snowball cookies recipe
Snowball cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are delightful buttery treats rolled in powdered sugar. These melt-in-your-mouth cookies are perfect for festive occasions and make a wonderful homemade gift.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 baking spatula
- 1 measuring cups
- 1 measuring spoons
- 1 sifter (optional)
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (walnuts or pecans) Can customize nuts or leave out for nut-free version.
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
- In a mixing bowl, cream together the softened butter and ½ cup of powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the all-purpose flour, finely chopped nuts, and salt to the butter mixture. Mix until just combined; the dough will be crumbly.
- Using your hands, form small balls (about 1 inch) from the dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-20 minutes or until the bottoms are lightly golden. Do not overbake.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.
- While still warm, roll the cookies in powdered sugar to coat them generously.
- Let them cool completely on a wire rack, and then dust with more powdered sugar if desired.
Notes
Store snowball cookies in an airtight container at room temperature for up to a week.
You can customize the nuts based on your preference or even leave them out for a nut-free version.
For extra flavor, consider adding a teaspoon of almond extract along with the vanilla.