Irresistible Snowball Cookies Recipe You'll Love to Share
This snowball cookies recipe features melt-in-your-mouth pecan cookies dusted with powdered sugar, perfect for holiday sharing.
Equipment
- - Mixing bowl
- cookie sheet
- - Parchment paper
- - Ice cream scoop
Ingredients
For the Dough
- 1 cup Unsalted Butter cool but not refrigerator cold
- 1/2 cup Powdered Sugar reserve some for rolling
- 1 teaspoon Vanilla Extract or almond extract for a different taste
- 1/4 teaspoon Salt use kosher or sea salt for best flavor
- 2 cups White Lily All-Purpose Flour substitute with gluten-free flour if needed
- 1 cup Finely Chopped Pecans or walnuts/almonds for variation
For Coating
- 1/2 cup Additional Powdered Sugar for rolling after baking
Instructions
How to Make Snowball Cookies
- Preheat your oven to 350°F (175°C) and line your cookie sheet with parchment or a silicone mat.
- Cream together the unsalted butter and powdered sugar in a mixing bowl until light and fluffy, about 2-3 minutes. Add in the vanilla extract and salt, mixing until fully combined.
- Gradually mix in the all-purpose flour until a thick dough forms, knead gently if necessary.
- Fold in the finely chopped pecans until evenly distributed.
- Scoop the dough into tablespoon-sized portions and roll into balls. Refrigerate for at least an hour to prevent spreading.
- Bake for 12-15 minutes until bottoms are lightly golden, while tops remain pale.
- Cool for 5 minutes, then roll in powdered sugar and allow to cool completely before a second coating.
Notes
For an extra touch, consider adding a splash of almond extract for a delightful twist. Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.