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Snowball Cookies

4.99 from 590 votes

If you make just one holiday or Christmas cookie this year, these soft homemade snowball cookies are absolutely the recipe to try!

Mexican Wedding Cookie Recipe

The best snowball cookies

This is the cookie recipe that takes over Pinterest every December.

With just FOUR ingredients, the sweet holiday cookies are so easy to make that it’s almost impossible to find an excuse not to try them.

And once you do whip up these charming homemade snowball cookies, they will hook you for life with their soft and buttery deliciousness.

Readers also love these Sweet Potato Brownies

Watch the snowball cookie recipe video above

The Best Snowball Cookies

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 traditional cookbooks. They go by many different names, including Mexican Wedding Cookies, Russian Tea Cakes, Butterballs, Polvorones, Meltaways, and Snowballs.

For vegan snowball cookies, simply use either coconut oil or vegan butter in the recipe. There are no eggs or milk required, so no need to worry about replacing those.

**Edit: A huge thank you to People Magazine for featuring this recipe!

Trending now: Chocolate Mug Cake

Russian Tea Cakes Recipe

Snowball cookie ingredients

The recipe calls for flour, nuts, oil or butter, and powdered sugar.

If you want a healthier version, pulse coconut sugar, date sugar, or evaporated cane juice in a blender to make your own homemade unrefined powdered sugar.

Other variations you might want to try include adding a few drops of vanilla or almond extract to the dough, forming the traditional cookies into different shapes, adding a teaspoon of lemon or orange zest, or stirring in a handful of mini chocolate chips.

Next on my list is to add cocoa powder for Chocolate Snowball Cookies.

I might even include some pure peppermint extract and crushed candy canes too.

Or you can make pink snowball cookies by adding a drop or two of red food coloring or a handful of freeze dried strawberry or raspberry powder.

But honestly, the classic original version is so good on its own. If you make a batch, leave a review and let me know what you think!

Easy Snowball Cookies

Snowball cookies with almonds

While the original holiday 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 but would be interested to know if they might also work with macadamia nuts, cashews, or even pistachios.

Many people ask if you can omit the nuts to make nut free snowball cookies. I have not tried this substitution yet, so be sure to report back if you experiment before I do.

Leftover almonds? Make Almond Flour Banana Bread

Cookie Dough In Electric Stand Mixer

How to make snowball cookies

Start by gathering all of your cookie ingredients.

Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl or stand mixer, beat the butter and powdered sugar.

Combine the pecans, almonds, or walnuts and flour in a separate bowl. Mix all of the ingredients together to form a cookie dough.

Shape into balls, place on a cookie sheet, and bake on the oven’s center rack for twenty to twenty five minutes or until the Christmas cookies are lightly browned.

Roll the warm Italian butter cookies in a bowl of powdered sugar to evenly coat, then cool on a wire rack. Enjoy!

Rolling Cookie Dough Balls
Cookies On Baking Tray

Storing the cookies

Because they don’t need refrigeration, snowball cookies are a great dessert choice for any holiday party or gathering.

They are easy to transport, and leftovers can be stored in a covered container on the counter for three to five 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 cookie dough is naturally egg free.

More holiday cookie recipes

Vegan Chocolate Chip Cookies

Keto Cookies

Chocolate Crinkle Cookies

Vegan Peanut Butter Cookies

Healthy Chocolate Chip Cookies

Coconut Flour Cookies

Classic Snowball Cookie Recipe
Pin it now to save for laterPin Recipe

Snowball Cookies

These easy snowball cookies are a holiday favorite dessert recipe that melts in your mouth.
Cook Time 20 minutes
Total Time 20 minutes
Yield 40 – 50 cookies
5 from 590 votes


  • 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!
    View Nutrition Facts


Also be sure to try this Crustless Pumpkin Pie.

Have you made this recipe?

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More About The Cookbook

Published on November 13, 2022

Meet Katie

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

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    • Chocolate-Covered Katie says

      Thanks for catching that! I actually forgot to add the vanilla when I made them this year, and I didn’t really notice a difference so I left it out of the recipe. If you want to add it, the original recipe called for 1 tsp.

  1. Eating 4 Balance says

    I love Mexican Wedding Cookies! They are my favorite Christmas treat 🙂

    I’d be interested to hear how a gluten-free version turns out too! And as for the nuts, pecans and walnuts can be interchanged equally when making them. Both are traditional to the recipe.

