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Snowball Cookies That Melt In Your Mouth!

If you make just one holiday or Christmas cookie this year, you can’t go wrong with these soft homemade snowball cookies!

Snowball Cookies That Melt In Your Mouth
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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.

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snowball cookies
snowball cookies recipe
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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!

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Easy Homemade Snowball Cookies Recipe
mexican wedding cookies
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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!

More Holiday Cookie Recipes:

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Pumpkin Chocolate Chip Cookies

Healthy Cookies Recipes

The Best Easy Homemade Snowball Cookies
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Also try this Healthy Banana Bread

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Snowball Cookies

These easy snowball cookies are a holiday favorite recipe!
4.74/5 (27)
Total Time 20 minutes
Yield 40 – 50 cookies

Ingredients

  • 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

Instructions

  • 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!
    View Nutrition Facts

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More About The Cookbook

4.74/5 (27)

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Published on December 20, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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156 Comments

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  1. Elizabeth says

    Delicious cookies! My family love them.I use your recipes all the time and no one ever knows there healthy recipes! I also love your recipes because I have a sensitivities to meat. Theses cookies truly melt in your mouth. i will be making them all holiday season. Thanks Katie for all your recipes!

    • Jason Sanford says

      You can freeze them, either before or after baking. If you freeze them before, simply thaw before baking them or bake a little longer perhaps.

    • Jason Sanford says

      The calorie count is in the “view nutrition facts” link under the ingredients and instructions in the post.

  2. Lola Beyer says

    You mentioned trying these with cocoa powder to make a chocolate version – I’ve done this and they are just as delicious, only with that yummy chocolate twist! I love the chocolate ones with chopped walnuts, because I love walnuts in anything ch0colate -fudge, cake, candy, etc!

  3. Amanda says

    Yum! My mom usually made these with pecans, and I’ve switched to toasted pine nuts. Pricey, but delicious, and available at TJ’s already toasted and not too expensive.

  4. Anon says

    Where I’m from, we also call them Armenian cookies. They do go by many names indeed, but it’s the same melty, sweet cookie ^^

  5. TFI says

    looks and sounds delicious!! That is a beautiful tart and a fantastic sounding recipe. Your posts are always easy to understand and Helpful.

  6. Nicole says

    Snowball cookies are my absolute favorite holiday cookie. I tried this recipe for the first time this year since I was hosting Christmas Eve and they were a hit! I used pecans. The only modification I made was to add a tsp of almond extract. So good! Thank you!

  7. Robert G Brown says

    My mommy makes Russian Tea Cakes. Ofdly, the holidays haven’t been the same for years, and now there is always some new easy way that forgets the prayer and meditation of tradition, that takes the time of preparation to focus on the nature of ur life that gives and shares.

  8. JC says

    I make these every year, but always do something a little differently each time. This year’s had hazelnuts, dried cranberries, and about half the flour was oat flour. I use real butter and sugar–so they aren’t the “healthiest” but I feel these can be a healthier option, depending on what you add to them.
    I like the idea of using coconut oil, coconut flour, and unsweeted coconut flakes. That will probably be the next time.

  9. Kim A. says

    You can definitely omit the nuts altogether, add in a 1tsp of vanilla and pinch of salt. Ive been making them nut free for over 20 years. Still delicious! Thanks Katie!

  10. Katrina says

    I made the snowball cookies with some substitutions. I used einkorn flour, the coconut oil rather than butter, and raw macadamia nuts. They tasted just like the Mexican Wedding Cookies I remember eating as a kid. However, they didn’t stay in a nice round ball shape, but melted down to what looked like regular cookies – maybe not quite as flat as a regular cookie. I thought maybe refrigerating the dough for 10 minutes or so prior to rolling them into balls would help them retain their shape, but it didn’t. The first batch that went in the oven was at room temperature when they went in the oven, but when they flattened, I decided to refrigerate the remaining dough, but the refrigerated ones were really difficult to get into a ball shape (the coconut oil got too hard, I guess), and they still flattened.

  11. Patty says

    Can you clarify why it says the cookies should only be stored for 3-5 days? I read elsewhere that these type of cookies should last up to a month. It just has me concerned since I’m gifting them and I can’t get them to all of the people so quickly! 🙂 (I did already make them and they turned out great, although I rolled them in powdered sugar twice – once when warm and then again once they’d cooled!). Thank you – love your recipes!

    • Jason Sanford says

      Hi, it’s just for freshness. Katie’s version is pretty similar to other versions, so if you’ve had success keeping them longer then I wouldn’t see it being a problem… we just don’t know because we haven’t ever kept them around that long!
      Jason (media relations)

  12. Denise says

    Anyone else use liquid coconut oil and end up with a disaster?? I cant be the only one. I now have a batter instead of dough and I have no clue how to fix it. 🙁

  13. Elizabeth says

    Great recipe! I made these for Christmas and they were amazing! I used pecans and added a teaspoon of vanilla too! I also made my own powdered sugar from the turbinado sugar I had on hand.

  14. Maria Warkentine says

    Made with ground oatmeal into oat flour (1 1/2 cup + 1/2 cup potato starch + 1/2 cup coconut flour) and used half butter half coconut oil. Tasted great and did melt in your mouth but I think some white flour would have made a lighter texture (just half a cup). they dramatically improved in taste and texture the second day!

  15. Maria Warkentine says

    in the nutrition section, there is no definition of a serving and how big was the cookie? just a teaspoon of dough?

  16. Rachel Aristeo says

    These cookies are perfect. I cut the butter in tiny pieces and hand mixed with powdered sugar & some vanilla. I added the flour pecan mixture and baked. So delicious!! Will be making again soon

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