Snowball Cookies

Buttery, nutty, and blanketed with powdered sugar, these nostalgic snowball cookies make a festive addition to any cookie tray.

Here’s a clear, calm, truly step‑by‑step guide so you can just follow along and bake.

Recipe overview

Snowball Cookies 
Yield: About 36 cookies
Oven temperature: 350°F
Pan: Unlined baking sheet (you can use parchment if you like, but not necessary)

Ingredients:

• 1 cup unsalted butter, softened (2 sticks)
• ½ cup confectioners’ (powdered) sugar, plus more for coating
• 1 teaspoon vanilla extract
• 2¼ cups all‑purpose flour
• ¼ teaspoon salt
• ¾ cup finely chopped pecans (or walnuts)

Instructions:

1. Get ready

1. Soften the butter

   • Take the butter out of the fridge about 1 hour before baking.
   • It should be soft enough to press a finger in easily, but not melted or greasy.

2. Preheat the oven

   • Set oven to 350°F.
   • Make sure the rack is in the center position.

3. Prepare your pans

   • Use unlined baking sheets (or line with parchment if you prefer).
   • No need to grease; there’s plenty of butter in the dough.

4. Prepare the nuts

   • Finely chop the pecans/walnuts with a knife or pulse in a food processor.
   • You want small bits, not a powder or paste.

2. Make the dough

5. Cream the butter and sugar

   • In a large bowl, add:
     • 1 cup softened unsalted butter
     • ½ cup confectioners’ sugar
   • Beat with a hand mixer or stand mixer on medium until smooth, creamy, and slightly lighter in color, about 1–2 minutes.
   • Scrape the bowl as needed.

6. Add the vanilla

   • Beat in 1 teaspoon vanilla extract until combined.

7. Whisk dry ingredients in a separate bowl

   • In another bowl, whisk together:
     • 2¼ cups all‑purpose flour
     • ¼ teaspoon salt

8. Combine wet and dry

   • Add the flour mixture to the butter mixture in 2–3 additions, mixing on low after each addition.
   • Mix just until the flour disappears; the dough will be thick and a bit crumbly but should hold together when pressed.

9. Add the nuts

   • Add ¾ cup finely chopped pecans or walnuts.
   • Mix on low or stir with a spatula until evenly distributed.

3. Shape the cookies

10. Portion the dough

    • Scoop out small portions (about 1 tablespoon each).
    • Roll each portion gently between your palms into a smooth ball.

11. Arrange on the baking sheet

    • Place balls on the baking sheet about 1½ inches apart.
    • They don’t spread much, so you can fit quite a few on one tray.

4. Bake

12. Bake the cookies

    • Place the tray in the center of the oven.
    • Bake at 350°F for about 15 minutes, or until:
      • The tops look set and dry.
      • The bottoms are pale golden, not brown.
    • The tops should stay mostly pale.

13. Cool briefly

    • Let the cookies cool on the baking sheet for about 5 minutes.
    • They should be warm but not too fragile when you move them.

5. Coat in powdered sugar (the “snowball” part)

14. Prepare the sugar coating

    • Put 1–2 cups confectioners’ sugar into a shallow bowl.

15. First coating (while warm)

    • Carefully roll each warm cookie in the sugar until fully coated.
    • Place coated cookies on a wire rack to cool completely.

16. Second coating (after cooling)

    • Once completely cool, roll the cookies again in confectioners’ sugar.
    • This second coat gives that thick, snowy look and perfect sweetness.

6. Store and serve

17. Cool completely before storing

    • Make sure there’s no warmth left; otherwise they can get sticky.

18. Store

    • Keep in an airtight container at room temperature.
    • They usually stay good for about a week, and the flavor often improves after a day.

19. Serve

    • Pile them on a plate or in a tin so they look like little snowballs.
    • Dust with a tiny bit more powdered sugar right before serving if you like.