Description
Grandma Minecci’s Snowball Cookies are buttery, nutty, and dusted in snowy powdered sugar. Known also as Russian Tea Cakes or Mexican Wedding Cookies, these melt-in-your-mouth classics are perfect for holidays, coffee breaks, and gift-giving.
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered sugar, sifted (plus more for rolling)
1 teaspoon pure vanilla extract
2 ¼ cups (270 g) all-purpose flour
¼ teaspoon salt
¾ cup (85 g) finely chopped nuts (walnuts, pecans, or almonds)
Instructions
Prepare the dough – Beat softened butter with ½ cup powdered sugar until creamy (about 2 minutes). Add vanilla and mix.
Mix dry ingredients – In a separate bowl, whisk flour and salt. Gradually add to the butter mixture. Fold in nuts until evenly distributed.
Chill – Cover dough with plastic wrap and refrigerate 30–45 minutes.
Preheat oven – Set oven to 350°F (175°C). Line baking sheet with parchment.
Shape cookies – Roll tablespoon-sized portions into balls. Place 1 inch apart on baking sheet.
Bake – Bake 12–15 minutes until bottoms are golden but tops remain pale.
First sugar roll – Let cookies cool 5 minutes, then roll warm cookies in powdered sugar. Place on wire rack.
Second sugar roll – Once cooled, roll again in powdered sugar for the snowy finish.
Notes
Chill dough to help cookies keep their shape.
Use finely chopped nuts to avoid cracking.
Do not overbake—the tops should stay white.
Double sugar roll gives the perfect coating.
Sift sugar for smooth, clump-free coverage.
- Prep Time: 20 minutes (plus 30 min chill)
- Cook Time: 15 minutes
- Category: Cookies / Dessert
- Method: Baking
- Cuisine: American / European (traditional)
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
Keywords: snowball cookies, Russian tea cakes, Mexican wedding cookies, holiday butter cookies, powdered sugar cookies