Snowball Cookies

In a large bowl, mix the butter using a silicone spatula or wire whisk until completely smooth. You can also use a handheld mixer or stand mixer fitted with a paddle attachment. Then add confectioners’ sugar and mix until completely combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, add in the flour, salt, and vanilla extract. Mix for a minute and start kneading the mixture until it comes together.

After that, add coarsely powdered toasted pecans/walnuts and knead until it comes together like a dough. Transfer the dough onto a plastic wrap and knead it slightly, then wrap the cookie dough tightly and chill it in the refrigerator for at least 30 minutes. You can refrigerate it for up to 3 days. Tip: If you are chilling the dough for more than 3 hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls. The cookie dough will be very stiff after being in the refrigerator for that long.

Preheat the oven to 350°F (177°C). Pour the confectioners’ sugar needed for the coating into a shallow bowl. Scoop about 1 tablespoon of cookie dough and roll it into a smooth ball. Roll all the cookies and place them on the baking sheet, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.

Once baked, remove the cookies from the oven and let them cool for about 5 minutes on the baking sheet, then gently roll them in the confectioners’ sugar to coat completely. Place the cookies on a plate or wire racks to cool completely. The confectioners’ sugar might melt a bit and get sticky; that’s perfectly fine. Once cooled, roll the cookies again in confectioners’ sugar. This is when the sugar will really stick. Enjoy your delicious batch of snowball cookies. They stay fresh when stored in an airtight cookie jar at room temperature for up to 1 week.

NOTE: Watch the recipe video to learn how to perform these cooking steps.

ENJOY THIS RECIPE.