Snowball Cookies Recipe
Snowball cookies are a classic treat with a delicate, crumbly texture and a melt-in-your-mouth quality. These buttery, powdered sugar-coated cookies are perfect for holiday gatherings or as a sweet snack any time of year. Their soft, snowy appearance makes them a beautiful addition to any dessert table, and the gentle sweetness, combined with a hint of nutty richness, appeals to all ages.
Ingredients Overview
The essential ingredients for snowball cookies are simple yet effective in creating their unique texture and flavor. Softened unsalted butter provides the creamy foundation, blending seamlessly with confectioners’ sugar for a tender crumb. All-purpose flour adds structure, while a touch of salt balances the sweetness. Pure vanilla extract brings depth, enhancing the rich, buttery flavor. Chopped and toasted pecans are optional but highly recommended, as they introduce a delightful crunch and earthy warmth, complementing the cookie’s buttery profile.
Softened butter is essential for this recipe to achieve a smooth, cohesive dough. The butter should be at room temperature for easy mixing, ensuring that each ingredient binds together without forming lumps. The confectioners’ sugar, not only a sweetener but also an ingredient for the signature coating, is applied twice for a perfect snowy finish, creating a texture that’s as festive as it is flavorful.
Step-by-Step Instructions for Baking Perfect Snowball Cookies
Start by preparing the dough. Begin by creaming the softened butter with the confectioners’ sugar. This initial step is essential for a smooth, fluffy base, as it allows air to be incorporated, contributing to the cookie’s light texture. Continue mixing until the butter and sugar are completely blended, forming a soft, creamy consistency. Scrape down the bowl’s sides to ensure every bit is incorporated.
Next, add the vanilla extract to bring out a subtle, fragrant flavor that pairs beautifully with the buttery dough. The vanilla is gently blended in, dispersing its essence throughout the dough.
Once the wet ingredients are ready, it’s time to incorporate the dry ones. Gradually add the flour and salt on low speed to avoid overmixing, which could make the cookies dense. The dough might seem a bit dry at first, but with continuous mixing, it will come together. For those who want a nutty twist, fold in toasted pecans at this stage, making sure not to overwork the dough, as this can compromise the cookies’ delicate crumb.
Chill the dough in the refrigerator for at least 30 minutes. Chilling helps the dough firm up, making it easier to shape and retain its form during baking. If you’re preparing the dough in advance, it can be chilled for up to 3 days, but be sure to let it sit at room temperature for about 30 minutes if it becomes too stiff.
When shaping, aim for small, evenly-sized balls, approximately 1 tablespoon per cookie. This ensures even baking and allows each cookie to achieve a perfect golden hue on the bottom. Space the dough balls about 2 inches apart on a lined baking sheet, as they need room to expand slightly.
Bake the cookies at 350°F (177°C) for around 15 minutes. They’re done when the edges turn a light golden brown, while the tops remain pale and just barely browned. Allow the cookies to cool on the baking sheet for 5 minutes before the first coating.
Recipe Tips
Selecting Pecans for Extra Crunch:
Toasting and finely chopping the pecans before adding them to the dough will intensify their nutty flavor and add an extra layer of texture to each bite.
How to Properly Soften Butter:
Leave the butter out at room temperature for an hour, or press it gently with a rolling pin for faster softening, creating a perfect creamy consistency for mixing.
Getting the Right Coating Texture:
Roll the warm cookies in confectioners’ sugar right out of the oven, then again after cooling, for a thick, powdery coating that clings beautifully.
Chilling Time Adjustments:
If the dough is too firm after extended chilling, allow it to rest at room temperature for 15-30 minutes to make shaping easier.
What to Serve with This Recipe
Snowball cookies are an excellent addition to any holiday dessert spread. They pair wonderfully with other festive treats like gingerbread or shortbread cookies, adding variety to the table with their powdered sugar coating and nutty flavor.
For a cozy and satisfying pairing, serve snowball cookies with hot chocolate, spiced tea, or freshly brewed coffee. The warmth of these beverages complements the light sweetness of the cookies, creating a delightful contrast. Alternatively, a holiday punch or mulled cider can add a festive flair when serving these cookies at gatherings.
If you’re looking for a unique gift idea, snowball cookies make beautiful edible gifts. Place them in a decorative tin or jar, layering them between parchment paper, and finish with a festive ribbon. Their pretty, powdery appearance and delicious flavor make them a memorable gift.
Frequently Asked Questions
Can I Use Other Nuts Instead of Pecans?
Yes, you can substitute pecans with other nuts like almonds, walnuts, or pistachios, each adding its own distinct flavor. Just ensure they’re finely chopped and toasted for optimal taste.
How Long Can I Store These Cookies?
Snowball cookies stay fresh for up to a week when stored in an airtight container at room temperature, making them perfect for make-ahead holiday treats.
Can I Make the Dough in Advance?
Absolutely. Prepare and refrigerate the dough for up to 3 days, or freeze it for longer storage. If frozen, thaw in the refrigerator overnight before baking.
How Can I Adjust the Recipe for Extra Flavor?
Add a dash of cinnamon or a hint of almond extract for a deeper, spicier flavor, or experiment with a sprinkle of lemon or orange zest for a subtle citrusy kick.
Variations and Substitutions
For those who enjoy experimenting, snowball cookies are easily customizable. Try different nuts like almonds, walnuts, or pistachios for a unique flavor profile. Adding a touch of cinnamon, nutmeg, or even ground cardamom can give the cookies a warm, aromatic twist, ideal for winter gatherings.
