Snowball Cookies
User Reviews
5
Snowball Cookies
Description
This Snowball Cookies recipe begins by beating room temperature salted butter until fluffy, then adding powdered sugar and vanilla for sweetness and aroma. Finely ground toasted pecans and all-purpose flour are incorporated to form a tender dough which is chilled to maintain shape during baking.
The dough is portioned into small balls, shaped slightly oval and baked at 350°F until just golden on the bottoms. While warm, the cookies are rolled in a cinnamon-sugar mixture, then cooled and coated a second time to achieve the characteristic snowy look and gentle cinnamon flavor.
These cookies are ideal for holiday celebrations or anytime a tender nutty cookie with a sweet crisp coating is desired. Toasting and properly cooling the nuts before grinding prevents bitterness and improves texture. Chilling the dough is crucial for shaping and baking success.
Ingredients
- 1 cup butter room temp, salted
- 2 cups powdered sugar divided
- 1 TB vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans toasted, cooled, and finely ground*
- ½ tsp ground cinnamon
Instructions
- Beat butter in the bowl of an electric mixer until light and fluffy, 5-8 minutes. Add 1/2 cup powdered sugar and vanilla and beat until well blended. Add flour and nuts, beating until incorporated.
- Divide dough roughly in half. Wrap each half in plastic and chill in fridge for at least 1 hour.
- Preheat oven to 350F. Whisk together remaining 1 1/2 cups powdered sugar and cinnamon in a pie dish.
- Take out first half of chilled dough. Make 1-inch cookie balls, and arrange them on a parchment-lined cookie sheet, 1 inch apart. Slightly pinch each ball so it stands taller and somewhat oval.
- Bake cookies just until bottoms are light golden brown, 12-13 minutes. Cool for 5-10 minutes on sheet.
- Carefully toss warm cookies in the cinnamon sugar mix, coating completely. Place cookies on wire rack to finish cooling.
- Once fully cooled, re-coat each cookie in cinnamon sugar mix and serve. Repeat with other half of dough.
Notes
- Ensure pecans are completely cooled before grinding to avoid nutty paste texture.
- Grind nuts coarsely for better cookie texture rather than fine paste.
- Roll cookies twice in the cinnamon sugar; the first coats and melts slightly, the second creates the fluffy snow appearance.
- Chilling the dough for at least an hour helps cookies hold their shape during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 29mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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