Description
Snowball Cookies are tender, buttery, and delicately nutty treats coated in powdered sugar, perfect for holiday baking or any cozy occasion. These melt-in-your-mouth cookies feature finely chopped pecans and a soft, crumbly texture that pairs beautifully with a cup of tea or coffee.
Ingredients
Scale
Cookie Dough
- 2 sticks butter softened
- 1 cup powdered sugar
- 2½ tsp clear vanilla
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 cup finely chopped pecans
For Coating
- 2 cups powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour and cornstarch thoroughly. Set aside for later incorporation.
- Cream Butter: Using a stand mixer or handheld electric mixer, beat the softened butter on medium-high speed for 5 minutes or until it turns pale yellow and fluffy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add Sugar Gradually: Reduce mixer speed to low. Slowly add 1 cup of powdered sugar in ¼ cup increments, mixing well after each addition until the butter mixture becomes light and fluffy. Scrape down the sides as needed.
- Incorporate Vanilla: With the mixer still on low speed, add the clear vanilla extract and mix just for a few seconds to evenly distribute the flavor.
- Add Dry Ingredients: Continue mixing on low speed, gradually adding the flour and cornstarch mixture ¼ cup at a time. Mix just until all flour is combined; do not overmix to keep cookies tender.
- Mix in Pecans: Fold in the finely chopped pecans until they are evenly distributed throughout the dough.
- Chill Dough Balls: Using a tablespoon cookie scoop, scoop out dough and roll tightly into balls about the size of a large marble. Place the dough balls 2 inches apart on the prepared baking sheet. Chill the dough balls uncovered in the refrigerator for 10 minutes to firm up.
- Bake Cookies: Bake chilled dough balls in the preheated oven for 10 minutes or until the bottoms are lightly golden brown. Avoid overbaking to maintain softness.
- Coat in Sugar: Remove cookies from oven and let cool a few minutes until they are easy to handle. Carefully transfer each warm cookie to a bowl containing 2 cups of powdered sugar. Roll gently using a fork to avoid melting the sugar with your fingers and coat thoroughly.
- Final Cooling and Coating: Place the coated cookies on a tray and allow them to cool completely. Once cooled, roll the cookies in powdered sugar again to ensure a full, snowy coating.
- Storage: Store the fully coated and cooled snowball cookies in an airtight container to maintain freshness and prevent sugar melting.
Notes
- For a nut-free version, omit pecans and substitute with extra flour or finely chopped toasted coconut.
- Chilling the dough balls before baking helps maintain shape and contributes to the crumbly texture.
- Rolling the cookies in powdered sugar while warm and again when fully cooled ensures the classic snowball appearance and sweetness.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Ensure butter is softened to room temperature for optimal creaming and dough texture.