For a lower-sugar alternative, replace the confectioners’ sugar with powdered monk fruit or another alternative sweetener that maintains a similar consistency. You can also enhance the coating by mixing a bit of cocoa powder or cinnamon into the confectioners’ sugar, giving a light chocolatey or spiced flavor to each bite.
Snowball cookies are a delightful, easy-to-make treat that adds sweetness and warmth to any occasion. With their snowy appearance, these cookies are especially festive during the holidays, making them a favorite on dessert trays or in gift boxes. Enjoy the process of baking these simple yet elegant cookies, and share them with family and friends for a sweet and memorable experience.
Ingredients
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
3/4 cup (90g) confectioners’ sugar
2 teaspoons pure vanilla extract
1/8 teaspoon salt (see note)
Optional: 3/4 cup (100g) finely chopped and toasted pecans*
Coating
Additional confectioners’ sugar for rolling
Instructions
In a large mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter on medium speed until it becomes smooth and creamy, about 1 minute. Gradually add the confectioners’ sugar and continue mixing at medium-high speed until the mixture turns fluffy and well-combined. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients. Add the vanilla extract, beating on medium-high until fully blended.
Lower the mixer speed and gradually incorporate the flour and salt. Initially, the dough will appear dry, but continue mixing; the flour will eventually bind with the butter mixture. Once all the flour is added, increase the mixer speed to high until the dough comes together. If desired, fold in the chopped pecans for added texture.
Cover the dough securely and refrigerate for at least 30 minutes, or up to 3 days. If the dough chills for more than 3 hours, allow it to rest at room temperature for at least 30 minutes before shaping, as it will firm up significantly in the refrigerator.
Preheat the oven to 350°F (177°C) and prepare two large baking sheets by lining them with parchment paper or silicone baking mats. Pour the confectioners’ sugar for the coating into a shallow bowl.
Using a tablespoon (about 20g) of dough for each cookie, shape the dough into small balls and place them on the prepared baking sheets, ensuring they are spaced at least 2 inches apart. Bake for approximately 15 minutes, or until the bottom edges are golden and the tops are just beginning to color.
Coating: Allow the cookies to cool on the baking sheet for about 5 minutes. While still slightly warm, carefully roll each cookie in the confectioners’ sugar, coating thoroughly. Transfer the coated cookies to wire racks to cool completely. The initial layer of sugar may melt and become slightly sticky—this is normal. Once the cookies are fully cooled, roll them in the confectioners’ sugar a second time for a snowy, sweet finish that clings perfectly to the surface.
For optimal freshness, store the cookies in an airtight container at room temperature for up to one week.
Snowball Cookies Recipe
Ingredients
- 1 cup 16 Tbsp; 226g unsalted butter, softened to room temperature
- 2 and 1/4 cups 281g all-purpose flour, spooned and leveled
- 3/4 cup 90g confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt see note
- Optional: 3/4 cup 100g finely chopped and toasted pecans*
Coating
- Additional confectioners’ sugar for rolling
Instructions
- In a large mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter on medium speed until it becomes smooth and creamy, about 1 minute. Gradually add the confectioners’ sugar and continue mixing at medium-high speed until the mixture turns fluffy and well-combined. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients. Add the vanilla extract, beating on medium-high until fully blended.
- Lower the mixer speed and gradually incorporate the flour and salt. Initially, the dough will appear dry, but continue mixing; the flour will eventually bind with the butter mixture. Once all the flour is added, increase the mixer speed to high until the dough comes together. If desired, fold in the chopped pecans for added texture.
- Cover the dough securely and refrigerate for at least 30 minutes, or up to 3 days. If the dough chills for more than 3 hours, allow it to rest at room temperature for at least 30 minutes before shaping, as it will firm up significantly in the refrigerator.
- Preheat the oven to 350°F (177°C) and prepare two large baking sheets by lining them with parchment paper or silicone baking mats. Pour the confectioners’ sugar for the coating into a shallow bowl.
- Using a tablespoon (about 20g) of dough for each cookie, shape the dough into small balls and place them on the prepared baking sheets, ensuring they are spaced at least 2 inches apart. Bake for approximately 15 minutes, or until the bottom edges are golden and the tops are just beginning to color.
- Coating: Allow the cookies to cool on the baking sheet for about 5 minutes. While still slightly warm, carefully roll each cookie in the confectioners’ sugar, coating thoroughly. Transfer the coated cookies to wire racks to cool completely. The initial layer of sugar may melt and become slightly sticky—this is normal. Once the cookies are fully cooled, roll them in the confectioners’ sugar a second time for a snowy, sweet finish that clings perfectly to the surface.
- For optimal freshness, store the cookies in an airtight container at room temperature for up to one week.
Notes
- Freeze baked cookies for up to 3 months; thaw in the fridge or at room temperature.
- Freeze unbaked dough balls for up to 3 months. Bake frozen, adding an extra minute, no need to thaw.
- Electric mixer, baking sheets, silicone mats or parchment paper, glass mixing bowl, and cooling rack.
- Use salted butter and skip the added salt, as shown in the video.
- Spread chopped pecans on a lined baking sheet and bake at 300°F (150°C) for 8–10 minutes. Let cool, then finely chop.
- Substitute pecans with finely chopped (toasted if desired) walnuts, almonds, pistachios, hazelnuts, or macadamia nuts. Alternatively, mix in 1/2 cup sprinkles.