Snowball Cookies Recipe

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Most Helpful Reviews from

These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago,

I’ve been making these for years but had lost my recipe. This is identical to what I’m used to making….absolutely delicious! A few hints for bakers trying this the first time….use real butter, not margarine. Not only will the cookies bake better but part of the wonderful flavor they have is how buttery they taste. The butter flavor does intensify a bit after a couple of days. Also, the easiest way I’ve found to coat each cookie with the powdered sugar is by using a covered plastic container. Pour powdered sugar in the container and add a few cookies at a time. Shake them gently to coat. They don’t look too coated after the first time, but the second coating will give you the beautiful snowball look that these cookies are famous for.

This recipe is snowball perfection! Reviewers who don’t follow this to the tee are missing out. I sell these in my shop and they fly out the door. Suggestions – Use cookie scoop #60 and bake until just golden, approx 11 – 12 minutes and immediately toss in generous amount of confectioners sugar. Lift out by the bottom with fork, tap, and then place into 8AA cupcake liners. Wonderful!

PERFECT! I wouldn’t change a thing. This cookie just melts in your mouth and it is SO easy to make. A little messy with the confectioner’s sugar + candy cane powder, but once you establish a system, it’s not as awkward. I felt it was easiest/cleanest to do it with tongs. I even made a batch with white whole wheat flour, and it tasted wonderful; just added to the nutty buttery taste but made it just a tad healthier! =P I found smaller balls baked more like balls. If the ball was too large, it would start to flatten slightly into a mound.

This is a very festive cookie for Christmas. It’s a great cookie for people who love nutty cookies or shortbreads. It’s almost exactly the same as a Russian tea cake recipe from Betty Crocker’s web site. The only variation is 3/4 cup finely chopped nuts instead of 1 cup chopped pecans. Also, the baking instruction was 400 degrees for 10 to 12 minutes. Next time I will try 350 degrees for 15 minutes to see if the cookies turn out even better. Also, I made another batch of dough using 3/4 cup toasted coconut instead of chopped nuts to put in the freezer for later use. I think that will yield delicious cookies for coconut fans.

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