Snowballs aka Mexican Wedding Cookies aka Russian Tea Cakes aka butterballs are a hugely popular shortbread type of cookie made usually from butter, flour, sugar, and nuts. They’re simple yet buttery, melt-in-your-mouth delicious.
These cookies have variations all over the world, from Europe to Spain all the way to the U.S. Despite their various recipes, they generally all have the same buttery cookie base rolled in powdered sugar. They’re very easy to make (like all things I do) and look very complicated despite its very humble ingredient list.
This year, Snowball Cookies were the overwhelming favorite of my cookie tin recipients. Out of the 16 total types of cookies and biscuits I made, a good number loved the velvety texture paired with crunchy nuts. The entire process of making 16 different types of cookies took place over 3 weeks during weekend and weeknights where I made the dough, rolled, and froze beforehand so that I could directly thaw and bake quickly the weekend before I sent them out.
To start off the recipe guide for a few of my favorites in the cookie tin, I thought the holiday-esque Snowball Cookies were perfect. Start (or end) your holidays right with this delicious classic cookie!
I always refrigerate all cookie doughs at least overnight for flavor development and for easier scooping and these babies are no exception. I use a tablespoon to scoop out my dough and opt for a flat bottom instead of completely round balls since I think they are more homey and authentic.
After baking (don’t overbake! If they’re golden brown, they’ve been in there too long. Take them out as soon as you see a little bit of color on them. Let them cool completely before rolling in powdered sugar and let fully set and dry on a cooling rack for a few hours before storing.
These lovely butter cookies are the perfect holiday classic for your cookie jar. If you love shortbread-type biscuits, you’ll fall in love with these after your first bite!
Note*** This version of the recipe is soley mine. When reposting, please cite me and my website.
Copyright december 2015 ©
Light buttery shortbread-style cookies covered in powdered sugar for a beautiful holiday treat
>>> Yields 30 cookies
-Prep: 30 min
-Bake: 20 min
- 1 C unsalted butter
- 1/3 C powdered sugar
- 2 tsp vanilla extract
- 2 C AP flour
- 1/4 tsp salt
- 1 C toasted chopped nuts (sliced almonds, walnuts, pecans, etc)
- extra powdered sugar for garnish
1) Cream butter and sugar together in a mixer for 7-8 minutes until the butter has become a light yellow color and fluffy.
2) Add in vanilla, salt, and flour into the butter and mix until combine.
3) Fold in nuts until evenly distributed.
4) Chill the dough in the refrigerator for at least 1 hr and up to 2 days.
4) Preheat the oven to 325F.
5) Shape the dough into 1 tbsp sized balls and place on a well greased or parchment lined baking sheet. You can space them relatively close since the won’t spread.
6) Bake for 20 minutes in the oven until the tops are just starting to turn brown.
7) Remove from the oven and let completely cool on a cooling rack for a few hours.
8) Place powdered sugar in a small bowl. Roll the cookie balls in the sugar until completely covered.
9) Let the cookies sit for another 30-45 minutes on the cooling rack after the powdered sugar step.
10) Store in an airtight container for up to 2 weeks.