Here are the classic powdered sugar–coated cookies you’re probably thinking of—soft, buttery, and melt-in-your-mouth. ❄️🍪
Snowball Cookies (aka Mexican Wedding Cookies / Russian Tea Cakes)
Ingredients (makes ~24 cookies)
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (for dough)
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped pecans or walnuts (optional)
- Extra powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and powdered sugar until light.
- Mix in vanilla.
- Add flour and salt; mix just until combined.
- Fold in nuts if using.
- Roll dough into 1-inch balls and place on lined baking sheet.
- Bake 12–15 minutes until bottoms are lightly golden.
- Cool 5 minutes, then roll warm cookies in powdered sugar.
- Once fully cool, roll again for a thick coating.
Tips for Perfect Results
- Double-coating is key for that snowy look.
- Don’t overbake—these should stay pale.
- Chill dough 20 minutes if too soft.
Variations
- Chocolate snowballs: Add ¼ cup cocoa powder.
- Lemon: Add 1 tbsp lemon zest.
- No-nut: Skip nuts, add 1 tbsp cornstarch for tenderness.
- Spiced: Add cinnamon or cardamom.
If you were thinking of a different powdered sugar cookie (like crinkle cookies or butter cookies), tell me which one and I’ll tailor it.
