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Cashew Snowballs

Cashew Butterballs

Cashew Butterballs

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Cashew Snowballs
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Course: Ball Cookies, Hand-Shaped CookiesDifficulty: Easy



The classic snowball cookie (also commonly called Russian Teacakes or Mexican Wedding Cookies) for cashew lovers. Roasting the cashews yourself assures the best flavor and it only takes a few minutes.


  • 2-1/4 cups unsalted raw cashews

  • 1 cup + 2 tablespoons unsalted butter, at room temperature

  • 1/2 cup powdered sugar

  • 1-1/2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • additional powdered sugar for rolling


  • Heat oven to 350F and place cashews in a single layer in a baking pan. Roast for about 10 minutes, stirring them up after half the time. Remove from oven and allow to cool thoroughly. You can turn your oven off at this point because you won’t be baking again right away.
  • In a food processor with a series of pulses, grind the fully-cooled cashews until fine and crumbly; set aside. If you do this while they are hot, you will end up with cashew butter, so it’s very important that they be completely cool to the touch.
  • In a large mixing bowl, at medium speed beat the butter with the 1/2 cup powdered sugar just until creamy (do not over-mix, as this will incorporate air into your butter and the cookies will spread). Add the vanilla extract. At low speed, incorporate the flour, ground cashews and salt.
  • Divide dough into 4 portions and form each portion into 1-inch diameter logs. Wrap logs with plastic wrap and refrigerate until firm, at least 30 minutes. If you have a 1-inch cookie scoop, you can skip making the logs and just wrap the dough in plastic wrap and chill for 1 hour.
  • Preheat the oven to 325F and line baking sheets and wire racks with parchment paper.
  • Cut the logs into 1-inch lengths and roll into balls. If you have a 1-inch cookie scoop, form balls with the scoop. Roll each ball in additional powdered sugar and place on prepared baking sheet about 3/4 inch apart.
  • Bake for 20 minutes, or until set.
  • While cookies are baking, fill a shallow dish with 2 cups of powdered sugar. Immediately roll the hot cookies, a few at a time, in the powdered sugar to coat; then transfer to the parchment-lined racks to cool completely. Be very gentle, as they can fall apart while still hot. Try one first and see how it goes for you. If you find that they fall apart when rolling, allow them to cool for several minutes and try again while still warm. If you have trouble, you can skip this step and just roll them in the powdered sugar before serving. Before serving, re-roll the cooled cookies in the powdered sugar.


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