Snowball Cookies
Snowball Cookies are melt-in-your-mouth vanilla and nut-studded butter cookies, dusted generously with powdered sugar for an irresistible holiday baking treat perfect as a Christmas dessert or winter snack.
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup powdered sugar plus extra for coating
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour sifted
- 1/4 teaspoon salt
- 3/4 cup nuts finely chopped (pecans or walnuts)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Beat the softened butter with ½ cup powdered sugar on medium speed until light, creamy, and pale—about 2 minutes for ideal texture.
- Scrape down the sides and add the pure vanilla extract, mixing until fully incorporated.
- Whisk together sifted flour and salt in a separate bowl, then gradually add to butter mixture until a soft dough forms.
- Gently fold in finely chopped nuts until evenly distributed throughout the dough.
- Cover and chill dough in the fridge for at least 30 minutes (or up to 24 hours) to firm up.
- Use a 1-tablespoon scoop or hands to roll dough into 1–1½-inch balls; place about 1 inch apart on prepared sheets.
- Roll each ball in powdered sugar until fully coated, creating the initial snowball layer.
- Bake for 12–15 minutes, or until edges are set and tops look just underbaked—this keeps the center delicate.
- Cool on the sheet for 5 minutes, then re-roll in powdered sugar for a thick, snowy coating before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. For extra flair, add ½ teaspoon cinnamon or a sprinkle of colored sugar.
Nutrition
Calories: 120kcal
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