Snowball Cookies, or more traditionally known as Italian Wedding Cookies… these are a must on a dessert table, for Christmas cookie exchanges and to bake and ship to friends.
And a must make all winter long!
These are easy to make and the kids can help because they don’t need to be perfect at all.
You have probably seen these types of cookies numerous times.
They are often known as
- Italian Tea Cake Cookies
- Russian Wedding Cookies
- Mexican Wedding Cookies
I call them Snowballs, simply because they remind me of snowballs, and a whole plate full of them makes me think of making a bunch of snowballs as a kid getting ready for a big snowball fight!
Add whatever type of nut you like to these I use walnuts. But these can easily be made with pecans or almonds as well.
These are certainly more fun to eat than snow,
but they disappear as quickly as the snow does on a sunny day!
- 1½ cups butter
- ¾ cup powdered sugar
- 3 cups flour
- ½ tsp salt
- 2 cups ground walnuts
- 4 teaspoons vanilla
- additional ½ cup powdered sugar to roll warm cookies in.
- Beat butter until smooth
- add in the powdered sugar and blend,
- next mix in the flour, salt, nuts, and vanilla and blend on a medium-high speed until it's all combined well.
- Use a tablespoon size scoop of dough and roll them into balls.
- Place them on a parchment-lined baking sheet and bake at 325 for 15 minutes.
- When the cookies are just cool to the touch, roll them in the remaining ½ cup powdered sugar. You can roll them twice, you want them to be fully coated in powdered sugar.
Chocolate Almond Wedding Cookies
If you like this or any other recipe at 
Cathy says
I can’t wait to try your recipe. These seem to spread into cookies for me.
Diane says
There should be no spreading, there is no leveling. If your cookie dough gets warm after filling it into balls you can always refrigerate the dough for 10 minutes before baking. Also when you try new recipes maybe bake 4 cookies first to see how your oven, and your baking sheet bake them.
Happy Baking!
Cathy says
Made 4 doz, and every one is perfect. I’m ready for Christmas now, thanks for the recipe!