Description
Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are delicate, buttery, melt-in-your-mouth treats rolled in confectioners’ sugar. These bite-sized cookies feature a tender texture infused with vanilla and optionally toasted pecans for added crunch. Perfect for holiday gatherings or any time you crave a sweet, crumbly cookie coated in powdered sugar.
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- optional: 3/4 cup (100g) finely chopped and toasted pecans
Coating
- 1 and 1/4 cups (150g) confectioners’ sugar
Instructions
- Make the Dough: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter for 1 minute on medium speed until smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and continue beating on medium-high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract on medium-high speed until fully incorporated. Switch to low speed and slowly add the flour and salt. The dough may appear dry at first, but once all flour is added, increase mixer speed to high and beat until the dough comes together. Finally, beat in the chopped toasted pecans if using.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 30 minutes and up to 3 days. If chilling longer than 3 hours, allow the dough to sit at room temperature for 30 minutes before shaping, as it will be very stiff.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Pour the 1 and 1/4 cups (150g) confectioners’ sugar needed for coating into a shallow bowl for later use.
- Shape and Bake: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls. Place the balls on the prepared baking sheets, leaving at least 2 inches between each. Bake for about 15 minutes, or until the cookies are golden brown on the bottom edges and just barely browned on top.
- Initial Coating: Allow the cookies to cool for 5 minutes on the baking sheet. Then, very gently roll each cookie in the confectioners’ sugar to coat completely. Transfer to wire racks to cool completely. The sugar may melt slightly and become sticky at this stage; this is normal.
- Final Coating: Once the cookies have fully cooled, roll them in confectioners’ sugar again. This second coating helps the sugar adhere well and gives the cookies their characteristic snowball appearance.
- Storage: Store the cookies covered at room temperature. They will stay fresh for up to one week.
Notes
- Use unsalted butter for the best control over the salt content in the cookies.
- Chilling the dough helps the cookies maintain their shape and improves the texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for about 5-7 minutes until fragrant and lightly browned.
- If the dough is too stiff after chilling, let it sit at room temperature for about 30 minutes before shaping.
- The optional pecans add a nice crunch but can be omitted for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snowball Cookies, Russian Tea Cakes, Mexican Wedding Cookies, Butter Cookies, Holiday Cookies, Vanilla Cookies, Pecan Cookies
