Description
These classic Snowball Cookies are rich, buttery, and studded with finely chopped nuts, then rolled twice in powdered sugar for a sweet, snowy finish. Known also as Russian Tea Cakes or Mexican Wedding Cookies, they’re a melt-in-your-mouth holiday favorite perfect for gifting, cookie trays, or enjoying with a cup of coffee.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar (plus extra for coating)
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1 teaspoon vanilla extract
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2¼ cups all-purpose flour
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¼ teaspoon salt
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¾ cup finely chopped pecans or walnuts
Instructions
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Preheat Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Cream Butter and Sugar
In a large bowl, beat the softened butter and ½ cup powdered sugar until light and fluffy. Add vanilla and mix well. -
Add Dry Ingredients
Stir in flour and salt until combined. Fold in chopped nuts. The dough will be thick. -
Shape the Dough
Roll dough into 1-inch balls and place on prepared baking sheet about 1 inch apart. -
Bake
Bake for 12–14 minutes, or until bottoms are lightly golden. Let cool on the pan for 5 minutes. -
Coat in Powdered Sugar
While still warm, roll cookies in powdered sugar. Let them cool completely, then roll again for a thicker coating.
Notes
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Nuts: Use pecans, walnuts, or almonds. Toast them first for deeper flavor.
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Double coat: Rolling in sugar twice ensures a snowy, sweet finish.
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Storage: Store in an airtight container at room temperature for up to 1 week.
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Freezer friendly: Freeze unbaked dough balls or fully baked cookies for up to 2 months.
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No nuts? Substitute mini chocolate chips or leave them out entirely for a nut-free version.