Snowball Cookies Made With Cake Flour
Snowball Cookies
22 Votes
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Prep: 10 min
Bake: 35 min
Yield: 20 cookies
Also known as Mexican Wedding Cookies, these nutty, sugar-dusted goodies are in demand on party tables from Christmas and winter holidays through to Cinco de Mayo and summer barbecues. They're easy to make and pack for traveling to parties and potlucks, and also easily customized with different kinds of nuts and extract flavorings.
  • 1 cup + 2 tablespoons Swans Down® Cake Flour
  • 1½ cups walnuts, finely chopped
  • 2-3 tablespoons white granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, room temperature
  • ¼ teaspoon salt
  • Confectioners’ sugar, for coating
  1. PREHEAT oven to 300°F.
  2. MIX together flour, walnuts, salt and sugar in a large bowl. Add vanilla extract. Add butter in little pieces and combine everything together with clean hands until the mixture looks like a coarse meal with nut bits in it.
  3. FORM the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
  4. BAKE approximately 30-35 minutes.
  5. WHILE still warm, but cool enough to touch, roll the cookies in confectioners’ sugar. Set on wire rack to cool completely. Once cool, dust with confectioners’ sugar again as needed.
  • ann snead says:


    • Swans Down says:

      Hi Ann, Please reach out to our Consumer Affairs Department. They should have all Swans Down recipes that they can either email or USPS them to you. Happy baking!

  • Bettie says:

    I only make the whip cream pound cake and everyone loves it. It is the only pound cake I make. Thanks Swan Cake Flour.

  • Ruther says:

    My favorite cookie! Customize the color using petal dust (edible, found in baking department of craft stores) mixed into the powdered sugar. 1 teaspoon petal dust (about 0.15 ounces, 5.6 grams) per 1 cup confectioner’s sugar. These cookies also ship well for care packages to college students and other remote loved ones.

  • Ruther says:

    1 teaspoon petal dust (about 0.15 ounces, 5.6 grams) per 1 cup confectioner’s sugar

  • Ruther says:

    My favorite cookie! I’ve customized for color and shipped in a repurposed Pringles can to my niece in college. Use petal dust (edible, found at craft stores in baking department) mixed into the powdered sugar.

  • Lois says:

    I am making the Snowball cookies for the second time. They came out awesome and I just love this flour. Will be searching for more cookie recipes using Swansdown cake flour.

  • Marika says:

    We used to purchase this flour in montreal but it is no longer available. Why?

    • Swans Down says:

      Hi Marika, We are sorry that you are having trouble locating Swans Down in your area. Your info was forwarded to our Consumer Affairs Department. Someone will be reaching out to assist you. Happy baking!

  • Cathy says:

    I am hoping you all start making a 5 lb. Package because the small box sometimes I get all ready thinking I have enough of everything and once I ran short on the flour so I looked up how to make a flour similar but did not come out so good.

  • Cathy Seach says:

    Can you please send me the lemon cheesecake recipe. Thank you

    I have just started using your flour and will not use anything else now. Everything I have tried has come out perfectly.
    I made the whipping cream pound cake and added 3 mashed bananas with a teaspoon lemon juice. It came out great.

  • K Smith says:

    I noticed this recipe didn’t say to sift the flour. Is this correct or was it a misprinted.

    • Swans Down says:

      Hi K, You should always sift the flour at least one time before using as it does settle and compact during shipping and shelf time. This recipe does not require you to sift an additional time before measuring. Happy baking!

  • Joann Bologns says:

    I all ready signed up but no notice on my Emails

    • Swans Down says:

      Hi Joann, We’ll forward your info to the appropriate department. They will be able to see if your your email address is on the mailing list. Happy baking!

      • Swans Down says:

        Hi Joanne, Our IT team checked and can see you email address in the Swans Down mailing list. Looks like you received 3 – 4 emails since November 2021. Check your spam folder, they may be there.

  • Barbara Peterson says:

    I have used Swansdown flour for years and everything I bake comes out great every time!
    Wish I could purchase it in a 5 pound bag, instead of the boxes. I live in a senior community and I am the only one who still bakes. I bake and give the employees my cookies and cakes to show my appreciation for all they do for us here.
    Keep up the good work!
    Barbara Peterson

  • Matti Taylor says:

    Making a pineapple upside down cake now. I had forgotten about this flour ( I do not usually bake). I did make one not long ago and it was delicious!

  • Janet says:

    They melt in your mouth!

  • Bobbie Ray says:

    These cookies are absolutely delicious. I have used Swans .Down Cake Flour for years and love all the new recipes. Thank you.

  • Kathy Rippy says:

    Been a long time since I used it. Just the 2 of us now.

  • Bertha Parrish says:

    Swansdown is all I’ve ever used for my cakes.

  • Shari McCartney says:

    Swans down is my only baking flour. Always turns out perfect ! No need for any other kind..thank you Swans down ?

  • Curtis says:

    Super easy. I put the sheet of rolled cookies in the refrigerator until I was ready to bake.

  • Martha Kimbrough Mulling says:

    I love Swanson; I bake for extra money and I love it. I really have never used any other brand of cake flower except Swans Down; this is what my awesome baking mama used. Never had an error, yet; Swans Down never failed me.thanks for sharing your recipes as I haven’t tried any yet. If you come across the old lemon cheese cake icing for the 50’s please let me know at

    • Swans Down says:

      Hi Martha, Thanks for being a loyal Swans Down baking enthusiast. We’re looking into the lemon cheesecake icing. Happy baking!

  • London Beltran says:

    There are so many yummy things you can make with this one very ingredient! You won’t regret it once you taste the great master piece you have made!

  • Mary Quellar says:


  • Mary says:

    My Mother used to use this product !!!

  • Melinda Ferris says:

    I love to bake, it’s been a long time since I use Swansdown.I anxious to start using it again.

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