Snowball cookies are also sometimes called Russian teacakes or Mexican wedding cookies. No matter what you call them these little morsels of deliciousness are a great little cookie to serve around the holidays. These cookies are a staple in my house every Christmas season and they disappear as quickly as they appear it seems. They are rich, buttery and nutty (from the pecans) and coated in a sweet confectioner’s sugar envelope. They absolutely melt in your mouth.
I start my holiday baking in late October so that I can get it all done in time for the holidays. I usually make about 10 different varieties of baking, mostly because I love to bake for others. Every year my family and friends and I do a scavenger hunt in our neighborhood and surrounding area. Before each car departs, I load everyone up with goodies to snack on while they’re on the hunt. A bag of assorted cookies and treats as well as a yummy homemade hot chocolate or homemade mulled cider.
These snowball cookies always make it into the goody bags. If you want to kick them up a notch, you could also add some crushed candy canes or peppermint candy dust to the confectioner’s sugar before you roll them, giving them a festive look (not that they don’t already look festive).
How to Store Snowball Cookies
Because I bake well in advance of the holidays, I always freeze my Snowball cookies. They freeze well and thaw quickly. Place them in a freezer container (I use tupperware) and line it with parchment paper. Once your bottom layer is in the container, cover it with another sheet of parchment paper and fill another row (repeat if you have room), then place into your freezer for up to 3 months. If you want a few to munch on after you bake them, they can be stored in an airtight container at room temperature for about a week.
Can You use other Nuts?
Although traditionally made with Pecans, you can absolutely substitute for walnuts if you like. The result will be similar in taste and texture.
As I mentioned before, you can add crushed candy canes or peppermints to the powdered sugar for a more festive cookie. You can also vary them by “filling” them with a surprise. A Hershey’s kiss or a Rolo would be ideal for an extra sweet surprise filling (the kids will go wild).
- 1 stand mixer
- 1/2 sheet, baking pan
- 1 cup butter, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 2 cups pecans, finely chopped
- 2 cups all purpose flour
- icing (confectioner's) sugar for rolling cooked cookies in
- Preheat oven to 325 degrees F
- Line your baking sheets with parchment paper
- In stand mixer, cream the softened butter and sugar until well combined
- add the vanilla, beat well
- Add the flour and pecans and beat a low speed, scraping the bowl as needed until well mixed
- Shape dough into 1" balls and place 1 inch apart on the prepared baking sheets, or ungreased sheet
- Bake 16-18 minutes or until very lightly browned. Let cool 5 min
- Roll in icing (confectioner's) sugar while still warm, then again once they are cool