Snowball Cookies, Russian Tea Cakes, Mexican Wedding Cookies – whatever you call them, these cookies are incredibly good and so easy to make. I love making them at Christmastime, but these earl grey snowball cookies are good all year round, especially with a cup of tea.
And PS you guys, this post is part of a pretty amazing Holiday Cookie Blog Hop with Jo-Anna from A Pretty Life in the Suburbs and 10 other incredible Canadian bloggers. This is the place to be to get your Christmas cookie fix, so scroll down to get all 12 recipes!
There’s a local scone baker who makes the worlds best scones (yeah I’m calling it). My favourite is the earl grey, which I buy every single time I find (stalk?) her at a market (along with at least two other flavours). Just like the scone, there’s a slight bit of crunch to the cookie with the earl grey tea leaves and a present but not overpowering earl grey taste. And yes, they pair perfectly with a cup of earl grey.
These make the perfect christmas cookie, especially if you’re in a bit of a pinch time wise. So grab these few ingredients and start baking and tea drinking friends!
A few notes to keep in mind:
- The higher quality your tea, the better the cookie. I use Cream of Earl Grey by David’s Tea (affiliate link)
- Chop your nuts up very finely. You don’t want great big chunks. I used pecans, but walnuts work too
- Don’t be tempted to make these bigger or smaller. 1″ is the perfect size
- As usual, oven temperatures may vary so you may need more or less time. When checking them, press lightly. The cookie should only give slightly under your touch.
- 1 cup softened butter
- 1 cup icing sugar
- 1 tablespoon pure vanilla extract
- 2¼ cups all purpose flour
- 2 tablespoons earl grey tea leaves
- pinch salt
- ¾ cup finely chopped pecans or walnuts
- Preheat oven to 375° and line two cookie sheets with parchment paper.
- Mix butter, ½ cup icing sugar, and vanilla extract in a stand mixer until fluffy. Be sure to scrape the sides mid way so all butter is mixed in.
- Add flour, tea and salt and mix until well incorporated. Fold in the nuts (make sure they're very finely chopped!) until thoroughly mixed.
- Scoop the dough and form into 1" balls with your hands. Place on the prepared cookie sheet, leaving at least one inch between each ball.
- Bake for approximately 10-12 minutes, until the bottoms are slightly brown. While baking, fill a small bowl with the remaining ½ cup of icing sugar.
- Remove cookies from the oven and cool for one minute. Roll each cookie in the icing sugar until coated, then place on rack to cool.
- The first icing sugar layer tends to melt (which makes them all the more delicious), so once the cookies are cool, you may want to re-roll them for additional coverage.
More Delicious Christmas Cookie Recipes:
For more Christmas cookie recipes, make sure you check out the delicious recipes below!
Swiss Mountain Shortbread by Kim of Kim Power Style
German Iced Spice Christmas Cookies by Christina of The DIY Mommy
Slice and Bake Shortbread Cookies by Jo-Anna of A Pretty Life in the Suburbs
Cathedral Window Cookies by Rita of Harbour Breeze Home
Chocolate Peppermint Biscotti by Kendra of Joy In Our Home
Cranberry Orange Shortbread by Jen of Kitchen Counter Chronicles
Holiday Crinkle Cookies by Lisa of Fabulous Habits
Maple Shortbread Snowflakes by Laura of one house 2 barns
Ritz Cracker Bark (aka Crookies) by Courtenay of Creek Line House
Peppermint Hot Cocoa Cookies by Jennifer of Happily Organized Chaos
Earl Grey Snowball Cookies by Tan of Squirrelly Minds
Gingerbread Cookies by Dannyelle of Life is a Party