Description
Snowball Cookies are tender, buttery cookies filled with finely chopped nuts and coated in powdered sugar. Also known as Russian Tea Cakes or Mexican Wedding Cookies, they’re a festive, melt-in-your-mouth holiday treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped nuts (walnuts, pecans, or almonds)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually stir in the flour and salt until just combined.
- Fold in the chopped nuts.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 10–12 minutes, or until the bottoms are lightly golden but tops remain pale.
- Cool for 5 minutes, then roll the warm cookies in powdered sugar.
- Once fully cooled, roll the cookies in powdered sugar again for a thick, snowy coating.
Notes
Use mini chocolate chips instead of nuts for a nut-free version.Rolling in powdered sugar while warm helps it stick; a second roll after cooling gives the snowy look.Store in an airtight container to maintain texture and flavor.Don’t overbake—remove when the bottoms are just golden to keep them tender.To freeze, skip the sugar coating until after thawing for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
