Snowball Cookies

12.14.2012

So where did these cookies originally come from? They are so amazingly good I guess that several different countries want to label them as their own =). What do you call these cookies? Some of the common names for these delicious balls of pure bliss are, Russian Tea Cakes, Mexican Wedding Cookies, Italian Wedding Cookies, snowdrops, butter balls or more specifically pecan butter balls. The name that I think is most fitting is for them is Snowball Cookies, simply put because they look like little snowballs of course. I can understand where the “wedding” and “tea” labels come from because these seem so dainty and fancy, and they’d pair nicely with a warm cup of tea. You’ll want to sit in your finest chair and enjoy these cookies with you pinkie fingers up, taking the most delicate little nibbles at a time as you gently dab the excess powdered sugar that falls from the cookie onto your well kept lips with a freshly pressed linen napkin…. Nah! You’ll want to just pick up the entire plate of cookies and shove as many as you can fit in your mouth at once =). I absolutely love these cookies and I actually do enjoy savoring each melt in my mouth bite, not in the manor as mentioned above but I think each bite should be enjoyed.
The snowball/tea/wedding cake/cookie doesn’t seem to get the attention it deserves. They are such a classic and maybe it’s their old fashioned notion that has pushed them out of the spotlight and to the back burner. These cookies should most definitely not be forgotten and go unnoticed. They are a simple cookie but they have much to offer. Textural wise they are similar to a shortbread cookie but with more dissolve to them (thanks to the cornstarch I added in this recipe I created). Their shortbread portion isn’t overly sweet which pairs nicely with the generous coating of powdered sugar they are given after baking. You wont find an overabundance of nuts in this recipe just because I don’t like that many nuts in my cookies, but if you do of course you could add in more if you’d like. These cookies are one of my favorites. Easy and simple but delightfully delicious. I love how they also remind me of my Grandma who has passed away because she always made these kind of cookies. She was such a fun and amazing lady. Enjoy!

Snowball Cookies

Yield: 2 1/2 dozen

Snowball Cookies

Ingredients

  • 1 cup butter, softened
  • 2/3 cup powdered sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3 Tbsp cornstarch
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
  • 1 1/2 - 2 cups powdered sugar, for coating

Directions

  • Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating. Store cookies in an airtight container.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/12/snowball-cookies/

43 comments

  • Grandbabycakes: I adore how festive these look. Perfect for this holiday season! December 14, 2012 at 12:27pm Reply

    • Jaclyn: Thanks! I hope you have a chance to make them! December 15, 2012 at 1:47pm Reply

  • Joan: Your pictures are always so pretty. December 14, 2012 at 3:43pm Reply

    • Jaclyn: Thanks Joan! December 15, 2012 at 1:47pm Reply

  • Terrie Chang: these are adorable! love the photos December 15, 2012 at 7:13pm Reply

  • angela @ anotherbiteplease: love pecan cookies…and to use pecan cookie chips…love that idea!!!! December 17, 2012 at 5:35am Reply

  • Denise: Where do you buy pecan cookie chips? I have a Walmar Super Store & Krogers in my community. December 20, 2012 at 7:42pm Reply

    • Jaclyn: Denise – I don’t know if it’s just Fisher brand that makes them (in that specific size) but that’s the brand I always get them in and they always carry them at walmart and some of the local grocery stores. December 21, 2012 at 12:32am Reply

      • Denise: Yes, it is Fisher’s brand. Found them at Walmart this morning. Thank you! :) December 21, 2012 at 9:28am Reply

        • Jaclyn: Your welcome =)! December 21, 2012 at 9:38am Reply

  • Christmas Cookie Gift Boxes « MIXED METHOD: [...] Snowball Cookies (My mom sent me that recipe via a text message – its from a magazine, but this recipe from Cooking Classy is a good [...] December 22, 2012 at 1:56pm Reply

  • Lisa: My family has made these at Christmas for as long as I can remember. We call the Russian Tea Cookies,and the only difference in the recipe is that we use walnuts instead of pecans.These are my favorite cookies! December 23, 2012 at 8:43am Reply

  • karen: Made these cookies for Christmas, substituting chopped walnuts for the pecans, and they got rave reviews, delish December 23, 2012 at 7:48pm Reply

  • karen: Made these cookies this Christmas, but substituted walnuts in place of the pecans, they were soooo easy and delish, got rave reviews December 23, 2012 at 7:51pm Reply

  • Rita: I’m all out of pecans. Would it be out of the question to use walnuts??? :) December 24, 2012 at 12:26pm Reply

    • Jaclyn: Walnuts would also be delicious! Enjoy! December 24, 2012 at 1:37pm Reply

