Description
A classic recipe for snowball cookies that are soft and buttery, rolled in powdered sugar for a snowy appearance.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans
Instructions
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This step is the foundation for that classic melt-in-your-mouth texture. Add the vanilla extract and mix until incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, stirring gently until the dough comes together.
- Add the pecans: Fold in the finely chopped pecans. The dough will be soft but should hold its shape when rolled into balls. If it feels too sticky, chill it for about 30 minutes before shaping.
- Shape the cookies: Preheat your oven to 350°F (175°C). Scoop out heaping teaspoons of dough and roll them into small balls, about 1 inch in diameter. Place them on an ungreased baking sheet about an inch apart.
- Bake: Bake the cookies for 14-16 minutes, or until the bottoms are lightly golden. They should retain their pale tops. Let them cool for 5 minutes on the tray before transferring to a wire rack.
- Roll in powdered sugar: While the cookies are still slightly warm, roll them in powdered sugar to create that classic snowy look. Once they’re completely cool, give them one more roll in sugar for a perfect powdery coating.
Notes
- For best results, use room temperature butter.
- If the dough is too sticky, chilling it can help with rolling.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg