These snowball cookies are known by a lot of names… tea cookies, wedding cookies, butter cookies, and more. There are also as many recipes for this cookie as there are names!
These have always been a favorite of mine, so I’ve tried a lot of variations on this recipe. And guess what?
Grandma knows best.
Yep, my Grandma’s recipe for these snowball cookies is the best I’ve ever tried.
I think the difference is that she included powdered sugar in the dough in addition to rolling the cookies in the powdered sugar.
The result is a tender cookie with that buttery and slightly roasted nut flavor.
Temperature is really important when baking these snowball cookies… they burn easily, so keep an eye on your oven and the timing. There’s nothing worse than a burnt cookie bottom!
These cookies are known by a lot of names….tea cookies, wedding cookies, butter cookies. And there are as many recipes for this cookie as their names!
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 tsp vanilla
- 2 cups flour
- 1 cup chopped pecans
- 6 Tbsp powdered sugar + extra for finishing
- Preheat the oven to 375°.
- Cream together the butter, shortening and vanilla. Stir in the flour, nuts and powdered sugar and mix well.
- Shape the dough into balls—my grandma always said, “smaller than a walnut, bigger than a cherry!”
- Place the cookies on an ungreased cookie sheet and bake for 10 minutes, or until the bottom of the cookies become light golden brown. Be sure to watch them carefully, as these can burn quite easily.
- Remove the cookie sheet from the oven and let cool slightly, just until the cookies can be handled.
- Roll them in the extra powdered sugar while they’re still warm.
I love being able to share some of my family’s favorite cookie recipes with all of you.
You’ll have to let me know if you give these a try. They’re an easy cookie to bake and a wonderful way to share a favorite flavor of fall with family and friends.
From my home to yours,