Snowball Cookies
Snowball cookies go by many names, including Russian tea cakes, Mexican wedding cookies and butterballs, but every version is the same kind of wonderful: a tender, buttery, nutty little cookie that practically melts in your mouth, coated in a snowy layer of powdered sugar.
The secret is rolling them twice, once while warm so the sugar melts into a thin coat, and again once cool for that thick, snowy finish. They look beautiful on a cookie tray next to our Chocolate Crinkle Cookies. See all of our Holiday Delights.
Snowball Cookies
Melt-in-your-mouth buttery pecan cookies rolled twice in powdered sugar so they look like little snowballs. Also known as Russian tea cakes or Mexican wedding cookies, they need just a handful of pantry ingredients.
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat the butter, 1/2 cup powdered sugar and vanilla with a mixer until light and creamy, about 2 minutes.
- Add the flour and salt and mix on low until a soft dough forms. Stir in the chopped pecans.
- Roll the dough into 1-inch balls and place them about 1 inch apart on the baking sheets. (They barely spread.)
- Bake for 10 to 12 minutes, until set and just lightly golden on the bottoms. The tops should stay pale.
- Let cool on the pan for 3 to 5 minutes, just until you can handle them. While still warm, roll each cookie in powdered sugar and set on a wire rack.
- Once the cookies are completely cool, roll them in powdered sugar a second time for a thick, snowy coating.
Notes
Chop the nuts finely: the finer the pecans, the rounder and more tender the cookies. A few pulses in a food processor works well; stop before they turn to paste.
Nut-free version: leave out the nuts and add 2 extra tablespoons of flour.
Store in an airtight container at room temperature for up to 1 week, or freeze (before the second sugar coating) for up to 3 months. Give them a fresh roll in powdered sugar before serving.
