Snowball Cookies

Most Helpful Reviews 

These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago,

I’ve been making these for years but had lost my recipe. This is identical to what I’m used to making….absolutely delicious! A few hints for bakers trying this the first time….use real butter, not margarine. Not only will the cookies bake better but part of the wonderful flavor they have is how buttery they taste. The butter flavor does intensify a bit after a couple of days. Also, the easiest way I’ve found to coat each cookie with the powdered sugar is by using a covered plastic container. Pour powdered sugar in the container and add a few cookies at a time. Shake them gently to coat. They don’t look too coated after the first time, but the second coating will give you the beautiful snowball look that these cookies are famous for.

This recipe is snowball perfection! Reviewers who don’t follow this to the tee are missing out. I sell these in my shop and they fly out the door. Suggestions – Use cookie scoop #60 and bake until just golden, approx 11 – 12 minutes and immediately toss in generous amount of confectioners sugar. Lift out by the bottom with fork, tap, and then place into 8AA cupcake liners. Wonderful!

I have made this cookie many ways. I always come back to this variation as I think it is the nicest looking. I keep my cookies well chilled prior to baking. I also bake these at 325 degrees for 20 mins. Now when making the balls for the cookies I incorporate the whole familys help. With Christmas such a busy time you can relax with these as they are simple ( balls a little time consuming) taste great and go over well. Thanx for a nice recipe! I almost always add 2 tablespoons of vanilla and a half of almond or rum flavoring.Sounds like alot of flavoring but taste yummy!

Open Next Button Bellow for Full Recipe…

Prev 1 / 2