  2. Brittany Peters says

    Those cookies looks delicious (as usual)! Last year I did not really make a resolution for myself… but this year I think I will. Staying organized will be one of my resolutions!

  3. Aimee says

    I made these last week after having a major craving post-Christmas! I made them gluten free successfully too. Used 1 1/2 cups rice flour + 1/2 cup tapioca starch + 1/2 t. xanthan gum. Tasted pretty much like the original!

  4. Kitty Bea says

    I don’t use margarine at all–what fat source would you use instead? Has anyone tried butter or coconut oil?
    This recipe looks like a great healthier variation though, and I would love to try it. I wonder if I could make it part some other kind of flour…. like 1 cup. ww, 1/2 c. white, and 1/2 c. almond or coconut flour….

  5. Jen says

    I made these (using my own probably identical recipe) with Bob’s Red Mill gluten-free baking mix. People didn’t know the difference! I think they weren’t as crunchy, but still tasty!

  6. Marci says

    Well crud, I just ran out of gluten-free flour, or I’d make these for New Year’s! I’ll be sure to report on them when I finally make ’em though.

  7. Jodye @ Chocolate and Chou Fleur says

    These cookies look wonderful and simple! I made a cookie that seems similar with matcha quite a while ago, They were called meltaways and they were so delicious. I’ll have to give your recipe a try, maybe with chocolate on top!?

  8. Angie says

    I made these this year using the gluten free baking mix, coconut oil, and half the sugar. I also used pecans instead of walnuts. My husband liked them and had no idea that I changed the recipe. I could taste the difference, but I also have been sugar free and any sugar is way too sweet for me!

  9. Lia @ Sojourning says

    I love those cookies so much. The powdered sugar kiss right when you bite into them is my favorite part of the experience. I’m not usually much for New Years Resolutions either, more of a day by day resolution continuation, but I’ve been tampering with the idea to do something this year too. Hope you’ve been having a happy holiday time!

  10. Anna says

    We always use pecans for this recipe. Then we form the dough into long, squared off logs, refrigerate, and cut slices to bake so the cookies are square and they hold insane amounts of powdered sugar. I ate at least 50 of them when I was home last week, they’re a favorite.

  11. Elizabeth says

    My mom makes these every year with pecans and butter… I also wonder if there is a way to cut the margarine with something healthier. Then again, I know they are cookies!

  12. Angel says

    I’ve made mexican wedding cakes for the last two years as part of gifts I gave out to friends and family. They are SO good! This year I used half pecans and half hazelnuts, and soy free Earth Balance for the butter. YUM!

  13. Lauren says

    I usually have the same view of New Year’s resolutions that you do, but two years ago I decided to go vegan on Jan. 1st, and it was one of the greatest decisions of my life! So I guess resolutions can sometimes be good! 🙂

    Thank you for this recipe! I love Mexican wedding cookies!

  14. Amy says

    I made these for Christmas and I still have some left. I actually made these before this post from a regular Betty Crocker recipe but instead of the regular butter called for, I used my Earth Balance vegan sticks…….turns out it was this exact recipe! I did not miss the “real” butter” at all! Love these cookies!!!!!!!

  15. April says

    These look incredible… I think I’ll try them with spelt flour! Thanks for another amazing recipe Katie, I really absolutely love your blog! 🙂

  16. Mel Bowman says

    We make these every year as well, so I’ll definitely be trying your version. Amusing tidbit: I call these Tattle Tale Cookies.


    Because I love stuffing my face with them, but they are almost impossible to sneak because the powdered sugar goes all over your shirt, for all the world to see what you’ve done.


  17. Brandie V says

    Have you heard of OneWord365? It’s all about choosing one word that can guide how you want to grow and live in the next year. Could be more meaningful (and lasting!) than a simple old New Year’s resolution.

    Oh – and I plan to try the cookies with almonds!

  18. VM says

    I made some yesterday and used almond – they turned out pretty good, with just the lightest of almond taste. Thanks for the recipe and happy new Year!

  19. Erin says

    I am with you, I just like to make changes in life as I need, not waiting for the 1st. But a few years back I started to make resolutions that were simple and doable. Like – learn to make more variations of salads, instead of just lettuce and tomato. That year I learned to make so many different salads, it was great and really expanded my “we’re having a salad with dinner” 🙂
    This year I plan to moisturize more. Hopefully, at the end of 2013, my skin will be silky smooth and soft!
    btw, I am obsessed with your website! Thanks for all of the great recipes and the time you take creating them!

