Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or over-creaming your butter and sugar. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy. You can also try chilling your rolled dough balls for about 15-20 minutes before you bake them.

Q2: Can I use granulated sugar in the dough?

It is not recommended for this specific recipe! The powdered sugar is the "Grandma's secret" to the classic, tender, "short," and melt-in-your-mouth texture.

Q3: Can I use a different kind of nut?

Yes, absolutely! This recipe is fantastic with finely chopped, toasted walnuts or almonds instead of the pecans.

Q4: Can I make these nut-free?

Of course! To make these nut-free, simply omit the nuts. The cookies will still be absolutely delicious—just a simple, buttery, vanilla-infused, melt-in-your-mouth shortbread.

Q5: Why did my powdered sugar melt off the cookie?

You skipped the second roll! The "double-roll" method is the non-negotiable secret. The first, hot roll creates a sticky "primer," and the second, cool roll is what builds up that beautiful, thick, and powdery "top coat."

Snowball Cookies (A Melt-in-your-Mouth Holiday Favorite!)

A classic, old-fashioned recipe for ‘Best Snowball Cookies,’ also known as Russian Tea Cakes. This simple, buttery shortbread-style cookie is made with finely chopped pecans and flavored with vanilla. The cookies are rolled into balls, baked until just set, and then rolled twice in powdered sugar—once while hot and again when cool—to create their signature ‘snowy’ look, making them a holiday favorite.

Author: Evelyn

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar (for dough)
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 cup very finely chopped pecans
¼ teaspoon salt
⅓ cup powdered sugar (for rolling), or as needed

Instructions

Preheat the oven to 350°F (175°C). Prepare ungreased baking sheets.
In a large bowl, beat the softened butter, 1/2 cup of powdered sugar, and the vanilla extract with an electric mixer until smooth.
In a separate bowl, whisk together the flour and salt. Gradually mix the flour mixture into the butter mixture on low speed until completely incorporated.
Stir in the finely chopped pecans until combined; the mixture may be crumbly.
Roll the dough into walnut-sized (about 1-inch) balls and place them 2 inches apart on the ungreased baking sheets.
Bake in the preheated oven for 12 to 15 minutes. The bottoms should be light golden brown, but the tops should remain pale.
Remove the cookies from the oven and let them sit on the baking sheets for 1-2 minutes to firm up slightly.
Place the 1/3 cup of powdered sugar in a shallow bowl. While the cookies are still hot, gently roll each one in the sugar to coat.
Transfer the coated cookies to wire racks to cool completely.
Once the cookies are fully cooled, roll them in the powdered sugar a second time for a thick, snowy coating.

Notes

This is a classic holiday cookie, also known as ‘Russian Tea Cakes’ or ‘Mexican Wedding Cookies.’
The recipe calls for a double roll in powdered sugar. The first roll, while the cookies are still hot, allows the sugar to melt slightly and adhere. The second roll, when the cookies are completely cool, provides the signature fluffy ‘snowball’ coating.
The dough may be crumbly; use your hands to press it together when forming the balls.
The cookies should not brown on top; the article notes it’s better to undercook them than to overcook them.

Find it online: https://cookupjoy.com/snowball-cookies/