Description
Delightfully tender and buttery Snowball Cookies coated generously in powdered sugar, perfect for festive occasions or a comforting tea-time treat. These classic cookies feature a delicate nutty crunch from finely chopped pecans or walnuts, baked to a golden perfection and rolled twice in sugar for a melt-in-your-mouth experience.
Ingredients
Scale
For the Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light, fluffy, and creamy. Then incorporate the vanilla extract to add aroma and flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring gently to combine. Fold in the finely chopped pecans or walnuts to evenly distribute the nuts throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch diameter balls and place them on the prepared baking sheet with about 1 inch spacing between each to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms turn a light golden color, indicating they are perfectly baked.
- Coat in Sugar: While the cookies are still warm, carefully roll each cookie in powdered sugar for the first coating. Allow them to cool slightly, then roll them again in powdered sugar to achieve a thick, snowy white coating.
- Serve and Store: Serve these melt-in-your-mouth snowball cookies alongside tea or coffee for a comforting treat. Store any leftovers in an airtight container to maintain freshness.
Notes
- You can substitute pecans or walnuts with other nuts like almonds or hazelnuts depending on your preference.
- Ensure the butter is soft but not melted for the best texture.
- Rolling cookies twice in powdered sugar gives that signature snowball look and enhances sweetness.
- Store cookies in an airtight container at room temperature for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
