Nevaditos (Spanish Powdered Sugar Cookies)

Nevados or nevaditos cookie recipe

​The Spruce / Katarina Zunic

  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Refrigerate: 60 mins
  • Yield: 30 servings
Nutritional Guidelines (per serving)
117 Calories
11g Fat
4g Carbs
0g Protein
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Nutrition Facts
Servings: 30 servings
Amount per serving
Calories 117
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 3mg 1%
Sodium 86mg 4%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 7mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nevados also called nevaditos, which means "snow-capped mountains," are aptly named cookies from Spain. These traditional, snowy white cookies are covered in powdered sugar and are popular at Christmas in Spain.

Nevados are very rich and flaky, shortening-based cookies. They are very easy to make and are not overly sweet. Better yet, all the ingredients are probably in your kitchen cabinets. First, flour, shortening, white wine, and salt are mixed together, then refrigerated for an hour. Then, the dough is rolled out to a thickness of about a half-inch. Then, the dough is cut into shapes with a cookie cutter and baked. After the cookies are cooled, they are dredged in powdered sugar until completely covered.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for nevados
    ​The Spruce / Katarina Zunic
  2. Combine the flour, shortening, white wine, and salt into a large glass or ceramic mixing bowl. Mix the ingredients together using an electric mixer on medium speed. If the dough becomes too dry and flaky to use the electric mixer, finish mixing by kneading with your hands. If the dough will not bind together, sprinkle a touch of wine over the dough and continue to knead it.

    Combine flour, shortening
    ​The Spruce / Katarina Zunic
  3. Shape dough into a large ball in the bowl. Cover dough tightly with plastic wrap and refrigerate for at least 1 hour.

    Shape dough
    ​The Spruce / Katarina Zunic 
  4. Remove dough and place on waxed paper. Roll out using a rolling pin to a thickness of approximately 1/3- to 1/2-inch.

    Roll out dough
    ​The Spruce / Katarina Zunic
  5. Cut dough using any small cookie cutters of any shape. (If cookie cutters aren't available, use a small glass.)

    Cut dough
    ​The Spruce / Katarina Zunic
  6. Carefully place on a cookie sheet or baking stone. Bake in the center rack of the oven at 340 F/170 C for approximately 50 minutes.

    Place on cookie sheet
    ​The Spruce / Katarina Zunic
  7. Check doneness of the cookies after 40 minutes. They should be crispy, flaky, and light gold in color.

    Check doneness of cookies
    ​The Spruce / Katarina Zunic
  8. Remove the cookies from the oven and carefully move them to a cooling rack using a spatula. Allow them to cool for about 10 minutes.

    Remove cookies
    ​The Spruce / Katarina Zunic
  9. Put powdered sugar in a small bowl. Then, carefully roll each nevado individually in the powdered sugar or sift on top until completely covered on all sides.

    Roll in powdered sugar
    ​The Spruce / Katarina Zunic
  10. Transfer to a platter to serve.

    Serve cookies
    ​The Spruce / Katarina Zunic