Whether you call these snowball cookies, Mexican wedding cookies, Russian tea cakes, or meltaway cookies, they’re always a crowd favorite!

snowball cookies arranged on plate

These cookies are known for their powdered sugar-dusted appearance and buttery nut-filled centers. They’re rich and flavorful, have a melt-in-your-mouth texture, and are a must-bake for me every holiday season!

While walnuts are perhaps the most common nut used in these snowball cookies, you can also use walnuts, pistachios, hazelnuts and probably any other nut you’d like. I also have a cherry and almond variation that is delicious and unique.

snowball cookie ingredients

Ingredients you’ll need

These cookies are so simple! Here’s everything you need to make snowball cookies (full recipe below):

  • Unsalted butter
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Finely chopped nuts, like walnuts, pecans, pistachios or hazelnuts
  • Powdered sugar

making snowball cookie dough and scooping it onto a cookie sheet

dipping snowball cookies in powdered sugar

How to make snowball cookies

  1. Prepare dough. These cookies are made using the creaming method, where you beat the butter and sugar until creamy and fluffy, then add vanilla, and finally the dry ingredients. The dough will seem really dry at first, but will come together to make a crumbly dough that holds together when pressed.
  2. Portion dough. Scoop into rounded tablespoons (I like to use a medium #40 spring-loaded scoop) and roll into a smooth ball. Place on a parchment-lined sheet pan about 2 inches apart.
  3. Bake cookies. Bake at 350°F for about 15 minutes until the bottoms are golden brown.
  4. Roll in powdered sugar, twice. Let cookies sit on the pan until cool enough to touch but still warm, then roll in powdered sugar. Let the cookies cool completely, then roll in powdered sugar once more. These cookies will be messy!
  5. Enjoy! I know you will.

snowball cookies on a sheet pan

My best cookie tips

  • Butter should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. If it’s shiny or melty at all, the butter is too warm and your cookies may spread.
  • Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link). Too much flour will create a very dry dough that won’t hold together well and cookies will be crumbly.
  • Use any kind of nuts you like! I have made these snowball cookies with walnuts, pecans and pistachios and all are delicious. Be sure they are finely chopped.
  • These pre-cut parchment sheets are perfect for cookie baking.
  • Cookie dough freezes really well. I like to keep a stash in the freezer for fresh-baked cookies on demand.
  • These cookies will keep at room temperature for about a week, but are best within a few days of baking.
  • If gifting these cookies, see my tips for how to package up cookies for gifts and shipping.

snowball cookies with bite taken out of one

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snowball cookies with bite taken out of one

Snowball Cookies

Servings: 18 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
These snowball cookies filled with walnuts are rich and flavorful, and a must-bake for me every holiday season.


  • ¼ cup (50 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter , at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cup (180 grams) all-purpose flour
  • 1 ½ cup (180 grams) walnuts , very finely chopped (See Notes)
  • Pinch of salt
  • About 1 cup (113 grams) powdered sugar


  • Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat the butter and sugar together on medium high speed until creamy and pale in color, about 3-4 minutes. Add the vanilla extract. Add the flour, nuts and salt, and mix until just combined.
  • Shape the dough into rounded tablespoons and place on the prepared baking sheet, about 2 inches apart. Bake until cookies just begin to turn golden brown, about 15 minutes.
  • Let sit on the pan until cool enough to touch but still warm, then roll in powdered sugar. Let cool completely and then roll in powdered sugar again.



Note: You can use any variety of nut in place of the walnuts, such as pecans, pistachios, hazelnuts, etc.
Calories: 175kcal, Carbohydrates: 14g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 1mg, Potassium: 118mg, Fiber: 1g, Sugar: 4g, Vitamin A: 279IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.