Description
Classic Snowball Cookies are buttery, nutty treats coated in powdered sugar, offering a melt-in-your-mouth texture with a delicate blend of vanilla and almond flavors. These charming cookies are perfect for holidays or any occasion that calls for a sweet, festive dessert.
Ingredients
Dry Ingredients
- 3/4 cup pecan halves or pieces
- 2 1/4 cups all purpose flour
- 1/2 tsp kosher salt
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup powdered sugar (for dough)
For Rolling
- Additional powdered sugar (about 1 cup or so)
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Pecans: Chop the pecans finely using a food processor or knife to incorporate evenly into the dough.
- Mix Dry Ingredients: In a bowl, combine the flour, kosher salt, and chopped pecans; stir well and set aside.
- Cream Butter and Flavorings: In a separate large bowl, beat the softened butter with vanilla extract, almond extract, and 1/2 cup powdered sugar using a hand mixer on medium speed until creamy and smooth, about a few minutes.
- Combine Flour Mixture: Gradually add the flour mixture to the creamed butter, about 1/2 cup at a time, mixing on low speed after each addition until fully incorporated with no flour streaks.
- Shape Cookies: Use a cookie scoop to form 1-inch balls of dough, then roll them between your hands to make them evenly round. Place dough balls on the prepared baking sheet, spacing them at least 1 inch apart.
- Bake: Place the baking sheet in the preheated oven and bake for 9-11 minutes until the cookies are lightly golden but not browned.
- Cool Slightly: Remove the baking sheet from the oven and allow the cookies to cool on it for 4-5 minutes to set before handling.
- First Sugar Coating: Pour additional powdered sugar into a shallow bowl. Roll each cookie gently in the powdered sugar one by one, then transfer them to a wire rack to cool completely.
- Final Sugar Coating: Once the cookies have fully cooled, roll them again in powdered sugar to create a classic snowball appearance. Serve immediately or store as desired.
Notes
- Cookie yield is approximately 18-24 cookies depending on size.
- Store cooled cookies in an airtight container at room temperature with a paper towel lining for up to 2 weeks.
- To freeze, after rolling cookies once in powdered sugar and fully cooling, freeze them on a lined baking sheet until solid (1-2 hours), then transfer to a freezer-safe container and freeze up to 3 months.
- Thaw frozen cookies in the refrigerator, bring to room temperature, re-roll in powdered sugar before serving.
- Ensure butter is fully softened for easier creaming and proper dough consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
