Copycat Snowball Cookies – Soft, Buttery & Melt-in-Your-Mouth

Adam

Copycat Snowball Cookies – Soft, Buttery & Melt-in-Your-Mouth

These Copycat Snowball Cookies are the definition of cozy holiday baking. Soft, buttery, tender, and rolled in powdered sugar until they look like little snow-covered treats, these cookies practically melt the moment they touch your tongue. Also known as Russian Tea Cakes or Mexican Wedding Cookies, they have a simple elegance that makes them perfect for Christmas cookie trays, winter gatherings, and gifting. The secret is in the combination of rich butter, finely chopped walnuts, and a soft flour base that bakes into the most delicate, melt-in-your-mouth texture. Each cookie is rolled in powdered sugar twice — once while warm and once more after cooling — giving them their iconic snowy finish. They are cozy. They are nostalgic. They are winter joy in cookie form. ❄️💖

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Prep Time 10

bake time 13

Total Time 23

Servings: 30 cookies

Ingredients Equipment Method Notes

Ingredients

1 cup unsalted butter softened
½ cup powdered sugar
2 cups all-purpose flour
½ cup walnuts finely chopped
Extra powdered sugar for rolling
Walnuts may be replaced with pecans, almonds, or omitted for nut-free.

Equipment

Mixing bowl
Hand mixer or spatula
Measuring cups & spoons
Baking sheet
Parchment paper
Cooling rack
Small bowl for powdered sugar

Method

Step 1:

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 2:

In a mixing bowl, cream together the softened butter and powdered sugar until smooth and creamy.

Step 3:

Add the flour and salt if using, and mix slowly until a soft dough forms.

Step 4:

Fold in the finely chopped walnuts until evenly distributed.

Step 5:

Shape the dough into small balls (about 1 tablespoon each). Place on the baking sheet, leaving a little space between cookies.

Step 6:

Bake for 10–13 minutes, or until the bottoms are lightly golden, but the tops remain pale.

Step 7:

Let cookies cool for 1 minute — just enough to handle — then roll each warm cookie in powdered sugar.
(This is what helps the sugar stick beautifully.)

Step 8:

Once completely cooled, roll again in powdered sugar for a snowy, fluffy finish.

Notes

🧊 Storage & Reheating

Store in an airtight container for up to 1 week.

Freeze baked cookies for up to 2 months.

No reheating needed — but let frozen cookies thaw before eating.

🥄 Variations

Pecan Snowballs: Use pecans instead of walnuts.

Almond Holiday Twist: Add ½ teaspoon almond extract to the dough.

Chocolate Chip Snowballs: Fold in mini chocolate chips instead of nuts.

Spiced Winter Version: Add a pinch of cinnamon or nutmeg for warmth.

Nut-Free Version: Skip nuts — the cookies will still be tender and delicious.

❓ 10 FAQs

Can I make them nut-free?
Yes — just leave out the walnuts.

Why roll twice in powdered sugar?
The first coat melts in; the second gives the snowy finish.

Can I use salted butter?
Yes — just skip any added salt.

Do these freeze well?
Very well — freeze baked snowballs for holidays.

Can I make the dough ahead?
Yes — chill dough up to 48 hours before baking.

Why are my cookies crumbly?
That’s normal — just press and shape firmly.

Can I make them bigger?
Yes — add 2–3 minutes to bake time.

Should I toast the nuts?
Optional, but toasting adds rich flavor.

Can I use brown sugar?
No — powdered sugar is key to melt-in-your-mouth texture.

Can kids help?
Yes — rolling cookies in powdered sugar is fun and easy.

🏁 Conclusion

These Copycat Snowball Cookies bring everything we love about holiday baking: warmth, simplicity, sweetness, and the kind of treat that feels like a quiet winter morning. Soft, fluffy, buttery, and powdered like snow — these cookies are pure joy in one small bite.

Bake them for your cookie tray.
Bake them for friends.
Bake them just because it’s cozy season.