Mexican Wedding Cookies (Snowballs)
User Reviews
5
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Prep Time
15 mins
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Servings
24
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Calories
162 kcal
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Course
Dessert, Baked Goods, Others
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Cuisine
Canadian
Mexican Wedding Cookies (Snowballs)
Description
The recipe involves creaming softened butter with powdered sugar, then mixing in vanilla extract and a flour-nut mixture to form a crumbly dough. Chopped nuts provide texture and flavor within the soft cookie. The dough is shaped into small balls and baked at 350 degrees until the edges show a light golden color, ensuring the cookies remain tender rather than dry.
While still warm, cookies are rolled in powdered sugar, which sticks to their surfaces and forms a sweet coating once cooled. This process is repeated after cooling to achieve the classic snowball appearance and texture. The result is a delicate cookie with a buttery base and nutty crunch, balanced by the powdered sugar’s sweetness.
These cookies are often enjoyed during holidays and can be stored in an airtight container at room temperature for up to two weeks. They also freeze well for 2-3 months if properly packed.
Adjusting the salt content is important when using unsalted butter to maintain flavor balance.
Ingredients
- 1 cup butter if using unsalted butter, see notes, salted
- 1 1/2 cups powdered sugar (divided)
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 cup pecans or walnuts, chopped
Instructions
- Preheat your oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the slightly softened butter and 3/4 cup of powdered sugar until light and fluffy. Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough forms. Fold in the finely chopped pecans (or walnuts) until evenly distributed throughout the dough.
- Take small portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for about 12-14 minutes or until the edges are lightly golden. Do NOT overbake or they will be too dry and crumbly.
- Place the remaining 3/4 cup of powdered sugar in a bowl. While the cookies are still warm, roll them in powdered sugar. Ensure each cookie is generously coated.
- Allow the cookies to cool completely. Once cooled, roll them in powdered sugar again for a second coating or sprinkle with remaining powdered sugar.
Notes
- If using unsalted butter, add 1/4 to 1/2 teaspoon of salt to the dough for proper seasoning.
- Store Mexican Wedding Cookies in an airtight container at room temperature; they keep well for 10 days to two weeks.
- These cookies freeze well for 2 to 3 months when placed in a freezer-safe container or bag to prevent freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 61mg | 3% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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