Snowball Cookies
Sweet, nutty and rolled in powdered sugar, snowball cookies are a holiday favorite! Whether you know them as snowballs, Russian tea cakes or Mexican wedding cookies, these sweet bites are full of holiday nostalgia.
Servings 30 cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
- ⅓ cup powdered sugar sifted - for rolling cookies
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and 1/2 cup of the powdered sugar until smooth and creamy. Add in vanilla extract and mix until combined.
- Mix in the flour, pecans and salt. Mixing until just combined.
- Roll about 1 to 1 1/2 tablespoons of the dough into balls and place on prepared baking sheet. I like to use my medium (1.5-tablespoon) cookie scoop to portion the dough, but you will get more cookies if you make them smaller. The cookies can be placed quite close together on the baking sheet since they do not spread during the baking process.
- Bake in preheated oven for about 15 minutes, taking care not to over bake – the color of the cookies should barely have changed. Allow cookies to cool on baking pan until you are able to comfortably hold them in your hands.
- Sift 1/3 cup powdered sugar into a medium bowl. While cookies are still warm, roll them in powdered sugar. Place cookies on cooling rack; once they have cooled completely, roll them in powdered sugar again.
Notes
- Not a fan of pecans? Feel free to sub in another nut such as walnuts or almonds.
- Exact yield will depend on the size that you roll your snowball cookies.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.