These classic Snowball Cookies are little balls of buttery shortbread melt-in-your-mouth goodness with a powdered sugar coating. They are quick to fix, delicious, and freeze well. You may even have the ingredients to make them in your house right now. You might know them as Russian Tea Cakes, Italian Wedding cookies, butter balls, and Mexican Wedding Cookies but in our house, we just call them Snowballs They are the delectable cookies with a thousand names.
This is my absolute favorite Christmas cookie recipe! I love them!!! LOVE THEM!!! These Buttery Pecan Snowball Cookies will melt in your mouth. They are so easy! You will find that you have a full batch of cookies ready in under 45 minutes. How can you beat that!!
How to make Snowball Cookies
These delectable holiday cookies are so very easy to make. First, using an electric mixer or stand mixer with the paddle attachment on medium speed cream the butter and the powdered sugar until light and fluffy! Then turn the mixer to low speed and add the salt, vanilla, flour, and pecans. Roll into one 1-inch balls and place on parchment-covered baking sheets and bake.
Allow the cookies to cool just enough to handle them. Then gently roll them in the powdered sugar. Place them on a wire rack to cool. When they are fully cooled roll in the powdered sugar again.
Can snowball cookies be frozen?
They can be baked and frozen ahead of time. Pack the cookies in double Ziploc freezer bags and place them in a sturdy glad-ware freezer container. When defrosting take them out of the containers frozen and place them on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies. Once the cookies have defrosted place them in airtight containers and store them at room temperature for up to 5 days.
The dough can easily be frozen as well in a practice commonly known as flash freezing. Simply roll the dough and place it on parchment-covered baking sheets. Make sure the dough balls aren’t touching so they don’t freeze to each other. Place the whole sheet in the freezer until frozen and then transfer the balls to a freezer bag. Store that bag in a sturdy freezer container. When you are ready to bake simply place the cookies on a parchment-covered baking sheet and let them thaw just a tad while the oven preheats. Frozen cookies may require an additional one to two minutes of baking time.
Do you have to use pecans for snowball cookies?
Heck no! You can use English walnuts, black walnuts, almonds, pistachios, and even cashews. Just make sure the nuts are shelled, roasted, and finely chopped. Each nut gives the cookie a delicious different unique flavor.
Helpful Recipe Tips for Snowball Cookies
- Use real honest-to-goodness butter so they taste yummy. I personally use Land O Lakes butter for all my cookies.
- Cream the butter and sugar until light and fluffy
- Chop the pecans fairly fine. Remember you can use different nuts.
- This a thick dough so roll the cookies with your hands because the warmth of your hands will help shape the cookies.
- Preheat the oven and load the baking sheet in the middle of the oven.
- Use parchment paper or silicone baking mats.
- If you have time do a test run with one or two cookies. It really helps to establish baking time.
- Do not over-bake the cookies. These are a type of shortbread cookies with a crumbly melt-in-your-mouth texture.
- When measuring your flour spoon the flour into the measuring cups and level off with a table knife.
- Store the cookies in an airtight container on the counter for up to 5 days.
Recipe variations
- Roll the dough around an unwrapped chocolate kiss
- Add 3/4 cup chopped Andes Peppermint Crunch Baking Chips to the cookie dough
- Add 3/4 cup mini chocolate chips to the cookie dough
- Mix 1/4 cup unsweetened cocoa powder at the same time as the butter and powdered sugar. Also, add 3/4 cup mini chocolate chips stirred in at the end to make Chocolate Snowball Cookies
- Replace the vanilla with lemon juice, add 1-2 tablespoons lemon zest and use finely chopped sliced almonds instead of the pecans to make Almond Lemon Snowballs.
- Substitute almonds coarsely ground in a food processor for the pecans and add 1/2 teaspoon almond extract.
Other cookies you will love!
Snowball Cookies Recipe
This snowball cookie recipe is a Christmas tradition and my favorite cookie! These melt in your mouth buttery pecan shortbread cookies are baked to perfection and rolled in powdered sugar.
