Description
These whimsical, buttery snowball cookies dusted with powdered sugar are perfect for cozy gatherings and any special occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- Optional: 3/4 cup (100g) finely chopped and toasted pecans
- 1 and 1/4 cups (150g) confectioners’ sugar (for coating)
Instructions
- In a large bowl, beat the softened butter with a mixer on medium speed for 1 minute until smooth and creamy.
- Add in 3/4 cup of confectioners’ sugar and mix on medium-high speed until creamy and well combined.
- Beat in the vanilla extract until mixed in.
- Switch to low speed and slowly add in the all-purpose flour and salt until combined.
- Increase speed to high and beat until the dough comes together smoothly.
- If using pecans, gently mix them into the dough until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Pour 1 and 1/4 cups of confectioners’ sugar into a shallow bowl for coating.
- Scoop 1 tablespoon of dough, roll it into a ball, and place on the baking sheets.
- Bake for about 15 minutes until golden brown on the edges.
- Cool for 5 minutes, then roll in confectioners’ sugar to coat.
- Transfer to wire racks to cool completely and dust with more sugar if desired.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. Do not refrigerate or freeze.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg