Description
Classic Christmas Snowball Cookies, also known as Russian Tea Cakes, are buttery and crumbly treats generously coated in powdered sugar. These traditional holiday cookies offer a delicate nutty flavor from chopped pecans and a melt-in-your-mouth texture, making them a festive favorite for Christmas celebrations.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped pecans
- Additional powdered sugar, for coating
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Flavorings and Dry Ingredients: Mix in the vanilla extract. Gradually add the all-purpose flour and salt, stirring until just combined. Then fold in the finely chopped pecans evenly through the dough.
- Form Dough Balls: Roll the dough into small 1-inch balls and place them on an ungreased baking sheet spaced about 1 inch apart.
- Bake Cookies: Bake the dough balls in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden but the centers remain pale.
- First Sugar Coating: While still warm, roll the baked cookies gently in powdered sugar to coat them thoroughly.
- Cool and Final Coating: Allow the cookies to cool completely on a wire rack. Once cooled, roll them again in powdered sugar for a double coating that gives the cookies their classic snowy appearance.
Notes
- Use unsalted butter to control the salt level in cookies.
- Chop pecans finely for an even distribution in the cookies.
- Rolling the cookies twice in powdered sugar ensures a rich, snowy coating.
- Store cookies in an airtight container to maintain freshness.
- These cookies freeze well; thaw before serving and re-coat with powdered sugar if needed.