- Prep Time: 15
- Cook Time: 11
- Total Time: 26 minutes
- Yield: 30-36
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar (confectioner’s sugar)
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup pecans or walnuts, finely chopped
- 1 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees
- In a stand mixer using the paddle attachment on medium-speed cream the butter and powdered sugar. Turn the mixer to low and add the salt, vanilla, flour, and pecans. Roll the dough into one-inch balls. Place on parchment-covered baking sheets a few inches apart. Bake for 8-10 minutes or until very lightly browned. Do not over bake
- Remove them from the oven and allow them to cool just enough to handle them. Pour 1 cup powdered sugar into a medium bowl. Gently roll the cookies in the powdered sugar. Use a fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled roll in the powdered sugar again.
Notes
- Use real honest-to-goodness butter so they taste yummy. I personally use Land O Lakes butter for all my cookies.
- Cream the butter and sugar until light and fluffy
- Chop the pecans fairly fine. Remember you can use different nuts.
- This a thick dough so roll the cookies with your hands because the warmth of your hands will help shape the cookies.
- Preheat the oven and load the baking sheet in the middle of the oven.
- Use parchment paper or silicone baking mats.
- If you have time do a test run with one or two cookies. It really helps to establish baking time.
- Do not over-bake the cookies. These are a type of shortbread cookies with a crumbly melt-in-your-mouth texture.
- When measuring your flour spoon the flour into the measuring cups and level off with a table knife.
- Store the cookies in an airtight container on the counter for up to 5 days.
Keywords: pecan snowball cookies, Christmas snowball cookies, how to make snowball cookies
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This post was originally published October 31, 2016 and was republished October 1, 2019 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
karen huber
my grandmother taught me to make these when i was a little girl. they were the cookies we left out for santa! hers were shaped in the form of a crescent! grandma also made hers with cake flour which i feel makes for a lighter, more delicate cookie vs all-purpose! 😋
Pamela
The chocolate snowballs were really good. How can I incorporate peanut butter? Chips?
Beth Pierce
Yes you could add peanut butter chips to the dough.
Ellen
I accidentally grabbed almond extract at the store so used that instead of vanilla. So very yummy. Love this easy recipe.
★★★★★
Beth Pierce
Thanks Ellen! So glad that you liked them!
Trish
Should pecans be unsalted?
Beth Pierce
Yes
Holly
Great recipe! Easy and delicious 🖤 thank you
★★★★★
Beth Pierce
The pleasure is all mine Holly!
Colleen
Can I freeze dough before baking…thanks 😊
Beth Pierce
Yes you can! Happy baking!
Debbie
Looks Delicious & I have all the ingredients in my house except the Pecans..Can I use Walnuts instead?.tia & Merry Monday Greetings too you ❣️✌️
Beth Pierce
Yes you can! Merry Christmas to you as well!!
Sherri
I’m sure this is a novice question, but should you use salted or unsalted butter?
Beth Pierce
Unsalted butter. It is not a novice question.
Amanda
Do you use salted or unsalted butter?
Beth Pierce
Unsalted butter
Jeffrey Scott
Delicious and festive! They disappear so fast I’m going to make another batch. Any advice on storage?
★★★★★
Beth Pierce
Store in an airtight container at room temperature for up to 4 days or up to 2 weeks in the fridge. They also freeze well.
Angie
Do you use all purpose or self rising flour
Beth Pierce
All purpose
Dianna Young
Can u use self rising flour in stead?
Beth Pierce
No, sorry.
Francoise H Fussell
These are SO good! They were one of my late husband’s favorites. I used to put off making them because of having to do the mixing part by hand until I discovered that my Kitchen Aid stand mixer can make this dough so the hard work is covered! 🙂
★★★★★
Beth Pierce
Yes so true! Those mixers are wonderful for that! Your husband had great taste!
Judy
Do you measure the 1 cup of pecans before after chopping fine?
Beth Pierce
Measure the nuts first and then chop fine. I changed it to make more sense.
sandy
my mother made these and she called them lady fingers. so good!
Renita Weston
That’s what my mother called them and she rolled them into pinky finger shape cookies. I love these cookies!
