Description
Classic Snowball Cookies are buttery, nutty, melt-in-your-mouth delights coated in powdered sugar. This timeless recipe features finely ground toasted pecans mixed into a tender dough, chilled and baked to perfection. These cookies are perfect for holiday gatherings or any cozy tea time treat.
Ingredients
Scale
Cookie Dough
- 1 cup (8oz/225g) butter, room temperature
- 1/3 cup (2 1/2oz/71g) sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (10oz/284g) all-purpose flour
- 2 cups (8oz/225g) toasted pecans, finely ground
Coating
- 1 1/2 cups (6oz/172g) powdered sugar
Instructions
- Cream Butter and Sugar: Using a large whisk or electric mixer, cream together the room temperature butter, sugar, vanilla extract, and salt until the mixture is light and fluffy.
- Add Flour and Nuts: Gradually add the all-purpose flour in two batches using a spatula, stirring gently. Finally, fold in the finely ground toasted pecans until fully incorporated into the dough.
- Chill the Dough: Cover the dough and refrigerate it for approximately 45 minutes to firm up, which makes it easier to shape. The dough can also be stored in the fridge for up to 5 days or frozen for up to 6 weeks.
- Prepare for Baking: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Prepare Sugar Coating: Place the powdered sugar in a small bowl set near your workspace for rolling the cookies after baking.
- Shape Cookies: After chilling, use a 1 tablespoon measure to scoop the dough. Roll each scoop between your palms to form a smooth, rounded ball. Place the dough balls on the prepared baking sheet about 2 inches apart, leaving them as small balls without flattening.
- Bake Cookies: Bake in the preheated oven for 14-15 minutes. Avoid overbaking; the underside should be just lightly browned while the tops remain pale.
- Initial Sugar Roll: Remove from oven and cool cookies on the baking sheet for about 5 minutes. While still warm, gently roll each cookie in the powdered sugar to coat thoroughly.
- Cool and Second Sugar Roll: Place the sugar-coated cookies on wire racks to cool completely. Once fully cooled, roll the cookies in powdered sugar again to achieve a delicate snowy finish.
- Storage: Store finished cookies in an airtight container at room temperature for up to 5 days.
Notes
- Toast pecans before grinding for enhanced nutty flavor.
- Do not overbake cookies; they should remain pale on top.
- Double rolling in powdered sugar ensures the traditional snowball appearance.
- Dough can be made ahead and refrigerated or frozen for convenience.
- Use parchment paper to prevent sticking and ease cleanup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snowball Cookies, Russian Tea Cakes, Mexican Wedding Cookies, Butter Cookies, Holiday Cookies
