Christmas Snowball Cookies are buttery, melt-in-your-mouth classics dressed up with colorful mini M&Ms for a cheerful holiday twist. These bite-sized cookies also known as Russian Tea Cakes or Mexican Wedding Cookies are soft, crumbly, and coated in a blanket of powdered sugar that makes them look like freshly fallen snow.
They’re festive, fun, and so easy to make with just a handful of simple ingredients. Perfect for gifting, cookie exchanges, or holiday dessert trays, these cookies are little snowballs of joy that disappear in seconds!
Why You’ll Love This Christmas Snowball Cookies
Christmas Snowball Cookies are timeless buttery, crumbly, and so easy to make. The mini M&Ms add cheerful pops of color that make them extra fun for the season without changing the classic flavor or texture.
They’re delicate, festive, and melt on your tongue with every bite. Best of all, they’re foolproof, bake beautifully from start to finish, and keep well for gifting or holiday celebrations. Once you make these, they’ll become a go-to family favorite year after year.
Ingredients
- 1 cup (226 g) unsalted butter, slightly softened
- ½ cup (57 g) powdered sugar (do not pack)
- 1 teaspoon vanilla extract
- 2¼ cups (279 g) all-purpose flour (do not pack)
- ½ teaspoon salt
- 1 cup mini M&Ms (any color)
- Additional powdered sugar for rolling
Step-by-Step Method
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Line 2 large baking sheets with parchment paper or silicone mats.
Step 2: Cream the butter and sugar
In a large mixing bowl, cream together the slightly softened butter and powdered sugar using a hand mixer or stand mixer on medium speed until smooth, creamy, and fluffy about 2 minutes.
Add the vanilla extract and mix until well combined.
Step 3: Add dry ingredients
In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, beating on low speed until a soft dough forms.
Step 4: Fold in the M&Ms
Use a spatula or wooden spoon to gently fold in the mini M&Ms until evenly distributed throughout the dough. The dough will be slightly stiff that’s okay!
Step 5: Shape the cookies
Scoop out about 1 tablespoon of dough and roll it into a smooth ball with your hands. Repeat with the remaining dough, placing each ball about 1 inch apart on the prepared baking sheets.
(Pro tip: If your kitchen is warm and the dough feels sticky, chill it in the refrigerator for 15–20 minutes before rolling.)
Step 6: Bake
Bake the cookies for9–11 minutes, or until the bottoms are set and just lightly golden. The tops should remain pale that’s how you get the signature “snowball” look.
Remove from the oven and let cool for 2–3 minutes on the baking sheet.
Step 7: Roll in powdered sugar
While still warm but cool enough to handle, roll each cookie in a bowl of powdered sugar until coated. Place on a wire rack to cool completely.
Once fully cooled, roll the cookies a second time in powdered sugar for that perfect snowy finish.
Step 8: Serve and enjoy
Arrange your Christmas Snowball Cookies on a festive platter or package them in tins for gifting. They store beautifully and taste even better the next day as the buttery richness deepens.
Expert Tips for Success
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Use slightly softened butter: Too cold and it won’t mix; too warm and the cookies will spread.
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Measure precisely: For the perfect texture, don’t pack your flour or powdered sugar into the measuring cup.
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Keep them small: Bite-sized cookies bake evenly and hold their round shape best.
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Cool slightly before coating: Rolling in powdered sugar too soon makes it melt; wait a minute or two for the perfect coating.
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Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Tasty Variations to Try
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Classic version: Omit M&Ms and replace them with finely chopped pecans or walnuts.
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Peppermint twist: Add ¼ teaspoon peppermint extract to the dough and use red-and-white sprinkles instead of M&Ms.
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Chocolate lovers: Add mini chocolate chips instead of M&Ms for double-chocolate snowballs.
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Festive filling: Stuff each cookie with a small caramel or chocolate candy before baking for a delightful surprise.
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Gluten-free option: Substitute with your favorite 1:1 gluten-free flour blend.
Serving Ideas
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Holiday cookie tray: Pair with fudge, gingerbread cookies, and peppermint bark for a festive assortment.
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Christmas gifts: Pack them in tins or jars tied with a ribbon and a holiday tag.
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Party dessert table: Serve in small bowls or glass jars for a dainty touch.
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After-dinner treat: Enjoy with hot cocoa, coffee, or eggnog while cozying up by the fire.
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Cute Santa snack: These white-powdered cookies make the perfect addition to Santa’s cookie plate!
Frequently Asked Questions
Can I use regular-sized M&Ms?
It’s best to stick to mini M&Ms they distribute more evenly in the dough and keep the cookies round and delicate.
How do I prevent my cookies from flattening?
If your dough feels too soft or sticky, chill it for 20 minutes before shaping and baking. Cold dough holds its shape better.
Why are my snowball cookies so dry?
Over-measuring flour or overbaking can dry out the cookies. Measure your flour correctly and remove them as soon as the bottoms turn lightly golden.
Can I freeze the cookie dough?
Yes! Roll the dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
Do I have to double-coat in powdered sugar?
While optional, double-coating gives them the most beautiful snowy finish and ensures that picture-perfect holiday look!
Christmas Snowball Cookies
- Total Time: 25
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth classic cookies with a festive twist of colorful mini M&Ms. Also known as Russian Tea Cakes or Mexican Wedding Cookies, these soft, crumbly bite-sized treats are coated in powdered sugar for a perfect snowy finish ideal for gifting or holiday snacking.
Ingredients
- 1 cup (226 g) unsalted butter, slightly softened
- ½ cup (57 g) powdered sugar
- 1 tsp vanilla extract
- 2¼ cups (279 g) all-purpose flour
- ½ tsp salt
- 1 cup mini M&Ms
- Additional powdered sugar for rolling
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment or silicone mats.
- Beat butter and powdered sugar until smooth and fluffy, about 2 minutes. Mix in vanilla.
- In a separate bowl, whisk flour and salt. Gradually add to butter mixture on low speed until dough forms.
- Fold in mini M&Ms evenly. If dough feels sticky, chill for 15–20 minutes.
- Roll 1-tablespoon portions into balls. Place 1 inch apart on baking sheets.
- Bake 9–11 minutes until bottoms are lightly golden but tops remain pale. Cool 2–3 minutes on sheets.
- While warm, roll each cookie in powdered sugar. Cool completely, then roll again for full snowy coating.
- Serve on a festive platter or store in tins for gifting.
Notes
Softened (not melted) butter makes the best texture.
Lightly measure flour and sugar to avoid dense cookies.
Cool cookies briefly before rolling in sugar for better coating adherence.
Keep cookies small to maintain shape during baking.
Store airtight at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: christmas snowball cookies, russian tea cakes, holiday butter cookies, m&m snowballs, powdered sugar cookies
