45 minutes, until firm.
- Preheat oven to 350F.
- Line two baking sheets with parchment paper or silicone baking sheets; set aside.
- Place powdered sugar in a shallow bowl; set aside.
- Roll dough into 1” balls and place on cookie sheets. Bake until lightly golden, about 12 to 14 minutes.
- While cookies are still warm, gently roll them in the powdered sugar. Allow to cool completely, and then roll cookies once again in the sugar.
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Nutrition Information:
Yield:
33Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 5gUnsaturated Fat: 11gCholesterol: 16mgSodium: 66mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy snowball cookies recipe as much as mine does!
For more scrumptious cookies, check out our full cookie recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
