Snowball Cookies (Mexican Wedding Cookies / Russian Tea Cakes)
Classic snowball cookies rolled in powdered sugar. These buttery cookies are also known as Mexican wedding cookies or Russian tea cakes and are a holiday favorite.
Servings: 20 cookies
Calories: 172kcal
Ingredients
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- ½ cup pecan chips
- 1 ½ cup powdered sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F
- 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.
Notes
- Finely chopped pecans or pecan chips work best so the dough holds together easily.
- Roll cookies twice in powdered sugar for the classic snowball cookie appearance.
- Cookies should remain light in color with only lightly golden bottoms.
- Store cookies in an airtight container for up to 5 days.
- Snowball cookies are also called Mexican wedding cookies or Russian tea cakes.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 31mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 284IU | Calcium: 5mg | Iron: 1mg
