Are you looking for a buttery rich melt in the mouth cookie? Then these snowball cookies are just for you. These cookies perfectly fit the season and the weather outside. Snow white balls of cookies with buttery rich taste and a slight crunch from the pecans make it delicious and exotic. These little white balls of cookies are so adorable that I could not help admiring them before each bite.
Needless to say they make a great homemade holiday gift. You’ll be loved even more by your family and friends, whoever you give them. These cookies are also know by the name Mexican wedding cookies but I love calling them snowball cookies.
The cookies are tender and buttery with a crunch from the nuts and the cinnamon greatly complements the flavor of the pecans. These cookie look so festive and taste great during the season. Snowball cookies pair great with a cup of coffee or tea or as a dessert after dinner.
Enjoy baking some at home today.
Tips:
You may transfer the prepared cookie dough in the refrigerator for 10-15 minutes. That way it will be easier to handle and shape the balls. Do not over bake the cookies. After the baking time the cookies may seem to be soft, but they’ll harden once they are cooled. Store the cookies in an airtight container for a week. You may freeze the dough for a month.
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SNOWBALL COOKIES
- YIELD: 3 dozens
- PREP: 15 mins
- COOK: 10-12 mins
- READY IN: 25 mins
The cookies are tender and buttery with a crunch from the nuts and the cinnamon greatly complements the flavor of the pecans. These cookie look so festive and taste great during the season,
INGREDIENTS
- 21/4 cups all purpose flour
- 11/2 teaspoons cinnamon powder
- 1/4 teaspoon salt
- 2/3 cup powdered sugar
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 3/4 cup pecans chopped
- 2 cups powdered sugar for rolling the cookies
INSTRUCTIONS
-
- Preheat the oven to 350F and line two large cookie sheets with parchment paper.
- In a large bowl combine the flour, cinnamon powder and the salt. Keep aside. In another bowl, with the help of an electric mixture, cream the butter and the 2/3 cup powdered sugar until light and fluffy. Add the vanilla extract.
- Now add in the flour mixture and mix well until a dough forms. Stir in the chopped pecans and combine well.
- Scoop out a tablespoon of dough and roll out into a ball and place on the parchment lined baking sheet. Repeat with the rest of the dough.
- Bake for 10-12 minutes. Remove from the oven and cool on a wire rack just enough to handle.
- Take the 2 cups of powdered sugar on a large bowl and gently roll the slightly warm cookies to coat. Place the cookies on a plate and let them cool completely. Toss the cookies for the second time in powdered sugar to coat well.
- Enjoy these snowball cookies with your cup of tea or coffee.
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