Here’s a classic Snowball Cookies recipe — buttery, nutty, melt-in-your-mouth cookies rolled in powdered sugar. Perfect for Christmas or anytime you want a sweet, tender treat!
❄️🍪 Snowball Cookies (Mexican Wedding Cookies / Russian Tea Cakes)
Ingredients (Makes ~30 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup finely chopped nuts
(walnuts, pecans, or almonds — pecans are classic) - Extra powdered sugar for rolling
🥣 Instructions
1. Preheat oven
- Preheat to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Cream the butter & sugar
- Beat butter and powdered sugar together until creamy.
- Mix in vanilla.
3. Add dry ingredients
- Add flour and salt; mix until dough forms.
- Stir in finely chopped nuts.
4. Chill (recommended)
- Refrigerate dough 30 minutes to make rolling easier.
5. Shape cookies
- Roll dough into 1-inch balls.
- Place on baking sheet, about an inch apart (they don’t spread much).
6. Bake
- Bake 10–12 minutes, until bottoms are lightly golden.
- Tops should stay pale.
7. Roll in powdered sugar
- Let cookies cool 5 minutes.
- Roll warm cookies in powdered sugar — it sticks best when warm.
- Cool completely, then roll again for the classic snowy coating.
⭐ Tips & Variations
Extra Melty Texture
Use cake flour for a softer cookie.
Flavor Variations
- Add ½ tsp almond extract.
- Add orange zest or lemon zest.
- Roll in cinnamon powdered sugar.
Nut Options
Pecans = classic
Walnuts = softer texture
Almonds = more delicate, lighter cookie
Storing
- Lasts 1–2 weeks in an airtight container.
- Freeze baked cookies up to 3 months.
If you’d like, I can also give you:
🎄 Peppermint snowball cookies
🌰 Chocolate chip snowball cookies
🍋 Lemon snowball cookies
Do you want a flavored version?
