Snowball Cookies

These Snowball Cookies are the easiest and most butter cookies. This version is our mom’s recipe but these cookies are universal and are called many different names. Practically every culture we come across has a wonderful version of them, so you’ve probably heard of them. They can be called names such as: Kourabiedes, Russian Tea Cakes, Mexican Wedding Cookies, Butterballs, Pecan Sandies, Swedish Heirloom Cookies, Almond Crescents, Viennese Sugar Balls, or Polvorones. Whatever you want to call them – they’re going to be tasty!

What stands out

These tasty and versatile cookies will quickly become a favorite. One way you can make these cookies your own is that you can fill them in a thousand different ways. Feel free to try anything from chocolate chips to raisins to walnuts to jam, and so many other fillings. One of our family’s favorite fillings is a piece of Turkish Delight, which we call Lokum back home in Bulgaria.

On top of their versatility, these cookies are also straightforward to make. Whether you’re a beginner in the kitchen or a seasoned baker, you’ll find this adaptable recipe so simple. Along with straightforward preparation, these snowball cookies have a beautifully straightforward presentation with icing sugar decorating the top.

How to Prepare

Preheat oven to 350°F.

With a hand held mixer (or stand mixer), mix softened butter for a few minutes then add the sugar, and vanilla until fluffy.

Gradually add in the flour and salt. Mix until a tacky, soft dough.

Optional: Add walnuts, raisins, or other fillings when adding in the flour.

Wrap the dough in cling wrap and refrigerate for 30 minutes.

Roll 22 equal cookie balls, and place them on a parchment lined baking sheet.

Bake for 15-17 minutes (until golden bottoms).

While warm, coat the snowball cookies with powdered sugar if desired and enjoy!

Kitchen tip

Add walnuts, raisins, or other fillings when adding in the flour. Refrigerate the dough for a minimum of 30 minutes.

Swaps

1. Make these chocolate chip snowball cookies by adding mini chocolate chips!
2. Add a pinch of cinnamon nutmeg, or other spices to the dough for a spiced flavor.
3. Use almond extract instead of vanilla for an almond-flavored variation.
4. Add shredded coconut to the dough or roll the cookies in coconut flakes.
5. Try using different nuts such as almonds, pecans, or hazelnuts in the dough.
6. Dip cooled cookies in melted chocolate for an extra layer of indulgence.
7. We have not tried this, but you could attempt to substitute the butter with margarine or a non-dairy butter alternative for a dairy-free version. If you do, let us know how it turns out!
8. Use a 1-1 gluten-free flour for gluten-free snowball cookies.
9. If you prefer less sweetness, you can skip dusting the cookies with powdered sugar.

Questions

strong D o these cookies have another name?

Snowball cookies are also known as Russian Tea Cakes, Mexican Wedding Cookies, and Butterballs, among many other names.

strong Can we make a gluten-free version of snowball cookies?

Yes, you can substitute regular flour with a 1-1 gluten-free flour to make gluten-free snowball cookies.

strong What kind of nuts can be added to snowball cookies?

You can add various nuts like walnuts, almonds, pecans, or hazelnuts to the snowball cookie dough.

strong Is it necessary to dust snowball cookies with powdered sugar?

It’s optional. While traditional recipes often call for dusting with powdered sugar, you can skip it if you prefer less sweetness.

strong How do we prevent the cookies from being too sticky or too loose?

Ensure the dough has the right consistency by adjusting the flour. It should be firm enough to form into balls without being too loose. For best results, weigh your ingredients in grams on a food scale.

How do we store the cookies?

Store snowball cookies in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 18 servings

• 2 cups all purpose flour
• ½ cup powdered sugar
• 1 cup butter, softened
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• additional powdered sugar, for coating

Equipment

• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Measuring Cups + Spoons
• Redmond Real Salt
• Cordless Mixer

Method

1. Preheat oven to 350°F.
2. In a big bowl with a handheld mixer (or stand mixer), add the softened butter and mix for a few minutes. Now, add the powdered sugar and mix. Add the vanilla an mix again until light and airy.
3. NOTE: make sure to scrape down the sides of the bowl if needed as you add the ingredients one at a time.
4. Optional: Add walnuts, raisins, or other fillings when adding the flour.
5. Gradually add in the flour (a little a time as you mix) and salt. Mix on low-medium speed until a tacky, soft dough.
6. Wrap the dough in cling wrap and refrigerate for 30 minutes.
7. With a small ice-cream scoop, roll equal cookie balls, and place them on a baking sheet lined with parchment paper.
8. Bake for 15-17 minutes (until golden bottoms).
9. While warm, dip in powdered sugar and enjoy!