If you adore melt-in-your-mouth cookies with a delightful nutty crunch, these Classic Snowball Cookies are an absolute must-try. A cherished holiday favorite, these delightful treats feature the rich flavor of toasted pecans, the creamy goodness of real butter, and a generous dusting of powdered sugar. Perfect for Christmas cookie exchanges, holiday gatherings, or simply enjoying year-round with a comforting cup of coffee or tea!
Why You’ll Love This Snowball Cookie Recipe:
- Buttery & Rich: Made with real butter to create a soft, crumbly texture that melts in your mouth.
- Nutty Flavor: Toasted pecans add a depth of flavor and a satisfying crunch to every bite.
- Easy to Make: This recipe uses simple, readily available ingredients and boasts a quick prep time, making it perfect for busy bakers.
- Perfect for Gifting: These cookies stay fresh for days, making them an excellent choice for holiday treats and thoughtful gifts.
Servings:
Makes approximately 25 cookies
Ingredients You’ll Need:
- 1 cup (8oz/225g) unsalted butter, softened to room temperature
- 1/3 cup (2 1/2oz/71g) granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups (10oz/284g) all-purpose flour, sifted
- 2 cups (8oz/225g) toasted pecans, finely ground
- 1½ cups (6oz/172g) powdered sugar, for coating
How To Make Classic Snowball Cookies:
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar using a whisk or an electric mixer until the mixture becomes light and fluffy. Add the vanilla extract and salt, mixing well to combine. Gradually fold in the sifted all-purpose flour in two batches, stirring gently to combine the ingredients. Stir in the finely ground toasted pecans, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Cover the prepared dough with plastic wrap and refrigerate it for at least 45 minutes to allow it to firm up. (Pro Tip: You can store the dough in the refrigerator for up to 5 days or freeze it for up to 6 weeks for baking later.)
- Shape the Cookies: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop approximately 1 tablespoon of dough per cookie and roll it between your palms to form small, smooth balls. Arrange the dough balls about 2 inches apart on the prepared baking sheet. Do not flatten them.
- Bake to Perfection: Bake the cookies for 14-15 minutes in the preheated oven. The cookies should be lightly golden brown on the bottom but still pale on top. Remove them from the oven and let them cool on the baking sheet for about 5 minutes.
- Coat with Powdered Sugar: While the cookies are still warm, gently roll them in powdered sugar to create a sweet, snowball-like coating. Transfer the coated cookies to a wire rack and let them cool completely. Once fully cooled, roll them in powdered sugar again for a perfect, double-layered finish.
- Storage Tips: Store your finished snowball cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 2 months. Thaw them completely before serving.
Pro Tips for the Best Snowball Cookies:
✔️ Use Unsalted Butter: Using unsalted butter allows for better control over the salt content in your cookies, ensuring a balanced flavor.
✔️ Don’t Overbake: The cookies should be pale on top but slightly golden brown underneath. Overbaking will result in dry, crumbly cookies.
✔️ Double Sugar Coating: Coating the cookies twice in powdered sugar ensures a thick, sweet, and visually appealing layer.
✔️ Finely Grind Pecans: Finely grinding the pecans helps distribute the nutty flavor evenly throughout the cookies.
Variations & Substitutions:
- Nut Alternatives: Feel free to swap the pecans for other nuts such as walnuts, almonds, or hazelnuts.
- Flavor Boost: Add a pinch of cinnamon to the dough for a warm, spiced touch.
- Gluten-Free Version: Use a gluten-free flour blend for a celiac-friendly alternative to these classic cookies.
FAQs:
Q: Can I make these cookies ahead of time?
A: Yes! You can refrigerate the dough for up to 5 days before baking. You can also freeze the baked cookies for up to 2 months.
Q: Why are my cookies too crumbly?
A: If the dough seems too dry, add a teaspoon of milk to help bind the ingredients together. This will help create a more cohesive dough and prevent the cookies from being too crumbly. Sources and related content
Q: Can I use other nuts instead of pecans?
A: Absolutely! Almonds, walnuts, or hazelnuts work wonderfully as substitutes. Feel free to experiment with your favorite nut for a unique twist on this classic cookie.
Q: How do I prevent the powdered sugar from melting?
A: Let the cookies cool slightly on the baking sheet before rolling them in the powdered sugar. This will help the sugar adhere better. For the best and most visually appealing results, coat the cookies twice with powdered sugar. The first coating will create a base, and the second coating will provide that signature, snowy finish.
These melt-in-your-mouth cookies with a nutty crunch are a holiday favorite, perfect for cookie exchanges or any time of year!
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 25 cookies
Ingredients:
- 1 cup (2 sticks/225g) unsalted butter, softened
- ⅓ cup (71g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups (284g) all-purpose flour
- 2 cups (225g) toasted pecans, finely ground *See note below
- 1 ½ cups (172g) powdered sugar, for coating
Instructions:
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract and salt. Gradually add the all-purpose flour, stirring until just combined. Stir in the finely ground toasted pecans.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes. This chilling period is important for preventing the cookies from spreading too much during baking.
- Preheat Oven: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Shape the Cookies: Roll the dough into 1-inch balls. Place the cookies 2 inches apart on the prepared baking sheet.
- Bake: Bake for 14-15 minutes, or until the bottoms of the cookies are lightly golden. The tops will remain pale.
- First Sugar Coating: Let the cookies cool on the baking sheet for 5 minutes. While they are still warm, carefully roll each cookie in powdered sugar, ensuring they are well coated.
- Cool & Second Coating: Transfer the cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a generous, snowy coating.
- Store: Store the finished Snowball Cookies in an airtight container at room temperature for up to 5 days.
- To Toast Pecans: Spread pecans in a single layer on a baking sheet. Bake at 350°F (180°C) for 8-10 minutes, or until fragrant and lightly toasted. Let cool completely before grinding. Be careful not to burn them.