Snowball Cookies
These Snowball Cookies are buttery, tender, nutty, and delicately sweet.Finely chopped pecans give the cookies a delicious toasted flavor and texture.The dough is easy to prepare with simple everyday baking ingredients.The cookies are baked until lightly golden without becoming overly crisp.A double coating of powdered sugar creates their signature snowy appearance.They are perfect for Christmas parties, cookie exchanges, gifts, and afternoon tea.
Ingredients
For the Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (110 g) finely chopped pecans
For the Snowy Coating
- ½ teaspoon vanilla powder, optional
- 1½ cups (180 g) powdered sugar, approximately
Instructions
Prepare the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugar
Add Vanilla
- Mix in the vanilla extract until evenly incorporated.
Combine the Dry Ingredients
- In another bowl, whisk together the flour and salt.Gradually add the flour mixture to the butter mixture. Mix just until a soft dough forms.
Add the Pecans
- Fold in the finely chopped pecans. Make sure the nuts are distributed evenly throughout the dough.
Chill the Dough
- Cover the bowl and refrigerate the dough for about 30 minutes. Chilling makes the dough easier to shape and helps the cookies maintain their round shape while baking.
Shape the Cookies
- Scoop approximately 1 tablespoon of dough and gently roll it between your palms into a small ball.Place the balls on the prepared baking sheets, leaving about 1 inch of space between them.
First Powdered Sugar Coating
- Allow the cookies to cool on the baking sheet for about 5 minutes. While they are still warm, gently roll them in powdered sugar.
Cool Completely
- Transfer the cookies to a wire rack and allow them to cool completely.
Add the Final Snowy Coating
- Once completely cool, roll the cookies in powdered sugar a second time. This gives them a thick, beautiful white coating and the classic snowball appearance.
Notes
- Butter: Use unsalted butter for better control over the flavor.
- Nuts: Pecans are classic, but walnuts can also be used.
- Powdered sugar: Powdered sugar works better than granulated sugar for the delicate texture.
- Chilling: Chilling the dough helps prevent excessive spreading.
- Baking: Keep the cookies relatively pale; excessive browning can make them dry.
- First coating: Roll the cookies in powdered sugar while warm so the sugar lightly adheres.
- Second coating: A second coating after cooling creates a much whiter, more attractive finish.
- Storage: Store completely cooled cookies in an airtight container.