Judith A Smith
What kind of pecans do you use, roasted lightly salted or unsalted ?
Beth Pierce
Roasted unsalted
Donna
I used this recipe for thump print cookies. I rolled the cookie dough ball in chopped walnuts And added jam to the baked indent.
Beth Pierce
Sounds delicious!
Tom
I’m 65, and I remember my granny making these. I learned a lot about cooking from her.
★★★★★
Beth Pierce
Cool! Good time and great memories!
Dian
Can I substitute almond flour for regular flour?
Beth Pierce
I am not familiar with almond flour. Perhaps one of the readers will respond.
Melissa
I love your recipe! So easy to make – I love making these for my family on the weekend!
★★★★★
Jennifer
These are some of my favorite cookies ever! They are so simple and SO delicious!
★★★★★
Donna Burke
My absolute FAVORITE!! They are so amazing and I love the crunch!
★★★★★
Laura
Is there a way to make different colored powdered sugar to coat? I was thinking of making these for Easter dessert table and would be cute in pastel colors.
Beth Pierce
Sorry I have never tried.
Sylvia Muehle
Maybe try using pastel colored mini candies inside the cookies for Easter.
Beth Pierce
Thanks for the tip Sylvia!
Lisa
First time ever making these and they turned out amazing. Melt in your mouth, buttery deliciousness. I will definitely be making again. Thanks for the great recipe.
★★★★★
Beth Pierce
So glad that you liked them! They are delicious little cookies!
Linda
Just like Mom’s! I haven’t made these cookies in years and this year was missing my mom so much. I couldn’t find her recipe but found yours. Easy to make and so delicious! I made a double batch because I know they will go fast. My mom would have said YES to your recipe also. Thank you!
★★★★★
Beth Pierce
Thanks so much Linda! So glad that you like them! They are so yummy!
Judy
Plain flour or self rising?
Beth Pierce
Plain flour.
Sherron
My mother always made these cookies at Christmas and for nearly 40 years I have been making them without her recipe but they were never quite the same. I made these today and I am in heaven! These are exactly how I remember my Mom’s cookies! The texture is amazing and unlike many recipes that are too sugary these allow the taste of the pecans to be appreciated.
Thank you so much for taking me home again!!!
Sherron
★★★★★
Beth Pierce
That is so sweet. Anytime that I can take someone back in time to a great memory is pure gold to me. It means everything to me!
Julia
These were so buttery and slightly crunchy like heaven. Loved it!
★★★★★
Chenée Lewis
Absolutely delicious! These cookies literally melt in your mouth!
★★★★★
Rachna
These snowball cookies look super inviting and easy to make. Thank you for the detailed instructions.
★★★★★
Marie-Charlotte Chatelain
I used to have a neighbor who made these and would always bring some for Christmas. Miss them so much ever since we moved! NEED to make them this year and your recipe sounds amazing
★★★★★
Julie Blanner
I love snowball cookies! We make them every holiday season. They are so easy to make and delicious!
★★★★★
Melisssa
So yummy – these didn’t last long in my house!
★★★★★
wilhelmina
These are one of my very favorite cookies! We always make them at the holidays, but I get random cravings for them throughout the year. So yummy!
★★★★★
Sheryl Youngman
So easy and perfect! I used almonds because that’s what I had. I used 1/2t almond extract and 1t vanilla. Absolutely the best version I have ever had and I’ve made many different recipes for these in my time. Can’t wait to do the lemon version. Thank you!!
★★★★★
Beth Pierce
Thanks so much Sheryl! So glad that you liked them! They are delicious little cookies!!
Mary
Do you toast the pecans before adding
To batter? I also have a recipe for snowball cookies that only calls for
1 3/4 cup flour. Everything else is the same. Why the big difference do you think?
Beth Pierce
Same amount of butter?
Anthony Mascarenas
this is one of those recipes that’s been in my family since before i was born in 1970. my mom makes them every year and they’re one of the first cookie to be totally eaten first. i also make them, but i use an eighth teaspoon of almond extract along with the vanilla and use finely chopped walnuts. Blessings to all!
