snowball cookies

My classic Snowball Cookies recipe combines ground pecans, rich butter, and powder sugar to create a holiday cookie you&#x27;ll want all year round!

Classic Snowball Cookies Recipe

(8 ounces 225 grams) butter,

(2 1/2 ounces 71 grams) sugar

vanilla extract

salt

(10 ounces 284 grams) all-purpose flour

sugar

Using a large whisk or electric mixer cream together butter, sugar, vanilla, and salt.

Using a spatula, gradually add flour in 2 batches. Lastly, stir in the nuts and mix until fully incorporated.

Cover and refrigerate the dough for approximately 45 minutes. (You can store the dough in the fridge for up to 5 days or freeze it for up to 6 weeks)

Preheat to 350°F (180°C) and line a baking sheet with parchment paper, set aside.

Place powdered sugar in a small bowl, set aside.

After chilling, use a 1 tablespoon measure to scoop your cookies.  Roll between the palms of your hands to achieve a rounded ball. Place dough balls 2 inches apart on prepared baking sheets and DO NOT flatten, leave as little balls.

Bake in preheated oven for 14-15 minutes. Do not overbake. The underside of the cookies should be only lightly browned but the top will still be pale in color which is correct.

Cool cookies on the baking sheet for approximately 5 minutes. While the cookies are still warm, gently roll them in the powdered sugar.

Place the sugar-coated cookies on wire racks to cool completely. Once cooled roll cookies in the powdered sugar for a second time.

Store in an airtight container at room temperature for up to 5 days.

Buttery shortbread cookies filled with pecans and rolled in powdered sugar. These Snowball Cookies are a perfect easy dessert for the holidays!

Snowball Cookies

(230 grams) unsalted butter, softened

2 and ¼ cups (280 grams) all-purpose flour

(90 grams) chopped pecans

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, ½ cup (60 grams) of powdered sugar (set the remaining 1 cup aside to roll the cookies in), and vanilla extract for 1 to 2 minutes or until well combined. Mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. With the mixer on low speed, mix in the chopped pecans until fully incorporated into the cookie dough.

Using a 1-tablespoon cookie scoop (or measuring tablespoon) scoop out the cookie dough, roll into balls, and place on the prepared baking sheets.

Bake for 13 to 15 minutes or until the cookies are set and the bottoms are lightly browned.

Allow cookies to cool slightly for about 5 minutes, then roll each cookie in the remaining 1 cup (120 grams) of powdered sugar while they're still warm. Allow to cool completely and roll all of the cookies one more time in the powdered sugar.

https://embed.mediavine.com/videos/r7hscp7tmtfpsk9lwenc

Snowball cookies are buttery and nutty with an airy, melt-in-your-mouth texture.

flour

walnuts (finely chopped)

butter (unsalted)

vanilla

sugar (plus extra for dusting)

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Combine flour, walnuts and salt in a small bowl. Set aside.

Beat butter, vanilla, and powdered sugar with a mixer until creamy.

Turn the mixer to low and add flour mixture until combined.

Form dough into 1" balls and place on prepared pan.

Bake 8-10 minutes or until bottom edges of cookies are lightly browned.

Cool a few minutes until you're able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.

These Butter Snowballs are soft, melt in your mouth cookies with a dusting of powdered sugar. They are a family favorite holiday cookie recipe! Butter Snowball Cookies are a beautiful addition to your holiday cookie plates and dessert tables.

Butter Snowballs Recipe

unsalted butter (softened)

vanilla extract (or almond extract)

all purpose flour

walnuts

Using an electric mixer, beat together butter and powdered sugar until creamy.

Add the salt and vanilla (or almond) extract, and beat until incorporated, scraping down the sides of the bowl as needed.

Add the flour and nuts and beat on low speed until combined.

Chill dough in the refrigerator for at least 2 hours, until easy to handle.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Roll dough into 1-inch balls and place on prepared baking sheets. Bake for 10-12 minutes, until lightly golden on the bottom.

Let cool for 5 minutes, then roll warm cookies in powdered sugar. Let cookies cool completely and then roll in powdered sugar a second time.

Snowball cookies with finely chopped walnuts are one way to guarantee a white (and sweet) Christmas.

c. all-purpose flour

c. walnuts, very finely chopped

c. sugar

kosher salt

pure vanilla extract

c. butter, chopped and softened

Where do we get 30 cookies. I had a hard time making 20 with this recipe

I need help! This is my first time making these. My mix is really crumbly, I can’t even make a ball!!

My cookies flattened in the oven but were still delicious.

