Snow Ball Christmas Cookies and Online Cookie Exchange. These buttery snowball cookies, also known as Russian tea cakes or pecan meltaway cookies, are the ultimate melt-in-your-mouth cookies! Loaded with crushed pecans and rolled in powdered sugar, makes them one of our favorite cookies during the Christmas season. They also make great teacher gifts!
For as long as I can remember, my girls have always called these small buttery cookies the ‘Snow Ball Christmas Cookies.’ The name evolved from the popular Disney movie at that time ‘Snow White,’ which all little girls loved.
Nowadays, all the little girls, including my granddaughter are into the current Disney movie ‘Frozen.’
You can gather your little bakers in the kitchen; play the song “Let it Go” as you sing along and create these easy-to-make confections. And at the same time, creating wonderful memories that will last a lifetime!
What are Snowball Cookies?
Snowball Cookies are small, round, buttery bite-size cookies loaded with chopped pecans. They are rolled in powdered sugar to give them their snow-white appearance, making them perfect for the holiday season.
They are made without eggs but loaded with butter to give them their light, crumbly texture that dissolves quickly and melts in your mouth with your first bite.
To Make These Snow Ball Christmas Cookies:
Getting started is easy. Using simple ingredients such as butter, flour, powdered sugar, and crushed pecans makes these cookies so simple to make, chill, shape into balls, then bake.
No eggs in this recipe.
Simply beat sugar with butter, then add in the rest of the dry ingredients and shape into balls. Here, if you need to, you may chill the balls for a few minutes to firm them before baking.
The recipe calls for slow baking them at 325 degrees F for about 15 to 18 minutes and then roll them into the powdered sugar while still warm, and then again the second time once they cool completely.
They stay fresh for one week in a sealed container, and they freeze beautifully too!
If you freeze these cookies, just dust them again with powdered sugar to give them a fresh appearance just before serving.
Best served at room temperature.
All generations of all ages will enjoy these snow ball cookies as much as we do.
These snow ball Christmas cookies are so good!! Your friends and loved ones will LOVE them! Besides, everyone always looks forward to them year after year.
Ok, who’s doing a cookie swap? Here are a few more cookie recipes you might enjoy!
Coconut Cherry Shortbread Cookies are snowball cookies made with shredded coconut, dried cherries, and chocolate morsels.
And finally, try these!
Easy Coconut Orange Macaroons (Gluten-Free)
I thought it would be fun to offer an “online cookie exchange” and invite some of our foodie-friends to be a part of it. Our full recipe card for our Snow Ball Christmas Cookies will be at the bottom of this post for you to easily print.
In the meantime, enjoy some of our friend’s cookie recipes as part of our virtual online cookie exchange!
Chocolate Pistachio Cranberry Biscotti by Roz
Lemon Ice Cookies by Dan
Cinnamon Stars by Tricia
Soft Gingersnap Cookies by Barbara
Pecan Shortbead Cookies by Susan, and Peppermint Macarons by Joanne
- 1 cup (2 sticks) ( 227grams) unsalted butter
- 2 tsp. vanilla extract
- 1/3 cup ( 35 grams) sifted powdered sugar
- 2 tsp. water
- 2 cups (240 grams) sifted all-purpose flour
- 1/4 tsp. salt
- 1 cup ( 125 grams) finely chopped pecans
- 1 to 2 cups ( 240 grams) powdered sugar - for dusting and rolling balls
- Preheat oven to 325 F degrees (162.8 C).
- In a large mixing bowl, cream butter, vanilla, and powdered sugar. Cream the mixture until light and fluffy. Blend in water.
- Gradually add in and combine the flour and salt, and beat until well blended. Add the pecans. If the cookie dough is too soft, we recommend chilling the dough for at least 15 to 20 minutes, until firm.
- Shape into 1-inch balls. Or you can use a small ice cream scoop. Roll into powdered sugar. Place balls at least 1-inch apart onto a non-stick cookie sheet.
- Bake for 15 to 18 minutes, or until firm to the touch.
- While cookies are warm, roll into powdered sugar. Cool on wire racks for a few minutes.
- Then roll again (the second time) into powdered sugar.
- Store them in a sealed container for up to one week. They freeze well, and for up to one month.
- Yields: 3 to 4 dozen snowballs
To Chop Nuts Quickly: you can chop the pecans with a mini chopper or food processor and pulse ONLY a few times to chop them. Do not make them too fine, or powdery, a few chunky pieces are ok as well.
If pecans are too fine they may cause the cookies to crumble easily.
Also, cookies will be very delicate to handle, it is best to wait until they cool down before rolling them in powdered sugar. If they are too warm, this too will cause them to fall apart and crumble easily.
Yield:3 to 4 dozen
Serving Size:2 snowball cookies
Amount Per Serving: Calories: 100Total Fat: 7.6gSaturated Fat: 3.5gCarbohydrates: 6.9gFiber: .5gSugar: 1.6gProtein: 1g
Hello friends! If you make these delicious snow ball Christmas cookies, let us know and leave a comment and a star rating below! Have fun and snap a photo and share it on Instagram and on Pinterest; be sure to tag us @2sistersrecipes.
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We hope you’ll be baking up a storm this weekend! Have fun!
Thanks for stopping by! 🙂
xo Anna and Liz
Nutrition Facts: Serving size: 2 cookies Servings: 3 to 4 dozen. Total Fat: 7.6g Saturated Fat: 3.5g Cholesterol: 14mg Sodium: 52mg Total Carbohydrate: 6.9g Dietary Fiber: 0.5g Total Sugars: 1.6g Protein: 1g Vitamin D: 4mcg Calcium: 4mg Iron: 0mg Potassium: 2mg