★★★★★
Beth Pierce
Thanks for the tip on the almond extract. My family loves these cookies as well. They are very delicious!
Michael
I took the liberty and exchanged for a low carb version, using Lakanto powdered substitute, unsweetened coconut and almond flour. They are wonderful! Just thought others may want that option, nothing wrong with your recipe, classic!
★★★★★
Beth Pierce
Thanks for the tip Michael! So glad that you liked them with your changes. I good cook knows how to improvise!
Anjali
This recipe was so easy to make and my kids absolutely loved them! I’m going to be making a big batch of these again at Christmas this year!
★★★★★
Natalie
I simply LOVE butter pecan cookies and these snowballs look amazing!
★★★★★
Calleigh
These snowball cookies are one of my favorite Christmas cookies. Ahh.. loaded with crunchy pecans, I like these scrumptious balls a bit chunkier.
Sapana
So simple, delicious, and perfect for the holidays!
★★★★★
Sara
These are always a family favorite cookie during the holidays! I am looking forward to giving your recipe a try! Yum!
★★★★★
Linda G.
Have not tried this recipe yet. Any suggestion for high altitude adjustments? Still learning to bake at 6300 ft!
Beth Pierce
You know I have never lived in a high altitude but I found this article and it is quite helpful! High Altitude Baking: How to Make Your Recipes Work in the Mountains
Deborah Peoples
I have never made or seen a Russian teacake that was moist enough to leave the trail of teeth marks as shown in your pic… However… I’ve being trying to find a recipe that would make this possible… Any suggestions.. Thank you
Beth Pierce
You should try the recipe. In my honest opinion I think some people cook these little goodies too long. Make a batch and cook just a couple of cookies for different intervals of time and see what you think. Of course this is always a point of contention with my readers. Some think it looks too raw and needs to be cooked more. Everyone has their own individual tastes. That being said you have to love shortbread cookies and some people just really don’t.
Becky Hardin
Oh yes please!!! These are my favorites! I love all the powered sugar on these snowball cookies. So good!
★★★★★
Jen
Pinning these for the holiday season. My neighbor always brings these over and we absolutley love them. Thank you for the recipe.
★★★★★
Krissy Allori
These are my favorite cookies to make and eat at Christmas!
★★★★★
lauren kelly
I love anything butter pecan so I was super excited to make these! Thank you for such a delicious recipe!
★★★★★
Trang
Totally a “crumbly melt in your mouth” cookie!
katherine
Great post!
I have a question i tried making snowball cookies in the past and I had an issue with the cookies just melting in the cookie sheet. Hopefull you are able to help me out with my troubleshooting!
Beth Pierce
Your butter is probably too soft when you mix them. I always run a test run with one or two cookies to start and if they spread too fast put the dough in the fridge for about 45 minutes. Then try again with another test run. I know it is a bit of hassle but mixing up the dough takes time and money so you want to try to get them right.
Elizabeth
I use rum flavoring instead of vanilla…self rising flour and salted butter….always turn out fabulous.
Beth Pierce
Thanks for the heads up! I love rum!
Chris
Would it be OK to use almond flour?
Beth Pierce
I have never experimented with almond flour. I did find this interesting article that may help. Nature’s Eats Almond Flour – Flour Conversion
Diane
When I make these, I drain a jar of maraschino cherries and roll the dough around it and then bake them. Awesome!
Beth Pierce
Thanks for the heads up!
Susie
I add mini chocolate chips. They are a family favorite!
Beth Pierce
Delicious little cookies. Family favorite here too!!
June Frank
Wonderful receipes
Beth Pierce
Thanks June!!
Jackie
The store bought wedding cookies in the pink box are my husband’s favorite. They include teeny tiny pieces of some form of chocolate chip. Do you have any suggestions on the amount that I need to add? I’ll grind them fine in my food processor. Will it mess up the recipe or cooking time if I add something to the recipe? Or should I split the total amount between the ground pecans and chocolate chips? Thanks love!
