Day 7 of the 12 Days of Christmas Cookies!
A hallmark of a well-made snowball cookie lies in its texture—delicately crumbly and soft, they melt in your mouth with each bite. The buttery flavor is emphasized by the sweetness of the confectioners’ sugar that coats the outside, creating a pleasant contrast with the texture of the chopped pecans. Originating from various countries, these cookies are known by many names, such as “Mexican wedding cookies” or “Russian tea cakes,” but their inviting charm remains constant across cultures.
Ingredients You Will Need
While this recipe traditionally incorporates chopped pecans, the beauty of snowball cookies lies in their adaptability. Here’s what you’ll need for a small batch:
- Butter: The foundation of rich flavor.
- Confectioners’ Sugar: For sweetness and that signature snowy coating.
- All-Purpose Flour: A light base that keeps the cookies tender.
- Chopped Pecans: Optional but recommended for added crunch and flavor.
- Vanilla Extract: A little lift for a warm, aromatic touch.
- Extra Powdered Sugar: For rolling the cookies after baking.
A Simple Recipe for Snowball Cookies
This straightforward recipe is perfect whether you’re whipping up a small batch or planning to double it for more indulgence. Here’s how to create your very own snowball cookies:
Ingredients:
- ½ cup (113 grams) unsalted butter, room temperature
- ½ cup (60 grams) confectioners’ sugar, plus more for rolling
- 1 teaspoon pure vanilla exctract (or vanilla bean paste)
- 1 cup (120 grams) all-purpose flour
- ¼ teaspoon kosher salt
- 2/3 cup (73 grams) toasted pecans, finely chopped (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream the butter, and ½ cup confectioners’ sugar until light and fluffy. Add the vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, stirring until just combined. If you’re adding pecans, fold them in at this stage.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them a couple of inches apart.
- Bake for about 12-15 minutes or until the bottoms are lightly golden, but the tops are still pale.
- Let the cookies cool on the baking sheet for a few minutes, then roll them in powdered sugar while they’re still warm. For an extra coating, allow them to cool completely, then give them another roll in the sugar for that signature snowy appearance.
- Your snowball cookies are ready to be savored! Serve them at your gatherings or keep them in an airtight container for a delightful treat throughout the week.
Versatility at Its Best
The beauty of snowball cookies is their ability to adapt to your preferences. If pecans aren’t your thing or you’re baking for someone with nut allergies, feel free to omit them without compromising on taste. The buttery, sugary goodness shines through no matter how you customize the recipe.
And if you find yourself wanting more, feel free to double the recipe! After all, who wouldn’t want an irresistible batch of these snow-dusted delights?
I hope you make these melt in your mouth treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!