These Single Serve Snowball Cookies capture all the buttery, melt-in-your-mouth charm of the classic holiday cookie without making a full batch. Also called Russian Tea Cakes or Mexican Wedding Cookies, these tender, nutty cookies are finished with a generous dusting of powdered sugar for that signature snowy look.
This small-batch recipe yields just two cookies, needs no eggs, and uses only five simple ingredients plus a pinch of salt. I use pecans, but walnuts, pistachios, or any finely chopped nut would work. It’s an easy way to enjoy a festive cookie whenever a craving hits. For more single-serve holiday treats, try the Single Serve Gingerbread Cake or Single Serve Cranberry Orange Scones.
⭐ Why I Love It
- Classic Holiday Cookie – Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are a nostalgic favorite for a reason.
- No Eggs – A great egg-free option when you’re out of eggs or avoiding them.
- Only a Few Ingredients – Simple dough made from pantry staples. You can scale up with a full-batch Snowball Cookies with Pecans if you need more.
🥘 Ingredients
- 2 tablespoons unsalted butter, softened (use salted butter and omit added salt if preferred)
- 2 tablespoons powdered sugar, plus extra for rolling
- ¼ teaspoon vanilla extract
- 4.5 tablespoons all-purpose flour (¼ cup + ½ tablespoon) — measure using the spoon-and-level method
- Pinch of kosher salt (omit if using salted butter)
- 1.5 tablespoons finely chopped pecans (or walnuts, pistachios, etc.)
See the recipe card below for full instructions, yield, and nutrition.
🔪 How to Make a Single Serve Snowball Cookie
This small-batch Pecan Snowball Cookie recipe is simple: mix the dough, chill briefly, shape into balls, bake, then roll in powdered sugar.
Step 1: Stir together the softened butter and 2 tablespoons powdered sugar until creamed. Mix in the vanilla, then stir in flour and salt until a dough forms.
Step 2: Fold in the finely chopped pecans. Chill the dough for 20–30 minutes while you preheat the oven to 350°F (175°C).
Step 3: Line a baking sheet with parchment paper. Shape the dough into two balls and place them on the sheet.
Step 4: Bake for 11–14 minutes, until set and lightly golden on the bottom. Check carefully by lifting one if needed.
Step 5: Let the cookies cool on the baking sheet for about 5 minutes. While still warm, roll them in powdered sugar.
Step 6: Once cooled, roll the cookies in powdered sugar a second time for a fuller coating. Enjoy!
💭 Recipe Tips
- Double Roll: Roll the cookies in powdered sugar while warm, then again after they cool for the best coating.
- Don’t Overbake: Bake until the edges are just turning golden—these are meant to be tender and melt-in-your-mouth.
- Measure Flour Correctly: Use the spoon-and-level method to avoid packing too much flour into the cup.
- Try Different Nuts: Pecans are classic, but walnuts or pistachios also make excellent variations.
👩🍳 Recipe FAQs
Fluff the flour in its container, spoon it into the measuring cup, then level it with a straight edge. This prevents packing and over-measuring.
Yes. Chill the dough in the fridge for up to 3 days before shaping and baking. If too firm, let it sit at room temperature for a few minutes to soften slightly.
🍫 Related Single Serve Recipes
Single-Serve Dot Cake (Small Batch Copycat)-
Single-Serve Chocolate Cake Balls (Small Batch)
-
Single-Serve Yellow Cake with Chocolate Frosting
-
Single Serve Biscuits and Gravy
My debut cookbook, A Little Something Sweet, features 75 single-serve recipes and is available to order.
Recipe
Single Serve Snowball Cookie (Russian Tea Cakes)
These single-serve snowball cookies deliver the classic, buttery, nutty flavor of Russian Tea Cakes in a tiny batch—perfect for when you want just a couple of cookies.
- Author: Kathleen Hansen
- Prep Time: 10 minutes
- Cook Time: 11–14 minutes
- Total Time: ~30–45 minutes (including chilling)
- Yield: 2 cookies
- Category: Cookies, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 2 tablespoons unsalted butter, softened
- 2 tablespoons powdered sugar, plus extra for rolling
- ¼ teaspoon vanilla extract
- 4.5 tablespoons all-purpose flour (¼ cup + ½ tablespoon)
- Pinch of kosher salt (omit if using salted butter)
- 1.5 tablespoons finely chopped pecans
Instructions
- Cream butter and sugar: In a medium bowl, stir the softened butter and 2 tablespoons powdered sugar until combined and creamed. Mix in the vanilla.
- Add flour and pecans: Stir in the flour and salt until a dough forms. The dough may be slightly crumbly. Fold in the pecans.
- Chill dough and preheat oven: Refrigerate the dough for 20–30 minutes while you preheat the oven to 350°F (175°C).
- Shape cookies: Line a baking sheet with parchment. Press or roll the dough into two balls and place on the sheet.
- Bake: Bake 11–14 minutes, until set and lightly golden on the bottom.
- Coat in powdered sugar: Cool on the baking sheet about 5 minutes, then roll the warm cookies in powdered sugar. After they cool, roll again for a thicker coating.
Notes
Baked cookies keep in an airtight container at room temperature for up to 1 week.
Cookie dough can be refrigerated for up to 5 days before baking or frozen (shaped dough balls) for up to 3 months. Bake from frozen, adding about 1 minute to the bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 261
- Sugar: 15 g
- Sodium: 33.3 mg
- Fat: 15.4 g
- Carbohydrates: 29.2 g
- Fiber: 1 g
- Protein: 2.4 g
- Cholesterol: 30.5 mg