Get ready to transport your taste buds to a world of delicate, buttery bliss with these irresistible Mexican Wedding Cookies, also known as Snowball Cookies! These heavenly treats are more than just a dessert – they're a cherished cultural tradition that melts in your mouth and leaves you craving more. Imagine biting into a cloud-like cookie dusted with a snow-white layer of powdered sugar, revealing a rich, nutty interior that's simultaneously crisp and tender. Whether you're hosting a celebration or simply want to indulge in a moment of pure culinary joy, these cookies are guaranteed to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (walnuts or pecans)
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the finely chopped nuts using a spatula, ensuring they are evenly distributed throughout the dough.
- Cover the dough and refrigerate for 15-30 minutes to make it easier to handle.
- Using your hands, roll the chilled dough into 1-inch balls and place them about
- 5 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 18-20 minutes, or until the edges are very lightly golden but the cookies remain pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- While still warm, carefully roll each cookie in additional powdered sugar, coating them completely.
- Transfer the cookies to a wire rack and let them cool completely.
- Once cooled, roll the cookies in powdered sugar a second time for a thicker, more generous coating.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect cookie texture.
- Chill the Dough: Refrigerating the dough makes it easier to handle and helps prevent spreading during baking.
- Nut Selection: While walnuts and pecans are traditional, you can experiment with other nuts like almonds for a unique twist.
- Powdered Sugar Technique: Roll the cookies in powdered sugar while they're still warm for the first coat, then again when completely cool for a thicker, more beautiful finish.
- Size Consistency: Use a small cookie scoop or tablespoon to ensure uniform cookie sizes for even baking.
- Storage Secret: Store in an airtight container with a piece of bread to help maintain their soft, delicate texture.
- Make Ahead: These cookies actually taste better after a day, allowing the flavors to meld and develop more complexity.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
