Snowball Christmas Cookies
Snowball Christmas Cookies, sometimes known as Russian Tea Cakes, Butterball Cookies or Mexican Wedding Cookies. Buttery, nutty, melt-in-your-mouth shortbread lightly dusted with confectioners sugar. A holiday must!
As you know, I don’t do a lot of baking, but the holiday season brings out the best baker we can be in all of us. Snowball Christmas Cookies are my holiday favorite. No other cookie comes close to their nutty, buttery, melt-in-your-mouth flavor and the dusting of confectioners sugar seals the deal.
I love them with a mug of hot tea and literally eat one after the next with little self control. They blend quickly with just a few ingredients and the skill level to make these cookies is easy ~ just how I like it.
This guy has been holding holiday cookies and candy for as long as I can remember. But you’re here for a cookie recipe, not my age-old Christmas decorations. Let’s bake!
Snowball Christmas Cookies Ingredients:
- granulated sugar
- pure vanilla extract
- all purpose flour
- confectioners sugar
- Parchment paper
Bring the butter to room temperature then cream it together with the granulated sugar using a mixer and fold in the vanilla.
Gradually add the flour about 1/4 cup at a time, continuing to blend.
Stir in the nuts by hand, cover the dough with plastic wrap and refrigerate for 20 minutes.
Tip: If you’re a dough taster (like me), you’ll notice the dough isn’t as sweet as other cookie doughs. Once you roll them in confectioners sugar, you’ll find they have the ideal level of sweetness!
Preheat the oven to 350 degrees then line the baking sheets with parchment paper. Measure the confectioners sugar into a small bowl and set it aside.
Tip: It’s important the cookies are the same size so they bake evenly. I used a 1” melon baller because I like a smaller, one-bite cookie. If you prefer them larger, adjust the baking time accordingly.
Scoop 1” size balls then roll them in your hands so the balls are completely round. Place the balls on the parchment paper lined baking sheets and bake 10-12 minutes, without overbaking.
Tip: You want them to be very lightly brown. Cracking indicates they’re overdone. They’re still good, but may be a little dry inside.
Transfer the cookies to a wire baking rack and let them cool about 2 minutes.
While they’re still warm, gently roll the cookies in the (reserved) confectioners sugar and return them to the wire baking rack.
Let the cookies cool completely then roll them again in confectioners sugar.
CAN THESE SNOWBALL CHRISTMAS COOKIES BE FROZEN?
Yes! These cookies freeze really well. Store in an airtight container, separating layers with wax paper. Just thaw, roll again in confectioners sugar again and serve.
Snowball Christmas Cookies are a great addition to any the holiday gathering. Keep a batch on hand for your next gathering (see storage tip above) for dessert or even added to an appetizer tray.
Last year I participated in a virtual cookie exchange. I guess it was the craziness of the holiday season, but when I was trying to decide on a recipe to share, I totally forgot about this one and made Cranberry Chocolate Chip Cookies instead. They’re also really good, but when the holidays get near and the snow starts flying, I’m partial to these Christmas Snowball Cookies.
I hope your family enjoys them as much as mine does. Come on back for more simple, delicious recipes.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 1 cup butter softened to room temp
- ¼ cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 2 cups all purpose flour
- 2 cups finely chopped pecans
- 1 ½ cups confectioners sugar
- Parchment paper
- Cream the room temperature butter and granulated sugar together then add the vanilla.
- Gradually add the flour, continuing to blend.
- Stir in the nuts by hand, cover the dough with plastic wrap and refrigerate for 20 minutes.
- Line the baking sheets with parchment paper. Add the confectioners sugar to a small bowl and set aside.
- Preheat the oven to 350 degrees.
- Scoop into 1" balls (melon baller used) then roll in your hands so they balls are completely round.
- Add the cookies to the parchment paper lined baking sheets and bake 10-12 minutes, without overbaking.
- Transfer the cookies to a wire baking rack and let them cool 2 minutes.
- While they’re still warm, gently roll the cookies in the (reserved) confectioners sugar and return them to the wire baking rack.
- Let the cookies cool completely then roll again in confectioners sugar.