Here’s a simple recipe for Powdered Sugar Coated Cookies—often called “snowball cookies” or “Mexican wedding cookies” ❄️🍪
Ingredients (makes ~24 cookies)
- 1 cup (225g) unsalted butter, softened
- ½ cup (60g) powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ½ cup (60g) finely chopped nuts (optional—walnuts, pecans, or almonds)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter & sugar: In a bowl, beat butter and ½ cup powdered sugar until light and fluffy. Mix in vanilla extract.
- Mix dry ingredients: In a separate bowl, combine flour, nuts (if using), and salt. Gradually add to the butter mixture until a dough forms.
- Shape cookies: Roll dough into 1-inch balls and place on the baking sheet about 1 inch apart.
- Bake: 12–15 minutes, until the bottoms are lightly golden. Cookies should not brown much.
- Coat with powdered sugar: Let cookies cool slightly (5 minutes), then roll in powdered sugar. For extra coating, roll again after they’ve fully cooled.
- Serve & enjoy: Store in an airtight container at room temperature.
Tips & Variations
- Add cinnamon (½ tsp) to the dough for a warm flavor.
- Use half butter, half cream cheese for extra soft cookies.
- Swap nuts for mini chocolate chips for a sweeter twist.
These cookies are crumbly, buttery, and melt in your mouth—perfect with tea or coffee.
I can also give a chocolate version that’s coated in powdered sugar if you want. Do you want me to do that?
