Ahh, the classic powdered sugar–coated cookie 🤍🍪 — soft, buttery, and melts in your mouth. Here are two beloved versions so you can pick your vibe.
Snowball Cookies (a.k.a. Mexican Wedding Cookies / Russian Tea Cakes)
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped pecans or walnuts (optional but traditional)
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla.
- Add flour and salt; mix just until combined.
- Fold in nuts if using.
- Roll dough into 1-inch balls and place on lined baking sheet.
- Bake 12–15 minutes (do not brown).
- Cool slightly, then roll in powdered sugar.
- Once fully cooled, roll again for that snowy finish ❄️
Soft Powdered Sugar Butter Cookies (No Nuts)
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Powdered sugar for rolling
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until fluffy.
- Add egg and vanilla.
- Mix in dry ingredients.
- Chill dough 30 minutes.
- Roll dough balls in powdered sugar.
- Bake 10–12 minutes until set but soft.
Tips for Perfect Powdered Sugar Cookies
- Chill dough = better shape.
- Roll twice for max coverage.
- Store with parchment so sugar stays fluffy.
If you’re thinking of a specific cookie (crinkle, lemon, almond, or old-fashioned church-lady cookies 😄), tell me and I’ll dial it in.
