Snowball cookies are soft, buttery, melt in your mouth, covered with powdered sugar, and a hint of crunch from the chopped pecans. A traditional Christmas cookie is made each year during holiday baking.
While many families make snowball cookies during a fun weekend of Christmas baking, the melt in your mouth cookies are great all year long. They are the perfect dessert cookie for a tea party.
The original recipe is from Betty Crocker Russian Tea Cookies
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Having a tea party check out these two posts on the perfect tea party sandwiches.
These beautiful, fluffy, powdered sugar all over your cookies are also called Russian Tea Cookies, Mexican Wedding Cookies, or Italian Wedding Cookies. So you see they are not just for Christmas but are a must to make for Christmas. They are a type of shortbread cookies so if you are a big fan of shortbread cookies you will also love this recipe.
Tips for Making Snowball Christmas Cookies
- Do not be afraid to make a snowball cookie recipe as they are so easy. 6 Basic ingredients and extra powdered sugar for rolling the cookie in.
- Make sure you are using powdered sugar. The powdered sugar help to keep the cookie round.
- You can substitute walnuts or almonds for the pecans in a snowball cookie recipe.
- You can also make snowball cookies without nuts. The cookies can be plain or with mini chocolate chips.
- Make the cookie about an inch round. Place then on the cookie sheet 1 inch apart. Do not make the cookie too big or they tend to fall apart.
- Bake the cookie just too overdone, do not over bake or under bake. 10 to 12 minutes for this recipe.
- How long will snowball cookies last? Only as long as you can keep them from your family. Really, they will last about 5 days in a container or a month in the freezer.
Every November I pick a weekend to plan out my holiday cookie baking. It is a tradition in our family to make cut out sugar cookies for Thanksgiving dinner so I have to plan early. I make sure I have all my ingredients in the house ready to go for when I have a few hours the weekend before Thanksgiving.
Next, I like to plan all the Christmas cookies I will need. The timing is important as I like to have my Christmas cookies fresh for our Christmas parties. Though most Christmas cookies can be frozen if you have to bake several weekends before any party.
If you home is like ours an you will be doing different baking at different weeks
The original recipe is from Betty Crocker Russian Tea CookiesPrint
- 2/4 cup of powdered sugar
- 1 cup (2 sticks) of room temperature butter
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1 cup of chopped pecans (fine chopped)
For Rolling the Cookies:
- 1 cup powdered sugar
- Mix the butter, sugar, and vanilla, mix until creamy.
- Whisk the flour with the salt.
- Add the flour and the nuts to the butter, sugar mixture a little at a time. Mix this by hand with a spoon, not with the mixture.
- When the dough is combined, it will still be a little crumbly, form a ball of dough with your hands. The warmth of your hands will help the dough to stick together.
- Put the cookie balls on an ungreased baking sheet.
- Bake at 400° F for 10 minutes. Do not overcook or they will fall apart.
- While the cookies are just out of the oven, roll them in powdered sugar.
- When they are cool you can roll them again but this step is not necessary.
- Prep Time: 20 minutes
- Cook Time: 10 – 12 minutes
- Category: Cookie
- Method: Baking
Keywords: snowball cookie