Snowball cookies are a holiday favorite, and brown butter snowball cookies take them to the next level. Made from a handful of pantry staples — flour, butter, sugar and a few flavorings — these delicate, melt-in-your-mouth cookies are a festive staple in my kitchen.
For me, Christmas baking always means cookies. Each year I try new recipes and share batches with friends and neighbors. There is something special about cookie baking during the holidays — the scents, the wrapping, and the joy of gifting make it irresistible.
I first discovered snowball cookies after moving to the United States. Back in India I hadn’t encountered them, though they are known by many names — Mexican wedding cookies, Russian tea cakes and snowball cookies among them. These are small, round butter cookies made from simple ingredients, rolled in powdered sugar to give them the signature snowy look.
A key step that gives snowball cookies their appearance is rolling them in powdered sugar twice. Right after baking, you roll them when they’re still warm, which helps the sugar cling. As the sugar melts a bit, the cookies lose some whiteness, so you roll them again after they’ve cooled completely to achieve that classic snowball finish.
The basic recipe is wonderfully easy, and browning the butter elevates the flavors. Brown butter, or beurre noisette, develops a toasty, nutty aroma and richer taste that makes these cookies especially satisfying.
How to Make Brown Butter
Making brown butter is straightforward. Melt butter in a light-colored pan over medium heat so you can watch the color change. The butter will melt, foam briefly, and then the milk solids will begin to brown and release a nutty aroma. Stir constantly and remove from the heat as soon as you see golden-brown flecks, because it can go from brown to burnt quickly. Transfer the butter to a heatproof bowl and chill for 15–20 minutes before using.
You Will Need
These cookies use simple pantry ingredients and optional nuts for texture:
Flour: All-purpose flour is used here. I haven’t tested other flours extensively, though a portion of whole wheat might work.
Powdered sugar: Also called icing sugar or confectioners’ sugar; it’s what gives the cookies their snowy coating.
Butter: Use either salted or unsalted. If you use salted butter, reduce or omit added salt in the recipe.
Flavorings: Cinnamon and vanilla are used for a warm, holiday flavor. You can also experiment with cardamom, ginger or a pinch of cloves for variation.
Nuts: Pecans are traditional here and add nice texture. Walnuts, almonds or cashews work well too. Nuts are optional; omit them for a nut-free cookie.
Step by Step Instructions
1. Make the brown butter: melt 2 sticks (226 g) of unsalted butter in a light-colored pan over medium heat. Watch carefully as it melts, foams and then turns golden brown with a nutty aroma — about 6–7 minutes, depending on heat and pan thickness.
2. Remove the butter immediately from the heat and pour it into a glass bowl. Chill in the refrigerator for 15–20 minutes until cooled but still liquid.
3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the pecans on the sheet and roast for 6–8 minutes until fragrant. Remove and chop finely. Set aside.
4. In a bowl, whisk together 2 cups (260 g) all-purpose flour, 1/4 teaspoon salt and 3/4 teaspoon cinnamon. Set aside.
5. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), combine the cooled brown butter and 1/2 cup (60 g) powdered sugar. Add 2 teaspoons vanilla and mix until combined.
6. Add the flour mixture in two additions. Mix in half, then add the rest along with the chopped pecans. The mixture will be crumbly and stick to the paddle but will hold together when pressed with your hands.
7. Shape the dough into small rounded balls about 1 tablespoon (20–25 g) each. Placed an inch apart on a parchment-lined baking sheet, they will make roughly 25 cookies depending on size.
8. Bake at 350°F (175°C) for 15–17 minutes (I bake mine 15 minutes). Remove from the oven and let the cookies cool for about 1 minute until you can handle them.
9. While still warm, roll each cookie in powdered sugar. Once all are coated, transfer to a wire rack to cool completely.
10. After the cookies have cooled fully, roll them in powdered sugar a second time for the classic snowball finish. Serve with coffee or tea and enjoy.
How Many Cookies This Recipe Makes
This recipe yields about 25 cookies, depending on the size you shape them.
Storing Snowball Cookies
Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them.
How To Freeze Snowball Cookies
Place baked cookies in freezer-safe zip-top bags or an airtight container and freeze. To thaw, transfer to a tray and let them come to room temperature. You can also freeze the dough in portions for baking later — shape the dough balls and freeze on a tray, then transfer to a bag; bake from frozen, adding a couple of minutes to the baking time.
Can Other Nuts Be Used
Yes. Substitute pecans with walnuts, cashews, almonds or your preferred nut. Roast and chop the nuts before adding them to the dough. If you need a nut-free version, simply omit the nuts.
Tips & Notes
- If you prefer, skip browning the butter — regular melted butter still makes a tasty cookie.
- These cookies are sweet. To reduce sweetness, lower the powdered sugar in the dough, and remember that not rolling them in sugar will change the appearance and texture.
- Instead of powdered sugar, you can roll the cookies in desiccated coconut or drizzle them with melted chocolate for variation.
- Be sure the cookies are completely cool before rolling in powdered sugar the second time to prevent the coating from melting.
If you try this recipe, please rate it and share your feedback. Your experience helps refine and improve the recipe.
This post was updated from the recipe archives; originally published in December 2014.
Brown Butter Snowball Cookies
Ingredients
- 1 cup unsalted butter, 2 sticks/ 226 grams
- 1 cup pecans, finely chopped, 106 grams
- 2 cups all purpose flour, 260 grams
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon powder
- 1/2 cup powdered sugar , 60 grams
- 2 teaspoons vanilla extract
- more powdered sugar, for rolling, around 2 cups
Instructions
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Start by making the brown butter. In a pan melt 2 sticks of unsalted butter on medium heat. Use a light-colored pan if possible so you can clearly see when the milk solids brown.
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The butter will melt, foam and then begin to turn brown. Stir frequently. Once it is golden-brown and aromatic, remove from heat and pour into a glass bowl. Chill in the refrigerator for 15–20 minutes to cool.
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Preheat oven to 350°F (175°C). Roast pecans on a parchment-lined sheet for 6–8 minutes until fragrant. Chop finely and set aside.
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Whisk together the flour, salt and cinnamon in a bowl and set aside.
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In a mixer bowl, combine the cooled brown butter and powdered sugar. Add vanilla and mix to combine. Add the flour mixture in two additions, then fold in the chopped pecans.
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The dough will be crumbly but will hold together when pressed. Scoop and shape into 1 tablespoon (20–25 g) balls and place them an inch apart on a parchment-lined baking sheet.
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Bake at 350°F (175°C) for 15–17 minutes. Remove and let cool for a minute, then roll warm cookies in powdered sugar. Transfer to a wire rack to cool completely, then roll in powdered sugar a second time.
Notes
- Brown butter adds depth, but plain butter works if you prefer a quicker method.
- Adjust the powdered sugar in the dough to manage sweetness. Omitting the sugar coating will change the cookie’s character.
- Roll cookies in desiccated coconut or drizzle with chocolate for a different finish.
- Always wait until cookies are fully cooled before the second sugar coating to preserve the powdered sugar finish.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.