Description
These classic Snowball Cookies are buttery, nutty, and deliciously coated in powdered sugar. Perfect for holidays or any time you crave a melt-in-your-mouth treat, this easy recipe yields tender cookies packed with chopped walnuts or pecans and a hint of vanilla.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped nuts (walnuts or pecans)
- 1/4 teaspoon salt
Coating
- Additional powdered sugar for coating
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Cream the butter and sugar: In a large bowl, cream the softened unsalted butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add vanilla extract: Mix in 1 teaspoon vanilla extract well to infuse the dough with a rich flavor.
- Mix dry ingredients: Gradually add 2 cups all-purpose flour, 1/4 teaspoon salt, and 1 cup chopped nuts into the bowl. Stir gently until everything is combined, forming a dough.
- Shape the cookies: Form the dough into 1-inch balls and place them spaced apart on a baking sheet lined with parchment paper or a non-stick surface.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the bottoms of the cookies turn a light golden color, indicating they are cooked through.
- Coat with powdered sugar: Remove the cookies from the oven and let them cool for a few minutes before rolling them in additional powdered sugar to achieve the signature snowball look and sweetness.
- Cool completely: Allow the cookies to cool completely on a wire rack before serving to let them set properly and avoid crumbling.
Notes
- You can substitute walnuts with pecans for a different nutty flavor.
- Ensure the butter is softened, not melted, for best dough consistency.
- Rolling the cookies in powdered sugar while still warm helps the sugar stick better.
- Store cookies in an airtight container to preserve freshness up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
