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Dorothy Thomas

Snowball Cookies Recipe

Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are buttery, melt-in-your-mouth treats coated in powdered sugar. These festive, bite-sized cookies are perfect for holidays or any special occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American, International
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cups Unsalted butter, softened
  • ½ cups Powdered sugar (plus extra for coating)
  • 1 tsp Vanilla extract
  • 2 ¼ cups All-purpose flour
  • ¾ cups Finely chopped nuts (walnuts or pecans)
  • ¼ tsp Salt

Equipment

  • Mixing bowl
  • Electric mixer (or wooden spoon)
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat butter, ½ cup powdered sugar, and vanilla until light and fluffy.
  3. Gradually mix in flour, salt, and chopped nuts until dough comes together.
  4. Roll dough into 1-inch balls and place them 1 inch apart on the baking sheet.
  5. Bake for 10–12 minutes until bottoms are lightly golden (tops should stay pale).
  6. Let cookies cool for 5 minutes, then roll in powdered sugar while warm.
  7. Once fully cooled, roll them again for a snowy finish.

Notes

  • Storage: Keep in an airtight container for up to 1 week.
  • Variations: Substitute nuts with shredded coconut for a twist.
  • Gluten-Free Option: Use almond flour instead of all-purpose flour.