Snowball Cookies Recipe
Snowball cookies, with their melt-in-your-mouth texture and delicate dusting of powdered sugar, are a delightful treat that evokes the magic of winter. But beyond their deliciousness, these cookies hold a fascinating history and offer endless possibilities for customization.
Ingredients
Dry Ingredients:
- 2 1/4 cups 281g all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup 100g finely chopped and toasted pecans (optional)
Wet Ingredients:
- 1 cup 226g unsalted butter, softened
- 3/4 cup 90g confectioners' sugar
- 2 teaspoons pure vanilla extract
Coating:
- 1 cup 120g confectioners' sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour and salt. Set aside.
- In a large bowl, cream together butter and confectioners' sugar until light and fluffy, about 3 minutes. Stir in vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped pecans, if using.
- Use a cookie scoop or heaping tablespoon to measure out dough and roll into 1-inch balls. Place balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11-12 minutes, or until the edges are set and the centers are still soft.
- Let the cookies cool for about 5 minutes on the baking sheet. While still warm, roll each cookie in the confectioners' sugar until completely coated. Place cookies on a wire rack to cool completely.
- Once completely cooled, roll the cookies in the confectioners' sugar again for a thicker coating, if desired.
- Enjoy your delicious snowball cookies!
Notes
- For extra flavor, add 1/4 teaspoon of almond extract to the dough.
- If the dough is too sticky, add a tablespoon or two more of flour.
- You can also roll the cookies in powdered sugar before baking for a different look.
- Store cookies in an airtight container at room temperature for up to 1 week.