Description
Delight in these classic Snowball Christmas Cookies, perfect for the holiday season. These buttery, nutty cookies are rolled in powdered sugar for a festive, snowy finish. Easy to make and wonderfully festive, they are ideal for sharing with family and friends.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped nuts (walnuts or pecans)
For Coating
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is smooth and light in texture, creating a perfect base for the cookie dough.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with a warm, sweet aroma and flavor.
- Combine Dry Ingredients: Gradually blend in the all-purpose flour and salt into the wet mixture, mixing until a soft dough forms without overworking it.
- Incorporate Nuts: Stir the chopped walnuts or pecans gently into the dough to distribute the nuts evenly for every bite.
- Shape Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on an ungreased baking sheet spaced slightly apart to allow for baking expansion.
- Bake: Bake the cookies for 10-12 minutes in the preheated oven until they are lightly golden around the edges but still pale.
- Cool Slightly: Remove the cookies from the oven and allow them to cool sufficiently to handle without breaking.
- Coat with Sugar: Roll the warm cookies in the remaining 1/2 cup powdered sugar, ensuring they are fully coated to achieve the characteristic snowball look.
- Final Cool: Transfer the cookies to a wire rack and let them cool completely, allowing the coating to set and the cookies to firm up before serving.
Notes
- Use unsalted butter to control the saltiness of the cookies.
- Chopped walnuts or pecans can be substituted based on preference.
- For a crunchier texture, toast the nuts lightly before adding.
- Make sure not to overbake to keep the cookies tender.
- Rolling cookies in powdered sugar while warm helps the coating stick better.
- Store cooled cookies in an airtight container for up to a week.
- These cookies freeze well; freeze uncoated dough balls and bake when ready.
