Because it’s never too early for Christmas cookies—especially the melt-in-your-mouth kind.
Okay, stay with me: yes, it’s only September, but with the first real chill in the air, I’m reaching for wooly socks, oversized mugs of tea, and—most importantly—freshly baked cookies. It’s giving deep winter energy, and honestly? I’m ready to lean into it. Give me blankets, soft lights, and a tin of these buttery snowball cookies and I’m set.
These cozy little rounds are a holiday classic in Spain, and yes, this is my second Spanish cookie recipe this week—and no, I have zero regrets. Spanish Christmas treats don’t get nearly the love they deserve, and I’m here to change that. Honestly, I’m toying with the idea of a full Spanish food series. Think: paella, tortilla española, my dad’s famous omelette (my brother will die on the hill that it’s unbeatable)… There’s a whole world of comfort food waiting.
Let me know if you’d be into that! In the meantime, let’s get baking.
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 500 grams | |
| Iberic pork lard | 200 grams | Butter works as a backup |
| White wine | 125 ml | Adds subtle depth and softness |
| Powdered sugar | 90 grams | Plus extra for rolling |
| Salt | A pinch | Balances the sweetness |
| Extra powdered sugar | As needed | For coating—highly encouraged |
👩🍳 Instructions
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