Snowball Cookies Recipe
User Reviews
5
Snowball Cookies Recipe
Description
Snowball Cookies are tender butter-based cookies with a mix of finely chopped pecans, flour, and spices. The dough incorporates both vanilla and almond extracts to add depth to the nutty flavor. After shaping into small, evenly sized balls, the cookies are baked at a relatively high temperature until lightly golden, allowing the edges to crisp gently while maintaining a soft interior.
Once cooled slightly, the cookies are rolled in powdered sugar, giving them their signature snowy appearance and a sweet contrast to the nutty pecan base. This recipe yields approximately 18 to 24 cookies, ideal for sharing.
For storage, keep the cooled cookies in an airtight container at room temperature for up to two weeks. They also freeze well after the initial sugar coating, retaining texture and flavor upon thawing. Recoat with powdered sugar after thawing for the best presentation.
Ingredients
- 3/4 cup pecan halves or pieces
- 2 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 cup butter softened to room temperature, unsalted
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup powdered sugar
For rolling
- powdered sugar additional, about a cup or so
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Chop pecans until they're nice and small (I like to use my food processor for this, but you can use a knife if you prefer).
- In a mixing bowl, add the flour, salt, and chopped pecans. Stir and set aside.
- In a separate large mixing bowl, add butter, vanilla extract, almond extract, and 1/2 cup powdered sugar. Use a hand mixer on medium speed to beat the mixture until creamy, a few minutes.
- Add the flour mixture from step 3, about 1/2 cup at a time, mixing well on low speed after each addition, until all flour mixture is added with no flour streaks remaining.
- Use a cookie scoop to scoop 1 inch balls of dough and roll them in your hands to be evenly round. Add balls of dough to prepared baking sheet, leaving at least 1 inch in between each ball.
- Bake in preheated oven for 9-11 minutes, or until lightly golden.
- Remove baking sheet from oven and let cool on the baking sheet for 4-5 minutes.
- While the cookies are cooling slightly, add additional powdered sugar to a shallow bowl. Roll the cookies, one by one, in the powdered sugar, then transfer them to a wire cooling rack to finish cooling.
- Once completely cooled, roll in powdered sugar again, then serve or store.
Notes
- Store cooled snowball cookies in an airtight container at room temperature for up to 2 weeks.
- For freezing, after coating with powdered sugar and cooling, freeze cookies on a lined baking sheet until solid, then transfer to a freezer-safe container for up to 3 months.
- Thaw frozen cookies in the refrigerator, bring to room temperature, then roll again in powdered sugar before serving.
- This recipe makes approximately 18-24 cookies depending on size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 66mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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