Easy Snowball Cookies (Mexican Wedding Cookies)
Quick, easy snowball cookies recipe (Mexican wedding cookies), homemade with simple ingredients. Rich, buttery, tender, loaded in pecans and powdered sugar.
- 1 cup Butter Unsalted, Room temperature
- 1 3/4 cups Powdered sugar Divided
- 2 tsp Vanilla extract
- 1 3/4 cups All-purpose flour
- 1 cup Pecans Finely chopped
In a large mixing bowl, cream together butter and 1/2 cup powdered sugar. Add vanilla extract and mix until combined.
Add flour gradually, while mixing. The dough will be crumbly but it will eventually come together.
Mix in chopped pecans.
Scoop out small portions of the dough and roll into balls.
Place them on a cookie tray, lined with parchment paper.
Chill in the fridge for 20 minutes.
Then, bake at 350 degrees F for 13-14 minutes or until cookies are firm along the edges and golden brown.
Allow the cookies to cool down for 5 minutes or until they are cool enough to handle.
Then, remove them from the tray and roll warm cookies in a bowl of 1 1/4 cup powdered sugar until fully coated. Since the cookies are warm, they will melt the sugar slightly and become slightly sticky but don't worry.
Let these cookies cool down completely.
Then, roll them in powdered sugar again and enjoy!
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Calories: 116kcal | Carbohydrates: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 20mg | Sugar: 6g | Vitamin A: 170IU | Calcium: 5mg | Iron: 0.4mg