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Snowball Cookies

Delicious, crumbly treats that are perfect for festive occasions and cozy gatherings, also known as Mexican Wedding Cookies or Russian Tea Cakes.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Ensure it is sufficiently softened to blend smoothly.
  • 1.5 cups powdered sugar, divided Reserve half for dusting.
  • 1 teaspoon vanilla bean paste (or vanilla extract) For extra flavor.
  • 2 cups all-purpose flour Gradually incorporate into the mixture.
  • 0.25 teaspoon ground nutmeg Adds nutty flavor.
  • 0.25 teaspoon salt Enhances flavor.
  • 0.25 cup finely chopped nuts (such as pecans, walnuts, or almonds) Feel free to substitute with different nuts.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat the softened butter and ½ cup of powdered sugar until light and fluffy.
  3. Mix in the vanilla bean paste, enjoying the tiny specks that add to both flavor and presentation.
  4. Gradually add the flour, ground nutmeg, and salt to the creamed mixture. Mix until just combined; overmixing can lead to tough cookies.
  5. Gently incorporate the finely chopped nuts into your dough.
  6. Take about 1 tablespoon of dough and roll it into a smooth ball. Arrange these on the baking sheet, leaving about 1 inch of space between each.
  7. Place the baking sheet in the oven and bake for 15-16 minutes, or until the cookies are set but still pale.
  8. Allow the cookies to cool for about 5 minutes. While still warm, roll them in the remaining powdered sugar generously.
  9. Transfer cookies to a wire rack to cool fully. For an extra snowy look, roll them in powdered sugar once more after they have completely cooled.

Notes

These cookies can be paired with hot cocoa or tea. Store them in an airtight container; they last a week at room temperature. Freezing extends their life up to three months.