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Snowball Cookies Recipe

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4.9 from 62 reviews

Snowball Cookies are delicate, buttery cookies coated in a generous layer of confectioners’ sugar, featuring a crisp exterior and tender, melt-in-your-mouth interior. Often enhanced with toasted pecans for a delightful crunch, these classic treats are perfect for holiday gatherings or anytime you crave a sweet, nutty cookie.

Ingredients

Scale

Cookie Dough

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1/8 teaspoon salt
  • optional: 3/4 cup (100g) finely chopped and toasted pecans

Coating

  • 1 and 1/4 cups (150g) confectioners’ sugar

Instructions

  1. Make the dough: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour and salt. The dough will look dry initially, but once all flour is added, increase the mixer speed to high. The dough will come together. Finally, beat in the chopped pecans if using.
  2. Chill the dough: Cover the cookie dough tightly and refrigerate for at least 30 minutes and up to 3 days. If chilling for more than 3 hours, let the dough sit at room temperature for at least 30 minutes before rolling, as it will be very stiff from the fridge.
  3. Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. Pour the confectioners’ sugar for coating into a shallow bowl.
  4. Shape and bake cookies: Scoop or roll 1 tablespoon (20g) of cookie dough per cookie. Roll into balls and place on the prepared baking sheets, spacing at least 2 inches apart. Bake for about 15 minutes, until cookies are golden brown on the bottom edges and just lightly browned on top.
  5. Initial coating: Allow the cookies to cool on the baking sheet for 5 minutes, then gently roll them in the confectioners’ sugar to coat completely. Place them on wire racks to cool fully. The sugar coating will melt slightly and become sticky at this point.
  6. Final coating: Once cookies are completely cooled, roll them again in confectioners’ sugar for a thick, snowy coating. This final rolling allows the sugar to adhere well.
  7. Storage: Store cookies covered at room temperature for up to one week to maintain freshness.

Notes

  • The optional chopped pecans add a pleasant crunch and nutty flavor but can be omitted for a nut-free version.
  • If chilling dough longer than 3 hours, letting it warm slightly will make rolling easier.
  • Be gentle when rolling cookies in sugar after baking to avoid breaking their delicate texture.
  • Using parchment paper or silicone mats prevents sticking and helps cookies bake evenly.

Keywords: Snowball Cookies, butter cookies, pecan cookies, holiday cookies, confectioners sugar cookies, nutty cookies

Find it online: https://thefoodrecipe.com/snowball-cookies-recipe/