  20. Rachele says

    These are my favorite holiday cookies!! And I’ve made them several times with earth balance sticks with no problem. I sub that or ococunt oil for most baking now. My mother always made them with pecans so I do, too. I never thought to use different nuts. But, now I’ll have to try these with walnuts. Thank you for posting this fun alternative recipe.

  21. Megan says

    What a classic holiday cookie! 🙂

    As for New Years resolutions, my husband and I are taking on the challenge and lifestyle change of veganism in 2013. 🙂

  22. Monica says

    I love Mexican Wedding Cookies. I’m planning to make 2 batches 1 with walnuts and the other with pecans ( for my friend with a walnut allergy).

  23. MsJan says

    My mother and grandmother made these for years, and now I make them GF. Our recipe uses more ground almonds and just a bit of flour, and I have converted to GF quite successfully. One difference is that my Mom always made them at least 2 weeks before Christmas and stored them packed in powdered sugar. They keep for a long time if you can stay out of them, and get better with age. My grandmother got the recipe back in the 1930’s from a baker friend in Reno, Nevada who called them “Little French Cakes.”

  24. Amanda Cowan says

    I make these for my dad, but with pecans (we call them pecan sandies). I love using xyla, but I haven’t tried this recipe with xyla, and now it’s on my list. And I LOVE the powdered sugar idea! I’ve never thought of that. I HAVE made powdered sugar using regular sugar with my coffee grinder but it never occured to me to use the xylitol! Thanks for the great tip!

  25. Jennifer says

    I was running out of Earth Balance, so I had to quarter the recipe. I used King Arthur unbleached 100% whole wheat flour and walnuts. I also used the “sugar free powdered sugar” made with xylo-sweet. They turned out a little dry, but I think it’s because I cooked them the full 25 minutes. Either that or it was the flour. Not sure, but they were pretty tasty despite the dryness! I think just a little tweaking and I’ll have them perfect! Thanks for another great recipe, Katie!

  26. Ellen says

    I am not big on hard and fast resolutions, but I’d like to work on being in the moment and not getting sidetracked so easily when I am working at home.

  27. Isabel Barganier says

    Hi Katie! Can’t wait to make these, they look amazing! Im 13 years old and today I finally started my healthy food blog! I know you have to start small, but do you have any tips for me about blogging? I am obsessed with Chocolate Covered Katie and you have inspired me to create my blog! Thank you so much! -Isabel 🙂

  28. trajayjay says

    I guess my resolution though is to be slightly less orthorexic but also to convince the members of this household that just because i buy exotic foods (such as lentils or beans) that are good for health doesn’t mean i’m overly health concious.

    I’m kind of sick of them thinking that I’m orthorexic because I don’t eat chips, breakfast cereal, instant oatmeal, or refined grains, and I use stevia instead of sugar.

  29. Elisa @ Beach Girl Abroad/Elisa Yoga says

    Oh gosh…resolution…well, the worst habit of mine is my sweets craving…I admit I go through at least a dropper bottle of stevia per month…and in a weak moment I may use a Splenda even though it’s horrible for us! So, I’m trying to focus more on savory than sweet to try to break the habit. Any advice on sweet cravings, Katie? 🙂 Happy New Year! I really enjoy your blog.

  30. Lady Jennie says

    Katie – random question. Have you ever made healthy frosting? The kind you can put in a pastry bag and swirl generously over cupcakes?

    These Mex WC look divine.

  31. Kitty Bea says

    I ended up making these with butter (sorry, not Vegan, I know!), half whole wheat, and then after baking them rolled them in a mixture of mostly finely chopped pecans with a little powdered sugar. I measured a very scant amount on the 1/2 cup powdered sugar, and yet they were still sweet and dessert-y.

  32. Micah says

    I’m not sure if anyone has posted this yet, but I had great results using Bob’s all purpose gluten free flour. I did end up with a wetter dough so I added flour I until it rolled into a firm, unsticky ball. I also used raw, ground almonds. They turned out just like I remember, and all my omni friends couldn’t get enough!

  33. Khaleef @ Fat Guy, Skinny Wallet says

    These cookies look so good! I want to try them with coconut oil and see how they turn out.

  34. Kelly says

    These are a favorite in my family but with a slightly different recipe and small unhealthy but delicious addition – a Hershey’s Kiss in the middle. So good!

  35. miranda says

    Did not work out for me. They just fell apart while in the oven.
    Don’t know why, I used the same amounts as stated in the recipe, except i used almonds instead of walnuts. ._.

