Description
Delight in these classic Snowball Cookies, tender, buttery treats loaded with finely chopped nuts and coated in powdered sugar for a snowy, festive finish. Perfect for holiday celebrations or anytime you crave a melt-in-your-mouth cookie with a nutty crunch.
Ingredients
Scale
Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, ensuring a tender texture for your cookies.
- Add Vanilla Extract: Mix in the vanilla extract to infuse a rich, warm flavor that complements the buttery dough.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring just until combined to avoid overworking the dough which could make the cookies tough.
- Incorporate Nuts: Stir in the finely chopped pecans or walnuts evenly throughout the dough for a delightful crunch in every bite.
- Shape Cookies: Scoop the dough by tablespoonfuls and roll them into smooth balls. Place each ball about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake for 12–15 minutes until the bottoms turn just lightly golden. The tops will remain pale, indicating perfect doneness without overbaking.
- Cool and Coat with Sugar: Remove the cookies from the oven and let them cool for 5 minutes to firm up slightly. While still warm, roll each cookie in powdered sugar to create the iconic snowball look.
- Final Cooling and Sugar Coat: Allow the cookies to cool completely on a wire rack. Once cooled, roll them again in powdered sugar for a beautiful, snowy finish.
Notes
- Almonds or hazelnuts can be used as a substitute for pecans or walnuts to vary the nutty flavor.
- For make-ahead convenience, freeze unbaked dough balls. Bake them directly from frozen, adding 2–3 minutes to the baking time to ensure they cook thoroughly.
