DOES ANYONE HERE ACTUALLY STILL EAT SNOWBALL COOKIES?

A 2,000-Word Recipe and Ode to a Forgotten Favorite
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You’re standing in the kitchen. It’s cold outside, maybe the first snow is falling. You’re rifling through a half-empty pantry, or maybe you just want to bake something that doesn’t require a trip to the store, a candy thermometer, or 10 hours of cooling time. And suddenly, you remember: those little white cookies that looked like snowballs. The ones your grandma made. Or your neighbor at Christmas. The ones dusted in powdered sugar like fresh snowfall.

And then you wonder:
“Does anyone still eat snowball cookies?”

Short answer: YES.
Long answer: Let me show you why you should, too.
What Are Snowball Cookies, Anyway?

Snowball Cookies are a type of shortbread-style cookie made with butter, powdered sugar, flour, and usually nuts (like pecans or walnuts). After baking, they’re rolled—twice—in powdered sugar, creating that iconic snow-covered look. They're tender, crumbly, and not too sweet, which makes them a perfect companion to a cup of coffee, tea, or hot cocoa.

They go by many names around the world:

    Mexican Wedding Cookies

    Russian Tea Cakes

    Butterballs

    Snowdrops

    Even Southern Pecan Sandies

Despite the different names, the basic idea is the same: rich, buttery, nutty little cookie balls rolled in snowy sugar.
Why Snowball Cookies Fell Out of Fashion (And Why It’s Time to Bring Them Back)

Snowball Cookies were a staple in mid-century American kitchens, often found in holiday cookie tins or served at weddings and church gatherings. But somewhere along the way—maybe around the time Instagram started favoring gooey, over-the-top cookie stacks—they began to seem a little... plain.

They don’t ooze. They don’t sparkle with edible glitter. They don’t stretch or snap or melt on TikTok.

But you know what they do?

They crumble perfectly in your mouth. They leave a dusting of sugar on your lips. They make you feel like you’re five years old again, sneaking one off the cookie plate. And they do all that with five ingredients and less than an hour of your time.

So let’s reclaim the humble snowball cookie. Let’s bring it back into the spotlight. And if you’ve never made them before? You’re about to learn the best, easiest way.
❄️ Snowball Cookies Recipe (Classic Pecan Version)
🍪 Yield: About 24 cookies
⏱️ Time: 15 min prep, 12 min bake, 15 min cool
Ingredients

    1 cup (2 sticks) unsalted butter, softened

    1/2 cup powdered sugar, plus extra for coating

    1 teaspoon vanilla extract

    2 1/4 cups all-purpose flour

    1/2 teaspoon salt

    3/4 cup finely chopped pecans (or walnuts)

Instructions
⇆
Step 1: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and powdered sugar together until light and fluffy. This usually takes 2–3 minutes.

Add in the vanilla extract and beat to combine.
Step 2: Add Flour and Salt

Gradually add the flour and salt to the butter mixture. Mix on low speed at first to avoid a flour explosion, then beat until everything is fully combined. The dough will be thick and slightly crumbly, but it should hold together when pressed.
Step 3: Stir in the Nuts

Gently fold in the chopped pecans (or walnuts) using a spatula or wooden spoon. The finer the chop, the more even your cookies will be—but feel free to keep them a little chunky for texture.
Step 4: Chill the Dough (Optional but Recommended)

Chilling helps the cookies hold their round shape and prevents spreading. Cover the bowl and chill for 30 minutes, or up to 2 hours if you’ve got the time. You can also skip chilling if you’re in a rush—the cookies might just be a touch flatter.
Step 5: Roll Into Balls

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop about 1 tablespoon of dough at a time and roll into small balls. Place them 1 inch apart on the baking sheet (they don’t spread much).
Step 6: Bake

Bake for 12–14 minutes, until the bottoms are just lightly golden. The tops will stay pale—that’s normal.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 7: The Snowfall (Powdered Sugar Coating)

While still warm but not hot, roll each cookie in powdered sugar. Then, once they’re completely cool, roll them again
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for that perfect snowy look.

Store them in an airtight container at room temperature for up to 1 week. But let’s be real—they’ll be gone in 2 days.
Why These Cookies Work So Well

Snowball cookies are an example of baking minimalism at its finest. Here’s why they just work:

    Butter is the star: It gives richness and tenderness.

    No eggs needed: The lack of eggs makes the cookie more crumbly than chewy.

    Powdered sugar magic: Not only sweetens the dough, but also creates that iconic finish.

    The nuts add depth: They bring texture, toastiness, and balance.

Snowball Cookie Variations You’ll Want to Try

Just because they’re classic doesn’t mean they’re boring. Here are ways to switch it up:
🍫 Chocolate Chip Snowballs

Replace the nuts with mini chocolate chips (or do half and half).
🌰 Hazelnut or Almond Snowballs

Use hazelnuts or almonds instead of pecans for a slightly different flavor.
🍋 Lemon Snowballs

Add zest of 1 lemon to the dough and a touch of lemon extract for brightness.
🥥 Coconut Snowballs

Add 1/2 cup sweetened shredded coconut to the dough, and roll finished cookies in a mix of powdered sugar + coconut.
🎄 Holiday Spice Snowballs

Add 1/2 tsp cinnamon and a pinch of nutmeg to the dough.
🧈 Brown Butter Snowballs

Brown the butter before using it in the recipe for a nutty, caramel-like flavor.
Nostalgia on a Plate

The beauty of Snowball Cookies isn’t just in how they taste—it’s in what they feel like.

They’re a sensory memory. The powdered sugar clinging to your fingers. The way they break in half with a soft crumble. The scent of butter and vanilla warming up the kitchen. They are little snow-globes of flavor, frozen in time. And every bite reminds you of something warm, something kind, something from before.
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Maybe that’s why they’re still quietly beloved in so many kitchens. Not flashy, not trendy—but enduring.
Are Snowball Cookies Still Relevant Today?

Absolutely. In a world of hyper-processed, sugar-loaded, multi-layered desserts, the humble Snowball Cookie stands its ground. It’s got:

    Five ingredients

    No fancy tools

    No refrigeration necessary

    No sugar overload

    And no stress

They're:

    Kid-friendly

    Freezer-friendly

    Crowd-pleasing

    Nutritious-ish (hey, nuts!)

    Budget-friendly

And let’s be honest: If the holidays are all about comfort, connection, and tradition, what better cookie to represent all that?
Baking Tips for Perfect Snowball Cookies

    Don’t overbake: They should be pale on top, just slightly golden on the bottom.

    Double roll: The first coat of powdered sugar sticks to the warm cookies, the second gives them that flawless snowy look.

    Use real butter: Margarine or oil-based substitutes won’t give you the same flavor or texture.

    Toast your nuts: For an extra layer of flavor, toast pecans in a dry skillet for 5 minutes before adding.

Storing and Freezing

    Store at room temperature for up to 7 days in an airtight container.

    Freeze baked cookies (before coating in powdered sugar) for up to 3 months. Thaw, then sugar-coat them fresh.

    Freeze unbaked dough balls and bake fresh when needed.

✨ Final Thoughts: Eat the Snowballs

So… does anyone still eat snowball cookies?

Yes. And you should too.

They’re nostalgic, cozy, affordable, and surprisingly addictive. They may not be the cookie that goes viral, but they’re the cookie that lasts. The one your grandmother loved, your kids will love, and you’ll crave on a cold afternoon when all you want is something sweet, simple, and made with love.

So dust off that cookie tin, preheat the oven, and give these little snowballs a spot back in your kitchen.

They’ve been waiting for you.