Snowball Cookies (Mexican Wedding Cookies)
Snowball cookies, also called Mexican wedding cookies or Russian tea cakes, are a buttery, nutty, sweet shortbread everyone always loves. These cookies are fun and easy to make, and make a festive treat to any holiday cookie tray.
Servings: 24 to 36 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioner's sugar, plus more for rolling
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 3/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 400°F and line two half-sheet pans.
- In a bowl, mix together the butter, 1/2 cup confectioner's sugar, flour, salt, vanilla, and chopped nuts.
- Scoop into rounded tablespoon-sized rounds and roll between your hands into balls.
- Bake one sheet pan at a time for 12 to 14 minutes on the center rack, until the bottoms are light golden brown. While still warm, roll in powdered sugar. Cool fully on a cooling rack.
- When fully cool, dust or roll again with confectioner's sugar.Tip: These will keep in an airtight container for a week.
Notes
Snowball cookies should be coated in powdered sugar while still warm to help the sugar adhere. Once cooled, give them a final dusting so they look freshest.
These cookies will keep in an airtight container for a solid week, and freeze well.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
