Wedding Cookies (Snowball Cookies)

Ouadie Rhabbouron

  • Add Vanilla – Mix in vanilla extract until fully incorporated.

  • Add Dry Ingredients – Gradually add sifted flour and salt. Mix on low speed until just combined. Don't overmix or cookies will be tough.

  • Fold in Walnuts – Gently fold in chopped walnuts with a spatula until evenly distributed throughout dough.

  • Chill Dough – Cover and refrigerate for 30 minutes for easier handling.

  • Shape Cookies – Preheat oven to 325°F. Roll dough into 1-inch balls and place on parchment-lined baking sheet, spacing 1 inch apart.

  • Bake – Bake for 12-15 minutes until edges are lightly golden but centers appear slightly underdone. This creates the tender texture.

  • Roll in Sugar – While cookies are still warm, roll each one in the ½ cup powdered sugar, coating all sides. Cool on wire rack for 5 minutes.

  • Double Coat – Once cooled, roll again in powdered sugar for that beautiful, snowy exterior.

  • Store – Keep in airtight container at room temperature for up to 1 week.

    • Pro Tips

    • Don't skip sifting flour—it prevents dense cookies

    • Room temperature ingredients mix more smoothly

    • Don't overbake; slightly underdone centers stay tender and soft

    • Roll twice in sugar for the best snowy appearance

    • Walnuts can be replaced with pecans or almonds

    • These freeze beautifully for up to 3 months

    Nutritional Information (Per Cookie, Makes ~36 cookies)

    • Calories: ~85 kcal

    • Total Fat: 6g

    • Saturated Fat: 3.5g

    • Cholesterol: 15mg

    • Sodium: 50mg

    • Carbohydrates: 9g

    • Sugar: 5g

    • Protein: 1g

    • Fiber: 0.3g

    Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 12-15 minutes | Total Time: ~1 hour

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