Snowball cookies, also known as Russian tea cakes or Mexican wedding cookies, are the perfect holiday treat. These buttery, nutty, and powdered sugar-covered delights melt in your mouth and are incredibly easy to make. Whether you’re preparing for a festive gathering or looking for a homemade gift idea, this recipe will bring warmth and sweetness to your celebrations.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped nuts (pecans, walnuts, or almonds work best)
Instructions
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dough: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined.
Add Dry Ingredients: Gradually mix in the flour and salt until the dough starts to come together. Fold in the chopped nuts.
Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
Bake: Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly golden. Avoid overbaking, as this can dry out the cookies.
Cool and Coat: Let the cookies cool for about 5 minutes. While they are still warm, roll them in powdered sugar to coat. Place the cookies on a wire rack to cool completely, then roll them in powdered sugar again for a beautiful snowy finish.
Serve and Enjoy: Arrange the cookies on a festive plate and serve with your favorite holiday beverages.
Tips for Perfect Snowball Cookies
Choose the Right Nuts: Pecans and walnuts provide a rich, buttery flavor, while almonds add a subtle crunch. Toasting the nuts beforehand enhances their flavor.
Don’t Skip the Double Coating: Rolling the cookies in powdered sugar twice gives them their signature snowy appearance.
Store Properly: Keep the cookies in an airtight container at room temperature for up to a week. They also freeze well for up to three months.