Why are my snowball cookies crumbling?

The signature texture of a snowball cookie is tender and crumbly, but if they fall apart entirely, you likely used too much flour or did not pack the dough enough when rolling the balls. Ensure your butter is properly softened and that you measure your flour precisely.

Can I use oil instead of butter?

No, I do not recommend this. The high-fat content and specific molecular structure of solid butter are essential for the cookie’s tender structure and rich, shortbread-like flavor. Oil will result in a flatter, greasier cookie.

How long should I chill the dough?

A minimum of 30 minutes is required to solidify the butter and prevent spreading. If you have time, 1 hour is ideal. You can chill the dough for up to 2 days, but let it sit at room temperature for 10 minutes before rolling if it’s been in the fridge for a long time.

Buttery Snowball Cookies: The Ultimate Tested Recipe (Melt-in-Your-Mouth)

Name: The Ultimate, Tested Buttery Snowball Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-490756H34M26S
Cuisine: American
Ingredients: 1 cup (2 sticks or 226g) unsalted butter, softened; 1/2 cup (60g) powdered sugar, plus 1 cup more for rolling; 1 teaspoon pure vanilla extract; 2 cups (240g) all-purpose flour; 1/4 teaspoon salt; 1 cup (120g) finely chopped walnuts or pecans

The Ultimate, Tested Buttery Snowball Cookies Recipe

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This is the ultimate, tested recipe for classic Buttery Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies. They are melt-in-your-mouth tender with a sandy crumb and a perfect powdered sugar finish.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Yield: 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup (2 sticks or 226g) unsalted butter, softened

1/2 cup (60g) powdered sugar, plus 1 cup more for rolling

1 teaspoon pure vanilla extract

2 cups (240g) all-purpose flour

1/4 teaspoon salt

1 cup (120g) finely chopped walnuts or pecans

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Instructions

1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Cream Butter and Sugar: Beat the softened butter until creamy. Add the 1/2 cup of powdered sugar and vanilla extract. Beat until light and fluffy (3-4 minutes).

3. Add Dry Ingredients and Chill: Whisk together the flour and salt. Gradually add the flour mixture, mixing on low speed until just combined. Fold in the chopped nuts. Cover and chill the dough for at least 30 minutes.

4. Roll and Bake: Roll the chilled dough into smooth 1-inch balls. Bake for 13 to 15 minutes, or until the bottoms are lightly golden.

5. The First Roll (Warm): Let the cookies cool for about 5 minutes. While still warm, gently roll them one by one in the remaining 1 cup of powdered sugar.

6. Second Roll (Cool): Allow the cookies to cool completely on a wire rack. Once room temperature, roll them a second time in the powdered sugar for a maximum snowy effect.

Notes

Use unsalted butter that is truly room temperature.

Finely chop the nuts—large pieces cause cracking.

The double-roll technique is key for the best powdered sugar coating.

Store in an airtight container for up to 1 week.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 30mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://www.flavourrecipe.com/buttery-snowball-cookies/