Description
Classic Snowball Cookies with a buttery, nutty texture, coated in powdered sugar for a melt-in-your-mouth treat perfect for holidays and special occasions.
Ingredients
Scale
Cookie Dough
- 2 sticks butter softened
- 1 cup powdered sugar
- 2½ tsp clear vanilla
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 cup finely chopped pecans
Coating
- 2 cups powdered sugar for coating the baked cookies
Instructions
- Preheat Oven and Prepare Baking Sheet. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients. In a medium-sized mixing bowl, whisk together 2 cups all-purpose flour and 2 tablespoons cornstarch. Set this mixture aside for later use.
- Cream Butter. Using a stand mixer or handheld electric mixer on medium-high speed, cream 2 sticks of softened butter for 5 minutes until it turns a pale yellow. Scrape down the bowl sides with a spatula.
- Add Powdered Sugar to Butter. Reduce mixer speed to low and gradually add 1 cup powdered sugar a quarter cup at a time, mixing well until fluffy. Scrape down sides again.
- Incorporate Vanilla. Keep mixer on low speed and add 2½ teaspoons clear vanilla. Mix briefly to combine well.
- Add Flour Mixture. Slowly add the flour and cornstarch mixture a quarter cup at a time, mixing well after each addition. Mix just until incorporated to avoid overmixing.
- Fold in Pecans. Add 1 cup finely chopped pecans and mix until evenly distributed through the dough.
- Chill Dough Balls. Using a tablespoon or cookie scoop, scoop dough and roll into tight balls about the size of a large marble. Place balls 2 inches apart on the parchment-lined tray. Refrigerate uncovered for 10 minutes to chill.
- Bake Cookies. Bake in the preheated oven for 10 minutes or until the bottoms turn light golden brown.
- Coat Cookies in Powdered Sugar. Allow cookies to cool slightly so they can be handled without breaking. Roll each warm cookie carefully in 2 cups powdered sugar, using a fork to move them around to prevent melting from fingers.
- Cool and Recoat. Transfer coated cookies to a tray to cool completely, then roll them once more in powdered sugar for full coating.
- Store. Place fully coated, cooled cookies in an airtight container to maintain freshness.
Notes
- Make sure butter is softened but not melted to achieve the right cookie texture.
- Chilling the dough balls helps maintain shape during baking.
- Use a fork to roll cookies in powdered sugar to avoid melting sugar with warm hands.
- Double-coating in powdered sugar ensures a classic snowball appearance and extra sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
