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Soft and buttery with a delicate, melt-in-your-mouth texture, these snowball cookies are what I reach for every December to start the holiday baking spirit. The aroma of toasted pecans mixes right into the sweet clouds of powdered sugar, making each bite tender and blissfully nostalgic.
This is the very recipe my grandmother baked every Christmas. I remember crowding around the kitchen table with cousins, rolling warm cookies in their snowlike sugar coat, everyone sneaking just one more.
Ingredients
- Unsalted butter softened: gives the cookies their melt-in-your-mouth richness Be sure to use real butter for best results
- Powdered sugar: used in the dough and for dusting creates a fine crumb and a sweet finish Sift out any clumps before using
- Vanilla extract: brings out the buttery flavor Use pure extract for warmth and aroma
- All-purpose flour: creates structure in the cookies Measure carefully and do not pack the flour
- Pecans very finely chopped: provide the signature taste and gentle crunch Choose fresh pecans and toast lightly if desired for even more flavor
- Salt: enhances and balances sweetness Use fine salt to evenly blend through the dough
- Extra powdered sugar for coating: ensures a pretty snowy look Always roll cookies while warm for the best coating
Step-by-Step Instructions
- Cream the Butter and Sugar
- Beat softened butter and powdered sugar together with vanilla until the mixture is creamy and smooth This creates the lush base that gives these cookies their tender texture
- Mix in the Dry Ingredients
- Gradually add the flour salt and chopped pecans Stir until all the flour is incorporated and the dough comes together Use a spatula or mixer on low so you do not overwork the dough
- Form the Cookies
- Roll the dough into balls about the size of a walnut Try to keep the balls uniform so they bake evenly Arrange them two inches apart on an ungreased baking sheet for best air circulation
- Bake Gently
- Bake at 350 degrees F for 12 to 15 minutes You want the bottoms to turn just golden while the tops stay pale Watch closely to avoid overbaking—the cookies should be barely set
- Sugar the Snowballs
- Once out of the oven let the cookies sit on the baking sheet for a minute or two so they hold their shape Roll the warm cookies in powdered sugar then place them on a rack to cool
- Double Coat for Extra Snow
- When the cookies are completely cool roll again in powdered sugar for a dreamy snowy finish This second dusting gives the classic snowball look and adds just a touch more sweetness
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My favorite aspect is the ritual of the final sugar dusting It was my job growing up and I always looked forward to feeling the warmth of the cookies in my hands The simplest ingredient—powdered sugar—transforms these into a treat as beautiful as it is delicious
Storage Tips
Store snowball cookies in an airtight container at room temperature for up to one week Layer the cookies with parchment or waxed paper to prevent sticking You can also freeze them in a sealed box for up to two months Let them thaw at room temperature and toss again in powdered sugar if needed
Ingredient Substitutions
Almonds or walnuts can be swapped in if you do not have pecans Try to use nuts that are fresh and finely chopped You can also make them gluten free by using a one for one all purpose gluten free flour blend Replace the butter with a good plant based option if you need the cookies dairy free though the flavor will not be exactly the same
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Serving Suggestions
Pile them high on a platter and serve with coffee or tea for a cozy get together These cookies also make great homemade gifts—wrap in cellophane bags or stack in a pretty tin with parchment paper Add crushed peppermint to the finishing sugar for a festive touch
A Bit of History
Snowball cookies are known by many names across cultures including Russian tea cakes and Mexican wedding cookies Their crumbly nutty texture and powdered sugar topping have made them a cherished part of celebrations worldwide My grandmother inherited her version from her German ancestors and it has been on our table every year since
Recipe FAQs
- → What kind of nuts work best in these cookies?
Pecans are traditional and lend a toasty, buttery flavor. Walnuts or almonds may also be used for a different twist.
- → How do I keep the cookies from spreading too much?
Ensure your butter is just softened, not melted, and chill dough briefly if needed. Bake on ungreased sheets for best results.
- → When should I coat the cookies in powdered sugar?
First, roll the cookies in powdered sugar while they're still warm, then give them a second coating once fully cooled.
- → Can I add flavor variations to the dough?
Yes, a touch of almond extract or citrus zest can offer new flavor notes without overpowering the classic taste.
- → How should I store these cookies for freshness?
Keep cooled cookies in an airtight container at room temperature; they’ll stay tender and flavorful for about a week.
- → What’s a festive way to serve these cookies?
Dust with crushed peppermint or colored sugar for a seasonal touch at parties or cookie exchanges.