  36. J&C says

    This was a fantastic recipe and so easy to make with my daughter 🙂 She wanted to change it up a bit so we did 1/2 as the standard recipe, 1/4 with added cocoa powder, and 1/4 with cocoa powder and orange flavouring – so delicious!
    Thanks 🙂
    PS Made your nutella recipe the other night too and it turned out great!

  37. Katharine says

    mmm this look soo good. will try tonight. can you do a post or section of your lowest calorie recipes? I know you haven’t done nutrition facts for everything but for those that you have it would be nice to see all those recipes in one spot if possible 🙂 thanks for all the fab recipes!!!

  38. Anonymous says

    Maybe I’m weird but these remind me of ice-cream balls in texture and taste, when they’re eaten chilled. 😀
    I used coconut oil for the buttery spread and they came out of the oven a little sticky at touch; just let them cool. They turned out perfect! Thank you!

  39. Jackie Switzer says

    I just made these last night and Katie is right they do melt in your mouth! I used Almonds and pecans because that’s all i had in the house and they still turned out great!!

  40. Grace says

    I used peanut butter in place of the butter spread and pecans instead of almonds and the result was a nuttery buttery mess! I had to use unreal amounts of oil to get the dough to stick together and it reaked of peanut butter and the dough was still crumbly, I got done forming half the dough into balls and put those on a pan and into the oven and tossed out the other half. Moral of the story: DONT USE PEANUT BUTTER

  41. Sara says

    I have also made these with mini chocolate chips since my family is not really into nuts. When I do use nuts, it’s generally pecans. Can’t wait to start baking!

  42. Sarah O'Boyle says

    Has anyone tried this recipe with the butter substitute, “melt”, it’s a vegan substitute. Similar root earth balance but I haven’t yet used it in baking..

  43. Natalia says

    I just made this and the dough is too creamy! I can’t shape balls, so I took a spoon a put small amounts on the cookie sheet. They turned out delicious but in a “traditional” cookie shape!
    Is summer here in my country perhaps that’s the reason? What should I do to get the round shape?
    Thanks. I love your blog 🙂

  44. Miri says

    I’ve made these twice and theyre soooo yummy. Here’s a tip: don’t over bake them! especially if using ww flour! I made this mistake the second time I made them and thy came out really dry

  45. Amy says

    I make these GF and nut free. We use hemp hearts, we also make our own powdered sugar. In my opinion they are a tad bit healthier, therefore I eat them all…Okay, maybe that is not such good advice, but a girl can dream right.

  46. Rebecca says

    I am seriously in heaven right now! I just made these and they are BETTER than the cookies my grandma makes!!! My family needs to get home soon, or I may actually eat all of them myself. lol

    I don’t like to make substitutions, but I didn’t have pastry flour so I used half spelt/half all-purpose and they are PERFECT! Thanks!

  47. Michelle Anderson says

    Hi Chocolate Covered Katie,
    I just added your blog to my Bloglovin Feed! Love your recipe variations! I think I may bust out the Nutella Blondies tonight!
    The Sister Project

    • Unofficial CCK Helper says

      Katie can only vouch for substitutions she has tried, but you can definitely experiment. Be sure to report back if you do!

  48. JulieBeth Lamb says

    I don’t see a major difference between these and the ones I have always made except for the margarine which could never taste as good as butter and isn’t necessarily better for you. All nuts can be used interchangeably in recipes. I like almonds best for Mexican Wedding Cakes, also called Russian Tea Cakes in the old Betty Crocker cookbooks.

  49. Barbara says

    Hi Katie, I have a question….the Snowball Cookies …do you think substituting the vegan butter spread with coconut oil would work? Although 1 Cup of oil seems like a lot. Whadda ya think?
    Can’t wait to get your cookbook!
    xo barbara

    • Unofficial CCK Helper says

      You can always experiment! Edible experiments are fun, and be sure to report back with results if you do experiment!

  50. Rosario says

    These were amazing. I used pecans and toasted them beforehand. The powdered sugar didn’t stick as well as the one in the photos. I rolled them in the sugar while they were still warm.

  51. Diana Adams says

    I made these with 1 cup of almond butter (toasted almonds) instead of the buttery spread. It was crumbly, so I added about 1/2 cup or so of soy milk until it stuck together like pie crust.
    Also added a tsp. of vanilla and a dab of almond extract. And I powdered up some raw sugar in my VitaMix for the powdered sugar. Wow! They came out really good!!!! Thank you Katie! You have a great website!


