Snowball Cookies are a classic holiday treat that brings warmth and sweetness to any festive gathering. These delicate, buttery cookies are rolled in powdered sugar, giving them their signature “snowball” appearance, and they melt in your mouth with every bite. Often filled with finely chopped nuts, these cookies have a slightly crumbly texture that pairs perfectly with a hot cup of coffee or tea. Whether you call them Russian Tea Cakes, Mexican Wedding Cookies, or simply Snowball Cookies, this recipe will quickly become a favorite for your holiday baking traditions.
### Snowball Cookies Recipe
**Ingredients:**
– 1 cup unsalted butter, softened
– ½ cup powdered sugar (plus extra for rolling)
– 1 teaspoon vanilla extract
– 2 ¼ cups all-purpose flour
– ¼ teaspoon salt
– 1 cup finely chopped pecans or walnuts
**Instructions:**
1. **Prepare the Dough:**
– In a large bowl, beat the softened butter and ½ cup powdered sugar together until light and fluffy.
– Mix in the vanilla extract.
– Gradually add the flour and salt, mixing until combined. The dough will be thick.
– Stir in the finely chopped nuts until evenly distributed.
2. **Chill the Dough:**
– Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
3. **Form the Cookies:**
– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
– Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. **Bake the Cookies:**
– Bake the cookies for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
– Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
5. **Roll in Powdered Sugar:**
– While the cookies are still warm, roll them in powdered sugar until they are completely coated.
– Place the cookies on a wire rack to cool completely.
– For a snowier effect, roll the cookies in powdered sugar a second time once they have cooled.
6. **Serve and Store:**
– Serve the Snowball Cookies on a festive platter, or store them in an airtight container for up to a week. They also freeze well for longer storage.
Conclusion
Snowball Cookies are a delightful and easy-to-make treat that will add a touch of sweetness to your holiday celebrations. The buttery, nutty flavor paired with the melt-in-your-mouth texture makes these cookies irresistible. Perfect for cookie exchanges, gift-giving, or simply enjoying with loved ones, Snowball Cookies are a must-have in your holiday baking lineup.
Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- - ½ cup powdered sugar plus extra for rolling
- - 1 teaspoon vanilla extract
- - 2 ¼ cups all-purpose flour
- - ¼ teaspoon salt
- - 1 cup finely chopped pecans or walnuts
Instructions
- Prepare the Dough:**
- - In a large bowl, beat the softened butter and ½ cup powdered sugar together until light and fluffy.
- - Mix in the vanilla extract.
- - Gradually add the flour and salt, mixing until combined. The dough will be thick.
- - Stir in the finely chopped nuts until evenly distributed.
- **Chill the Dough:**
- - Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
- **Form the Cookies:**
- - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- - Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- **Bake the Cookies:**
- - Bake the cookies for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
- - Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- **Roll in Powdered Sugar:**
- - While the cookies are still warm, roll them in powdered sugar until they are completely coated.
- - Place the cookies on a wire rack to cool completely.
- - For a snowier effect, roll the cookies in powdered sugar a second time once they have cooled.
- **Serve and Store:**
- - Serve the Snowball Cookies on a festive platter, or store them in an airtight container for up to a week. They also freeze well for longer storage.
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