I just made these cookies and they came out great for me! I did use oleo and it worked fine

Only made 12
The recipe only made 12, I am not sure why they said 30. Rolled in powdered sugar they are delicious. Recommend

I just made these because I needed an easy Christmas cookie exchange recipe and despite my hesitation because of some of the reviews, they came out perfect!  I didn't have trouble with the butter.  It was reallllly soft.  I left it out in the morning and made these at night.  I just scraped little bits into the bowl at a time and worked the dough until it all came together.  It took a bit to get it the butter fully incorporated, but once I did they rolled out perfectly.  I got 30 cookies but they were small about an inch wide---so keep that in mind.

This recipe was amazing! To everyone who is making mistakes, regular granulated sugar should be added to the mixture, and NOT powdered sugar / confectioners sugar. Also, DO NOT melt the butter in the microwave, let it soften at room temperature.

OMG - I'm in heaven!!  These cookies are truly delish ;-)

I love these cookies and so easy to make BUT why do they crumble by touch? once i bite into them they crumble into pieces. Any suggestions? Thank you

These are great and easy and the fam loved 'em.

I like mine heavily coated in powdered sugar so I sprinkle a thick coat of powdered sugar onto parchment paper, then transfer the cookies to the paper and bury them in powdered sugar and walk away. Once they are cool I carefully dump them in a sifter and shake off the extra!

I have made these with Walnuts and Pecans and a mix of both, all turned out great!

https://streaming.hearstdigitalstudios.com/5d3b6ff5-002a-4d8c-aa34-48a181e437ae/video_rover_16x9_1080p_hd_1632413681_68869.mp4

Snowball Cookies Complete Your Winter Wonderland

Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are delicate buttery pecan shortbread cookies coated in powdered sugar to look like snowballs. They melt in your mouth making them a favorite Christmas cookie recipe!

all-purpose flour

pecans

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

In a large bowl using a hand electric mixer or stand mixer with paddle attachment cream the butter. Add 1/2 cup of the powdered sugar and mix until it is light and fluffy (3-5 minutes).

Add the flour, vanilla extract, salt and pecans. Beat until a dough forms, scraping the sides of the bowl.

Use a 1-tablespoon cookie scoop to scoop dough balls and place on the prepared baking sheet. NOTE: they don&#39;t need much space between them because the cookies do not spread or rise when baked.

Bake for 11-12 minutes until the bottoms just start to turn golden. Do not overbake. NOTE: the cookies will not turn color when baked. If they are golden they are over baked.

Remove from the oven and leave them on the baking sheet for 5 minutes.

If you want them really white, roll them in the sugar for a second coating once they are completely cool.

Add the remaining 1/2 cup powdered sugar to a small bowl. One by one, place a cookie on a fork and lower into the powdered sugar. Sprinkle some on top to coat. Gently shake any excess sugar back into the bowl. Place on a cooling wire rack. Repeat for the remaining cookies.

When the cookies are fully cooled, roll them in the powdered sugar for a second coating.

Russian tea cakes are buttery, tender, and studded with walnuts. These snowball cookies are easy to make, keep well, and are perfect for your Christmas Cookie Platter.

Russian Tea Cakes Recipe

unsalted butter (or 16 tbsp, at room temperature)

confectioners sugar (powdered sugar, plus 2 cups more for rolling cookies)

tsp vanilla extract

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.

Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

Quick Prep:

In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.

Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

Use a firm spatula to fold in the chopped nuts until evenly incorporated.

Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.

Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.

Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.

How to Make Russian Tea Cakes:

The perfect Christmas cookie for your holiday cookie exchange! These easy cookies are light, tender and sweet made with pecans and powdered sugar. They are melt-in-your-mouth delicious!

salted butter, softened

sugar,

pecans, finely chopped

Add the butter in the bowl of a...

Add the butter in the bowl of a stand mixer and whip on medium speed until light and creamy.

Add ¾ cup powdered sugar to the creamy...

Add ¾ cup powdered sugar to the creamy butter and mix on low to incorporate. Switch to medium high speed and beat until smooth and creamy, about 2 minutes.

Add the vanilla extract to the creamed mixture...

Add the vanilla extract to the creamed mixture and mix until combined.

While the mixer is on low speed, gradually...

While the mixer is on low speed, gradually add the flour one spoonful at a time. Once all the flour is added, turn the speed up on the mixer and beat until well mixed and comes together in a dough ball.

Add the finely chopped pecans. Mix to incorporate....

Add the finely chopped pecans. Mix to incorporate. The mixture will be very thick and pull away from the sides of the bowl.

Cover the bowl of dough with plastic wrap...

Cover the bowl of dough with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 3 days.

When ready to bake, remove the cookie dough...

When ready to bake, remove the cookie dough from the fridge to warm slightly. Preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper. Pour 1 cup of powdered sugar into a large shallow bowl and set aside.

