Here’s a classic powdered sugar–coated cookie recipe 🍪 — often called snowball cookies, Mexican wedding cookies, or Russian tea cakes depending on the region. They’re buttery, nutty, and melt in your mouth.
🍪 Powdered Sugar Cookies (Snowball Cookies) — Makes ~24
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus more for coating)
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ¾ cup finely chopped nuts (walnuts, pecans, or almonds)
Instructions
1️⃣ Prepare the Dough
- Preheat oven to 350°F (175°C).
- In a large bowl, cream butter and ½ cup powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and salt, mixing until just combined.
- Stir in chopped nuts.
2️⃣ Shape the Cookies
- Roll dough into 1-inch balls and place on an ungreased baking sheet about 2 inches apart.
3️⃣ Bake
- Bake 12–15 minutes, or until bottoms are lightly golden (tops may still look pale).
- Let cool for 5 minutes on the baking sheet.
4️⃣ Coat with Powdered Sugar
- While slightly warm, roll cookies in powdered sugar.
- For extra sweetness, roll again once fully cooled.
5️⃣ Serve
- Store in an airtight container at room temperature. They keep well for 1–2 weeks.
🔹 Tips & Variations
- Nuts: Toasting nuts before chopping enhances flavor.
- Chocolate version: Add 2 tbsp cocoa powder to the dough.
- Flavor twist: Add a pinch of cinnamon or cardamom for extra warmth.
- Mini version: Make smaller ½-inch balls for bite-sized treats.
If you want, I can also give a soft, chewy powdered sugar cookie recipe that’s more cake-like instead of the traditional crumbly style.
Do you want that version too?
