Best 6 Cocoon Cookies Recipes

**Cocoon cookies**, also known as **snowballs**, **Mexican wedding cakes**, or **Russian tea cakes**, are a delightful and versatile treat that can be enjoyed during the holiday season or any time of the year. With their delicate, melt-in-your-mouth texture and nutty flavor, these cookies are sure to be a hit with people of all ages. This article presents three variations of cocoon cookies: the classic recipe, a chocolate-dipped version, and a funfetti-sprinkled version. Whether you prefer the traditional flavor or want to add a touch of extra sweetness, these recipes have something for everyone. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible cocoon cookies.

**Classic cocoon cookies:** These cookies are the foundation of the cocoon cookie family, featuring a simple yet delicious combination of butter, sugar, flour, and chopped nuts. The dough is rolled into balls and baked until golden brown, then coated in a generous amount of powdered sugar. The result is a cookie that is crispy on the outside and soft and chewy on the inside, with a delightful nutty flavor that shines through.

**Chocolate-dipped cocoon cookies:** For those who love the combination of chocolate and nuts, these chocolate-dipped cocoon cookies are a must-try. The classic cocoon cookie recipe is elevated with a rich and decadent chocolate coating. After baking, the cookies are dipped in melted chocolate and then rolled in chopped nuts or sprinkles for an extra layer of texture and flavor. The combination of the sweet cookie, creamy chocolate, and crunchy nuts creates a truly irresistible treat.

**Funfetti-sprinkled cocoon cookies:** These fun and festive cookies are perfect for adding a touch of whimsy to your holiday gatherings. The classic cocoon cookie dough is mixed with colorful funfetti sprinkles, resulting in a vibrant and playful cookie that is sure to bring a smile to everyone's face. After baking, the cookies are rolled in powdered sugar as usual, creating a delightful contrast between the sweet, buttery cookie and the crunchy, sugary coating.

Let's cook with our recipes!

COCOONS

Cocoons image

A Christmas tradition handed down from my great grandmother. Some people call these sand tarts or wedding cookies, we called them cocoons because of their shape. Whatever you decide to call them, they are a wonderful, melt in your mouth, not too sweet perfect little two bite cookie.

Provided by Scout33

Categories Dessert

Time 45m

Yield 3 dozen

Number Of Ingredients 6

Ingredients

1 cup butter, softened (2 sticks)
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, sifted
1 cup pecans, finely chopped- I like mine to be almost ground
1 cup confectioners' sugar, for coating cookies

Steps:

Preheat oven to 275.
Cream the butter and sugar until smooth.
Add vanilla, combine.
Add the flour, combine.
Mix in the pecans.
Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
Bake about 45 minutes, you don't really want them to be brown.
While the cookies are baking, prepare the powdered sugar. Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
The ones you don't eat right away keep well in an airtight container.

COCOON COOKIES RECIPE - (4.7/5)

Cocoon Cookies Recipe - (4.7/5) image

Provided by SandrahCarter

Number Of Ingredients 6

Ingredients

2 sticks butter
1/2 cup powdered sugar + 5 TBSP sifted (1-2/3 double batch)
2 tsp. Vanilla
1 tbsp water
2 cups sifted plain flour
1 cup fine chopped pecans

Steps:

1. Cream sugar & butter 2. Add vanilla & water 3. Add flour (slowly) & mix well 4. Add pecans & mix well. 5. Put in rerigerator until stifened (1/2 - 1 hour) 6. Shape into small cocoons (whatever shape wanted) & bake 7. Bake at 300 degrees for 20 minutes or until light brown. 8. Roll in sifted powdered sugar while hot & place on wax paper to cool.

CAJUN PECAN COCOONS

Cajun Pecan Cocoons image

My husband is from South Louisiana and doesn't have any family here. To show my appreciation for all he does for me, I try to learn all his favorite things and this is one of them. His best friends mom made them for our wedding and she passed the recipe on to me.

Provided by Julie Guidry

Categories Cookies

Time 2h20m

Number Of Ingredients 7

Ingredients

2 c sifted flour
1/5 lb real butter
1/3 c sugar
1 c chopped pecans
2 tsp water
2 tsp almond extract
confectioners sugar

Steps:

1. Preheat oven to 325F.
2. Mix all ingredients in bowl and chill for two hours.
3. Shape into small balls, by rolling between palms and bake on an ungreased baking sheet for 20 minutes. They will not brown.
4. In another bowl add about a cup of confectioners sugar. When slightly cooled, roll each cookie in sugar until well coated.

ITALIAN WEDDING COOKIES III

Italian Wedding Cookies III image

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

Provided by Chris Hetherington

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 40

Number Of Ingredients 7

Ingredients

1 ½ cups unsalted butter
¾ cup confectioners' sugar
¾ teaspoon salt
1 ½ cups finely ground almonds
4 ½ teaspoons vanilla extract
3 cups sifted all-purpose flour
⅓ cup confectioners' sugar for rolling

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Nutrition Facts : Calories 140 calories, Carbohydrate 11.5 g, Cholesterol 18.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 44.9 mg, Sugar 3.5 g

ADELAIDE'S COCOONS

Adelaide's Cocoons image

My Grandma made these every Christmas. These are the best cookies ever. I can eat them any time of the year, it doesn't have to be Christmas.

Provided by Stacey Lawson @slawson

Categories Cookies

Number Of Ingredients 7

Ingredients

2 stick(s) butter, room temperature
2 cup(s) sifted flour
1 cup(s) chopped pecans
3/4 cup(s) confectioners' sugar
1 tablespoon(s) water
1 teaspoon(s) vanilla extract
1 teaspoon(s) almond extract

Steps:

Preheat oven to 350 degrees.
Cream butter and 1/4 cup of confectioner's sugar.
Add vanilla, almond extract, and water.
Blend in flour.
Add chopped pecans.
Form into small finger rolls by rolling in flour.
Bake in 350 degree oven for 20 minutes. These will not brown like a typical cookie.
While hot, roll in remaining confectioner's sugar.

CHEWY COCONUT COOKIES

Chewy Coconut Cookies image

Lots of coconut and sugar make these cookies chewy and delicious.

Provided by N. Hoff

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 50m

Yield 36

Number Of Ingredients 9

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g

Tips:

Make sure the butter and cream cheese are softened to room temperature before you start. This will help the dough come together more easily and prevent it from being too crumbly.
Don't overmix the dough. Overmixing can make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before you frost them. This will help the frosting set properly.

Conclusion:

Cocoon cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to use up leftover cake or cupcake batter, and they can be decorated in a variety of ways to match any holiday or party theme. With their soft and chewy texture and sweet, creamy frosting, cocoon cookies are sure to be a hit with everyone who tries them.