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!
(Post modified on 11/25/23.)
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.
More Christmas Tea Cookies
- Spiced Speculaas Cookies
- Russian Tea Cookies
- Neapolitan Tea Cookies
- Chocolate-Covered Raspberry Spritz Cookies
Ingredients for Snowball Powdered Sugar Cookies
(See the full recipe at the bottom of this post.)
- butter, softened
- powdered sugar, divided
- vanilla extract
- all-purpose flour
- salt
- chopped pecans
Instructions for Making this Recipe
Preheat oven to 350F 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 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. 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.
Snowball Powdered Sugar Cookies
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 350F 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
Nutrition