Christmas is fast approaching, and these snowball cookies are just in time. These cookies are a classic holiday staple. They are buttery and nutty with an amazing airy and melt-in-your-mouth texture that reminds me of cotton candy.
Ingredients
1 1/2 c. confectioners’ sugar, divided
1 c. unsalted butter, room temperature (use real butter)
2 1/4 c. all-purpose flour
2 teaspoons vanilla extract
3/4 c. finely chopped nuts (I always use pecans) – toasted is optional
1/2 teaspoon salt
How to make Snowball Cookies
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper or a silicone baking mat, line a cookie sheet. Or you can grease the pan with butter.
Step 2: Place the butter and half c of the confectioners’ sugar in a large mixing bowl. Beat well until smooth. Then, add the vanilla extract and mix until well blended and smooth.
Step 3: Next, add the flour, mixing it on low speed until just combined and you have a thick and crumbly dough. Then, fold in the chopped nuts.
Step 4: Form a tbsp-sized ball of dough into a ball. Repeat with all the dough.
Step 5: In a container, place the dough balls and keep them in the fridge for about 1 hour. After an hour, transfer the dough balls to the prepared cookie sheet 1 to 2-inches apart. Chilling the dough is optional but recommended to help the cookies hold their form.
Step 6: Place in the preheated oven and bake for about 7 to 10 minutes or until the bottom of the cookies is just lightly browned and the cookies are set. Take the cookies out of the oven when done and let them cool for a couple of minutes.
Step 7: Into a small bowl, place the rest of the confectioners’ sugar. To the confectioners’ sugar, roll the warm cookie one by one until well coated. On the cooling rack, place the cookies and let them cool completely before rolling them again in the confectioners’ sugar.
Step 8: Serve or keep the cookies in an airtight container for up to 1 week.
Notes:
To prevent the cookies from getting dry and crumbling, carefully measure the flour and confectioners’ sugar.
So the cookies will bind better, ensure to chop the nuts small.
To keep the cookies uniform in size, use a cookie scoop.
For people who are allergic to nuts, you can completely omit them or swap them with mini chocolate chips or toffee bits.
These cookies are freezer-friendly. You can make them up to four days ahead.
Ingredients
- 1 1/2 c. confectioners’ sugar, divided
- 1 c. unsalted butter, room temperature (use real butter)
- 2 1/4 c. all-purpose flour
- 2 teaspoons vanilla extract
- 3/4 c. finely chopped nuts (I always use pecans) – toasted is optional
- 1/2 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper or a silicone baking mat, line a cookie sheet. Or you can grease the pan with butter.
Step 2: Place the butter and half c of the confectioners’ sugar in a large mixing bowl. Beat well until smooth. Then, add the vanilla extract and mix until well blended and smooth.
Step 3: Next, add the flour, mixing it on low speed until just combined and you have a thick and crumbly dough. Then, fold in the chopped nuts.
Step 4: Form a tbsp-sized ball of dough into a ball. Repeat with all the dough.
Step 5: In a container, place the dough balls and keep them in the fridge for about 1 hour. After an hour, transfer the dough balls to the prepared cookie sheet 1 to 2-inches apart. Chilling the dough is optional but recommended to help the cookies hold their form.
Step 6: Place in the preheated oven and bake for about 7 to 10 minutes or until the bottom of the cookies is just lightly browned and the cookies are set. Take the cookies out of the oven when done and let them cool for a couple of minutes.
Step 7: Into a small bowl, place the rest of the confectioners’ sugar. To the confectioners’ sugar, roll the warm cookie one by one until well coated. On the cooling rack, place the cookies and let them cool completely before rolling them again in the confectioners’ sugar.
Step 8: Serve or keep the cookies in an airtight container for up to 1 week.
Notes
To prevent the cookies from getting dry and crumbling, carefully measure the flour and confectioners’ sugar. So the cookies will bind better, ensure to chop the nuts small. To keep the cookies uniform in size, use a cookie scoop. For people who are allergic to nuts, you can completely omit them or swap them with mini chocolate chips or toffee bits. These cookies are freezer-friendly. You can make them up to four days ahead.
