OLD-FASHIONED SNOWBALL COOKIES RECIPE
These classic old-fashioned snowball cookies are made with butter, powdered sugar, vanilla, and finely chopped pecans. Rolled twice in powdered sugar, they're tender, crumbly, and perfect for Christmas cookie trays.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup powdered sugar sifted
- 1½ teaspoons pure vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup pecans finely chopped
- 1 cup powdered sugar for coating
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and ½ cup powdered sugar with an electric mixer for approximately two minutes, until creamy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
- Fold in the finely chopped pecans until evenly distributed.
- Scoop one level tablespoon of cookie dough and roll into a smooth ball. Place on the prepared baking sheet. Repeat with the remaining dough.
- Refrigerate the shaped cookies for 30 minutes.
- Bake for 12 to 15 minutes, or until the bottoms are lightly golden and the tops remain pale.
- Remove the cookies from the oven and allow them to cool on the baking sheets for five minutes.
- Place the remaining powdered sugar in a shallow bowl. Carefully roll the warm cookies in the sugar until coated.
- Transfer to a wire cooling rack and allow to cool completely.
- Roll the cooled cookies in powdered sugar a second time before serving.
Notes
- Make sure the butter is softened but not melted.
- Measure the flour using the spoon-and-level method for the best texture.
- Finely chopped pecans work better than large pieces.
- Don't overbake. The cookies should be pale on top and lightly golden underneath.
- Chilling the dough helps the cookies hold their shape.
- Roll the cookies in powdered sugar twice for the classic snowy finish.
- Store completely cooled cookies in an airtight container for up to five days at room temperature.
- Freeze baked cookies for up to three months, adding fresh powdered sugar after thawing if needed.