This is my all-time favorite Christmas cookie, though I don’t know why I’ve never made it for other occasions!
For the sake of reference, its known as the Snowball cookie, a.k.a. Mexican Wedding cakes, or Russian Teacakes, so you can see that it’s internationally known and loved, made to celebrate special occasions.
Even Shakespeare said, “a cookie by any other name would still taste as sweet”… (or so I’ve heard).
This little cookie consists of five ingredients, making it a very quick and easy dessert, with items that are usually always in your pantry or refrigerator. If you feel “fancy” you can add chopped and toasted pecans for the sixth ingredient, the choice is yours.
I’ve made these for years, every Christmas, and sometimes Easter because they’re white and easily stand out against yellow peeps, pink and purple jellybeans, green Easter grass and tulips, etc.
The holidays can be hectic, so I’m always looking for time-saving tips or ideas. Mixing a few dozen homemade cookies or candies with the storebought versions creates a generous choice of refreshments for your guests. Leftovers can be saved for the next day or frozen for the next party.
Such a sweet and easy to make little cookie doesn’t have to be “saved” for big occasions only. Years ago, as a young mother I met a new neighbor who invited me in for a cup of coffee. I was thrilled when I saw my favorite little Snowballs in a glass canister on her kitchen counter, and even more pleased when she put a few on a pretty little plate as she handed me a cup of coffee and the plate of cookies. We sat in her kitchen and talked for a good hour or more, and I left feeling like I had just met a new friend.
A good hostess, I feel, always has a little something ready for a quick offering to welcome a guest into her home.
Let’s Make Cookies!
- 2 sticks room temperature unsalted butter
- 3/4 C. confectioner’s sugar, plus more for coating cookies
- 2 tsp. pure vanilla extract
- 2 1/4 C. all-purpose flour
- 1/8 tsp. salt
- optional: 3/4C. toasted and chopped finely pecans
1 and 1/4 C. confectioners’ sugar for coating
In One bowl:
Mix butter till smooth and creamy/ about 1 minute on medium speed with a mixer
add confectioners’ sugar and vanilla, mix on medium speed until combined, scrape down sides of the bowl
add flour and salt, mixing on low speed, the dough will look dry
When all is mixed together, turn speed to high and mix until a dough forms, add pecans, if preferred, and mix until combined.
Cover the bowl tightly and put in the refrigerator for 30 minutes to chill dough, can stay in the refrigerator for up to three days.
Before you bake:
Preheat the oven to 350*
Line 2 baking sheets with parchment paper or silicone baking mats. Set aside. Pour the extra Confectioners’ sugar into a shallow bowl and set aside.
Scoop 1 tbs. of dough and roll into a ball, place balls about 2″ apart and bake about 15 minutes until they are slightly brown, cool on baking racks.
After about 10 minutes, when still slightly warm, roll each ball to coat in the sugar. Place on rack for final cooling.
Before serving, I recoat each cookie again in the Confectioner’s sugar. The first coat will melt into the cookie, which makes it sweet, and the final coat is a sugary topping, like frosting on a cake!
This recipe is from Sally’s Baking Recipes
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour
Yield: 36 cookies
Cookies stay fresh at room temperature for about one week, stored in an airtight container.
Baked cookies will freeze well for up to 3 months in an airtight container.
Before serving, let cookies thaw in the refrigerator overnight. Remember, before I serve these cookies, I coat them once again in the Confectioners’ sugar.
Friends, please let me know if you try this sweet little cookie, I hope you’ll love them as much as I do. My mother and my grandmother have made them for years, MY entire life, every Christmas that is! It’s a staple in my home,
Because it’s so quick, a one-bowl wonder, 5 on-my-shelf ingredients, and always delicious!!
With a cookie as mighty as this little one, it’s no wonder they make it world-wide, no matter what they call it!
Hugs from my kitchen!