There’s something utterly charming about these little treats that look like tiny winter mice nestled in a blanket of powdered sugar. That’s why I’m so excited to share this Christmas Mouse Snowball Cookies Recipe with you—it’s a delightful twist on a classic holiday favorite that’s as fun to make as it is to eat.
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Why You'll Love This Recipe
I have to say, whenever I make these Christmas Mouse Snowball Cookies, they instantly become the star of my holiday cookie platter. Not only are they deliciously buttery with a lovely nutty crunch, but the cute little mouse shapes add a playful, festive touch that everyone—from kids to adults—loves.
- Classic nostalgia with a twist: These cookies bring the comfort of the traditional snowball cookie, but with adorable mouse shapes that make them super fun.
- Perfect balance of textures: The pecans add a toasty crunch while the powdered sugar coating creates that melt-in-your-mouth softness.
- Great for gift-giving or parties: Their charming appearance makes them a delightful homemade gift or centerpiece for holiday gatherings.
- Surprisingly simple to make: With straightforward ingredients and easy shaping techniques, you’ll feel like a pro in no time.
Ingredients & Why They Work
This recipe relies on a few simple, time-tested ingredients that combine beautifully to create those buttery, melt-in-your-mouth snowball cookies. The pecans bring that signature nutty crunch, while the powdered sugar’s sweetness perfectly balances the rich butteriness. Here’s why each piece is essential to your cookie success.
- Pecans: Toasting nuts intensifies their flavor, giving that toasted aroma and a great crunch in every bite.
- Unsalted Butter: Using softened butter helps create a tender crumb that's rich but not greasy.
- Powdered Sugar: Both in the dough and coating, it’s key for that signature silky texture and sweetness without graininess.
- Pure Vanilla Extract: Adds warm, inviting depth that elevates the cookie flavor beyond just nut and sugar.
- Sea Salt: Just a touch enhances all the sweet flavors.
- All Purpose Flour: The sturdy base that lets the cookies keep their shape, especially important for shaping the mice.
- Almond Slices: The perfect "ears" that pop on top, adding a hint of natural crunch and a bit of whimsy.
- Candy Ropes (Cherry Licorice): Gives you fun, vibrant tails—easy to insert and delightfully chewy.
Make It Your Way
One of my favorite things about the Christmas Mouse Snowball Cookies Recipe is how easy it is to add your own flair. I often play around with nut varieties or even swap out the candy tail for colorful fruit leather strips during parties. Feel free to get creative and tailor them to your family’s flavor preferences or dietary needs.
- Nut Variations: I sometimes substitute pecans with walnuts or macadamia nuts. Toast them the same way to boost flavor and texture.
- Gluten-Free: For those avoiding gluten, a 1-to-1 gluten-free flour blend works well—just watch the dough consistency and add a tiny splash of milk if needed.
- Fruit Tail Alternative: Instead of cherry licorice candy ropes, you can use thin strips of dried mango or apricot for a fruity twist.
Step-by-Step: How I Make Christmas Mouse Snowball Cookies Recipe
Step 1: Toast the Pecans for That Perfect Crunch
Start by preheating your oven to 355°F (180°C). Spread one cup of pecans on a parchment-lined baking sheet. Keep a close eye and toast them for just 5–8 minutes until fragrant and golden—nuts can burn fast, so don’t wander off! Once toasted, set them aside to cool, then give them a gentle chop or crush. This toasting step really amps up their depth of flavor, trust me.
Step 2: Cream Butter and Sugar Till Silky
In a large bowl or your stand mixer fitted with a paddle attachment, beat together softened butter, half a cup of powdered sugar, vanilla extract, and sea salt until smooth and creamy. The texture should be light and fluffy—this base is what makes your cookies so tender and buttery.
Step 3: Bring in Flour and Pecans to Form Dough
Switch to low speed before adding 2¼ cups of all-purpose flour and your cooled pecan bits. Mix until the dough just comes together—you don’t want to overwork it or the cookies will get tough. If it feels crumbly, a tiny splash of milk can help, but usually this recipe comes together beautifully.
Step 4: Shape Your Mice - The Fun Part!
Using a cookie scoop, portion 1½ tablespoon-sized balls of dough. Roll each into a smooth sphere then pinch one side gently to give the mouse a nose shape. Pop two almond slices on either side for ears. Don’t worry if your mice look a little rustic—they’re charming that way!
Step 5: Bake and Dust with Powdered Sugar Magic
Arrange your mouse cookies on a parchment-lined tray, leaving about an inch of space between them. Bake for about 15 minutes, until they’re just turning golden on the edges. As soon as they come out, while still warm, dust generously with powdered sugar—this step creates the classic snowball finish and helps seal in their softness.
Step 6: Add the Candy Rope Tails
Quickly use a toothpick to poke a small hole where the tail should go. Insert a short length of cherry licorice candy rope into each hole while the cookies are warm—that way the tail sticks nicely. Let your mice cool completely—they’ll crisp up gently in the centers but remain delightfully tender.
