Amazing Melt-in-Your-Mouth Snowball Cookies
Amazing Melt-in-Your-Mouth Snowball Cookies
Introduction
Prepare to fall in love with these Amazing Melt-in-Your-Mouth Snowball Cookies! Also known as Russian Tea Cakes or Mexican Wedding Cookies, these delightful treats are a staple for good reason. With their irresistibly buttery, crumbly texture that truly melts on your tongue and their generous dusting of sweet powdered sugar, they bring a touch of simple elegance to any occasion. They’re incredibly easy to make, require just a few basic ingredients, and are perfect for holiday platters, afternoon tea, or simply when you crave something wonderfully sweet and comforting. Get ready to bake a batch of pure joy!
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened
- ½ cup (60g) powdered sugar, plus more for rolling
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (115g) finely chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and ½ cup powdered sugar until light and fluffy, about 2-3 minutes.
- Beat in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Stir in the finely chopped pecans or walnuts until evenly distributed throughout the dough.
- Roll the dough into small, 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the bottoms are lightly golden and the cookies are set but still pale on top.
- Remove from the oven. While the cookies are still warm (but cool enough to handle), gently roll them in additional powdered sugar until completely coated.
- Let the cookies cool completely on a wire rack. Once cooled, roll them in powdered sugar a second time for that perfect snowy finish.
- Store in an airtight container at room temperature for up to a week.
Pro Tips & Notes
- Don't Overmix the Dough: Overmixing can develop the gluten in the flour, resulting in tough cookies instead of that signature melt-in-your-mouth texture. Mix until just combined.
- Chill the Dough (Optional but Recommended): If your dough feels too soft or sticky to roll, refrigerate it for 20-30 minutes. This helps the cookies hold their shape better during baking.
- Roll Twice for Best Coating: Rolling the cookies in powdered sugar while they are still warm allows the sugar to adhere and lightly melt, creating a base layer. Rolling them a second time once completely cooled ensures a beautiful, thick, snowy coating that won't disappear.
- Nut Variations: While pecans and walnuts are classic, feel free to experiment with finely ground almonds, pistachios, or even macadamia nuts for a different flavor profile.
- Make Ahead: The dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Thaw frozen dough in the refrigerator before rolling and baking.
Nutrition Facts (per serving)
- Calories: 150 kcal
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 30mg
- Carbohydrates: 10g
- Sugar: 5g
- Protein: 2g
Frequently Asked Questions
- Q: Can I use regular granulated sugar instead of powdered sugar in the dough? A: No, powdered sugar is crucial for the tender, crumbly texture. Granulated sugar would result in a different cookie with a coarser texture.
- Q: My cookies spread too much. What went wrong? A: This can happen if your butter was too soft (partially melted), your oven temperature was too low, or you didn't measure your flour accurately. Ensure butter is softened but not melted, and consider chilling the dough for 20-30 minutes before baking to help them hold their shape.
- Q: How can I store these cookies to keep them fresh? A: Store them in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze the baked and fully coated cookies for up to 2-3 months. Thaw at room temperature before serving.