Beth Pierce
I have heard of people adding chocolate chips to these but I have never tried it. I think that I would add 1 cup of semi-sweet mini chocolate chips and not change the recipe or cooking time in any other way. Of course that is just a hunch on my part. I think I will try it in the next few weeks and let you know how it turns out!!
Erma Beckford
My Mother-in-law used to make these with ground filberts and they were delicious!
Beth Pierce
They are really good but I am not sure what ground filberts are.
Karenina Boothe
Filberts are a type of nut.
Sharon D Austin
Do we need to sift the flour? Also, do we need to make each batch separately when it is double, or can it all be made together in one batch
Beth Pierce
No you don’t have to sift the flour although it may make them even more delicious (some cooks swear by sifting flour) and yes you can double the batch.
Shelly
Do u have to use parchment paper?
Beth Pierce
No you do not have to!
alicia
im confused how much milk do you use. cause my batter looks like powder.
Beth Pierce
Did you use a full cup of butter which is two sticks? I will try to stay by my computer to see what your respond with.
alicia
nevermind
Diana
I made the almond joy cookies you posted, they were yummy.
I tried the butter pecan snowball cookies tonight, followed your recipe exactly and I think they taste like dough, what do you think went wrong? They look beautiful just taste like dough and pecans to me
Beth Pierce
Good morning. Did you chop your pecans real fine? You may not have done anything wrong…snowball cookies are just not liked by everyone. Not everyone has the same taste.
Helen
Hi I just made these. I’m only serving them tomorrow though. Do I put the in the fridge overnight or leave them out?
Vanessa
I put them in for 11 minutes, but they are still very soft.. do you think a few more minutes won’t hurt?
Beth Pierce
What did you up doing? They will be soft when you take them out.
Namita
Made these as a holiday gift for friends and they were a hit! Thank you for such a lovely cookie recipe.
Beth Pierce
My pleasure! So glad that they liked them! I hope you have a very Merry Christmas and happy New Year!
Namita
Merry Christmas and a Happy New Year 🙂
Jilly
Hello, I just tried your recipe and even though I accidentally used salted butter they taste great! The only issue with my batch is that they are somewhat flaky and puffy. When I bite it, it doesn’t leave the bite mark as shown in your picture. I like my snowball cookies to be moist and dense in texture. Do you know what I could have done wrong?? I am not good at baking so I don’t have general baking knowledge or experience other than following a recipe and I followed your recipe exactly. Thanks in advance!
Jilly
Oops I meant to say “what I might have done wrong”! – Jilly
Beth Pierce
Did you use self-rising flour? I use all purpose and a lot of the readers swear by cake flour. Did you chop your pecans real fine? I would suggest for you and your taste that you cut the flour down to 2 1/4 cups. I have some people that absolutely love this recipe and others that don’t want them quite that flaky.
Tracy
My grandmother used to make these every Christmas, but she called them cocoons. I guess because she shaped them like a cocoons. She also backed them on a very low heat for about 40 minutes.
Beth Pierce
Good times and great memories!
Shirley
What make these flatten. I followed the recipe exactly. I notice someone else had the same problem. Any suggestions?
Beth Pierce
You know I have never had this happen so I did a little research and here is a great article on 8 reasons your cookies spread too much
TARA TATE
What about eggs
Beth Pierce
It is a shortbread cookie. Shortbread cookies do not have eggs.
Rhonda
Hi changed from my previous recipe which always flattened and followed yours exactly. The snowball cookies came out perfect!! Thank you and Merry Christmas
Beth Pierce
Wonderful! I love it! Merry Christmas to you and yours!
Meredith
Found this recipe yesterday and made a double batch this morning. My family liked them so much I almost didn’t have enough to donate to my daughter’s cookie walk. I’ll definitely be making more again soon! Thank you for sharing!
Beth Pierce
My pleasure Meredith! I am so glad that they liked them. Thanks for leaving such a nice message.
Carolyn Franks
can you use margarine instead of the butter?
Beth Pierce
No I would stick with butter.
Bill G
I can’t figure what I am doing wrong. I used 2 1/4 cups flour, 1 cup butter, and all the other ingredients. I baked them 11 minutes. But they are very crumby. What did I do wrong?
