Description
Classic Snowball Cookies that are buttery, tender, and melt-in-your-mouth delicious. These easy-to-make cookies require just five simple ingredients and a short chill time, resulting in perfectly delicate treats coated in sweet confectioners’ sugar. Optional toasted pecans add a lovely nutty flavor and crunch.
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- optional: 3/4 cup (100g) finely chopped and toasted pecans
Coating
- 1 and 1/4 cups (150g) confectioners’ sugar
Instructions
- Mix Butter and Sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add Vanilla Extract: Next, beat in the vanilla extract on medium-high speed until fully incorporated for added flavor.
- Add Dry Ingredients: Switch mixer to low speed and slowly add the flour and salt. The dough will appear dry at first and might not seem to fully combine.
- Combine Dough: Once all the flour has been added, turn the mixer to high speed. The dough will come together into a cohesive ball. Finally, gently fold in the chopped toasted pecans if using.
- Chill Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for more than 3 hours, allow the dough to sit at room temperature for about 30 minutes before rolling to soften.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Scoop or roll approximately 1 tablespoon (20g) of dough into balls and place them on the prepared baking sheets, spaced at least 2 inches apart.
- Bake: Bake the cookies for about 15 minutes or until golden brown on the bottom edges and just barely browned on top.
- First Sugar Coating: Allow the cookies to cool for 5 minutes on the baking sheet. Then, very gently roll each cookie in the confectioners’ sugar until completely coated.
- Final Cooling and Sugar Coating: Place the coated cookies on wire racks to cool completely. The sugar will melt and become sticky; once fully cooled, roll cookies in confectioners’ sugar again to create the classic snowy finish.
- Storage: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- This recipe uses just five simple ingredients and can be made in one bowl, making it incredibly easy and foolproof.
- Chilling the dough is important for texture and ease of rolling; do not skip this step.
- Toasted pecans add wonderful flavor and texture but are optional.
- Make sure to roll the cookies in confectioners’ sugar twice for the signature snowball appearance and taste.
- Keep cookies covered at room temperature to maintain softness and prevent drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
