Snowball Cookies are a classic and a staple at holiday cookie exchanges. Made with butter, flour, sugar, vanilla, and chopped pecans, they’re a delicious and addictive dessert!
Servings: 48 cookies
Preheat oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
Cream together the butter, vanilla, sugar, and salt and then add in the flour in two additions, mixing between each one. Beat until the mixture is fully combined. The dough will be crumbly at first but will come together, however, this is a drier dough than what you would expect from a sugar cookie, so don't be alarmed.
Fold in the pecan pieces and use a small cookie scoop to measure out even dough balls, rolling them between your palms before placing them on the cookie sheet, giving each cookie 1 to 2-inch of space.
Bake the cookies for 12 to 15 minutes or until the edges are golden brown, cookies should not be cracked. Remove from the oven and allow the cookies to rest on the baking sheet for a few additional minutes before rolling each of the cookies in powdered sugar and transferring them to a cooling rack to finish cooling. Once the cookies have finished cooling, gently roll them in powdered sugar again. Bake off all of the cookie dough until it's gone following this step.
How To Make Snowball Cookies Without Nuts:
Simply leave them out or replace them with mini chocolate chips or craisins that have been run through a food processor for a different flavor.
How To Store Snowball Cookies:
Store them in an airtight container at room temperature for up to 4 weeks! That's right, you can make these cookies well in advance and they will still be delicious!
How To Freeze Snowball cookies:
Bake the cookies as directed but DO NOT roll in powdered sugar. Freeze in a freezer bag. thaw at room temperature and roll in powder sugar once thawed.
Calories: 97kcal | Carbohydrates: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 12mg | Potassium: 20mg | Sugar: 5g | Vitamin A: 125IU | Calcium: 4mg | Iron: 0.3mg