Description
Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are tender, buttery cookies filled with chopped nuts and rolled in powdered sugar for a festive, melt-in-your-mouth treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until combined. Stir in chopped nuts.
- Roll dough into 1-inch balls and place on the prepared baking sheet about 1 inch apart.
- Bake for 12–15 minutes, or until bottoms are lightly golden. Cookies will not brown much on top.
- Let cookies cool slightly for 5 minutes, then roll warm cookies in powdered sugar.
- Cool completely on a wire rack, then roll again in powdered sugar before serving.
Notes
- Use finely chopped nuts to ensure the cookies hold together well.
- Double coating in powdered sugar gives them their signature snowy appearance.
- Store in an airtight container for up to a week or freeze for longer storage.
- These cookies are fragile, so handle with care after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg