Description
These classic Snowball Christmas Cookies are buttery, nutty, and melt-in-your-mouth delicious! Also known as Russian Tea Cakes or Mexican Wedding Cookies, these festive treats are coated in powdered sugar to resemble little snowballs. They’re perfect for holiday cookie platters and pair wonderfully with a cup of hot cocoa.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 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.
- Cream the butter and sugar – In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients – Stir in the flour and salt until well combined. Fold in the finely chopped pecans.
- Shape the dough – Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Coat in powdered sugar – Let cookies cool for a few minutes, then roll them in powdered sugar while still warm. Place on a wire rack to cool completely.
- Double coat – Once fully cooled, roll them in powdered sugar again for a perfect snowy finish.
- Enjoy! Store in an airtight container for up to a week.
Notes
- For extra flavor, toast the nuts before adding them to the dough.
- These cookies freeze well! Just store them in an airtight container and dust with fresh powdered sugar after thawing.