Reviewed: Jun. 15, 2009

Just like Mom's! Thanks!

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Reviewed: Dec. 30, 2008

My dough was a little dry and they wouldn't take form. I added some water to the mix and they were perfect. My mistake was perhaps melting the butter and then mixing it with the sugar. I don't know what went wrong with the dough, but howerver they were a success. I love the taste of them and will share my batch with my whole family.

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Ana

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 22, 2008

I would have given this recipe 5 stars, however, as written it's problematic. Here's the low down I got from my sister who bakes all the time. First off, the dough absolutely needs to be chilled prior to baking. Second, the oven temperature should be 350. I tried this, and the balls were perfect. Lastly, use unsalted butter when baking with a recipe that calls for salt. Using 3/4 teaspoons of salt and salted butter will make the cookies too salty. This same dough can be used to make crescents, or if you don't mind them spreading, they make a very tasty cookie.

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Bmoreman

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 14, 2008

I made these twice with two variations. the first time was with walnuts....while the second time was with cashewnuts....and i must say both were really good....different yeas, but good! it took me about 23 minutes to bake. and rolling once in confectioners sugar while warm is important. and roll again once cool. i didn't use any other extract other than vanilla, and i used regular white sugar and not powdered sugar as some people suggested, and it turned perfectly alright! absolutely 'melt in your mouth'!!!

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ri2

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

I have been making snowballs at xmas time for years - using by best friend's mom's recipe!! This year I could not find that one so tried this one. The balls turned out fantastic. My issue is always I make them too big so there never is enough to go around. These turned out lovely - nice and crispy with just a hint of chewiness - I added extra vanilla bean extract as I love that flavour. Thanks for a great recipe.

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ARMAITY

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 4, 2008

These. Are. Rockin'! I think that those who had trouble used granulated sugar, when it makes more sense and is easier when you use powdered sugar. Yum.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 4, 2008

Very good and very easy recipe. I use a small ice cream scoop to make them faster and uniform. You must chill the dough in order to keep the ball shape, but worst case, they flatten a little and are still delish! Let cool a bit before rolling in powdered sugar. Thanks!

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JacToo

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

I have made this recipe for over 40 yars. We call it Russian Teacakes, the Russian friend of my mother made them every year and I do now. In fact I am making 2 batches today for a dinner tonight. The problem you are all having IS in the sugar. It has to be confectioners sugar to et the light and fluffy taste and texture. When you bite into these cookies they should fall apart in your mouth. I also use walnuts that are a bit more solid, although I love pecans. I also use more flour 2 1/4 cup and less salt 1/4 tsp. this also may be your problem. Do try these they have always been a big hit.

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RoRo

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Reviewed: Oct. 28, 2008

I made these cookies while visiting my mother one day. My mother-in-law makes them for the holidays ever year and includes them in her "treat basket". So I was pleasantly surprised when she liked my cookies from an updated version of her old recipe. Make sure you let them cool a bit before rolling them in powdered sugar. I learned after the first time the cookies were too hot so the sugar melted and didn't leave a powdered layer. Will use this recipe again and again.

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Vannessa

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 5, 2008

Always a hit!!!!

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Kat Ambrose

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Reviewed: Jan. 13, 2008

LOVED these! My kids weren't keen on the nuts that I added, which worked out great for me & I ate the lot!

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bizzymom

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 12, 2007

I like this recipe, but if you don't use UNSALTED butter, the recipe WILL be too salty. I tried to make them with margargine to appease my husband and they came out tasting like a salt lick!! Every other time I have made them they have come out great. I do make them on the small side, because since they are covered in powdered sugar, they tend to be too messy if you have to take a couple bites of them. It is better to make them small enough to pop in your mouth in one bite. I also use silicone baking mats opposed to greasing my baking sheets and wait for the bottoms to just be slightly browned. before I remove them from the oven. When they have cooled COMPLETELY, I put a whole bunch of powdered sugar in one or two sealable bags (depending on the size I have on hand) and drop in the cookies. I shake them and leave them in there until I am ready to serve them, that way the sugar doesn't soak in and they look beautiful and perfect all covered in "snow".

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Dec. 11, 2007

I have not made Snowballs in years and was glad to find a recipe similar to mine. These are so easy to make and taste wonderful. However, I would suggest mixing the dough, shaping into a ball and chilling it for about an hour prior to making cookie balls. I didn't do this at first and ended up doing so. The dough was much easier to work with and the cookies came out perfect with no flattening.

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Genesis54

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Reviewed: Dec. 10, 2007

good christmas cookies! Just like I remember. I agree to roll the dough twice in the powdered sugar - once right after the cookies come out of the oven and then again a few minutes later.

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Cassie

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 4, 2007

I lost my recipe for Snowballs, which I make every year for Christmas, and while these were not as good as the ones I've made in the past, they are pretty good! I would suggest making them smaller rather than larger in size, they are not as doughy this way and you get more icing sugar per mouthful of cookie this way: definitley delicious. Also, as some of the users have said in the other reviews, rolling them (or as I did, filling a bowl with icing sugar and shaking the cookies in the bowl for a less dense coating) in the icing sugar while hot, then letting them cool and sifting new icing sugar over them makes them taste soooo good!

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pearlypink

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

mmm... this sounds great an easy for the grandkids to even help with .

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okla_ladybug2002

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Reviewed: Jan. 28, 2007

delicious. Wouldn't change a thing. Huge hit at Christmas.

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DWOOD6

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Reviewed: Jan. 26, 2007

During the Christmas holiday I made 6 different types of cookies. These were the easiest and most delicious of them all. I couldn't believe how fast they disappeared. These cookies are absolutly wonderful and are now a permanent part of my Holiday cookie tray. Thank you so much for sharing this recipe.

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Donna W.

Cooking Level: Expert

Home Town: West Haven, Connecticut, USA

Living In: Whitefield, New Hampshire, USA

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Reviewed: Dec. 21, 2006

Delicious cookie. In an effort to preserve the round shape, I too put mine in the frige prior to baking - they still came out mound shaped. Covered with powdered sugar, they look more like igloos than snow balls, so that's what I'm going to call mine. Thanks for a great cookie recipe.

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ramblinrose

Cooking Level: Intermediate

Home Town: Elizabeth, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Dec. 20, 2006

Tasty and delish! A definite keeper. All the girls at the office raved about these cookies.

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PATRISH1980

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