Beth Pierce
Shortbread is a pretty crumbly. Have you let them cool? I wonder if you chopped the pecans fine enough?
Holly
I’ve loved these cookies for decades but have never tried to make them until now. They came out perfectly. In the future, I will make them a bit smaller so the “evidence” can be destroyed in one bite and have less powdered sugar dropping off.
Beth Pierce
So glad that you liked them. Yes it is important to destroy the evidence. LOL! I needed a good laugh!
Sandy
I’ve made these since the 50’s or 60’s. For gifts I’ve made them a little smaller, occasionally adding a drop of food color to the sugar for special effects. If you use a tall, glass or plastic, container and put a generous bow on top, or wrapped around the container, it makes a memorable gift. I have received so many compliments for these as hostess gifts!
Beth Pierce
That sounds like a wonderful gift idea! Thanks for the ideas!
Carolyn Nirris
Add chopped, toasted hazelnuts
Renee
Can you use cake flour?
Beth Pierce
Yes you can. The readers have reported that they are better with cake flour. Happy baking!
Ellen
I have made this exact recipe since 1961. I received the recipe from my home ec teacher and have made them for Christmas and special occasions ever since. They are tender and delicious. Pay attention to how much flour is called for and how long you bake them. Too much of either will result in a dry cookie. Hope you enjoy them as much as my family and friends have
Beth Pierce
Thanks Ellen. Yes they are a delicious cookie. I would also add to finely chop your pecans.
Anita
On the “choc. chunk pecan cookies” it had a note that you could leave 1/2 the batch without nuts if desired.
But it sad just add 1/2cup….but not of what.
Could you tell me what the add 1/2 cup is…what ingred do you add if not the nuts?
Beth Pierce
It means if you are doing half of the batch with nuts and half without you will only need 1/2 cup of nuts.
Teri
I like almond extract in them
Beth Pierce
😉
Stacie
These cookies look wonderful! I am just wondering would you use salted or unsalted butter?
Beth Pierce
Thank you! Unsalted butter please!
Kathy
They are even better if you put 1 teaspoon of vanilla
and 1/2 teaspoon of almond extract.
Beth Pierce
Thanks for the heads up Kathy!
Joyce Carvalho
How long do you bake the cookies, and also at what temperature?
Beth Pierce
350 degrees for 11 minutes
Kris
Can fresh ground wheat be used?
Beth Pierce
I am sorry I am not sure. I am not used to cooking with fresh ground wheat. Maybe one of the readers can answer this!
Debra Day
Could you use gluten free flour for these cookies
Beth Pierce
I am not sure. Sorry!
Marjorie Skelton
Yes, I’ve made them gluten & dairy free. I use king Arthur cup 4 cup, or my own mix. They are delish!
Beth Pierce
Thanks for the heads up. Everyone has been wondering about a gluten free version.
Pamela Dale
These are my all time favorite cookie, I make them every christmas, my sisters and kids wait for them–impatiently. we now make them gluten free with almond flour. we make small balls and only bake 8 min, do not brown these on top, just slightly on the bottom. Air bake pans work best.
Martha
Will try
Beth Pierce
😉
Martha
A friend sent me the recipe. I think I have everything in the kitchen. May try them this morning ?
Beth Pierce
Sounds like a plan. It is stiff dough so you have to work it with the warmth of your hands to roll it into balls! They are so delicious! Happy baking!!
marjorie
I wish there were pictures with the recipes when you print them.
Beth Pierce
I am going to be updating my site in 2018 so I will certainly take that into consideration.
Sandra Price
The buttery Pecan Snowball Cookie looks so delicious. I am planning to use it for a Christmas cookie!
Beth Pierce
Awesome! They are a little crumbly because they are a shortbread so you will need to work the dough into the balls using the warmth of your hands! Happy Baking!!
Gretchen
Hi-,I just made these cookies and they flattened out like pancakes. I tried chilling the dough, but it didn’t help. Any suggestions?
Vicki
Please make your recipes so they can be saved to Pintrest. I love this recipe but can not save it.
