Folks, if you’re looking for a cookie that’s as fun to make as it is to eat, you’ve hit the jackpot. These old fashioned snowball cookies are the perfect blend of buttery, nutty, and sweet, rolled into a bite-sized treat that’s sure to disappear faster than snow in summer.
Why This Recipe Works
- The combination of butter and finely chopped nuts creates a melt-in-your-mouth texture that’s irresistibly tender.
- Rolling the cookies in powdered sugar while they’re still warm ensures a snowy coating that sticks perfectly.
- This recipe is incredibly versatile, allowing for various nuts and flavorings to suit your taste.
- They’re the perfect make-ahead treat, as their flavor improves after a day or two.
- Snowball cookies are a festive addition to any holiday cookie tray, but let’s be honest, they’re delicious year-round.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/4 teaspoon salt
Equipment Needed
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prep
Start by preheating your oven to 350°F. Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This step is a game-changer for cookie baking, ensuring your snowballs don’t stick and tear when you’re moving them.
Cream Butter and Sugar
In a large bowl, use your electric mixer to cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. This should take about 2-3 minutes. The fluffier your mixture, the lighter your cookies will be. Don’t rush this step; it’s the foundation of your cookie’s texture.
Mix in Dry Ingredients
Gradually add the vanilla extract, flour, chopped nuts, and salt to the butter mixture, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears. The dough should be soft but not sticky. If it’s too sticky, you can chill it for 30 minutes to make it easier to handle.
Shape and Bake
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the bottoms are just lightly golden. The tops won’t brown much, so don’t wait for them to change color. These cookies are all about that tender, melt-in-your-mouth quality.
Coat in Powdered Sugar
Let the cookies cool on the baking sheet for about 5 minutes, then roll them in powdered sugar while they’re still warm. This first coating will melt into the cookies a bit. Once they’re completely cool, give them a second roll in powdered sugar for that classic snowy look.
Tips and Tricks
For the best texture, make sure your butter is properly softened—it should give slightly when pressed but not be greasy or melted. If you’re in a hurry, you can cut the butter into small pieces to speed up the softening process. When chopping your nuts, aim for a fine chop but not a powder; you want little bits of nut throughout the cookie for texture and flavor. If you’re not a fan of nuts, you can substitute them with an equal amount of flour, though you’ll miss out on some of the classic snowball cookie flavor. Finally, storing these cookies in an airtight container with layers separated by parchment paper will keep them fresh for up to a week—if they last that long!
Recipe Variations
- Chocolate Snowballs: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Lemon Snowballs: Substitute the vanilla extract with lemon extract and add the zest of one lemon for a citrusy flavor.
- Almond Snowballs: Use almond extract instead of vanilla and substitute the pecans or walnuts with finely chopped almonds.
- Coconut Snowballs: Mix in 1/2 cup shredded coconut into the dough for a tropical twist.
- Spiced Snowballs: Add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for a warm, spiced flavor.
Frequently Asked Questions
Can I freeze snowball cookie dough? Absolutely! You can freeze the dough balls on a baking sheet until solid, then transfer them to a freezer bag. When you’re ready to bake, just add a couple of minutes to the baking time. They’re perfect for having ready-to-bake cookies on hand for unexpected guests.
Why do my snowball cookies spread? If your cookies are spreading too much, it’s likely because your butter was too soft or the dough wasn’t chilled before baking. Make sure your butter is just softened, not melted, and consider chilling the dough for 30 minutes before baking if your kitchen is warm.
Can I use margarine instead of butter? While you can use margarine, butter is highly recommended for the best flavor and texture. Margarine can alter the taste and may cause the cookies to spread more.
Summary
Old fashioned snowball cookies are a delightful, easy-to-make treat that’s perfect for any occasion. With their tender, buttery texture and snowy powdered sugar coating, they’re sure to be a hit. Plus, with so many variations, you can customize them to your heart’s content. Happy baking!