Best Matcha Snowball Cookies Recipe – How To Make Matcha Snowball Cookies

Snowball cookies are that classic holiday treat that looks like it survived a gentle blizzard and tastes like buttery, crumbly magic. Now add matchaaka powdered green tea with big “I have my life together” energyand you get a cookie that’s sweet, nutty, softly earthy, and just fancy enough to make people assume you own a linen apron.

This guide gives you a best-of-the-best matcha snowball cookies recipe (tested-style logic, not chaos vibes), plus the techniques that keep them tender instead of dry, and green instead of… let’s say “sad avocado.” You’ll also get troubleshooting, flavor riffs, and make-ahead tipsbecause cookie emergencies are real.

What Are Matcha Snowball Cookies?

Snowball cookies go by a bunch of aliases: Russian tea cakes, Mexican wedding cookies, butterballs, pecan sandies’ round cousin… you get it. The formula is simple: a buttery, shortbread-like dough (usually with nuts), baked into little balls, then rolled in powdered sugar once (or twice) for that snowy finish. Matcha snowball cookies keep the same idea but add matcha powder to the dough and/or the sugar coating for a subtle green tea flavor and a gorgeous pale-green glow.

Why Matcha Works So Well Here

Matcha plays nicely with fat and sugar. The butter softens matcha’s grassy edge, while powdered sugar highlights its gentle bitterness in the best way like dark chocolate, but in tea form. Add toasted nuts and vanilla, and the whole cookie tastes warm, balanced, and not overly sweet.

Ingredients You’ll Need

Snowball cookies are famously “short ingredient list” cookies. That’s great newsand also why each ingredient matters. Use decent butter and a matcha you actually like the smell of.

Core Ingredients

• Unsalted butter – the base of the melt-in-your-mouth texture
• Powdered (confectioners’) sugar – in the dough and for rolling
• All-purpose flour – structure without toughness
• Matcha powder – flavor + color
• Nuts (pecans or walnuts) – classic crunch and richness
• Vanilla extract – rounds everything out
• Salt – makes sweet flavors taste like more than “sweet”

Choosing Matcha for Baking (Without Spending Your Rent)

For cookies, you typically want a matcha that’s bold enough to show up after baking. “Ceremonial” vs “culinary” labels can be inconsistent, so use your senses: look for matcha that’s vibrant green and smells fresh (slightly sweet/vegetal), not dull or fishy. Baking also mutes flavor, so an “everyday” or “culinary” style matcha often performs better than a delicate, pricey sipping matcha.

Pro tip: store matcha airtight in a cool, dark place. Matcha is basically a diva about light, heat, and air.

Nuts: Pecans vs Walnuts vs Pistachios

Pecans = classic sweet nuttiness. Walnuts = slightly bitter, deeper flavor (great with matcha). Pistachios = trendy, beautiful, and delicious (also very “I brought these to a cookie swap and now everyone is staring”). Whatever you choose, toast them first for maximum flavor.

Equipment

• Mixing bowl + hand mixer or stand mixer
• Measuring cups/spoons (or a kitchen scale for best accuracy)
• Baking sheet + parchment paper
• Small cookie scoop (1 tablespoon) or spoon
• Fine mesh sieve (helpful for lump-free matcha and sugar)
• Wire rack

Best Matcha Snowball Cookies Recipe

This recipe aims for: tender, buttery, not-too-sweet cookies with a clear matcha flavor and a “double snow” powdered sugar finish. Almond flour is optional, but it helps the crumb stay delicate and rich.

Ingredients (Makes about 30–36 cookies)

• 1 cup (227g) unsalted butter, softened to cool room temp
• 2/3 cup (80g) powdered sugar (for the dough)
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt (use 1/2 teaspoon if you like a stronger sweet-salty contrast)
• 1 1/2 tablespoons (8–10g) matcha powder (for the dough)
• 2 cups (240g) all-purpose flour
• 1/2 cup (50–60g) almond flour (optional but recommended)
• 1 cup (110–120g) nuts (pecans or walnuts), toasted and finely chopped

Matcha “Snow” Coating

• 1 cup (120g) powdered sugar (for rolling; you may want extra)
• 1–2 teaspoons matcha powder (optional, for a pale green finish)
• Pinch of salt (optional, if you like contrast)

