This cookie is a butterball cookie, crunchy, buttery rolled into powdered sugar and has an orange zest flavoring along with coconut.
Mom loved this recipe on the Christmas cookie tray because of its snowy look and the cookie was full of fall flavors with the addition of cinnamon and very simple to make.
We all took turns rolling them into powdered sugar for the holiday cookie tray and I can assure you, they almost didn't make it to that tray we ate them so fast.
You may also know these cookies as snowballs, pecan butterballs, Mexican wedding cakes, Mexican tea cakes, Russian teacakes, butterballs cookies, pecan sandies, viennese sugar butterballs.. whatever you name them they are a delicious addition to any cookie collection!.
If you are an orange cookie lover, this is one for your collection.
There is a printable copy at the bottom just click print to bypass the ads and read the story.
Step-by-Step Orange Snowball Cookies
- Mix and dough and chill for 2 hours
- Roll into balls
- Bake
- Roll into powdered sugar once while warm and again after they cool
- Printable recipe card is at the end of this post hit print
Tools
- 2 Baking sheets
- Electric Mixer
- Mixing Bowl
- Parchment paper
- Melon Baller
Tips
- always refrigerate the dough to prevent spreading
- use a melon scoop for even cookie sizes
- these will look great in little paper holiday-themed liners
- keep in covered containers
- cookies freeze perfectly
Baking Instructions
- line cookie sheets with parchment paper
- preheat the oven to 350 degrees
- bake just until edges start to turn golden
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Yield: 30
Orange Snowball Butterballs
An orange cookie that looks like a snowball with a buttery crunch and powdered sugar coating
Prep time: 10 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 30 M
Ingredients
- 2 1/4 cups flour
- 1 1/4 cups coconut flakes
- 2 sticks butter (softened) (1 cup)
- 2 1/2 cups powdered sugar( sifted)
- 1 1/2 tsp vanilla
- 1 1/2 tablespoons of orange zest (orange part only)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Toast coconut (place on a baking sheet and spread out evenly, bake for about 10 minutes, until golden, watch it closely it will burn)
- In a mixing bowl beat butter on medium-high with an electric mixer until smooth, add vanilla and coconut extract, and continue mixing.
- Slowly add 1 1/4 cups of powdered sugar and blend well.
- Beat in the flour, orange zest, cinnamon, and salt just until it forms a ball.
- Remove the beaters and fold in the coconut with a spoon.
- Cover and chill for at least 2 hours.
- Let the dough rest on the counter for a few minutes to allow it to soften slightly.
- Place on a baking sheet with parchment paper.
- Using a melon baller, or a tablespoon, get one level scoop (tablespoon) of dough for each cookie.
- Roll dough into balls with your hands and place on prepared baking sheets, spacing about 1 inch apart.
- Bake for about 15-20 minutes.
- Cool on sheets for 5 minutes and roll hot cookies in remaining powdered sugar.
- Cool and roll in powdered sugar again. Store in an airtight container.
Nutrition Facts
Calories
151.39Fat (grams)
8.49 gSat. Fat (grams)
5.91 gCarbs (grams)
18.1 gFiber (grams)
0.88 gNet carbs
17.22 gSugar (grams)
10.1 gProtein (grams)
1.27 gSodium (milligrams)
88.93 mgCholesterol (grams)
16.2 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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Here are more of our favorite cookie recipes:
Italian Almond Pasta Cookies
Italian Wedding Cookies
Cucidati Fig Sicilian Cookies
24 One-Stop Cookie Shop
Fried Bow Tie Cookies
25 Holiday Cookies
