Snowball Cookies are a classic Christmas Cookie, and are my daughter’s favorite Christmas Cookie. But they are delicious any time of the year. These cookies are also called, Russian Teacakes or Mexican Wedding Cookies.
My Snowball Cookies are filled with walnuts, rich in butter, and have a melt-in-your-mouth texture. They are covered twice with powdered sugar, once while the cookies are warm, and then a second time after they have cooled. The powdered sugar coating makes them look like little snowballs.
1 cup butter (228 grams)
1/2 cup sifted powdered sugar (42 grams)
1 teaspoon vanilla extract
1-3/4 cups unbleached flour (242 grams)
1/2 cup whole wheat pastry flour (68 grams)
1/4 teaspoon salt
3/4 cup chopped toasted walnuts (92 grams)
powdered sugar, for coating cookies
In a mixing bowl, cream together butter, 1/2 cup sifted powdered sugar, and vanilla extract for 1-2 minutes. In a medium bowl whisk together both flours and salt. On low speed add flour mixture to butter-sugar mixture, until mixture comes together. Stir in toasted walnuts. Cover bowl with plastic wrap; refrigerate for 1 hour.
Preheat oven to 400 degrees F. Using a #40 cookie scooper, roll into approx. 1-1/2″ balls and space them 1-inch apart on parchment-lined baking sheets (they don’t spread). Bake until tops are pale golden and bottoms are just beginning to brown, 10-12 minutes, Remove cookies with parchment onto cooling rack. Let cookies cool 5 minutes, then coat with powdered sugar. Let cookies cool completely (about 10 minutes), then coat a 2nd time with powdered sugar. Serve and enjoy!