Snowball Fruitcake Cookies are inspired by the classic dessert. A perfect Christmas cookie recipe filled with fruit flavors, spice, and nuts.
Mexican Wedding Cookies or Russian Teacakes
These little, round, sugar dusted cookies have many names.
And I love to make them with fun flavors like my Peppermint Snowball Cookies!
But no matter what you call them, they are a perfect Christmas cookie recipe!
This fruitcake version takes the warm fruit flavors of the classic cake and adds them to the buttery cookies.
Ingredients – What are snowball cookies made of?
Traditionally, snowball cookies are made of pecans or walnuts, butter, flour,and sugars.
For these fruitcake cookies, we changed it up a little! Here is what you need:
- Powdered Sugar (Confectioner’s Sugar)
- Vanilla Extract
- Fruitcake Mix
- Orange Zest
You can also make these without walnuts if desired.
The cinnamon and orange bring warmth and brightness to the cookies and balance out the sugars. They are also typically common flavors found in a traditional fruitcake.
What is in fruitcake mix?
The fruit part of a fruitcake mix is traditionally a mix of dried or candied fruits.
The combination varies, but can often include cherries, pineapple, and citrus peel.
Any variety or brand that you like is great to use here. I use the pre-mixed fruitcake blend.
Instruction Overview – How do you make snowballs?
First beat together the butter, some sugar, and the vanilla.
Then add the flour, fruitcake mix, nuts, and cinnamon until combined.
Roll the dough into little round balls. You can do large balls, approximately 2 Tablespoons worth of dough (size 40 scoop) or small balls, about 1 Tablespoon of dough. The large balls will give you around 24 cookies and the small, closer to 48.
Tip: I like to use little cookie scoops for super fast and easy portioning that I know is even so they bake even. The size 40 scoop is my go-to for most cookies!
Bake the cookies until they are just starting to turn a light brown on the bottom, about 10 minutes if small and 12 minutes if large.
Let them cool just a few minutes until they are warm but not hot and roll them in powdered sugar that is mixed with the orange zest.
Why are my snowball cookies dry?
If the cookies feel too dry or are falling apart, they need more moisture.
You can check for this before baking by squeezing the dough together. If it comes together well, you are good. If it feels dry, add a tablespoon of water at a time.
- 1 cup unsalted butter softened (2 sticks)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup fruitcake mix
- ¼ cup walnuts roughly chopped
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup powdered sugar for dusting
- orange zest from ½ orange
- Preheat oven to 400°F.
- Beat the butter, vanilla extract, and ½ cup powdered sugar together in a stand mixer on speed 4 or hand mixer on medium speed until combined.
- Add the flour, salt, fruitcake mix, chopped walnuts, and cinnamon. Mix on low speed to incorporate.
- Roll the dough into balls and place on a baking sheet. For larger balls, use approximately 2 Tablespoons per cookie (size 40 scoop, 1.5 inch round). For smaller balls as shown in pictures, use approximately 1 Tablespoon of dough (1 inch round).
- Bake for 10 minutes if small and 12 minutes if large. The bottoms will just be turning a very light brown.
- Remove from the oven and let sit a few minutes until you can handle them but they are still warm.
- Combine the remaining ½ cup powdered sugar and orange zest in a small bowl. Toss the cookies in the sugar to coat and place on a cooling rack to cool completely.
- Store in an air tight container up to one week.
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