Top Tip
After making these cookies several times, I’ve found a few tricks that really help your Christmas Mouse Snowball Cookies come out flawless and adorable every single time.
- Toast Nuts Carefully: Always keep your eye on the pecans while toasting—nobody likes a burnt nut flavor.
- Don’t Overmix: When adding flour, mix only until the dough just comes together to avoid tough cookies.
- Pinch the Nose Gently: A light pinch creates the mouse nose shape without cracking the dough.
- Insert Tails While Warm: Add candy rope tails right out of the oven to help them stick without falling off.
How to Serve Christmas Mouse Snowball Cookies Recipe
Garnishes
I love dusting these cookies extra generously with powdered sugar just before serving—it makes them look like little mice hopping through fresh snow! For a festive flair, sprinkle on some edible glitter or tiny candied cranberries nearby for a pop of color.
Side Dishes
These cookies are perfect alongside a warm cup of spiced tea or rich hot chocolate. At my holiday parties, I usually pair them with a simple cheese platter or fruit compote to balance out the sweetness.
Creative Ways to Present
Try arranging your Christmas Mouse Snowball Cookies on a platter lined with fresh pine needles or holly branches for that instant holiday vibe. For gift-giving, place them in a clear jar with a ribbon, or create cute little mouse faces on cookie boxes for a playful touch.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature to keep their delicate crunch but still soft centers. They usually last well for about 4-5 days, though I rarely have leftovers because they’re so addictive!
Freezing
These cookies freeze beautifully. Just arrange the shaped cookies (before baking) on a tray and freeze until solid, then transfer to an airtight container or zip-top bag. When ready, bake them straight from frozen, adding a couple extra minutes to the bake time.
Reheating
If you want to warm up leftovers, I gently reheat the cookies in a low oven (around 300°F) for 5 minutes to restore that just-baked warmth and slightly crisp edges, without drying them out.
Frequently Asked Questions:
Absolutely! Walnuts, almonds, or even hazelnuts work well. Just be sure to toast them lightly for maximum flavor and chop them similarly to pecans.
The key is inserting the candy rope tails while the cookies are still warm right out of the oven. The warmth softens the cookie slightly, helping the tail stick in place as it cools and firms up.
Yes, substituting the all-purpose flour with a quality 1-to-1 gluten-free baking flour blend works well. You might need to adjust the dough slightly if it's too crumbly.
Stored in an airtight container at room temperature, these cookies stay fresh for about 4-5 days. They taste best when enjoyed within the first couple of days, though!
Final Thoughts
These Christmas Mouse Snowball Cookies Recipe have become one of my treasured holiday traditions. They’re wonderful for sharing, gift-giving, or just treating yourself to a cozy moment by the fire. I hope when you make them, they bring a little extra joy and magic to your kitchen and festive season—just like they do for me every year!
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Christmas Mouse Snowball Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Mice Snowball Cookies are buttery, crisp, and nutty treats shaped like fluffy white mice. Featuring toasted pecans, almond ears, and cherry licorice tails, they’re perfect nostalgic holiday cookies coated in powdered sugar that melt in your mouth.
Ingredients
Nuts and Mix-ins
- 1 cup pecans
- ¼ cup almond slices
- 30 pieces candy ropes (cherry licorice)
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- 2 ¼ cups all-purpose flour (270g)
Coating
- 1 cup powdered sugar (for dusting)
Instructions
- Toast Pecans: Preheat the oven to 355°F (180°C). Place pecans on a parchment-lined baking sheet and bake for 8 minutes until toasty and fragrant, watching carefully to prevent burning. Remove and let cool, then chop into small pieces.
- Mix Wet Ingredients: In a large bowl or stand mixer fitted with a paddle attachment, combine softened butter, ½ cup powdered sugar, vanilla extract, and sea salt. Mix until smooth and creamy, scraping down the bowl as needed.
- Form Dough: Add flour and cooled chopped pecans to the butter mixture. Mix on low speed until a dough forms, stopping before overmixing.
- Scoop and Shape Cookies: Use a cookie scoop to portion 1 ½ tablespoons of dough each. Roll into balls, then pinch one side to form a nose shape. Press almond slices into the dough for ears.
- Bake Cookies: Arrange cookies on a parchment-lined baking sheet spaced 1 inch apart. Bake for 15 minutes or until golden around the edges.
- Add Tails and Dust: Remove cookies from the oven and immediately dust with powdered sugar. Use a toothpick to poke a small hole at the back for the tail. Insert pieces of candy rope tails while cookies are still warm to adhere well.
- Cool and Serve: Allow cookies to cool completely on the baking sheet. They will crisp up further as they cool. Serve once fully cooled.
Notes
- Toast pecans carefully to avoid burning as nuts cook quickly.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Press candy rope tails in while cookies are warm so they stick effectively.
- For a nut-free version, substitute the pecans and almond slices with seeds or omit ears and tails.
- Store cookies in an airtight container at room temperature for up to one week.
- The powdered sugar coating can be added just before serving to keep cookies looking fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 16 mg
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