Scoop out the snowball cookies with a small...

Scoop out the snowball cookies with a small cookie scoop (or by 1 tablespoonfuls). Roll into a ball gently with your hands and place balls on cookie sheet 1 inch apart.

Bake for 12 to 15 minutes or until...

Bake for 12 to 15 minutes or until the bottoms are just starting to turn light golden brown.

Remove the cookies from the oven and allow...

Remove the cookies from the oven and allow to cool for 5 minutes. Then roll them in a bowl of powdered sugar to coat them completely.

Once completely cooled, roll them in powdered sugar...

Once completely cooled, roll them in powdered sugar again. The second coat of powdered sugar should stick very well and give a heavy powdered "snowball" look.

These delicious shortbread cookies have a deep, rich chocolate flavor and are packed with chopped pecans. The cookies are rolled in powdered sugar to create festive, tasty little snowballs perfect for the holiday season and beyond!

Chocolate Butter Pecan Snowball Cookies

unsalted butter (two sticks, softened)

unsweetened cocoa powder (I used special dark

almond extract

all-purpose flour (fluffed, spooned, and leveled)

Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment and set aside.

Add butter, powdered sugar, cocoa powder, vanilla extract, and almond extract to a medium mixing bowl and beat with an electric hand mixer until fluffy, about 3-5 minutes.

Add the salt and flour to the bowl, one cup at a time, and mix until combined and no more dry flour is visible. The dough will be crumbly.

Add chopped pecans to the bowl and mix with the hand mixer on low speed until the pecans are evenly mixed into the dough.

Using a cookie scoop, scoop balls of dough into the palm of your hand and form them into neat balls by rolling them in between both palms.

Place cookies onto your prepared baking sheets, spaced evenly apart. They do not need much room as the cookies will not spread while baking. Bake cookies in the preheated oven for 7-10 minutes, or until the bottoms are slightly browned and the tops are no longer glossy.

Once the cookies have cooled enough to handle, add 1 cup of powdered sugar to a medium bowl and roll the cookies in the sugar to completely coat each cookie. Transfer the cookies to a wire rack to cool completely.

After the cookies have completely cooled I recommend rolling them in the powdered sugar once more.

Coated in a fluffy layer of powdered sugar, these easy Mexican Wedding Cookies are so buttery and soft. They&#039;ll practically melt in your mouth!

Mexican Wedding Cookies

unsalted butter (softened (227 grams))

sugar (divided (180 grams))

all-purpose flour ((210 grams))

Preheat the oven to 350F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup confectioners’ sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.

With the mixer on low, gradually add the flour, beating until well combined. Beat in the pecans until combined. Scoop the dough by tablespoonfuls and roll into balls between your palms. Place 1-inch apart on the baking sheets.

Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.

In a medium bowl, place the remaining 1 cup confectioners’ sugar. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely. Reroll cooled cookies in confectioners’ sugar again. Store cookies in an airtight container for up to 2 weeks.

https://www.youtube.com/watch?v=1gjx9tW3ubc

How to Make Mexican Wedding Cookies | Polvorones
Full Recipe: https://preppykitchen.com/kourabiedes-cookies/ 

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These super-easy, melt in your mouth cookies made with lots of almond meal and rolled in powdered sugar are a global favorite! Almost every culture has a variation and all are delicious!

Aliases include: Mexican wedding cookies, or polvorones, kourabiedes in Greece, Russian tea cakes, snowball cookies in parts of America, boomeranng cookies, and the list goes on! So delicious and they whip up in a snap. The cookies themselves are not very sweet so that heavy dusting of powdered sugar and just the right amount of sweetness.

I used almond meal in these cookies but you can use ground walnuts, or pecans and definitely feel free to have some larger chunks in there too. 

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How to Make Mexican Wedding Cookies | Polvorones

Snowball Cookies are a delectable concoction of butter, flour, and sugar. This no-nut version of the classic recipe is a delicious must-make for your cookie plate.

butter (softened)

sugar sugar

unbleached, all-purpose flour

tsp salt

Preheat the oven to 400°. Line sheet pans with parchment paper or silicone baking mats.

Combine the butter, sugar and vanilla in the bowl of a food processor (or in a mixing bowl with a mixer). Add the flour and salt. Pulse until coarse crumbs forms. Shape the dough into walnut-sized balls, pressing to pack your own snowball cookies.

Place the dough balls on an ungreased cookie sheet or one lined with a silpat baking mat. Bake until set about 9 minutes. Do not brown. Roll the warm cookies in powdered sugar.

This cookie dough is made from just 5 ingredients in 1 mixing bowl and only needs 30 minutes of chill time before baking. Without any complicated steps or ingredients, you can be confident this easy snowball cookie recipe is foolproof. Toasted pecans are optional, but add the loveliest flavor!

