Description
Delicious Snowball Cookies are buttery, nutty, and generously dusted with powdered sugar, making them a perfect melt-in-your-mouth treat for holidays and special occasions. These classic cookies combine finely chopped walnuts and a rich vanilla flavor for an irresistible crumbly texture.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup finely chopped walnuts
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (plus extra for dusting)
Instructions
- Preheat Oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and for even baking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, finely chopped walnuts, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a medium bowl, use a hand mixer to beat the softened butter, vanilla extract, and powdered sugar until the mixture becomes creamy and smooth.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the flour and walnut mixture. Mix until just combined to form a soft dough.
- Shape Cookies: Using a cookie scoop or spoon, roll the dough into 1-inch balls. Arrange the balls evenly spaced on the prepared baking sheet.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the bottom edges of the cookies are lightly browned but the cookies remain pale on top.
- Cool and Dust: Let the cookies cool on the baking sheet for a few minutes until they can be handled. Roll each cookie in powdered sugar to coat them thoroughly, then transfer them to a cooling rack to cool completely.
Notes
- Ensure the butter is softened to room temperature for easier mixing and smoother dough.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking.
- Chill dough for 30 minutes if it’s too soft to roll easily.
- For a different nut flavor, walnuts can be substituted with pecans or almonds.
- Store cookies in an airtight container at room temperature for up to one week.
