If you make just one holiday or Christmas cookie this year, you can’t go wrong with these soft homemade snowball cookies!
How To Make Snowball Cookies
This is the cookie recipe that completely takes over Pinterest every December!
With just FOUR ingredients, they’re so easy to make that it’s almost impossible to find an excuse not to try them! And once you do make these charming homemade snowball cookies, they will hook you for life with their soft and buttery deliciousness.
Mexican Wedding Cookies
This recipe is my own spin on the popular snowball cookie recipe my grandmother used to make every year for Christmas.
You can find many versions similar to hers, both online and in cookbooks, and they often go by different names, including Mexican Wedding Cookies, Russian Tea Cakes, Butterballs, Polvorones, Meltaways, and–of course–Snowball Cookies.
**Edit: A huge thank you to People Magazine for featuring this recipe!
Snowball Cookies With Almonds
While the original cookie recipe calls for walnuts, these versatile homemade Mexican wedding cookies can also be made with almonds or pecans. I’ve never tried another nut (or nut free snowball cookies) but would be interested to know if they might also work with macadamia nuts, cashews, or even pistachios!
Other variations you might want to try include adding a few drops of vanilla or almond extract to the dough, forming the cookies into different shapes, or stirring in a handful of mini chocolate chips.
Storing The Cookies
Because they don’t need refrigeration, the cookies are a great dessert choice for any holiday party or gathering. They’re easy to transport, and leftovers can be stored in a covered container for 3-5 days. Of course, that’s only if there are any leftovers!
The dough can be made days in advance and refrigerated, or rolled into balls and frozen to bake at a later time, and the recipe is naturally egg free. If you want a healthier version, you can pulse coconut sugar or evaporated cane juice in a blender to make your own unrefined powdered sugar.
Next on my list is to try adding cocoa powder for chocolate snowball cookies. I might even add some pure peppermint extract too. But honestly, the original version is so good that you won’t even miss the chocolate – truly! If you make a batch, definitely be sure to leave a review and let me know what you think!
Snowball Cookies That Melt In Your Mouth!
- 2 cups flour (white, spelt, ww pastry, or Bob's gf work)
- 1/2 cup finely chopped walnuts, almonds, or pecans
- 1 cup butter or coconut oil
- 1/2 cup powdered sugar or sugar free powdered sugar
- optional additional powdered sugar, or cocoa powder, for rolling
Preheat the oven to 325 degrees. Combine the butter with the powdered sugar, and beat in a medium bowl or stand mixer. Stir together the flour and nuts in a separate bowl. Then mix all ingredients together to form a dough. Shape into balls, place on a cookie sheet, and bake for 20 to 25 minutes until lightly browned. Ready an extra bowl of powdered sugar, and roll the warm cookies in this bowl to coat. Cool on a wire rack. Note: I can’t recommend using any flours not listed here or subbing a low-fat butter spread or omitting the nuts, because I haven’t tried these substitutions. Feel free to experiment at your own risk, and be sure to report back for other readers if you do!
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