Snowball Cookies

These Snowball Cookies (also known as Mexican Wedding Cakes or Russian Tea Cakes) are a classic holiday staple with a delicate, melt-in-your-mouth texture. By using powdered sugar in the dough instead of granulated, you achieve a fine, crumbly structure that pairs perfectly with the crunch of the pecans. The double-roll technique is the “secret” here—it creates a thick, snowy coating that clings to the cookie rather than just dusting the top.

Classic Snowball Cookies

Ingredients:

Step-by-Step Directions:

Step 1: The Creamy Base: In a large bowl, cream together the softened butter and the 1/2 cup of powdered sugar until smooth. Stir in the vanilla extract.

Note: Ensure your butter is truly softened to room temperature. If it’s too cold, the dough won’t bind with the dry ingredients, and your “snowballs” will crumble before they even hit the oven.

Step 2: Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, salt, and chopped pecans. Gradually add this to the butter mixture, stirring until a stiff dough forms.

Step 3: Shape the Snowballs: Roll the dough into 1-inch balls. Place them on an ungreased cookie sheet about 1 inch apart.

Note: These cookies don’t contain any leavening agents (like baking soda or powder), so they won’t spread much. You can place them relatively close together on the tray.

Step 4: The Low-and-Slow Bake: Bake at 325°F for 20 minutes. You want the bottoms to be barely golden, but the tops should remain pale.

Step 5: The Double-Roll Method: While the cookies are still quite warm, roll them in a bowl of powdered sugar. Let them cool completely on a wire rack, then roll them in the sugar a second time.

Note: The first roll melts slightly onto the hot cookie to create a “glue,” while the second roll provides that iconic, powdery white finish.