Description
Buttery, nutty cookies rolled in powdered sugar until they resemble little snowballs. Known as Russian Tea Cakes or Mexican Wedding Cookies, these classic treats melt in your mouth and are perfect for holidays or any special gathering.
Ingredients
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1 cup (225 g) unsalted butter, softened
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½ cup (60 g) powdered sugar (plus more for rolling)
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1 teaspoon vanilla extract
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2 ¼ cups (270 g) all-purpose flour
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¼ teaspoon salt
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¾ cup (90 g) finely chopped nuts (walnuts, pecans, or almonds)
Optional:
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½ teaspoon almond extract
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½ teaspoon ground cinnamon
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla (and almond extract if using).
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In another bowl, whisk together flour and salt. Gradually mix dry ingredients into the butter mixture until combined.
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Stir in finely chopped nuts. Dough will be thick.
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Roll dough into 1-inch balls and place on prepared baking sheets.
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Bake 12–15 minutes until bottoms are lightly golden. Tops should remain pale.
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Cool for 5 minutes, then roll warm cookies in powdered sugar. Transfer to a wire rack.
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Once cooled completely, roll again in powdered sugar for the signature snowy finish.
Notes
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Finely chop nuts for even distribution and smoother dough.
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Double rolling in sugar ensures full coverage and flavor.
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Do not overbake—the cookies should stay tender and light.
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Dough can be chilled for 30 minutes before rolling if too soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Grandma Minecci’s snowball cookies, snowball cookies recipe, Russian tea cakes, Mexican wedding cookies, powdered sugar cookies