Snowball Powdered Sugar Cookies

Snowball Powdered Sugar Cookies

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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!

Serving Snowball Cookies on Cookie Platter at Tea Party

Yes, they 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.

Pecan Harvest

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

  • butter, softened
  • powdered sugar, divided
  • vanilla extract
  • all-purpose flour
  • salt
  • chopped pecans

 

Instructions for Making this Recipe

Ingredients for this Recipe

Preheat oven to 350 degrees. 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.

 

Making the Snowball Cookies

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.

Snowball Cookies Cooling on Wire Rack

Shape 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.

Rolling Baked Cookies into Powdered Sugar

While still warm, roll in remaining powdered sugar, repeating a second or third time for better coverage. Cool on wire racks. Makes 36.

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.

See more Cookie Recipes Here. Browse Tea Party Ideas Here. 

Recipe for Snowball Tea Cookies

Snowball Powdered Sugar Cookies

This recipe for Snowball Powdered Sugar Cookies is perfect for the holidays and is 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!
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Course: Cookies
Cuisine: Mexican
Keyword: Butter, Holiday Baking, Powdered Sugar
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 36

Equipment

Cookie Scoop
KitchenAid Mixer
Baking Sheet
Silicone Baking Mat

Ingredients

  • 1 cup butter softened
  • 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 degrees. 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.

Making the Snowball Cookies

  • 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 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

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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