Description
Delight in these classic Snowball Cookies, buttery and nutty treats rolled in powdered sugar for a snowy finish. Perfectly crisp on the outside and tender inside, they’re a festive favorite ideal for tea time or holiday celebrations.
Ingredients
Butter Mixture
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Nuts
- 1 cup finely chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Prepare Butter Mixture: In a mixing bowl, beat the softened butter with 1/2 cup powdered sugar until the mixture becomes light and fluffy, then mix in the vanilla extract for flavor.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the butter mixture, mixing just until combined.
- Fold in Nuts: Gently fold in the finely chopped pecans or walnuts to distribute evenly throughout the dough.
- Shape Cookies: Roll the dough into 1-inch balls and place them spaced about 1 inch apart on the prepared baking sheet.
- Bake: Bake the cookies for 12 to 15 minutes, until the bottoms turn lightly golden, indicating they are done but still tender inside.
- Coat with Powdered Sugar: While the cookies are still warm, roll them in powdered sugar. Once cooled, roll them again to achieve a thick, snowy coating.
- Storage and Serving: Store the cookies in an airtight container and serve alongside tea or coffee for a perfect festive treat.
Notes
- Use room temperature butter for easier mixing and fluffier cookies.
- Chop nuts finely to distribute them evenly and avoid large pieces.
- Rolling the cookies twice in powdered sugar creates the signature snowball look and adds sweetness.
- Allow cookies to cool before storing to maintain crispness and prevent sogginess.
- These cookies freeze well; store in an airtight container or freezer bag for up to 1 month.
