Snowball Cookies
Snowball Cookies are buttery and nutty cookies that literally melt in your mouth. A must have for Christmas and easy enough for any day of the year.
Servings: 18 Cookies
Calories: 88kcal
Ingredients
- 1 cup + 2 tablespoons all purpose flour
- 3/4 cup powdered sugar divided
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup finely chopped pecans
- 1/2 cup butter slightly softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- In a mixer bowl, add flour, 1/4 cup powdered sugar, salt, cinnamon and pecans. Stir until combined.
- Add butter and vanilla.
- Mix with an electric mixer on low speed. At first the mixture will be very crumbly but continue to mix until the dough comes together.
- Scoop with a small cookie scoop and roll cookie dough between the palms of your hands into balls.
- Place on a silicone lined or parchment paper lined baking sheet.
- Bake for 10 - 12 minutes.
- Remove from oven and cool slightly.
- Place remaining powdered sugar in a small bowl.
- Roll cookies in powdered sugar and place on a wire rack.
- Cool completely and then roll in powdered sugar again.
Notes
Make a Large Batch: Double the recipe to make 36 cookies
Butter: Use slightly softened butter so that the cookies do not spread. Sit butter out on the counter about 20 minutes before baking. Cookie dough balls can be refrigerated 30 minutes before baking to prevent spreading.
Mix-Ins: Mini chocolate chips, shredded coconut, sprinkles, finely chopped peppermint, walnuts.
Storage: Store cooled cookies in an airtight container at room temperature up to 4 days. Refrigerate up to 2 weeks or freeze up to 3 months.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 58mg | Sugar: 5g