Snowball Cookies Recipe

Snowball Cookies Recipe

Snowball cookies, a delightful treat also known as Mexican Wedding Cakes or Russian Teacakes, have a special place in many family traditions, including mine. These melt-in-your-mouth cookies are a staple at festive gatherings and have a cherished history in my grandmother’s kitchen.

She long ago embraced our affectionate nickname for them, and the recipe I’m sharing today brings those fond memories to life with every batch. These cookies are not just delicious; they’re a bite of nostalgia, dusted with sweetness and love.

These snowball cookies are not just a treat for the palate but also a feast for the eyes, making them perfect for holiday gifts, weddings, or any special occasion. Their soft texture and rich, buttery flavor, complemented by the crunch of pecans, make them irresistible.

• Yield: 30 cookies
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar, plus more for rolling
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup pecans, chopped finely

Directions:

1. Prep the Dough:
   In a large mixing bowl, blend the softened butter with 1/2 cup powdered sugar until smooth and creamy. Stir in the vanilla extract to incorporate fully.
2. Combine Dry Ingredients:
   Gradually mix in the flour and salt to the butter mixture until just combined. Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
3. Shape the Cookies:
   Using a #60 cookie scoop for uniformity, scoop and roll the dough into 1-inch balls. Place these balls on an ungreased cookie sheet, ensuring they are spaced apart as they will spread slightly while baking.
4. Bake:
   Preheat your oven to 325 degrees Fahrenheit. Place the cookie sheet in the oven and bake for approximately 20 minutes, or until the cookies are just golden around the edges.
5. Dust with Sugar:
   As soon as the cookies are out of the oven, while they’re still hot, gently roll them in powdered sugar. Use a fork to lift them out carefully without breaking them, and allow them to cool slightly on a wire rack.
6. Final Sugar Coating:
   Once the cookies have cooled enough to handle but are still warm, roll them again in powdered sugar to give them a generous, snowy coating.
7. Presentation:
   For an elegant touch, place each cookie into a size 8AA cupcake liner. This not only makes them look wonderful but also makes serving and storage a breeze.