Apparently, these cookies are also known as Russian Tea Cakes or Mexican Wedding Cookies. Not sure why they are known as both originating from Russia and Mexico given that the countries are nowhere near each other, but they are delicious either way.
If you have any leftovers, place the snowballs into a plastic bag and store it in the fridge for up to two weeks or up to three months in the freezer. Though, if you’re going to store them in the freezer, I recommend storing them before powdering since defrosting them will cause the powdered coating to get all sticky. Just powder it afterwards, and it should be good to go.
Also, similar to the last two recipes, I really like that this one is super quick and easy as well as being super delicious. I also like how you can easily substitute ingredients. For example, if you are allergic to pecans, or if you want to add some festive sprinkles that you have leftover. Though, if you are going to omit the pecans, I recommend substituting it with another type of nut or dried fruit to add some variety to the texture and flavor of the snowballs.
Ingredients:
- 1 cup or 2 sticks of butter
- 1/2 cup of powdered sugar (and some more to cover the cookies)
- 1 teaspoon of vanilla extract
- 2 ¼ cups of all-purpose flour
- 1 cup of chopped pecans
- ¼ teaspoon of salt
- Some red and green tree sprinkles (optional)
Step 1: Preheat Oven to 350°F; Mix Butter, Powder Sugar, & Vanilla Until Smooth
First, preheat your oven to 350°F. Then, while we wait, we’ll prepare the dough mix. In a mixing bowl, beat the butter, powdered sugar, and vanilla until smooth. I don’t think it really matters that much but it’s a lot easier to mix the butter if it’s softened first. If you don’t mix the butter enough, the cookies won’t be as soft texture wise, but I think the denser texture makes it more snowball-like. But, mix it to how you like your cookies.
Step 2: Gradually Mix in Flour, Pecans, Salt, & Sprinkles
In any case, next, gradually mix in the flour, pecans, salt and sprinkles if you have them, until completely incorporated.
Step 3: Roll Dough into 2 inch Balls & Bake Cookies for 12-15 Minutes
Next, roll your dough into about 2 inch balls. I was able to make 14 of them, but if you make them a bit smaller, you will of course make more.
The oven should be done preheating, so place the cookies in and bake them for 12 to 15 minutes, or until the bottoms are browned, but the tops are still pale.
Step 4: Roll Cookies into Powdered Sugar Until They Look Like Snowballs & Enjoy!
Once they’re done, remove them from the oven and let them rest for a little bit while you put some powdered sugar into a bowl.
Then, roll your cookies in the sugar to coat and then let them completely cool.
Once cooled, roll the cookies in the powdered sugar again until they look like snowballs. And with that, your Snowball cookies are ready to eat.