Step-by-Step Instructions

1. Toast the nuts (do not skip). Bake nuts at 325°F for 8–10 minutes until fragrant. Cool completely, then chop finely. (Warm nuts will melt your butter mixture and turn your dough into a greasy situation.)
2. Sift the dry ingredients. In a bowl, whisk/sift together flour, matcha, salt, and almond flour (if using). Matcha clumps like it’s getting paid per lumpsifting saves you later.
3. Cream butter + powdered sugar. Beat softened butter and 2/3 cup powdered sugar for about 2 minutes until smooth and creamy. Add vanilla and beat again briefly.
4. Add dry ingredients gently. Add the dry mix in 2–3 additions, mixing on low just until combined. Do not overmixthis is shortbread’s delicate cousin, not a cardio workout.
5. Fold in nuts. Stir in chopped toasted nuts until evenly distributed. The dough should look soft but scoopable, like a thick, buttery sandcastle mix.
6. Chill the dough. Cover and refrigerate 45–60 minutes (or 30 minutes if your kitchen is cool). Chilling helps prevent spreading and keeps the texture tender.
7. Preheat + portion. Heat oven to 350°F. Line baking sheets with parchment. Scoop about 1 tablespoon dough per cookie and roll into balls. Place 1–2 inches apart.
8. Bake. Bake 11–14 minutes. You want the bottoms to be just barely golden, and the tops still pale. Overbaking dries them out, and nobody wants a “snowball” that feels like a chalk pebble.
9. First roll (warm-ish). Cool cookies on the sheet for 8–10 minutes (still warm but not fragile), then roll gently in powdered sugar (or the matcha-sugar mix). This first coat melts slightly and “glues” on the snow.
10. Second roll (fully cool). Once completely cool, roll again for that thick, bakery-style snowy finish. This is the move that makes people say, “Wait, you made these?”

Pro Tips for Perfect Melt-in-Your-Mouth Matcha Snowballs

1) Use the right butter temperature

Softened butter should dent when pressed but not look shiny or greasy. If butter is too warm, cookies spread; if too cold, the dough won’t cream properly.

2) Chilling isn’t optional if your goal is “round”

Chilling firms the butter and helps the cookies keep their ball shape. If you’re short on time, flatten the dough in a zip-top bag for faster chilling.

3) Keep the matcha flavorful, not bitter

Too much matcha can taste harsh after baking. Start with 1 1/2 tablespoons in the dough and use matcha in the coating for extra aroma without overdoing it.

4) Double-roll for the best “snow”

Rolling once while warm helps sugar adhere; rolling again when cool gives that thick, even coating that looks like a tiny dessert snowstorm.

5) Don’t overbakewatch the bottoms

Snowball cookies should be pale. If they brown too much, they’ll taste dry and lose that soft crumble. Look for the faintest golden edge underneath.

Troubleshooting (Because Cookies Love Drama)

My cookies spread and flattened

• Dough wasn’t chilled long enough (or your kitchen was warm).
• Butter was too soft or melty.
• Nuts were added warm.
• Fix: chill longer, or freeze portioned dough balls 10 minutes before baking.

They taste bitter

• Matcha was old or low-quality (dull color often = harsher taste).
• Too much matcha in the dough.
• Fix: reduce matcha slightly and add matcha to the coating instead; add a touch more vanilla.

They’re dry or crumbly in a bad way

• Overbaked (most common culprit).
• Too much flour (scooped tightly packed).
• Fix: weigh flour if possible; bake until just set; consider adding almond flour for tenderness.

The powdered sugar won’t stick

• You waited too long for the first roll.
• Fix: roll when cookies are warm enough to slightly “grab” the sugar, then roll again once cool.

Flavor Variations (Fun, Not Chaotic)

White Chocolate Matcha Snowballs

Stir in 1/2 cup mini white chocolate chips after the dough comes together. White chocolate sweetens matcha in a way that tastes like a café treat.

Matcha + Citrus

Add 1–2 teaspoons lemon or orange zest to the dough. Citrus brightens matcha and makes the cookies taste lighter.

Black Sesame Matcha

Add 1–2 tablespoons black sesame powder or finely ground black sesame seeds for a nutty, toasty twist.

Pistachio Matcha Snowballs

Swap the pecans/walnuts for pistachios and add a pinch of cardamom. The vibe is “holiday cookie tin, but make it boutique.”

Gluten-Free Option

Use a 1:1 gluten-free baking flour blend. Expect slightly more delicate cookies; chill dough well and handle gently.

