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These classic Snowball Cookies are buttery, nutty, and coated in powdered sugar for a melt-in-your-mouth holiday treat. Also known as Mexican Wedding Cookies or Russian Tea Cakes, they’re an easy, make-ahead favorite that belongs on every Christmas cookie tray.
Why You’ll Love This Recipe!
These snowball cookies have a melt-in-your-mouth texture that is soft, buttery and perfectly crumbly. The cookie uses simple ingredients, just butter, sugar, flour, and nuts—And chocolate kisses of course!
They are a holiday classic and the perfect addition to any Christmas cookie tray. They are the perfect make ahead cookie that store beautifully and even freeze well. They are guaranteed to be a crowd favorite, everybody loves these sweet, powdered sugar-covered bites!
Ingredients Needed
- All Purpose Flour
- Butter, salted
- Sugar, granulated and powdered sugar
- Walnuts, finely chopped
- Hershey Chocolate Kisses
How to Make Snowball Cookies
- Cream butter and sugar well until smooth in the bowl of a stand mixer with the paddle attachment or use an electric hand mixer.
- Add flour and then walnuts and mix until fully incorporated. Dough will begin to come together. (See Tips below)
- Gather cookie dough into disk-shape and wrap in plastic.
- Refrigerate at least 1/2 hour.
- Unwrap Hershey kisses.
- Scoop dough into 1 inch balls.
- Flatten dough and insert chocolate candy.
- Wrap candy completely in dough, making sure the chocolate is completely covered.
- Bake at 350 degrees F on ungreased cookie sheet until just cooked through, about 12 minutes.
- Allow cookies to cool on a wire rack for 5-10 minutes. Roll in powdered sugar while still slightly warm and then again once completely cooled.
Tips from leigh Anne
- Use real butter. Butter gives the cookies their rich, melt-in-your-mouth flavor.
- Chop the nuts finely, too large and the cookies won’t hold together as well.
- Chill the dough before baking to help the cookies keep their round shape while baking.
- Roll the cookies in powdered sugar while they are still slightly warm so it sticks beautifully. Then roll them again once cooled for that perfect snowy look. If they are too warm when you roll them all the sugar will absorb into the cookie.
- Store cookies in an airtight container at room temperature for up to a week.
Frequently Asked Questions
Why did my snowball cookie flatten out?
If your cookies spread too much, the dough was likely too warm. Chill it for at least 30 minutes before baking to help them hold their shape.
Can I make snowball cookies without nuts?
Yes! You can omit the nuts entirely or replace them with finely ground oats or shredded coconut for a similar texture.
What kind of nuts work best?
Pecans, walnuts, or almonds are the most traditional, but hazelnuts, macadamia nuts and pistachios are also delicious for a twist.
Can I freeze snowball cookies?
Absolutely. Freeze baked cookies in a single layer until solid, then store them in an airtight container. Roll in powdered sugar again before serving. Freeze up to 3 months
There’s just something magical about a batch of fresh Snowball Cookies dusted in powdered sugar. They’re simple to make, timelessly delicious, and bring instant holiday cheer with every bite. Whether you’re baking them for a cookie exchange, gifting them to friends, or enjoying them with a cup of cocoa, these buttery little snowballs are sure to become a favorite holiday tradition year after year.
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Snowball Cookie Recipe
Ingredients
- 1 cup butter softened and salted
- 3/4 cup sugar
- 2 cups flour
- 1 cup walnuts finely chopped
- 36 Hershey's chocolate kisses
- powdered sugar for dusting
Instructions
- Cream butter and sugar well until smooth.
- Add flour and then walnuts.
- Gather dough into disk-shape and wrap in plastic.
- Refrigerate at least 1/2 hour.
- Preheat oven to 350 degrees.
- Remove foil from kisses and insert one inside a ball of dough 1 inch in diameter.
- Make sure each kiss is completely covered by dough.
- Bake on ungreased baking sheet for 12 minutes, until just cooked through.
- Roll in powdered sugar after cooled.
Tips & Notes:
- Use real butter – it gives the cookies their rich, melt-in-your-mouth flavor.
- Chop the nuts finely – too large and the cookies won’t hold together as well.
- Chill the dough – it helps the cookies keep their round shape while baking.
- Roll while warm – coat cookies in powdered sugar while they’re still slightly warm so it sticks beautifully. If they are too warm the powdered sugar will all absorb into the cookie
- Double dip – roll them again once cooled for that perfect snowy look.
- Store smart – keep in an airtight container at room temperature for up to a week.
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Sonya says
Love these cookies. I make them every year.
Kylie says
I love these cookies!! I’d make these in my kitchen aid if I won it!! So good.
Till says
Can I double the recipe? Thank you for a quick response since I a, making them now!
Leigh Anne says
Yes you can double the recipe enjoy!
Jeanne Lee says
It will not let me print the recipe
Leigh Anne says
I am so sorry you are having a problem with the recipe. It seems to be working for me so I’m not sure what the problem is.