  • Melody H: Making these tonight for my family. Im excited to see how they come out. Thank you for sharing this recipe! December 25, 2012 at 7:18pm Reply

  • Barbara: I’m making these cookies for Easter. Instead of Snowballs they’ll Bunny Tails. March 30, 2013 at 5:35pm Reply

    • Jaclyn: Very cute idea Barbara! March 30, 2013 at 8:50pm Reply

  • Sarah: Made these today! They were AMAZING, tasted just like the pecan crescents my grandma makes :) June 24, 2013 at 11:09pm Reply

    • Jaclyn: I’m so happy to hear you liked these and that they reminded you of your grandma’s pecan crescents. I love when I make something that reminds me of my grandma :)! Thanks for your comment Sarah! June 26, 2013 at 3:44pm Reply

  • Namda: I am going to try and make these with protein powder in them. Hopefully it doesn’t ruin your awesome recipe.

    Thanks for sharing as always! September 10, 2013 at 11:54am Reply

  • angie pekelder: like to have your recipe November 9, 2013 at 2:12pm Reply

  • Jocelyn: I am allergic to pretty much every nut except for peanuts and cashews, would either of those work in this recipe, do you think? November 19, 2013 at 7:02am Reply

    • Jaclyn: I think the peanuts or cashews should work fine. November 24, 2013 at 1:55pm Reply

    • Jaclyn: I think either peanut or cashews would work great. I hope you love them! November 24, 2013 at 1:55pm Reply

  • Linda had a little Lamb: These snowball cookies look melt in your mouth good. Thanks for the recipe. November 22, 2013 at 8:01pm Reply

  • Shell: Does anyone know if these freeze well? Would love to make them ahead of time for Christmas. Thank you!! November 25, 2013 at 6:30pm Reply

  • Kelli Cox: I made these last year and they were our favorite new cookie for the season- this year they taste just as yummy but didn’t hold their ball shape- any idea why? Also, is it supposed to be TBSP or is it TSP for scooping them out? Mine seem so big!! December 3, 2013 at 6:50am Reply

    • Jaclyn: It could be that the butter was too soft or when measuring the flour it was loosely measured in the cup (if that makes sense). I believe I always use a Tbsp but you could definitely make them smaller. December 15, 2013 at 10:37am Reply

  • Linda: Hi there, these look perfect for Christmas. I would like to make them, but I need to know if they would freeze well? Thanks December 11, 2013 at 3:58pm Reply

    • Jaclyn: I think this is one cookie that would probably freeze quite well since they aren’t super moist. December 20, 2013 at 5:03pm Reply

  • May: What kind of flour did you use? Bleached or non bleached? December 12, 2013 at 1:07am Reply

    • Jaclyn: Bleached all-purpose. December 20, 2013 at 5:02pm Reply

  • Christmas Coconut Snowball Cookies | OMG Chocolate Desserts: […] my list. It was something like Lemon Tea Cookies from the My Madison Bistro blog, or the beautiful Snowball Cookies from my favorite Cooking Classy blog. After giving it a thought, the decision was to make the […] December 13, 2013 at 1:31am Reply

  • Shelley: My mother in law rolls the dough in a log and she calls them lady fingers want ever u call them that are delicious. December 16, 2013 at 11:12pm Reply

  • Mary Back: I could NEVER forget these cookies at the holidays. They go perfectly with homemade fudge! And that is a good combo for gifts. Add something salty and, viola, everyone will love you. Thanks for posting! December 20, 2013 at 1:55pm Reply

    • Jaclyn: Agreed :) and you’re welcome Mary! Happy Holidays! December 20, 2013 at 2:45pm Reply

  • Estée Chin: Hi! So I tried making these cookies and some of them seem to flatten! What did I do wrong? December 24, 2013 at 6:36pm Reply

    • Jaclyn: If only some of them did, the dry mixture may just not have been incorporated well enough or the butter may have been too soft (melted). Also, I use the scoop and level method for measuring flour rather than spoon and level, most likely you used the scoop and level method but just in case. Also using a silicone cookie sheet lining is best or parchment paper rather than buttering the sheet as this causes a little more spread. Sorry that happened though!! December 24, 2013 at 8:01pm Reply

  • Laura Fletcher: Can you ommit the nuts out of this recipe? Or substitute for something else. I am allergic to all nuts so wouldn’t be able to make this. April 1, 2014 at 1:12am Reply

    • Jaclyn: It should be fine to just omit them. I hope you love these Laura! April 4, 2014 at 10:11pm Reply

  • Troll Cookies: […] time 15 mins Cook time 18 mins Total time 33 mins   Author: Recipe adapted from Cooking Classy Recipe type: Cookies Serves: 30 […] August 2, 2014 at 4:01am Reply

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