Snowball Cookies
During multiple test batches, these tender, nut-studded cookies revealed buttery richness with a delicate sugar coating. Simple to prepare, they’re perfect for holidays and everyday indulgence.
Ingredients
Main
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar plus more for rolling
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour spooned and leveled
- 0.25 teaspoon salt
- 1.5 cups finely chopped pecans or walnuts
Instructions
How to Make
- Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone mats.
- Beat the butter and ½ cup powdered sugar in a stand mixer on medium until light and fluffy, about 3 minutes.
- Mix the flour and salt together, then add to the butter mixture on low speed until just combined.
- Stir in the chopped nuts on low speed until evenly distributed.
- Form the dough into 1-inch balls, placing them 1 inch apart on prepared sheets.
- Bake for 12–14 minutes, or until the bottoms are set and barely golden.
- Let cookies cool on the sheet for 5 minutes, then roll in powdered sugar.
- Transfer to a wire rack to cool completely, then roll again in sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze fully cooled cookies in a parchment-lined container for up to 3 months.
Re-dust with powdered sugar after thawing for best presentation.