Spanish Snowball Cookies (Polvorones)
It’s that time of year again—Christmas cookie baking season! And honestly, is it ever too early for cookies? I think not. The weather is freezing, the days feel like mid-January, and all I want is to curl up in a cozy Pinterest-perfect scene: soft blankets, a big mug of tea, fluffy wool socks, and most importantly—warm cookies fresh from the oven.
Speaking of cookies, let me introduce you to Polvorones, a Spanish holiday classic. Yes, this is my second Spanish cookie recipe this week. No, I’m not sorry. Spanish Christmas treats are downright delicious, and I have a feeling you’ll be seeing a lot more of them here. I’m even considering a Traditional Spanish Recipes series—paella, tortilla de patatas… you name it. What do you think? Let me know in the comments!
Back to the cookies—these snowball-like treats are a staple in Spain during the holidays, but honestly, I could eat them all year long. I grew up loving the store-bought version, and when I finally made them from scratch, I was blown away. They turned out even better than I imagined—flaky, crumbly, and melt-in-your-mouth delicious!
I won’t lie, when I first saw the ingredient list (lard and white wine?!) I was skeptical. Even the raw dough had me doubting. But the moment these cookies came out of the oven, pure magic happened. Trust me, these are incredible.
Still not convinced? My taste testers declared them the best cookies they’ve ever had. Though my Almond Cookies from earlier this week are tough competition. So why not make both this Christmas? Because let’s be real—you can never have too many cookies!
Ingredients
- 500g all-purpose flour
- 200g Iberian pork lard (or regular lard)
- 125ml white wine
- 90g powdered sugar
- A pinch of salt
- Extra powdered sugar for coating
Instructions
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, salt, and powdered sugar until well combined.
2. Incorporate the Wet Ingredients:
Add the softened lard and white wine, then mix with your hands until the dough comes together into a ball.
3. Roll Out the Dough:
Instead of using flour to roll out the dough, use powdered sugar—this keeps the cookies soft and delicate. The dough should be thick, as these cookies don’t rise much in the oven.
4. Cut Out the Cookies:
Use a cookie cutter or the rim of a glass to cut out circles from the dough.
5. Bake:
Preheat your oven to 400°F (200°C) and bake the cookies for 20-25 minutes, or until they’re lightly golden. Baking time may vary depending on your oven.
6. Sugar Coating:
While the cookies are still warm, roll them in powdered sugar to give them that classic snowball effect. For an extra festive touch, dust them with even more powdered sugar before serving.
Notes & Tips
- These cookies aren’t very sweet, so don’t skimp on the powdered sugar coating!
- Some people add baking powder for a fluffier texture, but I prefer mine without any leavening agents.
- Store them in a metal cookie tin—they stay fresh for up to a week (though I doubt they’ll last that long!).