Snowball Cookies

Course: Dessert

Cuisine: American

Keyword: mexican wedding cookies, russian tea cakes, snowball cookie recipe, snowball cookies

Prep Time: 10

Cook Time: 10

Servings:

Calories: 122kcal

Snowball Cookies are fun and festive cookies that are so perfect for the holidays! This snowball cookie recipe is made with finely chopped pecans and a double dusting of powdered sugar for the perfect snowy look! Easy to bake and irresistibly delicious!

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Ingredients

1 ¾ cups all-purpose flour
1 ¼ cups pecan halves finely chopped
½ teaspoon salt
1 cup unsalted butter softened
⅓ cup powdered sugar
2 teaspoons vanilla extract
2 cups powdered sugar

Instructions

In a small bowl, whisk the all purpose flour, chopped pecans and salt together.
1 ¾ cups all-purpose flour, 1 ¼ cups pecan halves, ½ teaspoon salt
In a separate, medium bowl or the bowl of a stand mixer, cream the butter and ⅓ cup of powdered sugar together. Add the vanilla extract and mix until well combined.
1 cup unsalted butter, ⅓ cup powdered sugar, 2 teaspoons vanilla extract
Stir in the flour mixture by hand, mixing just until the dough comes together. Do not over mix. Cover the dough with plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Use a 1 tablespoon cookie scoop to scoop out cookie dough and roll into balls. Place cookie dough balls on the prepared baking sheet and bake for 10 minutes or until just lightly browned on the bottom. Do not overbake.
Let cookies sit for about 2 minutes, or until cool enough to handle, and then very gently and carefully, roll the cookies in the powdered sugar and place on a cooling rack to cool.
After the cookies have cooled completely, roll the cookies in the powdered sugar for a second time. Serve and enjoy!
2 cups powdered sugar

Notes

Storage Information

You can store leftover snowball cookies in an airtight container at room temperature right on the counter for up to a week!

They can be frozen as well, but freeze them before baking. Make the dough and the cookie balls and store in a freezer safe container with layers of wax paper in between to prevent sticking. The dough will stay fresh for up to 3 months. Thaw, bake as directed, and then roll in the powdered sugar before serving.

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