    Would like to know if anyone have made these Russian Tea Cakes and added cocoa to the dough mixture? Would like to know how much more sugar would be needed if I added 1/3 cup of cocoa to the existing recipe. I will also dip them in Melted chocolate instead of powdered sugar.
    Thanking you i advance.

  53. Miry with a "Y" says

    5 stars
    I just made these cookies gluten free and sugar free!!!! I used powdered erythritol for the sugar and 1/2 cup sorghum flour+1/2 cup coconut flour +1 cup oat fiber + 1 tsp xanthan gum instead of regular flour. I also added 1/4 cup of coconut cooking oil to help the mix stick together and it came out absolutely delicious!!! It tasted just like the original non gluten free non vegan high sugar recipe!!!!!

  54. Nadine says

    These are my fiance’s favorite cookies!! I make them all the time for him with almonds instead of walnuts:)! Thank you for sharing!

  55. Terry Rose says

    I love these cookies. But then I love most cookies! I make a pumpkin, ginger, raisin cookie and a delicious white chocolate chip and Craisins Biscotti than is neither dry or hard. I love baking!!
    Terry Rose

  56. 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.

  57. 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!

  58. 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.

  59. 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 ^^

  60. 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.

  61. 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!

  62. 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.

  63. 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.

  64. 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!

  65. 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.

  66. 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)

  67. 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.

  68. 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!

  69. 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?

  70. 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

  71. Steph says

    This is the best snowball cookie recipe. We have made them every year for at least three holiday Christmas seasons in a row! They are amazing!!!

  72. Mary says

    I used King Arthur GF measure for measure flour, Smart Balance in place of butter, left out the nuts and added 1/4 cup special dark cocoa. I had to add couple extra teaspoons of the smart balance to get the dough to come together. My GF daughter said they were really good.

    • Nancy Tsivinsky says

      My Mom made this recipe all my life growing up but never put in nuts and it came out fine. I have made it also alot and never use nuts. Almost my favorite cookie.

  73. Kirsten says

    YUM! I made these with Bob’s Red Mill 1to1 gluten free flour and they are delicious! A little too delicate and spread a bit, so I think I will add a bit more xanthan gum next time- not quite enough in the flour I think. Because they were so delicate, I sprinkled them with powdered sugar instead of rolling them. Worked just fine. Thank you for the recipe!

    • CCK Media Team says

      No need to refrigerate if you’re just keeping them a few days. They can be stored in a container like traditional cookies :).

  74. Raina says

    I love most of CCK’s recipes but this one was an EPIC FAIL I used coconut oil to make these a vegan friendly version and the balls melted into squares in the oven. I still don’t understand how they would have kept their shape if I had made them with butter instead. They crumble apart very easily and the taste isn’t so great either. This is one recipe I wouldn’t bother to make again. Don’t worry CCK, I still love you!

    • CCK Media Team says

      Oh no! What specific ingredients did you use? This is just a basic snowball cookie recipe that’s going to be pretty similar anywhere online and has been passed down from generations, so it definitely should work. Unless snowball cookies just aren’t your cup of tea, which is totally ok too! But if you reply with more specifics, hopefully we can help.

      • Ginny Thomas says

        I made these snowball cookies with coconut oil and Bob’s Red Mill GF flour and they turned out fine. When they came out of the oven the side of the cookie on the sheet was flat but the rest was nice and round. I weigh each piece of dough to 14 g. for exact size cookies. That’s just me. I had to put them away quickly so my grandsons did not eat them all up at once!!!

      • Jill J says

        Add a bit of vanilla makes all the difference in the world! My Mom for a while kept moving a vanilla bean from bag of powdered sugar to the next! It actually made the cookies taste really good if I forgot to put in dough.

      • Nico says

        I had a similar experience. Wouldn’t call it an epic fail as they tasted delicious, but they did flatten out. I just dusted them with powdered sugar and served them as ‘post-snowball-fight snowball cookies’ and my family loved them. I used coconut oil, ww pastry flour, walnuts and powdered sugar. I was going to try them again with vegan butter and see if they kept their roundness. I did melt the coconut oil before using. I see it doesn’t say to do that but I wouldn’t know how to mix it in otherwise.

  75. Barbara Laane says

    Absolutely wonderful recipe! I love how light and easy these cookies are to make. I used vegan butter instead of regular butter, and they are unbelievably good! Thanks, Katie, for this fantastic recipe!

