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Snowball Cookies

Snowball Cookies


  • Author: kecha

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

Scale
  • 1 cup (2 sticks) unsalted butter, softened

  • ½ cup powdered sugar (plus extra for coating)

  • 1 teaspoon vanilla extract

  • 2¼ cups all-purpose flour

  • ¼ teaspoon salt

  • ¾ cup finely chopped pecans or walnuts


Instructions

  • 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

  • Nuts: Use pecans, walnuts, or almonds. Toast them first for deeper flavor.

  • Double coat: Rolling in sugar twice ensures a snowy, sweet finish.

  • Storage: Store in an airtight container at room temperature for up to 1 week.

  • Freezer friendly: Freeze unbaked dough balls or fully baked cookies for up to 2 months.

  • No nuts? Substitute mini chocolate chips or leave them out entirely for a nut-free version.