SNOWBALL COOKIES

Because it’s never too early for Christmas cookies—especially the kind that melt in your mouth.

Okay, hear me out: it may only be September, but the chill in the air has me reaching for wool socks, oversized mugs of tea, and—most importantly—warm cookies straight from the oven. It feels like January out there, and honestly, I wouldn’t mind living inside my Cozy Pinterest Board right now. Blankets, twinkle lights, and a plate of these snowball cookies? Yes, please.

These little gems are a holiday staple in Spain, and yes, this is the second Spanish cookie recipe I’ve shared this week. Do I regret it? Not one bit. Spanish Christmas treats are wildly underrated, and I’m on a mission to change that. You’ll be seeing more of them around here—maybe even a full-on Spanish recipe series. Paella, tortilla española, my dad’s legendary omelette (my brother swears it’s the best in the world)… I’m telling you, you’re missing out.

So let me know—would you be into a Spanish food series? I’d love to hear your thoughts. But first, let’s bake.

🧂 Ingredients

👩‍🍳 Instructions

1. Mix the Dry Ingredients
In a large bowl, whisk together flour, salt, and powdered sugar until well combined.

2. Add Wet Ingredients
Add softened lard and white wine. Mix with your hands until a smooth dough forms. It should be soft but not sticky.

3. Roll Out the Dough
Lightly dust your surface with powdered sugar (not flour—flour can make the cookies tough). Roll out the dough to a thick layer—these cookies don’t rise much, so keep them substantial.

4. Cut & Bake
Use a cookie cutter or the rim of a glass to cut out circles.
Place on a baking sheet and bake at 400°F (200°C) for 20–25 minutes, or until lightly golden. Oven times may vary, so keep an eye on them.

5. Coat in Sugar
While still warm, roll each cookie in powdered sugar. Let cool completely, then dust with more sugar before serving if desired.