Vegan Option (Texture will differ)

Replace butter with a high-fat vegan butter stick. Chill longer and bake slightly cooler if needed. Flavor is still great, but the melt-in-mouth texture won’t be identical.

Make-Ahead, Storage, and Freezing

Make-ahead dough

Refrigerate dough up to 3 days, tightly wrapped. Let it sit at room temp 10–15 minutes if it’s too firm to scoop.

Freeze dough balls

Scoop and roll dough into balls, freeze on a tray until firm, then store in a freezer bag up to 2–3 months. Bake from frozen, adding 1–2 minutes to bake time.

Store baked cookies

Keep in an airtight container at room temp for about 5–7 days. For the best “snow,” re-roll lightly in powdered sugar before serving.

Serving Ideas

• Pair with coffee, a vanilla latte, or a hot matcha latte (matcha-on-matcha is a flex).
• Add to holiday cookie boxes for a color pop among the brown-and-beige classics.
• Serve with berries for a bright contrast to the buttery richness.

FAQs

Can I use ceremonial-grade matcha?

You can, but it’s often not necessary for baking. If it’s what you have, use itjust know heat and sugar can mute subtle flavors. Save the truly fancy stuff for sipping if you want to feel like the main character.

Can I make these without nuts?

Yes. Replace nuts with extra almond flour (about 1/3 cup) or use toasted coconut for texture. The flavor will be less “classic snowball,” but still delicious.

How do I make them greener?

Use fresher, brighter matcha and add matcha to the coating. Avoid overbaking, which can dull the color. Also: don’t expect neon. Matcha is elegant green, not highlighter green.

Why do mine taste “flat”?

Add a pinch more salt, ensure you toasted the nuts, and consider a tiny splash of almond extract (1/4 teaspoon). Those small boosts make matcha taste more layered.

of Real-Life Matcha Snowball Cookie Experiences

The first time I made matcha snowball cookies, I expected a calm, aesthetic baking sessionsoft music, cozy sweater, cookies emerging from the oven like little green jewels. What I got instead was a kitchen that looked like a powdered sugar weather event, and hands so dusty I could have auditioned as a ghost in a low-budget movie.

Batch one taught me the sacred rule of matcha: it’s not here to be bullied. I dumped in a heroic amount of matcha thinking “more green tea = more flavor.” The cookies came out intensely earthylike a beautiful lawn you accidentally tried to eat. Edible? Yes. Crowd-pleasing? Only if your crowd includes a very polite goat.

Batch two was better because I used matcha strategically: enough in the dough for flavor, then a little in the powdered sugar for aroma and color. That coating trick is huge. When you roll warm cookies in a matcha-sugar mix, the sugar melts just a bit and locks in a soft green tint. Then, when you roll them again fully cool, they look like they’re wearing a fluffy winter coat. The double roll isn’t “extra.” It’s the whole point.

I also learned the hard way that nuts have to cool. I once stirred in toasted walnuts straight from the oven (because patience is a myth), and the dough turned greasy fast. Instead of neat little balls, I got cookies that spread into suspicious green puddles. They tasted fine, but they looked like I was attempting modern artspecifically, the kind you explain by saying, “It represents the passage of time,” and then quietly change the subject.

The best experience was bringing these to a holiday cookie swap. Classic sugar cookies? Predictable. Chocolate crinkles? Always welcome. But the matcha snowballs? People picked them up like rare artifacts. Someone asked if I bought them from a bakery. Someone else asked what matcha I used, as if we were discussing wine vintages. I did not correct the assumption that I am a serene, competent baker. I simply nodded and accepted my moment.

Now these are my “signature” cookies: cozy enough for winter, bright enough to stand out, and easy enough that I can make them on a weeknight. Plus, they’re the only cookie that can make powdered sugar mess feel… kind of glamorous. Like, yes, my counter is covered in sugar, but it’s matcha sugar, so obviously I’m thriving.

Conclusion

Matcha snowball cookies are the best kind of upgrade: same buttery, crumbly comfort as the classic, but with a little green-tea elegance that feels special. Keep your butter properly softened, chill the dough, toast the nuts, and do the double-roll in powdered sugar for that perfect snowy finish. Once you nail the base recipe, you can riff with citrus, pistachios, white chocolate, or black sesamewithout losing the melt-in-your-mouth magic.