Snowball cookies
Snowball butter cookies are one of those must-haves during the holiday season. They are buttery, nutty, and have a melt-in-your-mouth texture that reminds me of cotton candy.
Servings 40 cookies
Calories 85kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 teaspoon of vanilla
- 2 cups and 4 heaping tablespoons of powdered sugar divided
- 2 cups of all-purpose flour
- 1/4 teaspoon of salt
- 1 cup pecans chopped
Instructions
- Bring butter to room temperature on the counter. Plan on setting out your butter 1-2 hours before making the recipe.
- In a large bowl, cream together butter, vanilla, and 4 heaping tablespoons of powdered sugar with a hand mixer on low speed.
- Next, add the flour and salt and mix until combined.
- Finally, add chopped nuts and mix just until combined. Try not to over mix.
- Cover and refrigerate for at least one hour for the best results.
- Preheat the oven to 350 degrees and remove the dough from the refrigerator.
- Roll into 1 inch balls and place on a lightly greased cookie sheet. Using a small cookie scoop helps to keep the cookies uniform in size.
- Try to handle the dough as minimally as possible for the best results.
- Bake at 350 degrees until the bottom of the cookie is golden brown for about 14-15 minutes.
- While cookies are baking, prepare a shallow bowl or baking dish with 2 cups of powdered sugar.
- When cookies are done, immediately roll warm cookies in the powdered sugar. Ensure your cookie is fully covered with powdered sugar and set aside to cool. Using a sifter, dust the cookies with additional powdered sugar.
- Serve and enjoy!
Video
Notes
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There are a number of names for these cookies. Mexican wedding cakes, Russian tea cakes, and Italian wedding cookies. Often it will depend on the region you live in and the slight variation that each region makes to the cookie. You may use just about any chopped nut for this recipe. Walnuts are a favorite too. To chop nuts, place them in the food processor and pulse them a couple of times until the nuts are finely chopped with a few larger chunks here and there. If you pulse them too much the nuts will become like flour. Refrigerate the dough for at least an hour. Overmixing these cookies will lead to a dry cookie. Be mindful not to overmix.
There are a number of names for these cookies. Mexican wedding cakes, Russian tea cakes, and Italian wedding cookies. Often it will depend on the region you live in and the slight variation that each region makes to the cookie. You may use just about any chopped nut for this recipe. Walnuts are a favorite too. To chop nuts, place them in the food processor and pulse them a couple of times until the nuts are finely chopped with a few larger chunks here and there. If you pulse them too much the nuts will become like flour. Refrigerate the dough for at least an hour. Overmixing these cookies will lead to a dry cookie. Be mindful not to overmix.
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Sodium: 13mg | Sugar: 1g