Beth Pierce
I have it so you can save it to pinterest. I even create a special picture just for pinning.
DEBBIE
They look delicious. DO YOU have the white chocolate holiday stacks I could not find this one and do not use Pintrest
Beth Pierce
Thank you and yes I do have the White Chocolate Peanut Holiday Haystacks
Nicole
Anyone tried to make these Keto. Maybe using almond flower and swerve replacing sugar?
Boop
Wish you were on Pinterest!!
Beth Pierce
I am on Pinterest. I love Pinterest! https://www.pinterest.com/smalltownwom/
Juanita Green
I made these years ago and sooooo good. My little nieces loved them so much. these are really soo good.
Beth Pierce
Yes they really are and somewhat addicting. I love them!!
Rikke
When done and cooled – can you put them in the fridge for later og are they to eat at once?
Beth Pierce
Store them in an airtight container at room temperature for up to 4 days or freeze for up to 2 months. Enjoy!!
MARILYN D CHANDLER
Can one store the the Butter Pecan Snowball cookies for a week or two and how would that be done.
Thank you.
Beth Pierce
I would freeze them at that point. Let them cool completely after rolling in powdered sugar and carefully wrap in a freezer bag and then put the bag in a freezer Ziploc container. Before thawing remove from everything so that condensation does not get to the cookies. Happy baking and thanks for stopping by.
Kylee
After the 11 minutes mine are still super soft. Is that how they should be?
Beth Pierce
So I was asleep and then at the doctors. How did you cookies turn out?
Rose Charbonneau
I baked mine, a different snowball recipe, for 20 minutes.
Diane
Can you use a hand mixer? I don’t have a stand mixer. These are my daughters favorite cookies and I want to make them and surprise her
bpierce
Yes you share can. Happy baking!!!
bpierce
Sure not share. I have lost my mind!! LOL!!
susan Underwood
is it all purpose or self rising flour?
bpierce
All purpose flour
Phyllis
Have you ever used coconut flour with these cookies?
Beth Pierce
No I have not. Sorry. Sounds delicious though!!
Jill
I always use self rising flour in all things that call for flour. It always turns out great. Self rising flour already has the riser agents in it. Both grandmothers and mother used it
Beth Pierce
Thanks for sharing!
Bobbie
These cookies are not meant to rise so I doubt self rising flour would work well. I also use self rising for any recipe that requires baking soda or baking powder and I leave these two items out. These cookies don’t have rising agents.
Jo
These sound delish and I am a big fan of Mexican Wedding cookies and butter pecan cookies soooo going to make these for a carry in at work friday…was wondering if you can provide any estimate as to how many cookies this recipe yields so I know whether to double or triple?? Thanks!
bpierce
Good morning. This recipe makes between 20-24 cookies. I hope this helps!!! 🙂
Mel
Plain flour?
Beth Pierce
Yes all purpose flour…plain.
Pam
Cake flour will make very light flaky cookies!
Beth Pierce
Yes I am going to try that next time! Thanks for the heads up!
Charlotte
Does this call for salted or unsalted butter?
Beth Pierce
Unsalted but readers are reporting that you can use salted as well.
Rita
“Unwrapped hershey’s Chocolate kiss”?
Joanne
Thank you soooo much!!!
Beth Pierce
You are so very welcome!
Wendy
It sounds delicious minus the Unwrapped Hershey Kiss, oops! Lol I’m going to try these with AP GF flour
★★★★★
Beth Pierce
Cool! Enjoy! I hope you are successful!
Gail
You can make these with wheat Flour ..they are way better
Melanie
the recipe said it yields 36 + cookies. I personally never bake less than 3 batches, they go so quick.
Raelene
You do not need to refrigerate? Before baking
Beth Pierce
No not usually with this dough. You can always bake a couple and if they spread too fast than the dough needs refrigeration.
Jen
Should dough be chilled before rolled out
Beth Pierce
No it does not need to be. Happy baking!
Tracy
It says 30 -36 cookies
Connie
Do you freeze them after they are completely done and rolled in the powdered sugar?