Description
These Snowball Cookies are a classic, melt-in-your-mouth treat perfect for holiday gatherings or any time you crave a delicate, nutty cookie. Made with softened butter, powdered sugar, vanilla, and finely chopped pecans, these cookies are rolled in powdered sugar for a snowy finish. They offer a tender crumb and a delightful buttery flavor with a satisfying crunch from the nuts.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature (can substitute with ghee or vegan butter for dairy-free/vegan option)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour OR gluten-free 1-to-1 baking flour (measured with spoon & sweep method)
- 3/4 - 1 cup finely chopped pecans (or finely chopped walnuts)
For Rolling
- 1/2 cup powdered sugar or powdered sweetener
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside to ensure easy cookie removal and even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. This step is important to incorporate air for a tender cookie.
- Add Vanilla and Flour: Mix in the vanilla extract. Gradually add the flour to the butter mixture, blending until just combined to prevent overworking the dough. Gently fold in the chopped pecans to distribute evenly throughout the dough.
- Shape the Dough: Roll the dough into dough balls about 2 tablespoons in size. Place them spaced about 2 inches apart on the prepared baking sheet. For best shape retention, chill the dough balls in the refrigerator for 30 minutes before baking, though baking immediately is also possible.
- Bake: Bake the cookies for 14 to 15 minutes, rotating the pan halfway through baking to help them brown evenly. Remove the cookies when the bottoms are just slightly golden to prevent over-baking and maintain a tender texture.
- Cool and Roll in Sugar: Allow cookies to cool on the baking pan for about 2 minutes until they can be handled comfortably. Meanwhile, sift 1/2 cup powdered sugar into a bowl. Roll the warm cookies carefully in the powdered sugar to coat all sides thoroughly.
- Final Cooling and Sugar Coating: Transfer the cookies to a cooling rack and let them cool completely. Once cooled, roll them in powdered sugar again to achieve the classic snowball look with a pronounced sugary coating.
- Storage: Store the snowball cookies in an airtight container at room temperature for up to 3 days or freeze for up to one month to maintain freshness.
Notes
- Using ghee or vegan butter makes the recipe dairy-free and suitable for vegans.
- Chilling the dough before baking helps the cookies keep their shape better.
- Do not over-bake the cookies; they should not brown too much to maintain their delicate texture.
- Finely chopped nuts (pecans or walnuts) give the cookies their signature crunch and flavor.
- Be generous with rolling the warm cookies in powdered sugar to create the true 'snowball' effect.
