Ahh, a powdered sugar-coated cookie 🍪—soft, sweet, and often melt-in-your-mouth. These are sometimes called snowball cookies, Mexican wedding cookies, or Russian tea cakes depending on origin. Perfect for holidays, tea time, or anytime you want a little sweet treat.
Powdered Sugar Coated Cookies (Snowball Cookies)
Servings: 24
Prep time: 15 min
Cook time: 12–15 min
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (for dough)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped nuts (walnuts, pecans, or almonds)
- Extra powdered sugar for rolling
Instructions
- Preheat oven
- Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the dough
- Cream butter and 1/2 cup powdered sugar until light and fluffy.
- Mix in vanilla.
- Add flour, salt, and chopped nuts; mix until a soft dough forms.
- Shape cookies
- Roll dough into 1-inch balls.
- Place on prepared baking sheet 1–2 inches apart.
- Bake
- Bake 12–15 minutes, until edges are lightly golden but cookies remain pale.
- Coat in powdered sugar
- Let cookies cool 5 minutes on baking sheet.
- Roll warm cookies in powdered sugar.
- For extra sweetness, roll again once fully cooled.
- Serve
- Store in an airtight container. These cookies stay fresh for about 1 week.
🔥 Pro Tips
- Nut-free version: Omit nuts and increase flour slightly.
- Extra flavor: Add a pinch of cinnamon or a little orange zest to the dough.
- Texture: Do not overbake; cookies should remain tender and crumbly.
- Presentation: Roll twice in powdered sugar for a classic snowy effect.
I can also give a chocolate variation or a mini bite-sized version perfect for gifting if you want.
Do you want the chocolate version?
