snowball cookies recipe
Snowball cookies, also known as Russian tea cakes, are delightful little treats that are soft, buttery, and rolled in powdered sugar. They have a nutty flavor from chopped nuts and melt in your mouth, making them a perfect dessert for holidays or any special occasions.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 electric mixer optional
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Add the vanilla extract to the mixture and continue to mix until combined.
- Gradually add the flour and salt to the butter mixture, mixing until just incorporated.
- Fold in the finely chopped nuts until evenly distributed throughout the dough.
- Using your hands, shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the bottoms are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
- Once the cookies have cooled but are still slightly warm, roll them in powdered sugar to coat.
- Let the cookies cool completely before rolling them again in powdered sugar for a final coating.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week.
Feel free to experiment with different nuts or omit them entirely for a nut-free version.
For added flavor, you can also incorporate a teaspoon of almond extract in addition to the vanilla.