Snowball cookies—also known as Mexican tea cookies—are a timeless, buttery treat that deserves a spot on every dessert table. These little rounds are tender and nutty, rolled in a generous coating of powdered sugar so they look like tiny snowballs. Simple to make and impossible to resist, they’re perfect for holidays, tea, or any day you want a melt-in-your-mouth cookie.
These snowball cookies are rich with butter and pecans, shaped into small balls, baked to a pale golden color, then coated twice in powdered sugar for that signature snowy finish. The texture is shortbread-like but more tender, thanks to the ground nuts and extra powdered sugar in the dough.
Here is Why This Snowball Cookie Recipe Works
- Toasted nuts for deeper flavor: Toasting and then finely grinding the pecans brings out an intense, nutty aroma that lifts the whole cookie.
- Double powdered-sugar coating: Rolling the warm cookies once and then again after cooling gives a thick, bright-white finish and the classic snowy look.
- Minimal effort, big reward: A food processor makes quick work of grinding the nuts and bringing the dough together, so most of your time is hands-off.
- Versatile and crowd-pleasing: These cookies appear on holiday trays, at tea parties, and as comforting everyday treats—easy to personalize with different nuts or flavorings.
The Ingredients
- Pantry: All-purpose flour, powdered sugar (for dough and coating), pecans (toasted and ground), vanilla extract.
- Seasonings: Ground cinnamon, salt.
- Dairy: Unsalted butter, softened.
Variations for Snowball Cookies
- Chocolate-Dipped Snowballs: Fold ½ cup mini chocolate chips into the dough, and after baking dip the bottoms in melted dark chocolate. For extra texture, add a handful of shredded coconut to the dough.
- Citrus-Spice Snowballs: Stir in 1 teaspoon orange zest and ¼ teaspoon ground cardamom to the dough. Optionally add a small pinch of cardamom to the powdered sugar coating for a floral-citrus note.
- Espresso Pecan Snowballs: Mix 1 teaspoon instant espresso powder into the flour for a subtle coffee flavor that pairs nicely with pecans.
- You can also swap pecans for almonds or walnuts and adjust spices to taste, such as a dash of nutmeg or a bit more cinnamon.
Tips for Success
- Toast the pecans on a baking sheet at 350°F (175°C) for 10–15 minutes, stirring halfway, and let them cool completely before grinding.
- Grind the nuts to a fine, cornmeal-like texture; over-processing will turn them into nut butter.
- Use the food processor to mix the dough for a quick, even result and to avoid overworking it by hand.
- Refrigerate the dough for at least 6 hours to prevent spreading; you can form balls before chilling for easier baking.
- Roll each hot cookie in powdered sugar right away, then let cool and roll again to create a thick, snowy coating.
- Place parchment paper between layers in storage to keep cookies from sticking together.
Storage
Room temperature: Store cookies in an airtight container for up to 5 days. Use parchment paper between layers to prevent sticking.
Freezing: Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe container or bag. They keep well for up to 3 months. Thaw at room temperature and, if desired, re-roll briefly in powdered sugar for a fresh finish.
Mexican Tea Cookies (Snowball Cookies)
Also called Mexican tea cookies because they resemble traditional polvorones, these snowball cookies are a crumbly, shortbread-style cookie made with ground nuts and finished with powdered sugar. The combination of butter, finely ground pecans, and a double coating of confectioners’ sugar makes them delightfully tender and sweet.
This recipe is straightforward and forgiving: toast and grind the nuts, pulse the dough in a food processor, chill thoroughly, bake until just pale golden, and double-dip in powdered sugar for the classic appearance and flavor. The result is a tray of small, elegant cookies that melt on the tongue and keep beautifully for gifting or snacking.
Recipe Details
Yield: 6 dozen cookies • Prep: 10 minutes (+6 hours chilling) • Bake: 12–15 minutes • Total active time: 25 minutes
Ingredients
- 1 cup pecans (114 g), toasted and finely ground
- 1 cup (227 g) unsalted butter, softened
- 1 cup (124 g) powdered sugar (in dough)
- 2½ cups (300 g) all-purpose flour
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
Sugar Coating
- 2½ cups (312 g) powdered sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 10–15 minutes until fragrant and slightly darkened. Cool completely.
- Place cooled pecans in a food processor and pulse to a fine, cornmeal-like texture. Avoid overprocessing.
- Add the butter and 1 cup powdered sugar to the food processor and pulse a few times. Add the flour, vanilla, and salt, then process until the dough clumps together.
- Wrap the dough and refrigerate for at least 6 hours. For easier handling, scoop and shape small balls before chilling.
- When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Combine 2½ cups powdered sugar and ¼ teaspoon cinnamon in a large bowl or pie plate.
- Roll level teaspoons of dough into balls and place about 1 inch apart on the prepared baking sheets. Bake 12–15 minutes, until the cookies are a pale gold.
- While still hot, roll each cookie in the cinnamon-sugar powdered mixture to coat. Let cookies cool completely, then roll again in the powdered sugar for a thick, even finish.
Notes
For the best snowy appearance, coat the hot cookies immediately after baking—the first coating will appear wet but sets as the cookie cools. After the cookies are fully cooled, coat them a second time for a bright, thick layer of powdered sugar.
Nutrition (approx. per cookie)
Serving: 1 cookie • Calories: 130 kcal • Carbohydrates: 14.2 g • Protein: 1.2 g • Fat: 8 g • Saturated Fat: 3.5 g • Cholesterol: 14 mg • Sodium: 47 mg • Fiber: 0.6 g • Sugar: 8.3 g
Adapted from The Gourmet Cookbook
