Snowball Cookies

Author Amber Brady

Prep Time 10

Cook Time 12

Total Time 22

Yields cookies

Ingredients

Cookies:

1 cup (226 g) butter, (2 sticks) softened
½ cup (60 g) powdered sugar
¼ tsp salt
1 ½ tsp vanilla extract
2 ¼ cups (270 g) all-purpose flour, (stir, spoon, & level)
1 cup (112 g) chopped pecans

Extras:

1 cup (120 g) powdered sugar, for rolling

Instructions

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a stand mixer, cream the butter and powdered sugar. Add the salt and vanilla. Mix and scrape bowl. Add the flour and chopped pecans. Mix until combined.
Scoop roughly 1 Tbsp of dough (#50 or #60 cookie scoop) into 1-inch balls. Roll with hands and place on prepared baking sheets an inch or two apart. (Cookies don't spread much.)
Bake at 350˚F for 11-13 minutes or until the bottoms are light golden brown (tops may crack slightly). Do not over-bake or wait for tops to brown.
Remove from oven and allow cookies to cool just long enough to handle them.
Place 1 cup of powdered sugar in a wide bowl or pie dish. Roll each cookie individually, and shake off excess powdered sugar. Place coated cookies on cooling racks.
Once cookies have cooled completely, coat each cookie in powdered sugar a second time.

Notes

*Store cookies in an airtight container.

TO FREEZE: Allow cookies to cool completely and apply the second coating of powdered sugar. Pack the cookies in a freezer container, separating each layer with wax paper. Don’t pack the cookies too tightly or they may break. Freeze up to 2 months.

Nutrition