It’s the time of year to share my favorite cookies. These Cardamom Snowball Cookies also known as Russian Tea Cakes or Mexican Wedding Cookies are one of my favorites to make over the holidays. This recipe includes a few simple pantry ingredients and takes about thirty minutes to whip up.
Usually these tasty little bites are made with nuts. Last year, I was asked to make a nut-free version for my daughter’s school wide event. I slightly adapted these from Genius Kitchen, adding cardamom and freezing the dough right before baking to create an extra soft, crumbly texture.
I made eighty cookies which were such a hit that they were gobbled up in about ten minutes! The kids and adults didn’t even notice the lack of nuts.
Of course, they would taste great with your preferred nuts of choice. Here is a similar recipe from Genius Kitchen using nuts. We can safely eat almonds so I may try an almond version next.
Make sure you sprinkle powdered sugar on top while cookies are still warm- it helps for the sugar to stick to the cookies. I also sprinkled a rose petal dust on top which is basically rose petals ground in a spice grinder. I have a dedicated coffee grinder I use to grind spices so that my ground spices do not smell like coffee. You can lightly press the rose petal dust onto the tops of the cookies.
I just love them so much. They are a delightful cookie to share with friends over a mug of tea or coffee. If you make these cookies, I would love for you to share them with me on Instagram by tagging #myberkeleykitchen or leave a comment below. I love hearing from you!
Happy Baking ❤️
Cardamom Snowball Cookies (Nut Free)
Adapted from: Genius Kitchen, Mexican Wedding Cakes
Makes 20-24 petit cookies
Free From: Tree Nuts, Peanut, Sesame, Eggs
- 1 cup unsalted butter (2 sticks), room temperature
- 1/2 cup powdered sugar plus extra for dusting tops
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla
- 2 cups all purpose flour, sifted
- dried rose petals, ground in a spice grinder (optional)
Preheat oven to 400 degrees. Line two baking sheets( small and large) with parchment paper. Sift flour in a large bowl. Set aside.
In a stand mixer or using electric beaters; cream butter. Add sugar gradually. Blend in salt, vanilla and cardamom. Add flour in three parts.
Scrape dough together and form into a ball. Cover with cling wrap. Refrigerate for 10 minutes.
Use a small ice cream scoop( about 1 1/2 tablespoons or just a little under) to scoop dough onto small baking sheet. Do not flatten. Freeze on small baking sheet for 10 minutes. Transfer frozen dough rounds onto large baking sheet.
Bake for 10-12 minutes or until tops are lightly golden, rotating pan halfway to ensure even baking. Cool for 10 minutes on baking sheet. Transfer to a wire rack.
While cookies are still warm, use a small tea strainer and dust with a generous helping of powdered sugar and/or pulverized dried rose petals on top.
- Since there is not a rising agent, cookies will not spread.
- Add an extra dusting of powdered sugar before serving
- Cookies will last covered for a few days in an airtight container.
- Do not skip freezing the dough right before baking. It will create buttery, crumbly bites.
- I buy my dried rose petals from Oaktown Spice Shop. Check it out here. You can order online too.
- I also love this Beetroot Chai recipe using dried rose petals.