THE BEST SNOWBALL COOKIES

These are my favorite cookies and the ones I bake the most. I love that they're sweet without being too sugary.

INGREDIENTS

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ cup pecans or walnuts finely chopped
  • 1 cup powdered sugar for dusting


DIRECTIONS
  1. Preheat the oven to 350 degrees
  2. In a stand mixer, using the paddle attachment on medium speed, cream the butter and powdered sugar.
  3. Turn the mixer to low and add the salt, vanilla, flour, and pecans.
  4. Roll the dough into one-inch balls using a 1-tablespoon scoop.
  5. Place on parchment-covered baking sheets a few inches apart.
  6. Bake for 8-10 minutes or until very lightly browned. Do not over-bake
  7. Once they come out of the oven, roll the cookies in powdered sugar to coat them completely. Alternatively, you can sift the powdered sugar over the cookies, which is the method I prefer. Both approaches work equally well.
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THE BEST SNOWBALL COOKIES
YIELD: 30-36 cookies



INGREDIENTS

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar 
  • ¼ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ cup pecans or walnuts finely chopped
  • 1 cup powdered sugar for dusting

DIRECTIONS

Preheat the oven to 350 degrees

In a stand mixer, using the paddle attachment on medium speed, cream the butter and powdered sugar. 

Turn the mixer to low and add the salt, vanilla, flour, and pecans.

Roll the dough into one-inch balls using a 1-tablespoon scoop.
Place on parchment-covered baking sheets a few inches apart. 

Bake for 8-10 minutes or until very lightly browned. Do not over-bake

Once they come out of the oven, roll the cookies in powdered sugar to coat them completely. Alternatively, you can sift the powdered sugar over the cookies, which is the method I prefer. Both approaches work equally well.