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
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, powdered sugar, and salt. You want everything evenly combined before adding the wet ingredients.
2. Add the Lard and Wine
Add the softened lard (or butter) and white wine. Use your hands to bring the dough together—it should feel soft and pliable, but not sticky.
3. Roll It Out
Dust your surface lightly with powdered sugar instead of flour. (Flour can make the cookies dense.) Roll the dough out to a thicker slab—these cookies don’t puff up much, so keep them nice and chunky.
4. Cut and Bake
Cut into rounds using a cookie cutter or the rim of a small glass. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, until just golden around the edges. Keep a close eye—they can turn fast!
5. Sugar Coat While Warm
While the cookies are still warm, roll each one in powdered sugar. Once cooled, give them another dusting for that signature snowy finish.
Pro Tip: These cookies store beautifully and actually taste even better the next day once the flavors settle in. Perfect for make-ahead gifting—or midnight snacks.
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