The first thing I will say about these cookies is that you shouldn’t eat them while wearing your Sunday best. The powder sugar that makes these snowballs “snowy” and delicious can end up dousing you in sugar with every bite so make sure you use a napkin (or five). We should also say that this mess is totally worth it for these crumbly, sweet and they couldn’t be easier to make. You can be nibbling on one of these nutty cookies in just 30 minutes. They are also a fantastic holiday cookie. But whether you serve them on Christmas or in July, just resist the urge to start a snowball cookie fight!
These cookies are dangerously good. They definitely achieve the “melting in your mouth” effect.. I learned to make these when I was small from my mom and they were called Mexican wedding cakes.. Perfect for Christmas 🙂 This recipe has been in our family for many years. My husband called them Pecan Puffs and sometimes called them Snowballs 😀
Snowball Christmas Cookies
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1 cup chopped nuts (I usually use pecans or walnuts)
- 1 cup additional powdered sugar for rolling (approximately)
Preheat oven to 400 degrees F.
Soften your butter thoroughly. You don’t want any hard clumps.
Mix butter, sugar, and vanilla thoroughly. Add flour, salt and chopped nuts. Stir until mixture is uniform.
Roll into one inch balls and place on ungreased baking sheet (I like to line it with parchment for easy clean up).
Bake 10 minutes, or until set but not browned. (Err on the side of underbaking. 10 minutes is perfect for my oven. If you overbake, your cookies will end up crumbly and dried out.
While the cookies are still warm, roll in additional powdered sugar. Let them cool completely and then roll again.
Store in an airtight container.