Powdered Snowball Cookies


Powdered Snowball Cookies

Powdered Snowball Cookies
12 Min

Our crumbly, Powdered Snowball Cookies, were inspired by a favorite winter pastime - making snowballs! These buttery and sugar-coated cookies will melt in your mouth, just like real powdery snowballs! 

What You'll Need

  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1 1/4 cup confectioners' sugar, divided
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup finely chopped walnuts

What to Do

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, with an electric mixer, beat butter, 1/2 cup sugar, and vanilla until creamy. Beat in flour and salt until combined. Stir in walnuts.
  3. Form dough into (30) 3/4-inch balls and place on ungreased baking sheets. Refrigerate remaining dough while cookies are baking.
  4. Bake 12 to 15 minutes, or until golden on bottom. Remove to a wire rack to cool completely.
  5. In a shallow dish, place remaining sugar. Roll cookies in sugar, covering completely.

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Made these for years but we called them SNOWBALLS. Poppin good!!!!!!

We make these every year...we called them Russian Tea Cakes, too. Mom always added mini chocolate chips as well as the nuts(pecans). I try to make at least a double batch and freeze them...but they keep getting eaten...longest I've had them last is 2 months...just add a little more powdered sugar when thawed!

I make these cookies every year for Christmas. We called them butterballs when I was a kid and my Mom made them. The ingredients are the same, but the proportions are a little different and they also go by the name of Russian Tea cakes. I use only pecans in them and they are delicious. I send them out to all my family and friends.

These are my favorite cookies--EVER! When I make these for Christmas, I add black walnut extract. Black walnuts were the only nuts I ever used in this recipe--fresh from my home state of Iowa where the trees grow randomly. I live in Mexico now I miss thse wonderful flavored nuts from home. If you make this recipe, I highly suggest you use half teaspoon Black Walnut extract and just wait for the compliments to start flowing in!! Absolutely delish and a MUST HAVE at my house at Christmas!!!

I would love to know if your cookies can be frozen, their storage or shelf life


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