Description
Classic Christmas Snowball Cookies are buttery, delicate shortbread-like cookies rolled generously in confectioners sugar. They feature a tender crumb with a subtle vanilla flavor and optional toasted pecans for added crunch. Perfect for the holiday season, these cookies are easy to make, chill, bake, and coat twice in powdered sugar for a snowball effect that melts in your mouth.
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
- Prepare the 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: Beat in the vanilla extract on medium-high speed until thoroughly combined.
- Incorporate Dry Ingredients: Switch to low speed and slowly add the all-purpose flour and salt. The dough will initially look dry and may seem like the flour won’t fully combine.
- Mix Dough Completely: After all flour is added, increase mixer speed to high. The dough will come together into a cohesive mixture. If using pecans, fold them in at this stage by beating gently until incorporated.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes and up to 3 days. If chilling longer than 3 hours, allow dough to sit at room temperature for 30 minutes before shaping to soften the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Using a scoop or hands, portion 1 tablespoon (20g) of dough per cookie. Roll each into a ball and place on baking sheets, spacing at least 2 inches apart to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for about 15 minutes or until the cookies are golden brown along the bottom edges and just barely browned on top.
- Initial Sugar Coating: Remove cookies from oven and let cool for 5 minutes on the baking sheet. Then, very gently roll each warm cookie in the confectioners sugar so they are completely coated. Place cookies on wire racks to cool completely. The sugar will melt slightly and become sticky at this stage.
- Final Sugar Coating: Once cookies have fully cooled, roll them in confectioners sugar again for a thicker, snow-like coating.
- Storage: Store cookies covered at room temperature for up to 1 week, keeping them fresh and delicious.
Notes
- For best texture, use unsalted butter softened to room temperature but not melted.
- To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for 5-7 minutes until fragrant and golden.
- If dough is too stiff after chilling for a long time, allow it to warm slightly at room temperature before rolling.
- Double coating in confectioners sugar after baking is essential for the classic snowball appearance and flavor.
- Cookies can be made a few days ahead and stored properly to maintain freshness during the holidays.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 28mg
