Snowball Cookies are hands down without a doubt one of my best cookies! Also known as Mexican
Wedding Cookies, these are one of my favorite holiday cookies as they look so festive and taste even
What are Snowball Cookies?
Snowball cookies are an unusual combination of ground pecans, lots of butter, flour, and some sugar. The cookies themselves are not that sweet but are extremely rich from the butter and the
pecans. The mixture of this almost savory interior with the sweet exterior of powdered sugar is just
Why Are They Called Snowball Cookies?
After the dough comes together you form them into perfect little snowball shapes. These bake for
just a short 12 minutes before they are bathed in a generous amount of powdered sugar while still
warm. The warmth of the cookies heats the sugar-coating them with a lovely layer of sweetness and
it does not stop there. After completely cooling these snowballs get the second dip in powdered
sugar. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
This is what makes the flavor of these white cookies so delicious and of course what makes them
look like little snowballs!
The most confusing step is when to roll the cookies in the powdered sugar. Should they be warm,
cooled? My way is to roll them while they are still warm. This will melt the sugar, giving it a sealed
sugar on the outside so it sticks better on the cookies.
However, the heat dissolves the sugar and won’t keep the bright white snowy appearance. That’s
why I leave the cookies cool completely after the first coating, and do one more roll on top with a
fine mesh sifter right before serving.
These Italian cookies are always popular in the winter. Serve them with coffee, tea, hot chocolate for
a perfect pairing!
This is an amazing cookie that comes together with very simple ingredients you probably already
have in your kitchen. Nothing can be easier!
How Long Do Snowball Cookies Last?
Snowball cookies last for at least four days in the pantry, stored in the paper bag, and up to two
weeks in the fridge, totally covered or in a closed bag.
You can keep these snowballs in the freezer for up to six months. These are the ideal make-ahead
cookies! To freeze, store in good containers because they will remain fragile when frozen. This is a
cookie that you don’t want to crumble before serving!
These Snowball Cookies are easy to make with a melt in your mouth shortbread base, chopped
pecans, and coated in powdered sugar. A classic Christmas cookie recipe made with just 5 ingredients
in one bowl and no stand mixer required! Perfect for gift-giving, holiday cookie exchanges, and cookie
platters! Includes a video tutorial. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
Snowballs, Russian Tea Cakes, Mexican Wedding Cookies, Russian Butterball Cookies, Butterballs –
this classic cookie has so many variations and names. No matter what you call them, Snowball
Cookies always remind me of Christmas and are a must for any cookie platter or holiday cookie box.
These Classic Pecan Snowball Cookies start off with an easy buttery shortbread-like dough. The great
thing about these cookies is you can choose to add chopped pecans, walnuts, or hazelnuts. I usually
like to chill the dough in the fridge for 30 minutes to help them stay nice and round. Once they are
baked, you roll them in some powdered sugar for the most poppable and addictive cookie.
They are perfect for any holiday cookie exchange and best of all, the recipe makes a big batch so it’s
enough for everyone to share.
Snowball Cookies Recipe
- 2 cups sifted all-purpose flour
- 1 cup butter
- 1 tablespoon vanilla extract
- ½ cup white sugar
- ¾ cup sifted confectioners' sugar
- ¾ teaspoon salt
- 1 cup chopped pecans
- Preheat broiler to 325 degrees F (165 degrees C.) Lightly spread 2 heating sheets, or line with material paper.
- Cream the margarine, sugar, and vanilla until light and cushy. Filter together the flour and salt; blend into the margarine combination. Mix in the walnuts. Residue your hands with a tad bit of the confectioners' sugar and fold the mixture into 1 inch balls.
- Spot 2 inches separated on the heating sheets and prepare for 25 minutes or just until earthy colored. Put on racks to cool for 15 minutes, at that point move in the confectioners sugar.
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