Snowball Cookies (also called Russian Tea Cakes or Mexican Wedding Cookies) are delicate, buttery shortbread-style cookies rolled in powdered sugar so they look like little snowballs. Light, nutty, and melt-in-your-mouth delicious, they’re a must-have on every holiday cookie plate.
Ingredients
- 1 cup unsalted butter, room temperature (real butter for best flavor)
- 1 1/2 cups confectioners’ sugar, divided
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped nuts (walnuts, pecans, or almonds work best)
- Pinch of salt
Instructions
Step 1: Cream the Butter & Sugar
In a large bowl, beat the butter with 1/2 cup confectioners’ sugar until light and fluffy. Mix in the vanilla extract.
Step 2: Add Dry Ingredients
Stir in flour, chopped nuts, and a pinch of salt until just combined. The dough will be a little crumbly but should hold together when pressed.
Step 3: Shape the Cookies
Scoop about 1 tablespoon of dough and roll into small balls. Place on a parchment-lined baking sheet, about 1 inch apart. Chill for 30 minutes (helps keep their round shape).
Step 4: Bake
Preheat oven to 350°F (175°C). Bake for 12–14 minutes, until the bottoms are lightly golden (the tops should stay pale).
Step 5: Roll in Sugar
Let cookies cool for 5 minutes, then roll them in the remaining confectioners’ sugar while still warm. Place on a rack to cool completely, then roll once more in sugar for that snowy finish.
Tips for the Best Snowball Cookies
- Toast your nuts before chopping for extra flavor.
- Roll in sugar twice to make them really look like snowballs.
- Store in an airtight container – they stay fresh for up to 1 week.
My mom made snowballs every Christmas, my dad and I absolutely loved them. They are my favorite!