Easy Homemade Snowball Cookies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup finely chopped pecans or walnuts
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter, 1/2 cup of powdered sugar, and vanilla extract together until the mixture is smooth and creamy. You can use a hand mixer or a stand mixer for this step.
- Gradually stir in the all-purpose flour and salt. Mix on low speed until the dough just starts to come together. Be careful not to overmix, as this can make the cookies tough.
- Use a spatula to gently fold in the finely chopped pecans or walnuts. Ensure the nuts are evenly distributed throughout the dough so every bite has that signature crunch.
- Scoop about one tablespoon of dough at a time and roll it between your palms to form 1-inch balls. Place them on the prepared baking sheets about 1 inch apart, as they will not spread much during baking.
- Bake for 12 to 15 minutes, or until the bottoms are just barely golden brown. The tops should remain pale. Do not overbake them, or they will lose their melt-in-your-mouth quality.
- Let the cookies cool for about 3 to 5 minutes until they are safe to handle but still warm. Roll each warm cookie in a bowl of powdered sugar until coated, then place them on a wire rack to cool completely.
- Once the cookies are completely cool, roll them in the powdered sugar a second time. This second coat fills in any cracks and gives them that perfect, thick “snowball” appearance.