Snowball Christmas Cookies also are known as Mexican Wedding Cookies or Russian Tea Cakes are a buttery cookie filled with pecans or other nuts and rolled in powdered sugar.
Buttery Christmas Cookies
These cookies only have 7 ingredients to them but they have lots of flavor. These cookies taste a lot like butter cookies but they’re tender and have pecan chips in them. You can use chopped pecans or walnuts for this recipe but I prefer to use pecan chips because they’re much smaller.
If you are using chopped pecans or walnuts you can also use a food processor to break down the nuts if you prefer.
To get these cookies moist make sure to use softened butter and beat it together with the granulated sugar well. You want these ingredients to be light and fluffy.
When adding the flour, beat it in slowly and don’t overbeat the mixture. This will cause the mixture to become dry.
Once the pecans or walnuts are being added, I use a spoon to add them to avoid any extra beating of the cookie dough.
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Baking Snowball Cookies
The dough for these Snowball Christmas Cookies is rolled into 1-inch thickness and added to a nonstick and ungreased cookie sheet before being added to the oven. I prefer to use silicone baking mats because the cookies slide right off the cookie sheet. They’re also easier to clean up.
Snowball Christmas cookies are baked for about 15 minutes. They are left in the oven until they become slightly browned.
Before rolling these cookies in their first coat of powdered sugar, allow them to cool for 5 minutes before handling. The cookies are to be coated again after they are completely cool.
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Delicious Mexican Wedding Cookies
Whether you call them Snowball Christmas Cookies, Russian Tea Cakes, or Mexican Wedding Cookies – they are delicious! They have a wonderful melt in your mouth texture you would expect with a butter cookie but have a nice texture from the pecan chips.
These cookies are perfect for the Holiday season and bring a little “snow” to the table.
- Preheat the oven to 325°
- Beat together the softened butter, granulated sugar, and vanilla extract.
- Beat in the salt and the flour, careful not to overbeat.
- Stir in the pecan chips.
- Roll the dough into 1 inch balls.
- Place onto an ungreased cookie sheet or a silicone lined cookie sheet.
- Bake in the oven for about 15-17 minutes. They will be light brown.
- Allow the cookies to cool 5 minutes before rolling them into powdered sugar.
- Once the cookies are cool, roll them once again in the remaining powdered sugar.
- Store in an airtight container.
Serving Size:1 cookie
Amount Per Serving: Calories: 177Total Fat: 9.9gSaturated Fat: 5.9gUnsaturated Fat: 0gCholesterol: 24mgSodium: 97mgCarbohydrates: 21.2gFiber: 0.4gSugar: 11.4gProtein: 1.5g
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