Snow Ball Christmas Cookies and Online Cookie Exchange

For as long as we I can remember, my girls have always called these snowball cookies "Snow White Christmas Cookies."  The name evolved from the popular Disney movie at that time- "Snow White,"  which all little girls loved.  Nowadays, all the little girls, including my granddaughter are into the current Disney movie "Frozen."

So, these buttery snowball cookies (aka Russian tea cookies)- the ultimate melt-in-your-mouth cookies- can become the new Christmas tradition in your house, honoring Elsa and company!

You can gather your "bakers" in the kitchen; play "Let it Go" as you sing along and create these
irresistible, easy-to-make confections.

Getting started is easy, using simple ingredients I always have on hand - butter, flour, powered sugar, and crushed pecans.  Slow bake the cookies at 325 degrees for about 15 to 18 minutes and then roll them into the powered sugar TWICE, making them super snow white!


All generations including kids of all ages will enjoy these snow balls as much as we do.

I thought it would be fun to offer an online cookie exchange and invite some of our foodie-friends to be a part of it.  The recipe for our snowball Christmas cookies will be at the bottom of this post for you to easily print.

In the meantime, enjoy some of our friends' cookies as part of our virtual online cookie exchange!

Chocolate Pistachio Cranberry Biscotti
by Roz

Lemon Ice Cookies by Dan

Cinnamon Stars by Tricia

 Soft Gingersnap Cookies from Barbara Bakes
Soft Gingersnap Cookies by Barbara

Pecan Shortbead Cookies by Sue


Peppermint Macarons by Joanne

Snow Ball Christmas Cookies
  • 1 cup unsalted butter
  • 2 tsp. vanilla extract
  • 1/3 cup sugar
  • 2 tsp. water
  • 2 cups sifted all-purpose flour
  • 1/4 tsp. salt
  • 1 cup chopped pecans
  • 2 cups powdered sugar

Preheat oven to Bake at 325 Degrees
Cream butter, vanilla, and sugar in a large mixing bowl.
Creaming the mixture until light and fluffy.  Blend in water.
Gradually add in and combine the flour and salt, until well blended. Add the pecans. 
Shape into 1-inch balls.
Place balls 1 inch apart onto ungreased cookie sheet.

Bake for 15 to 18 minutes, or until firm to the touch. 
While cookies are warm, roll into powdered sugar. Cool on wire racks for a few minutes.
Then roll again (the second time) into powdered sugar.

Yields: 4 dozen snow balls
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Thanks for stopping by!   We hope you'll be baking up a storm this weekend!
                                                       Have fun!

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  1. An all-time favorite! I usually shaped them into crescents but love the idea of calling them into balls and calling them snowballs. Even my 2-1/2 year old grandson knows who Anna and Elsa are :) Merry Christmas, ladies!

    1. Oh how sweet! Thank you and Merry Christmas to you!

  2. Wow, I love these cookies. . . we used to call them Mexican Wedding Cake Cookies, but I like your name better! I could (and would) eat a whole plate of these; I need to try your recipe, since the one I used was out of a cookbook from long ago. Thank you so much for kindly including my biscotti in your cookie exchange! I'll be sending info to you guys about my next recipe roundup going on in the next week.
    Have a blessed Christmas,

    1. Thanks Roz, we look forward to seeing it. Have a Merry Christmas!

  3. We always called these "Exploding Cookies" because when we were little it seemed to us that they exploded when we bit into them. :) One of my favorites!

  4. So glad to hear that - it's funny how these cookies have evolved into different names.

  5. These are my husband's favorite cookies - but we do call them Russian Tea Cakes. Thanks for the link love! Merry Christmas to you both and I hope you have a very Happy New Year too! Happy baking :)

    1. Thank you Tricia! We wish you a very Merry Christmas and a healthy new year!


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