Powdered Sugar Snowball Cookies

These melt-in-your-mouth cookies are buttery, nutty, and coated in a generous layer of powdered sugar — a classic holiday treat and crowd-pleasing favorite for cookie exchanges and festive tables.

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Why You’ll Love This Recipe

• Simple, classic, and elegant
• Only 6–7 basic ingredients
• Perfect for freezing or gifting
• No eggs required
These cookies are crumbly, rich, and just sweet enough — like shortbread meets nutty truffles.

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Ingredients

unsalted butter, softened
powdered sugar
vanilla extract
all-purpose flour
finely chopped pecans or walnuts
salt
extra powdered sugar (for coating)

(See recipe card below for exact measurements.)

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Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and ½ cup powdered sugar until light and fluffy.
3. Mix in vanilla extract.
4. Add flour and salt, mixing until mostly combined.
5. Stir in the chopped nuts — dough will be thick and crumbly.
6. Scoop and roll dough into 1-inch balls and place them 1 inch apart on baking sheet.
7. Bake for 12–15 minutes until bottoms are lightly golden (tops will remain pale).
8. Cool cookies for 5 minutes, then roll warm cookies in powdered sugar.
9. Once completely cooled, roll them in powdered sugar again for that signature look.

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Servings and Timing

Makes about 24 cookies
Prep time: 15 minutes
Bake time: 12–15 minutes
Total time: ~30 minutes

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Variations

• Use almonds or hazelnuts instead of pecans
• Add a dash of cinnamon or nutmeg to the dough
• Mix in mini chocolate chips for extra indulgence
• Make them gluten-free with 1:1 gluten-free flour

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Storage / Freezing

• Store in an airtight container at room temperature for up to 1 week
• Freeze unbaked dough balls or baked cookies (without sugar coating) for up to 2 months
• Re-roll in fresh powdered sugar after thawing

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FAQs

Why are they called snowball cookies?

Because once coated in powdered sugar, they look like little snowballs — especially festive during the holidays.

Can I make them without nuts?

Yes, though texture and flavor will change. Sub in crushed pretzels or omit entirely.

Why roll them in sugar twice?

The first coating melts slightly into the warm cookie; the second creates that perfect snowy finish.

Can I use salted butter?

Yes — reduce or skip the added salt.

Why did my cookies flatten too much?

Too-warm butter or over-mixing can cause spreading. Chill dough briefly if needed.

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Conclusion

These classic powdered sugar snowball cookies are easy, elegant, and nostalgic — perfect for holiday trays or cozy winter treats. Whether you call them Russian tea cakes, wedding cookies, or snowballs, they’re sure to bring joy in every bite.

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