Description
Delightfully tender and buttery Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, feature a perfect balance of rich vanilla, finely chopped nuts, and a delicate powdered sugar coating. These melt-in-your-mouth treats are ideal for holiday gatherings or any festive occasion and can be prepared easily in just 30 minutes.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter together with 1/2 cup powdered sugar until the mixture becomes light, creamy, and fluffy. Then, add the vanilla extract and mix until fully incorporated.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing gently to combine. Fold in the finely chopped pecans or walnuts ensuring even distribution throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch balls using your hands. Place them on the prepared baking sheet leaving about 1 inch of space between each ball to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms turn lightly golden. Remove them from the oven and allow them to cool slightly on the baking sheet.
- Coat in Sugar: While the cookies are still warm, gently roll each one in powdered sugar to coat them. After they have cooled completely, roll them again in powdered sugar for a thick and irresistible finish.
- Serve and Store: Serve these delicate snowball cookies alongside tea or coffee for a perfect festive treat. Store any leftovers in an airtight container to maintain freshness.
Notes
- For best results, use unsalted butter and adjust salt if using salted butter.
- Chopped pecans or walnuts can be substituted with almonds for a different nutty flavor.
- Chilling the dough for 30 minutes before shaping can help maintain the cookie’s shape while baking.
- Ensure the cookies are completely cool before the second powder sugar coating to avoid clumping.
- These cookies freeze well; store in an airtight container or freezer-safe bag for up to 3 months.
