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.
Ingredients
- 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
Instructions
- 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!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
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