Snowball Cookies (Mexican Wedding Cookies / Russian Tea Cakes)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar (plus extra for rolling)
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup finely chopped pecans or walnuts (toasted for extra flavor)
• Optional: ½ teaspoon almond extract for a richer taste

Instructions

1. Prepare the dough

1. In a large mixing bowl, beat butter and ½ cup powdered sugar together until light and fluffy (about 2 minutes).
2. Add vanilla extract (and almond extract if using), and mix until combined.
3. In another bowl, whisk together flour and salt.
4. Gradually add the dry ingredients to the butter mixture. Stir just until combined.
5. Fold in the chopped nuts.
6. Cover the bowl and refrigerate for at least 45 minutes to 1 hour — this helps the dough firm up and hold its shape while baking.

2. Shape the cookies

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Roll the dough into 1-inch balls (about a tablespoon of dough per ball).
4. Place the balls about 1 inch apart on the baking sheets.

3. Bake

1. Bake for 12–15 minutes, or until the bottoms are lightly golden.
2. Remove from the oven and let them cool for about 5 minutes on the tray.

4. Roll in powdered sugar

1. While still warm, roll each cookie gently in powdered sugar.
2. Place on a wire rack to cool completely.
3. Once cooled, roll them again in powdered sugar for that beautiful snowball look.

Yield

Makes about 36–40 cookies, depending on size — perfect for parties or gifting.

Tips

• Toast nuts lightly before chopping for a deeper flavor.
• Don’t overbake — the cookies should stay pale on top.
• Store in an airtight container for up to a week, or freeze for up to 3 months.

Conclusion

Snowball Cookies are timeless — delicate, buttery, and melt-in-your-mouth with every bite. Whether served at Christmas, weddings, or family gatherings, they bring a nostalgic sweetness that never goes out of style.