Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Snowball Cookies Recipe

★★★★★

4.5 from 120 reviews
  • Author: lilan
  • Total Time: 45 minutes (including chilling time)
  • Yield: Approximately 30 cookies 1x

Description

Classic Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are buttery, melt-in-your-mouth treats coated generously in confectioners’ sugar. These tender, nutty cookies are perfect for holiday gatherings or any time you crave a sweet, crumbly cookie with a snowy sugar coating.

Ingredients

Scale

Cookie Dough

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1/8 teaspoon salt
  • Optional: 3/4 cup (100g) finely chopped and toasted pecans

Coating

  • 1 and 1/4 cups (150g) confectioners’ sugar

Instructions

  1. Make the Dough: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter on medium speed for 1 minute until smooth and creamy. Add 3/4 cup confectioners’ sugar and beat on medium-high speed until combined and creamy, scraping down the bowl as needed. Beat in the vanilla extract on medium-high speed until incorporated. Reduce to low speed and gradually add the flour and salt. The dough will seem dry at first, but after all flour is added, increase speed to high to bring the dough together. Fold in chopped toasted pecans if using.
  2. Chill the Dough: Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling more than 3 hours, let the dough sit at room temperature for at least 30 minutes prior to shaping, as it becomes very stiff.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats and set aside. Pour the 1 and 1/4 cups confectioners’ sugar for coating into a shallow bowl.
  4. Shape and Bake Cookies: Using about 1 tablespoon (20g) of dough per cookie, roll into balls and place them at least 2 inches apart on the prepared sheets. Bake until the bottoms are golden brown and tops just start to brown lightly, about 15 minutes.
  5. Initial Sugar Coating: Let the cookies cool for 5 minutes on the baking sheet. Then, gently roll each warm cookie in the confectioners’ sugar to coat thoroughly. Transfer cookies to wire racks to cool completely.
  6. Final Sugar Coating: Once completely cooled, roll the cookies in confectioners’ sugar again. This second coating makes the sugar stick well and gives the signature snowy appearance.
  7. Storage: Store the cookies covered at room temperature for up to one week, maintaining their fresh, melt-in-your-mouth texture.

Notes

  • You can omit the pecans for a nut-free version, though the nuts add great flavor and texture.
  • Be sure to soften the butter to room temperature for easier mixing and a better dough texture.
  • If chilling dough longer than 3 hours, bring it to room temperature before shaping to make rolling easier.
  • Use parchment paper or silicone mats to prevent sticking and for easy clean-up.
  • These cookies will be very soft and fragile right out of the oven; handle gently to avoid breaking.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Snowball Cookies,Russian Tea Cakes,Mexican Wedding Cookies,Holiday Cookies,Butter Cookies,Nutty Cookies,Confectioners Sugar Cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooklilan.com/snowball-cookies-recipe/