The first bite gives a gentle crumble, almost sandy at the edges, then reveals a soft, tender center that breaks cleanly as you bite. These snowball cookies roll effortlessly in powdered sugar while still warm, creating a clean powdered-sugar coating that sets evenly as they cool.

Quick Summary

These classic Mexican Wedding Cookies stay tender, lightly crisp on the outside, and coated in sweet powdered sugar. The dough mixes quickly, bakes evenly, and keeps its rounded shape without spreading.

Macro view of a bitten snowball cookie revealing detailed interior crumb on a white plate with almonds

Why This Recipe Works

A steady butter-to-flour ratio builds the signature sandy texture without turning dense. Powdered sugar dissolves into the dough, giving each cookie a clean, tender bite. Finely ground pecans distribute evenly so you get warmth and aroma in every piece without weighing down the dough.

Chilling firms the butter, helping the cookies bake into neat rounds. Rolling the warm cookies in powdered sugar creates the first layer of coverage, and a second coat once cool achieves that smooth, snowy finish.

These cookies stay tender, lightly crisp outside, and evenly coated.

Ingredients & Substitutions

Butter: provides richness and helps the dough hold its shape. A cool room temperature butter will cream smoothly without turning greasy.
Powdered sugar: sweetens gently and blends into the dough for a soft, cohesive crumble. You’ll also use more for the coating.
Flour: creates the structure. The dough should feel soft, never sticky. If it smears, chill briefly.
Pecans: bring a toasted depth. Grind them very fine or keep a coarser grind. Walnuts, almonds, pistachios, or hazelnuts also work.
Vanilla: adds warmth; cinnamon is optional for subtle spice.
Salt: sharpens the overall flavor.

Essential Equipment

A mixer to cream butter and sugar into a smooth base.
Sheet pans lined with parchment to prevent over-browning.
A cookie scoop to keep the dough balls uniform.
A cooling rack so the cookies finish setting without softening on the bottom.

How to Make Snowball Cookies

Cream the Base

Mix butter and powdered sugar until the mixture turns pale and thick, leaving smooth ridges in the bowl.
Add vanilla to scent the dough.

Add Dry Mix and Nuts

Whisk flour, salt, and optional cinnamon in a separate bowl.
Fold it into the butter mixture.
Add the ground pecans last. The dough should gather into soft clusters and feel delicate but workable.

Chill and Shape

Chill until firm enough to roll cleanly between your palms.
Scoop even portions and roll into tight, round balls.
The dough should feel cool and slightly resistant, not sticky.

Bake and Coat

Bake until the bottoms look lightly golden while the tops remain pale.
The cookies should feel set but warm.
Roll immediately in powdered sugar for the first layer.
Cool on a rack, then roll again once fully cool.

Pro Tip

Roll while warm so the sugar clings, then roll once more when cool to create an even, crisp finish.

Eight snowball cookies dusted with powdered sugar on a matte white plate with almonds in a clean white studio setting

Expert Tips

Grind nuts fine but stop before they turn into paste.
If the dough cracks during rolling, it’s too cold. Let it sit briefly.
If the powdered sugar melts into the surface, wait for the cookies to cool fully before the second coat.
Keep dough balls uniform so the batch bakes evenly.
If cookies flatten, the dough warmed too much—extend chilling time.

Storage & Freezing

To Store:
Store in an airtight container at room temperature for several days.

To Freeze Baked:
Freeze baked cookies for up to 2–3 months; refresh with powdered sugar after thawing.

To Freeze Dough:
Freeze raw dough balls and bake as needed, adding a minute if baking from chilled.

FAQ

Why did my snowball cookies flatten?
The dough wasn’t firm enough before baking. Chill until the balls feel solid.
Why did my powdered sugar disappear?
Warm cookies absorb the first coating. Always apply a second coating once cool.
Can I make these without nuts?
Yes. The texture becomes a bit softer, but they still hold their round shape.
Should I toast the nuts?
Toasting deepens flavor and keeps the nut aroma pronounced. It’s optional but recommended.
Why are my cookies cracking?
Rolling very cold dough leads to cracks. Let the dough warm slightly until smooth under your hands.