Snowball Cookie Recipe

Classic Snowball Cookies Recipe

If you’re looking for the perfect cookie recipe to bring to your next holiday celebration, you can rest easy knowing that these snowball cookies will impress.

Prep: 10min

Total: 25min

Yield: 24

Serving Size: 0 g

Nutrition Facts: calories 165 calories, Carbohydrate 16 g carbohydrates, Cholesterol 20 mg cholesterol, Fat 11 g fat, Fiber 1 g fiber, Protein 2 g protein, Saturated Fat 5 g saturated fat, servingSize 0 g, Sodium 50 mg , Sugar 8 g , Trans Fat 0 g

Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups powdered sugar, divided
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• 2 cups all-purpose flour
• 1 cup finely chopped pecans

Instruction:

1. Preheat the oven to 350 F.
2. Place the butter into the bowl of a stand mixer, and beat on high until creamy.
3. Add ½ cup of powdered sugar in the bowl of a stand mixer. Start the mixer gently, then increase the speed to medium. Beat the butter and sugar for 2 to 3 minutes, or until the mixture is light and fluffy.
4. Add the vanilla extract and salt. Mix to combine.
5. Add 1/2 of the flour, mix to combine, and then add the rest of the flour. Mix just until combined.
6. Add the pecans, and mix again.
7. Roll the cookie dough into 24 (1-inch balls), then place them 1 inch apart on a baking sheet.
8. Bake for 15 to 17 minutes, or until the cookies are golden brown on the bottom.
9. While the cookies are baking, place the remaining 1 cup of powdered sugar into a medium-sized bowl.
10. Remove the cookies from the oven. While they are still warm, roll each cookie in the powdered sugar, and set them aside to cool. Roll the cookies in any remaining powdered sugar to form a second coat.
11. Serve the cookies while warm or at room temperature.

Snowball Cookies Recipe

This cookie dough is made from just 5 ingredients in 1 mixing bowl and only needs 30 minutes of chill time before baking. Without any complicated steps or ingredients, you can be confident this easy snowball cookie recipe is foolproof. Toasted pecans are optional, but add the loveliest flavor!

Prep: 45min

Total: 1h

Yield: 36

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
• 1/8 teaspoon salt (see note)
• optional: 3/4 cup (100g) finely chopped and toasted pecans*
• 1 and 1/4 cups (150g) confectioners’ sugar

Instruction:

1. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour and salt. The dough will look dry and you may not think the flour will fully combine. Once all of the flour is added, turn the mixer up to high speed. The dough will come together. Finally, beat in the chopped pecans, if using.
2. Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. (If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the fridge that long.)
3. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the confectioners’ sugar needed for the coating into a shallow bowl.
4. Scoop or roll 1 Tablespoon of cookie dough per cookie. Roll into a ball and place on the baking sheets, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.
5. Allow the cookies to cool for 5 minutes on the baking sheet, then very gently roll them in the confectioners’ sugar to coat completely. Place the cookies on wire racks to cool completely. The confectioners’ sugar will melt a bit and get sticky; that’s ok. Once the cookies have completely cooled, roll in confectioners’ sugar again. This is when the sugar will really stick.
6. Cookies stay fresh covered at room temperature for up to 1 week.

Snowball Cookies

Snowball cookies are a favorite Christmas cookie recipe, and these pecan-filled cookies are scrumptious all year round.

Prep: 30min

Total: 0min

Yield: 48 cookies

Nutrition Facts: calories 130 calories, Fat 10 grams, Saturated Fat grams, Trans Fat grams, Cholesterol 15 milligrams, Sodium 50 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

Ingredients:

• 8 ounces (2 cups) pecans
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup Land O Lakes® Butter softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

Instruction:

1. Heat oven to 325°F.
2. Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
3. Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
4. Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
5. Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

EASY Christmas Snowballs – Pecan Balls – So Easy, ANYONE Can Make These

FAQ

Why are my snowball cookies falling apart after baking?

What are snowball cookies made of?

Why do my snowball cookies go flat?

Why did my snowball cookies spread?