Snowballs Recipe -
Snowballs Recipe
  • READY IN 55 mins


Recipe by  

"These nut and butter cookie with a sugar coating are great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    55 mins


  1. Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
  2. Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
  3. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2005

This recipe is awesome! I think the reason why some people's came out flattened is they might have worked with the dough too much OR their kitchen was too hot. If it is too hot inside your kitchen things tend to react differently. AND if you kept working with the dough your hands may have congealed the butter more and made it more liquid within the cookie. If it's hot in your kitchen and you are working with things like this, it's best to keep the dough in the fridge and take out little bits to roll while you make them. Hope this makes sense!

Most Helpful Critical Review
Jan 11, 2005

I love snowballs, but didn't have my recipe. I used this one instead because I was short on powedered sugar and this didn't use any in the dough. They were not like what I've made before at all. The cookies flattened out in the baking so that they weren't balls at all and they were too salty. If you do make these, I reccomend rolling them in sugar twice: once when they're hot out of the oven and again after they've cooled. The first layer gets rather pasty from the heat, but soaks into the cookies very well. The second layer sticks to the outside for a nice look.


87 Ratings

Apr 24, 2004

My family loved these cookies. They came out just like I hoped. Sifting the flour was a great idea. I did overcook the first batch because I kept waiting for them to get a little brown and they never did. The secret is to check the bottom and see if that has become slightly brown. Great recipe. Thanks!

Dec 05, 2006

Is it possible that folks are experiencing trouble because of the white sugar? I have made snowballs, aka Mexican Wedding Cakes, aka Swedish Tea Cakes for as long as I can remember and have always used powdered sugar in the dough.

Dec 08, 2013

PLEASE NOTE! I've already reviewed this recipe once. It's fabulous but a few changes make it even better. Leave the recipe alone...It's perfect. Roll the cookies smaller than you think you should. The recipe says it makes 48...I can get 110 out of it. They turn out so much better the smaller they are. I also toast the pecans before I put them into the cookie. Also, roll the cookies in powdered sugar right when they come out of the oven and then roll them again. The first coating gets kind of sticky and then the second coating makes them perfect. Make these won't regret it!

Dec 09, 2003

Yum, this recipe was great! You just might want to adjust the cooking time. I found if you followed the recipe cook time the cookies were quite overdone!

Dec 22, 2008

I would have given this recipe 5 stars, however, as written it's problematic. Here's the low down I got from my sister who bakes all the time. First off, the dough absolutely needs to be chilled prior to baking. Second, the oven temperature should be 350. I tried this, and the balls were perfect. Lastly, use unsalted butter when baking with a recipe that calls for salt. Using 3/4 teaspoons of salt and salted butter will make the cookies too salty. This same dough can be used to make crescents, or if you don't mind them spreading, they make a very tasty cookie.

Oct 26, 2005



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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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