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Recipes

Walnut Snowball Cookies (Tea Cakes That Vanish Before the Tea Is Ready)

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walnut snowball cookies rolled in powdered sugar", "tea cups with walnut snowball cookies on a plate", "shaping walnut cookie dough into balls"
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Some cookies are made for slow nibbling. These are not. Put a plate of walnut snowball cookies next to the tea cups and they’ll be gone before the kettle has even boiled.

Each little ball is buttery, nutty and tender, with a melt-in-your-mouth texture and a snowy coat of powdered sugar. They’re made with just six ingredients, need no eggs, and are easy enough for beginners — or for kids to help shape.

You may know them by other names: Russian tea cakes, Mexican wedding cookies, butterballs or snowballs. Whatever you call them, they’re a holiday classic that’s welcome all year round.

Recipe at a Glance

Prep time25 minutes
Chill time30 minutes (optional)
Cook time20 minutes
Total time45 minutes
MakesAbout 75 cookies
CaloriesAbout 125 per cookie
Oven165°C / 325°F (150°C fan)

Why You’ll Love These Cookies

  • Only 6 ingredients, plus powdered sugar for rolling.
  • No eggs — handy when the fridge is empty.
  • Melt-in-your-mouth texture from plenty of butter and finely chopped walnuts.
  • Big batch: perfect for parties, cookie boxes and gifts.
  • Make ahead: they keep for weeks in a tin and freeze beautifully.

Ingredients

  • 450 g (2 cups / 4 sticks) unsalted butter, softened
  • 200 g (1 cup) granulated sugar
  • 20 ml (4 tsp) vanilla extract or alcohol-free vanilla flavouring
  • 500 g (4 cups) plain (all-purpose) flour
  • 1 tsp salt
  • 480 g (about 4 cups) walnuts, finely chopped
  • About 200 g (1½–2 cups) powdered (icing) sugar, for rolling

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Walnut Snowball Cookies (Tea Cakes That Vanish Before the Tea Is Ready)

Recipe

Walnut Snowball Cookies (Tea Cakes That Vanish Before the Tea Is Ready)

5 from 1 vote
Prep25 mins
Cook20 mins
Total45 mins
Calories125 kcal

Ingredients

Instructions

  1. Prepare. Preheat the oven to 165°C (325°F / 150°C fan). Line two or three baking sheets with baking paper.
  2. Chop the walnuts. Chop the walnuts very finely by hand or pulse them in a food processor until they look like coarse crumbs. Don't overdo it, or they'll turn into nut butter. For extra flavour, toast them first in a dry pan for 3–4 minutes and let them cool.
  3. Cream the butter. Beat the soft butter, sugar and vanilla with a mixer for 2–3 minutes, until creamy and pale.
  4. Add the flour. Mix the flour and salt, then add to the butter mixture and mix on low speed just until a soft dough forms.
  5. Add the walnuts. Fold in the chopped walnuts until they're evenly spread through the dough.
  6. Chill (recommended). If the dough feels very soft or sticky, cover and chill it for 30 minutes. This helps the cookies keep their round shape.
  7. Shape the balls. Roll the dough into balls about 2.5 cm (1 inch) wide — roughly 1 tablespoon or 20 g each. Place them on the baking sheets about 3 cm (1 inch) apart.
  8. Bake. Bake for about 20 minutes, until the bottoms are lightly golden and the tops are set but still pale.
  9. First sugar coat. Let the cookies cool on the tray for 5 minutes, then gently roll them in powdered sugar while still warm. The sugar melts slightly and sticks.
  10. Second sugar coat. Once the cookies are completely cool, roll them in powdered sugar again for a thick, snowy finish.

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