These buttery, nutty spheres are the quintessential Christmas cookie. Whether you call them Snowballs, Mexican Wedding Cookies, or Russian Tea Cakes, one thing is certain: they disappear fast!
The secret to their “melt-in-your-mouth” texture is the lack of eggs and the double-rolling method in powdered sugar.
🛒 Ingredients
Yields: approx. 24-30 cookies
- Unsalted Butter: 1 cup (2 sticks / 225g), softened to room temperature.
- Powdered Sugar (Confectioners’ Sugar): ½ cup for the dough + 1 cup extra for rolling.
- Pure Vanilla Extract: 1 teaspoon.
- All-Purpose Flour: 2 ¼ cups.
- Pecans: ¾ cup, finely chopped (Walnuts or Almonds work too!).
- Optional: ¼ tsp salt (if using unsalted butter).
👩🍳 Instructions
1. Cream the Butter
In a large bowl or stand mixer, beat the softened butter and ½ cup of powdered sugar until creamy and smooth. Add the vanilla extract and mix well.
2. Add Dry Ingredients
Gradually add the flour (and salt, if using) to the butter mixture on low speed. Mix until the dough starts to come together. Gently fold in the finely chopped pecans.
Expert Tip: Do not overmix, or the cookies will be tough instead of tender.
3. Chill the Dough (Crucial Step!)
Cover the bowl with plastic wrap and refrigerate for at least 30 to 60 minutes. This prevents the cookies from spreading flat in the oven and keeps them round.
4. Shape and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the sheet.
Bake for 10–12 minutes. The bottoms should be lightly golden, but the tops should remain pale.
5. The “Double Roll” Technique
This is how you get that thick, snowy coating:
- First Roll: Let cookies cool for just 5 minutes (warm but safe to touch). Roll them in the remaining powdered sugar. The heat will melt the sugar slightly, creating a sticky base layer.
- Second Roll: Let them cool completely on a wire rack. Roll them again in the powdered sugar for a fluffy, white finish.
💡 Baker’s Tips for Success
- Toast the Nuts: For a deeper flavor, toast your pecans in a dry pan for 3-4 minutes before chopping them.
- Measure Correctly: Spoon your flour into the measuring cup and level it off. Scooping directly from the bag packs too much flour and makes dry cookies.
- Storage: Store in an airtight container at room temperature for up to 1 week. They freeze beautifully for up to 3 months!