Classic Snowball Cookies – Buttery, Nutty & Dusty with Powdered Sugar (A Kentucky-Style Favorite!)

Snowball cookies are a nostalgic treat, instantly recognizable by their round shape, crumbly texture, and generous coating of powdered sugar. Known in many households as Russian Tea Cakes, Mexican Wedding Cookies, or simply “snowballs,” these cookies have a rich, buttery flavor complemented by finely chopped nuts, making them a beloved staple in Kentucky kitchens and beyond. Perfect for the holidays, special occasions, or an everyday indulgence, these cookies melt in your mouth and leave behind a delicate dusting of sweetness.

Here’s how to make them from scratch, step by step.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (for the dough)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts (walnuts, pecans, or a mix)
1 cup powdered sugar (for rolling the cookies)

Equipment Needed

Mixing bowls
Electric mixer or hand whisk
Spatula
Baking sheet
Parchment paper or silicone baking mat
Cooling rack
Medium bowl for rolling cookies in powdered sugar

Step-by-Step Method

Step 1: Prepare Your Ingredients

Before you start, ensure your butter is softened to room temperature. This will make it easier to cream with sugar, producing a tender and buttery dough. Chop your nuts finely so they mix evenly into the batter. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine the softened butter and 1/2 cup powdered sugar. Using an electric mixer or hand whisk, cream the mixture until it’s light, fluffy, and pale in color. This usually takes about 2–3 minutes. Then, add vanilla extract and mix until fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the creamed butter mixture, mixing slowly to avoid flour clouds. Once the flour is mostly incorporated, fold in the chopped nuts gently with a spatula. The dough should be soft, slightly crumbly, and easy to scoop.