Snowball Cookies Recipe
Total Time
1 hour
Prep Time
45 minutes
Cook Time
15 minutes
Rating
4.6 out of 5 stars
(62)
Ingredients
36 cookies
- 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 (see note)
- optional: 3/4 cup (100g) finely chopped and toasted pecans*
- Coating
- 1 and 1/4 cups (150g) confectioners’ sugar
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
Baked cookies freeze well up to 3 months. Thaw in the refrigerator or at room temperature. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. See this post on how to freeze cookie dough for more information and a video tutorial.
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Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Cooling Rack
Salt:
The video uses salted butter, so I skip the salt. Feel free to use salted butter and skip the added salt in the recipe.
To Toast the Pecans:
Spread chopped pecans on a lined baking sheet. Bake for 8–10 minutes at 300°F (150°C). Let them slightly cool. Then, give them a very fine chop with a sharp knife or pulse a few times in a food processor. You want small pieces of nuts. Feel free to skip the toasting step and just use finely chopped pecans.
Sprinkles or Other Nuts:
You can also use finely chopped (and toasted, if desired) walnuts, almonds, pistachios, hazelnuts, or macadamia nuts. Toast according to the same directions as pecans in Note above. Instead of nuts, you can beat in 1/2 cup sprinkles.