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Snowball Cookies Mexican Wedding Recipe Easy Classic Holiday Treat

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A classic holiday treat featuring buttery, crumbly cookies generously coated in powdered sugar, perfect for festive gatherings and gifting.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, plus extra for rolling
  • 2 cups (240g) all-purpose flour, sifted
  • 1 cup (120g) chopped nuts (walnuts or pecans), toasted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Toast the chopped nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned. Let cool completely.
  2. In a large bowl, cream together the softened butter and 1 cup powdered sugar using a hand mixer on medium speed until pale and fluffy.
  3. Mix in the vanilla extract and salt until just combined.
  4. Gradually add the sifted flour to the butter mixture, mixing on low speed. Fold in the cooled toasted nuts with a spatula. If dough is crumbly, add 1 teaspoon of milk to help bind.
  5. Roll the dough into 1-inch balls and place them about 1 inch apart on a parchment-lined baking sheet.
  6. Bake in a preheated 350°F (175°C) oven for 12 to 15 minutes until bottoms are lightly golden but tops remain pale.
  7. Let cookies cool for 5 minutes on the baking sheet, then roll each cookie gently in powdered sugar to coat thoroughly. For extra coating, roll again once fully cooled.

Notes

Toast nuts for maximum flavor. Do not overbake; cookies should be pale on top and lightly golden on the bottom. Roll cookies in powdered sugar while warm for best coating. Use real unsalted butter for best texture. Extra powdered sugar is recommended for double coating. Dough can be frozen before baking; bake from frozen adding a few extra minutes.

Nutrition

Keywords: snowball cookies, Mexican wedding cookies, holiday cookies, Christmas cookies, nutty cookies, powdered sugar cookies, easy holiday treat