  76. Perlita says

    Easy to make, and delicious 😋. I used coconut oil and almonds, also, I add 1/2 teaspoon of almond and vanilla extract, so good! I didn’t need to dust the cookies with extra sugar .

  77. Hailey says

    i made these delicious things with pecans the first time with my dad’s girlfriend’s recipe and they turned out amazing. This time, i tried your recipe and used walnuts and they also turned out perfect. I added vanilla and salt, though, as the first recipe I used had some and i feel like it makes a good difference. thank you!!

  78. Brenda Woods says

    These are great tasting cookies. Hubby loves them. I have made them by the recipe but today I made substitutions. I used 1 cup almond flour and 1 cup coconut flour and used Swerve powdered sugar. They had to cool for about 10 minutes and were tender to handle but the taste is great.

  79. Kristie says

    5 stars
    I had a snowball cookie recipe at one point and lost it. This came up in a google search for snowball cookies so I gave it a go. They are just like the ones I remembered and exactly what I was hoping for!

  80. Laura Hjorth says

    4 stars
    I made this with coconut oil. It was so wet, I refrigerated it, but then had to leave it out to room temperature. I re-whipped it, but it was still very sticky. I made a “flour” with almonds, flour and powdered sugar until it was dry enough to handle. That worked just fine.

  81. Donna Rock says

    5 stars
    I used to love it when my mom would make these, & how the buttery almond flavor compliments the powdered sugar just enough to make you believe that it actually melts in your mouth. One of my favorite treats during the holidays. Mmm these are so good and so much easier to make than I ever knew. I just made them for the first time & my fiance’ has never had them before, well he’s a picky eater & loves to cook & he likes them so good thing they turned out!

  82. Christel Goetsch says

    I don’t need to “try” these, Katie! This is my favorite snowball cookie recipe, and I’ve tried many!! Can’t wait to make them again.. thanks for the recipe. (I am also anxious to try the chocolate mint variation!)

    Christel in Michigan

  83. Donna R Suzukawa says

    I made the first batch using the exact recipe using vegan butter- it turned out delicious. Second batch I used coconut oil and the cookies spread out instead of retaining the ball shape, and also were fragile/ crumbly. Would not recommend using coconut oil.

  84. Toni says

    4 stars
    Hi, first off I want to say thank you Katie for all your wonderful creations. I have your original cookbook and it’s awesome. I tried this recipe today. I believe I followed the recipe, using Bob’s GF 1 to 1 baking flour and coconut oil. Not sure if anyone’s tried it with both of those but they came out as flatter cookies, like snow drifts, not like round snowballs. Other than that they were easy and tasty.

  85. Kathy says

    5 stars
    I made them vegan by substituting Earth Balance spread for the butter/oil. ( I normally do not use this because it contains palm oil, but our go-to vegan butter, Kite Hill brand, has an odd texture when melted and I was afraid it wouldn’t work in baking).
    Last year I used Bob’s Red Mill gluten-free flour to make them gluten-free and I felt they had a sawdust texture, like many gluten-free products.Bob’s is a great brand; you just can’t make some gluten-free items taste like the original.Since no one here has celiac disease I just used regular flour this year.Delicious!
    I would love a buttery flavor but my daughter is vegan and I’m trying to eat less dairy so that’s good for us.

  86. Susan B says

    5 stars
    Totally Delicious & EASY! I gave this recipe to my caregiver to make. He had a “deer in the headlights” look & confessed he had never made them & didn’t much care for cookies. I have great confidence in him; the result was a SMASHING SUCCESS! Sweet, too, he tried one, then a few more… then took the recipe home & a bagful for his family. Thanks for a wonderful recipe!

  87. Belinda says

    5 stars
    These are not good…they’re perfect lol Made 45, ate 8 before bed because I kept going back “for 1 more”. Woke up and they were all gone with a sticky note that said “want more…these are yummy”. Super addictive. Thanks Katie 🙂

  88. S says

    5 stars
    I recently tried this recipe for snowball cookies, and I have to say, they turned out absolutely scrumptious! The instructions were clear and easy to follow, making the whole baking process a breeze.

  89. Mary says

    5 stars
    I have a grandson who has egg and nut allergies, so I decided to make these Snowball Cookies without nuts – he LOVES them! They are easy to make and freeze well. I love this recipe!

4.99 from 590 votes (568 ratings without comment)

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