This version of snowball cookies has been a constant in my holiday baking rotation for years. I discovered the exact proportions during a chilly December when I wanted something buttery, nutty, and simple enough to make with a sleepy toddler underfoot. The first batch disappeared before I had a chance to cool them, and between the tender crumb, the whisper of powdered sugar, and the warm smell of browned butter and nuts, the cookie became an instant family favorite. I love these because they manage to feel indulgent without being overly sweet; the crunch of chopped nuts inside a cake-like cookie that dissolves on the tongue is what keeps people coming back for more.

These cookies are forgiving and adaptable: you can use white all-purpose flour, spelt, whole wheat pastry flour, or Bob's Red Mill gluten-free blend if you need them to be gluten-free. Likewise, swap butter for coconut oil to make a dairy-free batch — the texture shifts slightly but the essence remains the same. I usually bake them for gift boxes, cookie exchanges, and lazy Sunday tea time. The ritual of rolling warm cookies through powdered sugar is oddly meditative and always results in that snowball look that feels festive and classic.

Ingredients

• All-purpose flour (2 cups): Use white all-purpose for the most tender texture. If using spelt or whole wheat pastry, expect a slightly nuttier flavor and denser crumb. Bob's Red Mill gluten-free blend also works; weigh if possible for best consistency.
• Finely chopped nuts (1/2 cup): Walnuts, almonds, or pecans all give excellent flavor. Toast lightly in a dry skillet for 3–4 minutes to deepen aroma before chopping for a more complex taste.
• Butter or coconut oil (1 cup): Use unsalted butter at room temperature for richest flavor; coconut oil is a reliable dairy-free swap but yields a slightly different mouthfeel.
• Powdered sugar (1/2 cup plus extra for rolling): Finely sifted powdered sugar mixes into the fat for a delicate crumb; reserve 1/2 to 1 cup more in a shallow bowl for rolling warm cookies.
• Optional: A pinch of fine salt (1/8 teaspoon) brightens the flavors, and 1/2 teaspoon vanilla adds warmth if desired. Omit nuts entirely for nut-free cookies, increasing flour by a tablespoon if dough feels loose.

Instructions

Preheat the oven: Set oven to 325°F. Place a rack in the middle position so heat circulates evenly and the cookies brown lightly without over-browning on the bottom. If your oven runs hot, reduce to 320°F and check at 18 minutes. Cream fat and sugar: In a medium bowl or stand mixer fitted with the paddle, beat the room-temperature butter (or softened coconut oil) with the 1/2 cup powdered sugar until pale and slightly fluffy, about 2–3 minutes. Creaming traps tiny air pockets that help the cookie develop a tender interior rather than a dense, oily texture. Combine dry ingredients: In a separate bowl whisk the 2 cups flour with a pinch of fine salt if using. Add the finely chopped nuts and stir until evenly distributed. Tossing the nuts in flour helps prevent them from sinking to the bottom of the cookie while baking. Make the dough: Fold the dry mix into the creamed fat with a spatula or on low speed just until it forms a cohesive dough. Overmixing develops gluten and can make the cookies tougher; stop as soon as large dry streaks disappear and the dough clings together. Shape into balls: Use a small cookie scoop or tablespoon to portion the dough into 1-inch to 1 1/4-inch rounds. Roll each portion between your palms into smooth balls. Space them about 1 inch apart on a parchment-lined baking sheet to allow gentle spreading. Bake and finish: Bake for 20 to 25 minutes until the bottoms and very edges are lightly browned — the centers should still look set but not dry. Remove from the oven and immediately roll each warm cookie in a shallow bowl of powdered sugar to coat. Transfer to a wire rack to cool completely; roll a second time if you want a thicker powdered-sugar layer.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. If stacking, place parchment layers between layers to preserve the powdered-sugar coating. For longer storage, freeze cooled cookies in a single layer on a sheet until solid, then transfer to a freezer-safe bag for up to 3 months. When reheating frozen cookies, let them thaw at room temperature and then re-roll lightly in sifted powdered sugar for a fresh appearance. Avoid refrigeration — it can dry them out and dull the texture.

Ingredient Substitutions

For a dairy-free version, substitute 1 cup solid coconut oil (measure melted then chill briefly until solid but pliable) for the butter; the bake time stays the same but the flavor shifts to coconut notes. To make nut-free cookies, omit the 1/2 cup nuts and add 1 tablespoon extra flour or a tablespoon of finely shredded toasted coconut for texture. Use a 1:1 gluten-free flour blend to make them gluten-free; I recommend Bob's Red Mill 1-to-1 as it keeps texture closest to the original. If you like vanilla, add 1/2 teaspoon — it’s optional but lifts the overall aroma.

Serving Suggestions

These pair beautifully with strong coffee, black tea, or mulled wine. For a plated dessert, stack three on a small dessert plate and dust extra powdered sugar over the top, garnishing with a small sprig of fresh mint or a few whole nuts. For festive parties, arrange on tiered trays with sprigs of rosemary or holly (non-edible décor) for visual contrast. They’re also excellent alongside citrus-scented cakes or a bowl of whipped cream for dipping.

Cultural Background

Snowball cookies — sometimes called Russian tea cakes or Mexican wedding cookies depending on region and variations — are a family of buttery nut cookies rolled in powdered sugar found in many cultures. The name changes but the concept is the same: a tender, nutty cookie that’s simple to make and celebratory in look. Traditions vary: some bakers add a touch of vanilla or rum, others use finely ground pecans for a richer, Southern style. They’re emblematic of festive baking across cuisines.

Seasonal Adaptations

In winter, use toasted pecans and a dusting of cocoa-mixed powdered sugar for a chocolate-snow effect. Springtime adapts well to lemon zest in the dough and a light glaze instead of powdered sugar. For holiday gift tins, cut the cookies a bit larger and include a cinnamon or cardamom twist in the dough. Summer potlucks benefit from a nut-free version that’s easy to transport and doesn’t melt in heat.

Meal Prep Tips

Make dough ahead: store tightly wrapped in the refrigerator up to 48 hours for a fresher day-of bake, or scoop portions onto a baking sheet and freeze solid, then transfer to a bag to bake directly from frozen (add 1–2 minutes to baking time). Bake full trays at once and freeze finished cookies between layers of parchment; thaw as needed. For gifting, pack with a small sachet of powdered sugar so recipients can re-roll for that freshly coated look.

Success Stories

Readers often tell me these cookies are the first to disappear at cookie swaps. One friend reported that her picky teenager, who usually avoids nuts, loved them and asked for the recipe. Another made them for a holiday bake sale and sold out within an hour. I once made a batch for my book club and everyone asked for the recipe the next day — small, simple cookies can create big memories.

These snowball cookies are a tiny piece of culinary joy: comforting, flexible, and reliably delicious. Whether you’re baking for holidays, gifts, or a quiet evening at home, I hope this version becomes one of your favorites to share.