Snowball Cookies
Snowball cookies are a classic Christmas cookie. Made with a shortbread cookie base that literally melts in your mouth, just like snow. All you need is 5 simple ingredients and one bowl. These cookies are buttery, sweet and melt in your mouth. Without any complicated steps, these cookies are perfect for gifting around the holidays.
Ingredients
- 2½ cups all-purpose flour fluffed, spooned and leveled
- 1 cup unsalted butter softened
- 1 cup pecans or walnuts finely chopped
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon sea salt
Instructions
- Place whole pecans on a skillet and toast on low heat for 5 minutes until fragrant and nutty. Allow to cool, then chop finely. You may also substitute with walnuts.1 cup pecans or walnuts
- Use a hand mixer to cream butter, powdered sugar and almond extract for 2-3 minutes on medium-low speed until light and fluffy. Don't skip this step.2½ cups all-purpose flour, 1 cup unsalted butter, 1/2 cup powdered sugar, 1 teaspoon almond extract, 1/2 teaspoon sea salt
- Then, add the salt, flour and chopped pecans. Mix just until no more flour is visible. This dough is somewhat sticky and wet.
- After making the dough, cover with plastic wrap and chill in the refrigerator for at least 30 minutes before rolling into balls. This not only makes dough handling easier, but enhances the flavors and texture. Note: If you skip this step, the cookies will go flat when baked and loose their shape.
- Line a baking sheet with parchment paper and set aside. Preheat oven to 400°F / 204°C. Form the cookie dough into bite size balls, about 2 tablespoons in size and place on the prepared pan, about one inch apart. Use a cookie scooper for precise size. Depending on the size of your baking pan, you can bake up to 20 cookies on the tray at a time.
- Chill in the freezer for an additional 10 minutes or in the refrigerator for 30 minutes. This method of double chilling the dough is what gives you the perfectly round balls and reduces the cookies from spreading, even after baking.
- Bake 10-12 minutes until the bottom edges of cookies are lightly golden brown. Roll each ball in powdered sugar very lightly while the cookies are still warm. Set aside on a rack to cool completely and then roll again. If you prefer your cookies a little less sweet, roll them just once when they have completely cooled.Note: Checking the bottom color of the cookies is important. Most of the color is on the bottom.
Notes
- After making the dough, cover with plastic wrap and chill in the refrigerator for at least 30 minutes but up to one hour before rolling into balls. This not only makes dough handling easier, but enhances the flavors and texture and prevents the cookies from excessive spreading.
- You may also prepare the balls ahead of time. Simply shape the cookies into equal balls, cover with plastic wrap and place in the refrigerator for a few hours. Allow to come to room temperature for at least 30 minutes before baking.
Nutrition
Calories: 118kcalCarbohydrates: 8gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 40mgPotassium: 22mgFiber: 1gSugar: 2gVitamin A: 191IUVitamin C: 0.04mgCalcium: 9mgIron: 0.4mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer Have you tried this recipe?Please leave a comment/review below!