Description
Delightfully tender and buttery Christmas Snowball Cookies, also known as Mexican Wedding Cookies, are perfect for the holiday season. These melt-in-your-mouth treats feature a crisp, nutty texture from toasted pecans and are generously coated in confectioners sugar, offering a charming snowy appearance. Easy to prepare and irresistibly festive, these cookies bring a sweet touch to any holiday gathering.
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- Optional: 3/4 cup (100g) finely chopped and toasted pecans
Coating
- 1 and 1/4 cups (150g) confectioners sugar
Instructions
- Cream the Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter on medium speed for 1 minute until smooth and creamy. Add 3/4 cup (90g) confectioners sugar and beat on medium-high speed until well combined and creamy. Scrape down the bowl sides and bottom as needed.
- Add Vanilla Extract: Beat in 2 teaspoons pure vanilla extract on medium-high speed until fully incorporated, imparting a rich flavor to the dough.
- Incorporate Flour and Salt: Switch the mixer to low speed and slowly add the all-purpose flour and salt mixture. Initially, the dough will appear dry, but after all flour is added, increase the speed to high so the dough comes together smoothly. If using, beat in the chopped toasted pecans now.
- Chill the Dough: Cover the dough tightly and place it in the refrigerator for at least 30 minutes, or up to 3 days. If chilled longer than 3 hours, allow the dough to come back to room temperature for about 30 minutes before shaping, as it will be stiff.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Pour 1 and 1/4 cups confectioners sugar into a shallow bowl for rolling the baked cookies.
- Shape and Bake: Scoop or roll 1 tablespoon (20g) of dough per cookie, forming balls. Place them on prepared baking sheets at least 2 inches apart. Bake in the preheated oven for about 15 minutes, or until cookies are golden brown on the edges and just barely browned on top.
- Initial Sugar Coating: Let the cookies cool on the baking sheet for 5 minutes. Then, gently roll each warm cookie in the confectioners sugar to coat completely. Transfer to wire racks to cool completely; the sugar will soften and become sticky.
- Final Sugar Coating: Once cookies have cooled entirely, roll them again in confectioners sugar to create that classic snowy finish.
- Storage: Store cookies in an airtight container at room temperature for up to one week, maintaining their freshness and delicate texture.
Notes
- For best texture, toast pecans before chopping to enhance their flavor.
- If you prefer nut-free cookies, omit pecans entirely without sacrificing the cookie’s integrity.
- Allowing the dough to chill helps the cookies maintain their shape during baking.
- Using confectioners sugar for coating provides a delicate, melt-in-your-mouth sweetness but can be substituted with powdered sugar if unavailable.
- Cookies can be frozen after baking and coating; thaw at room temperature and re-roll in confectioners sugar if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
