Ah, you’re describing a classic powdered sugar-coated cookie—often called a snowball cookie, Russian tea cake, or Mexican wedding cookie. These are buttery, nutty, melt-in-your-mouth cookies rolled in powdered sugar. Here’s a simple recipe:
Powdered Sugar Coated Cookies
Ingredients (makes ~24 cookies)
- 1 cup (225g) unsalted butter, softened
- ½ cup (60g) powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- ½ tsp salt
- 1 cup (100g) finely chopped nuts (walnuts, pecans, or almonds)
Instructions
- Preheat oven:
- 175°C (350°F). Line a baking sheet with parchment paper.
- Make the dough:
- In a bowl, cream butter and ½ cup powdered sugar until smooth.
- Mix in vanilla.
- Gradually add flour and salt until combined.
- Fold in chopped nuts.
- Shape the cookies:
- Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart.
- Bake:
- 12–15 minutes, until cookies are lightly golden at the bottom.
- They should still be pale on top.
- Coat in powdered sugar:
- Let cookies cool for 5–10 minutes, then roll them in powdered sugar.
- For a thicker coating, roll again after they are completely cool.
💡 Tips:
- Use finely chopped nuts so the cookies stay tender.
- For a flavor twist, add a pinch of cinnamon to the powdered sugar coating.
- Store in an airtight container; they actually taste better after a day as the sugar coats the cookie perfectly.
If you want, I can also give a super quick 20-minute version that’s soft, buttery, and still rolls in powdered sugar—great if you want fast cookies.
Do you want me to give that quick version too?
