Christmas Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are a holiday favorite around the world. These melt-in-your-mouth treats are made with buttery dough, finely chopped nuts, and a generous coating of powdered sugar that gives them their snowball-like appearance. Perfect for holiday gatherings, gift boxes, or simply enjoying with a cup of tea, these cookies are as delightful as they are simple to prepare. Their crumbly texture and sweet coating make them an irresistible addition to any Christmas dessert spread.
Ingredients
To make approximately 24 snowball cookies, you will need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Preparation
Step 1: Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and powdered sugar until light and fluffy. This step ensures the cookies will have a tender, melt-in-your-mouth texture.
Step 2: Add Vanilla and Mix
Add the vanilla extract to the butter mixture and continue mixing until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
Step 4: Incorporate Nuts
Gently fold in the finely chopped nuts, ensuring they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
Step 5: Shape into Balls
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll tablespoon-sized portions of the chilled dough into balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 6: Bake
Bake the cookies in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Step 7: Coat in Powdered Sugar
Let the cookies cool for about 5 minutes. While still warm, gently roll them in powdered sugar to coat. Place them on a wire rack to cool completely. Once fully cooled, roll them in powdered sugar a second time for a thick, snowy coating.
Variations
- Nut-Free Option: Replace nuts with finely crushed graham crackers for a nut-free version.
- Flavor Twist: Add a teaspoon of almond extract or orange zest for a unique flavor profile.
- Festive Colors: Mix edible glitter or colored powdered sugar for a festive touch.
Cooking Notes
- Nuts: Pecans and walnuts work best, but you can substitute them with almonds or hazelnuts. Ensure the nuts are finely chopped to blend well with the dough.
- Storage: Store these cookies in an airtight container for up to 1 week. They also freeze well for up to 3 months.
Serving Suggestions
- Serve these cookies with a cup of hot chocolate or spiced cider for a cozy holiday treat.
- Add them to a festive dessert platter alongside gingerbread cookies and peppermint bark.
- Package them in decorative tins for a thoughtful homemade gift.
Tips
- Always use unsalted butter for better control of the cookie’s flavor.
- Chill the dough thoroughly to prevent the cookies from spreading during baking.
- Dust powdered sugar over the cookies using a fine sieve for an even, delicate coating.
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Nutritional Information (Per Cookie)
- Calories: 120
- Protein: 1g
- Sodium: 35mg
FAQs
1. Can I make these cookies ahead of time?
Yes! The dough can be prepared and refrigerated for up to 2 days in advance. You can also bake the cookies and store them in an airtight container for a week or freeze them for up to 3 months.
2. Why are my cookies falling apart?
The crumbly texture is part of their charm, but if they’re too fragile, ensure the dough is properly chilled before baking and avoid over-mixing the ingredients.
3. Can I use salted butter instead of unsalted?
You can, but reduce the added salt in the recipe to avoid making the cookies overly salty.
Conclusion
Christmas Snowball Cookies are the quintessential holiday treat, combining simplicity, elegance, and festive flair. Their buttery, nutty flavor and snowy powdered sugar coating evoke the magic of winter. Whether you’re making them for your family, a holiday party, or as part of a cookie exchange, these cookies are sure to bring joy to everyone who tastes them. So roll up your sleeves, grab some powdered sugar, and make this holiday season extra sweet with these delightful snowball cookies
Print
Christmas Snowball Cookies
- Total Time: 30 minutes
Ingredients
To make approximately 24 snowball cookies, you will need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and powdered sugar until light and fluffy. This step ensures the cookies will have a tender, melt-in-your-mouth texture.
Step 2: Add Vanilla and Mix
Add the vanilla extract to the butter mixture and continue mixing until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
Step 4: Incorporate Nuts
Gently fold in the finely chopped nuts, ensuring they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
Step 5: Shape into Balls
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll tablespoon-sized portions of the chilled dough into balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 6: Bake
Bake the cookies in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Step 7: Coat in Powdered Sugar
Let the cookies cool for about 5 minutes. While still warm, gently roll them in powdered sugar to coat. Place them on a wire rack to cool completely. Once fully cooled, roll them in powdered sugar a second time for a thick, snowy coating
Notes
- Nuts: Pecans and walnuts work best, but you can substitute them with almonds or hazelnuts. Ensure the nuts are finely chopped to blend well with the dough.
- Storage: Store these cookies in an airtight container for up to 1 week. They also freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120
- Sodium: 35mg
- Protein: 1g