snowball cookies recipe
Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are delightful, buttery confections that melt in your mouth. Rolled in powdered sugar, these treats are perfect for holidays or any special occasion.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup chopped pecans or walnuts
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or leave it ungreased.
- In a mixing bowl, cream the softened butter and 1/2 cup of powdered sugar until smooth and fluffy using an electric mixer or whisk.
- Add the vanilla extract and mix until combined.
- Gradually add the all-purpose flour, mixing until just combined. Be careful not to overmix.
- Fold in the chopped pecans or walnuts and salt.
- Using your hands, form the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15 minutes, or until the bottoms are lightly golden.
- Remove the cookies from the oven and allow them to cool for about 5 minutes on the baking sheet.
- While still warm, roll each cookie in powdered sugar until fully coated.
- Transfer the cookies to a cooling rack to cool completely, then roll them in powdered sugar again before serving.
Notes
Store the cookies in an airtight container at room temperature for up to a week.
These cookies can be made ahead of time and frozen. Thaw and roll in powdered sugar before serving.
Feel free to experiment with different nuts or add chocolate chips for variation.