classic Snowball Cookies (Mexican Wedding Cookies / Russian Tea Cakes)—soft, buttery, and coated in powdered sugar. Here’s the full recipe:
🍪 Snowball Cookies
🧾 Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup finely chopped nuts (pecans or walnuts, optional)
👩🍳 Instructions
1. Make the dough
- In a bowl, cream butter and powdered sugar until smooth.
- Add vanilla and mix well.
- Gradually add flour and salt.
- Fold in chopped nuts (if using).
2. Shape
- Roll dough into small balls (about 1 inch).
- Place on a lined baking sheet.
3. Bake
- Preheat oven to 350°F (175°C).
- Bake for 12–15 minutes, until bottoms are lightly golden (tops stay pale).
4. Coat in sugar
- Let cookies cool slightly (still warm).
- Roll in powdered sugar.
- Once fully cooled, roll again for that classic snowy look.
✨ Tips
- Don’t overbake—they should stay light in color.
- Double coating gives that soft, melt-in-your-mouth finish.
- Store in an airtight container for up to a week.