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This recipe for Snowball Powdered Sugar Cookies is perfect for the holidays and are especially sweet for tea parties! Sometimes referred to as Russian Tea Cakes or even Mexican Wedding Cakes, they are essentially butter cookies with chopped nuts (in this case pecans) and covered in powdered sugar. They are simply delightful, and practically melt in your mouth–like a snowball!
Yes, these shortbread cookies resemble little snowballs, making them even more perfect for winter. I am a fan of snow, so this does not bother me like some people who wish for summer weather all year long and wouldn’t want the reminder of snowballs decorating their table. You know who you are!
Of all the tea cookies that I have made, this is the one recipe that my husband enjoys and will eat by the handful. The rest of them, he hardly touches. Maybe it’s the pecans.
And speaking of pecans. Each winter, I buy freshly cracked pecans from a local business, and spend a week or more picking them out from their shells to use in my holiday baking. This is one such recipe that uses the yummy pecans.
Ingredients for Snowball Powdered Sugar Cookies
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Instructions for Making this Recipe
Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper or knife and cutting board, chop the pecans.
Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter and gradually add 3/4 cups powdered sugar. Mix in the vanilla extract.
In a small bowl, combine the all-purpose flour, salt, and chopped pecans. Gradually add the flour mixture to the creamed butter. Mix thoroughly.
Shape and Bake the Cookies
Shape the dough into 1-1 1/2 inch balls.
I like to use a cookie scoop for this. If you’re familiar with Vollrath scoops, you might use the Purple Scoop Size #40 (3/4 oz) or Black Scoop Size #30 (1 oz).
Place balls on cookie sheet lined with parchment paper or a silicone baking pad, about an inch apart. Bake for 12-15 minutes until done. Bottoms should be golden brown, but tops will still be white.
While still warm, roll in remaining powdered sugar, repeating a second or third time for better coverage. Cool on wire racks. This recipe makes 36 cookies.
Serve on a cookie tray with other holiday cookies. These cookies go perfect with a cup of hot tea. Store in a tightly covered container for up to 10 days or place in freezer bag to store in freezer for up to 3 months.
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Snowball Powdered Sugar Cookies
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup butter (room temperature)
- 1 1/2 cups powdered sugar (divided)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pecans (chopped)
Instructions
- Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a nut chopper or knife and cutting board, chop the pecans.
Prepare the Cookie Dough
- In a large mixing bowl, cream together the softened butter and gradually add 3/4 cups powdered sugar. Mix in the vanilla extract.
- In a small bowl, combine the all-purpose flour, salt, and chopped pecans.
- Gradually add the flour mixture to the creamed butter. Mix thoroughly.
Shape and Bake the Cookies
- Shape the dough into 1-1 1/2 inch balls. [I like to use a cookie scoop for this. If you're familiar with Vollrath scoops, you might use the Purple Scoop Size #40 (3/4 oz) or Black Scoop Size #30 (1 oz).]
- Place balls on cookie sheet lined with parchment paper or a silicone baking mat, about an inch apart. Bake in preheated oven for 12-15 minutes until done. Bottoms should be golden brown, but tops will still be white.
- While still warm, roll in remaining powdered sugar, repeating a second or third time for better coverage. Cool on wire racks.
- Makes 36. Store in a tightly covered container for up to 10 days.
Notes
Nutrition
My phone won’t let me give 5* but this recipe is awesome! I made them for a reception at a funeral and they disappeared in a flash. People oohed and awed – snowballs! Yum! You’ll love this recipe. And it’s super easy. I have a nut grinder so the pecans were easy and quick to cut into the appropriate size.
My phone won’t let me give 5* but this recipe is awesome! I made them for a reception at a funeral and they disappeared in a flash. People oohed and awed – snowballs! Yum! You’ll love this recipe. And it’s super easy. I have a nut grinder so the pecans were easy and quick to cut into the appropriate size. I used 3/4 c nuts instead of 1/2 c.
Hi Carmen, Thank you so much for sharing your experience. I’m glad people enjoyed the cookies and that hopefully, they brought just a bit of comfort to someone. I’ve edited your rating to give it 5 stars. Thanks for letting me know!
These are good cookies and look pretty on a party table. I use a nut grinder to finely chop the pecans. I use 3/4 cup pecans instead of 1/2 cup. I used the purple scoop recommended which made 24 cookies. I might buy a smaller scoop. That brand is terrific. Cookie dough comes out clean every time.
Lol! I reviewed this recipe twice. I still can’t click the last star to give it a 5.
Hi Carmen, Thank you for writing again. I will adjust the rating for you. I’m not sure why the rating app is not working, but you are not the only one having problems. I’m so glad that you are enjoying this recipe and that you love the scoop! I have them in several sizes and they always perform well. Thanks again for writing!