Snowball Cookies
A classic snowball cookie recipe with a rich buttery flavor.
Equipment
- 1 cookie sheet
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cup pecans, finely chopped
- 1/4 cup granulated sugar
- 1/2 cup butter unsalted
- 1 tsp pure vanilla extract
- 1 cup powdered sugar
- 1 pinch salt
Instructions
- Preheat oven to 325 degreesLine baking sheets with parchment paper. In a medium bowl, cream butter, salt, and powdered sugar.1/2 cup butter, unsalted, 3 heaping TBSP of powdered sugar (more for rolling),1/4 tsp sea saltAdd flour and mix until crumbly. 1 cup of flour.Pour in vanilla and water then stir until smooth.1 tsp vanilla,1 tsp waterFold in pecans. Use about 1/2 cup pecans, coarsely chopped.Using a cookie scoop, scoop dough and roll into balls and place them on a prepared baking sheet. Bake for 18-20 minutes, rotating halfway through.Cool completely on a wire rack. When cookie are cool, roll cookies in powdered sugar. Tip: pour powdered sugar in a large gallon ziplock bag and very gently shake them around until coated. This saves time and a mess.Store in an airtight container for up to 1 week or freeze.
Notes
- This is a small-batch recipe, so you won’t have an excess of cookies to consume (unless, of course you want to – then see #2).
- You can easily double the recipe to make an even 3 dozen cookies.
- There is no rolling ‘required’ for this recipe – just mix, scoop, and bake. However, if you want your cookies to be perfectly round, you can always hand roll them prior to baking them aka the old-fashioned way.
- You can add more powdered sugar to the dough, up to 1/2 cup to make the cookies sweeter, but this will also make them more dry and crumbly.
- The cookies need to be completely cool before rolling them in powdered sugar or the powdered sugar will melt and become sticky.