Snowball Cookies Recipe

(90 grams) confectioners’ sugar

salt (see note)

(100 grams) finely chopped and toasted pecans*

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners&#8217; sugar and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour and salt. The dough will look dry and you may not think the flour will fully combine. Once all of the flour is added, turn the mixer up to high speed. The dough will come together. Finally, beat in the chopped pecans, if using.

Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. (If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the fridge that long.)

Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the confectioners&#8217; sugar needed for the coating into a shallow bowl.

Scoop or roll 1 Tablespoon of cookie dough per cookie. Roll into a ball and place on the baking sheets, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.

Coating

Allow the cookies to cool for 5 minutes on the baking sheet, then very gently roll them in the confectioners&#8217; sugar to coat completely. Place the cookies on wire racks to cool completely. The confectioners&#8217; sugar will melt a bit and get sticky; that&#8217;s ok. Once the cookies have completely cooled, roll in confectioners&#8217; sugar again. This is when the sugar will really stick.

Cookies stay fresh covered at room temperature for up to 1 week. 

I truly love all of Sally's recipes! My husband and I started with the Nutella Brownies, best brownie I have ever eaten! Since then- this is my go to website for any sweets. Numerous occasions I have used recipes including M&amp;M, Chocolate Chip cookies, and the snow ball cookies-  amazing! Every time the cookies turn out great. Never once have I had a complaint. The fact the recipes are so easy to follow, without a lot of directions is truly amazing. I will come back to this blog for many many more years.  Five stars~

Just made these today and they're great! I had this wonderful idea that I'd use these clear sprinkles thinking they'd make the insides shimmery; they're kinda invisible in the end but they give a nice subtle crunchy texture.  Great recipe.

Came out perfect!!! Love how easy and delicious these are!!

These turned out perfectly for us and oh so delicious! These are now my daughters favourite cookies of all time.

I really, really wanted to like this recipe.  I turned my Kitchenaid stand mixer on High for probably 8 minutes.  Not only did I have to cover the bowl as the sandy mix would fly out, but the mix kept condensing under the paddle, rocking the bowl and making the entire mixer walk across the counter.  I ended up adding about a tablespoon of water because it just wasn't coming together and the time and mess got to be too much.  I baked for 15 minutes and they were raw inside.  This is the first recipe from this site that was a complete fail for me.  I'll be looking for more low-maintenance recipes in the future.

Sally, I have used numerous recipes of yours and they  ALL came out fantastic. I love the special “hints” you provide that are so very helpful. Thanks again for sharing all your recipes.

I love pecan snowballs! But although I followed the recipe closely, they took a lot longer than 15 minutes to begin to brown and once they did, they seemed dry. The dough made my KitchenAid stand mixer rock violently even on low. Fortunately, I have a bowl cover &amp; a paddle that scrapes tge bowl aides &amp; bottom. I used some vanilla seeds as well as the extract, so the house smells lovely. I wish the cookies had turned out better.

The Toasted Pecan Snowball cookies are very good, but mine didn't stay in balls, they formed as a normal flat cookie.

I just made these today - they truly are melt in your mouth delicious. I did both options, toasted the pecans and added sprikles. This is the third cookie recipe that I've tried on this site, and all of them have been the best baked goods that I've ever made. I made the Christmas Sugar Cookies, the lace cookies and these. For the snowballs, I think I would sprinkle just a touch of salt into powdered sugar just to try it. She's right, it's tough to eat just one. I think I might join the monthly challenges now.

Great recipe! Toasted the pecans and it gave a great flavor. For those having issues with the dough coming together I would make sure you’re measuring your flour properly.

I just made these, following the recipe exactly and they came out perfect!

These turned out beautifully, and the kids got to help with rolling them in the sugar. Thanks Sally!

I used 50/50 blend of pecans and walnuts to get that delicate buttery and robust nuttiness. Recipe is awesome. TY

https://www.youtube.com/watch?v=ZPCFY5HkZRY

Snowball cookies are some of the easiest Christmas cookies you could make—you need minimal ingredients and 1 mixing bowl. Don't forget the double coating of confectioners' sugar, which helps it stick. If using unsalted butter, add a pinch of salt. See full recipe.

Get the full recipe: https://sallysbakingaddiction.com/snowball-cookies-recipe/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #snowballcookies 

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Snowball Cookies | Sally's Baking Recipes

Melt in your mouth Mint Chocolate Chip Snowball Cookies are a treat you won't be able to resist! So easy to make and packed with mint and chocolate flavor - no one can eat just one! Perfect for St. Patrick's Day, Easter, Christmas and more!

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