Let your kitchen snow with these absolutely delectable melt-in-your-mouth snowball cookies. If you’ve never had these cookies, they are an absolute classic and I have to say; I have been craving them for weeks now, so I’m so excited to be finally making them.
The best part is not only that they taste absolutely delicious, but they are super simple to make. Now, I find one of the secrets to achieving that melt-in-your-mouth texture, is actually really finely chopping your nuts.
So in this recipe, I’m going to be using some pecans, but you could also do this with walnuts if you want to both are pretty traditional. now you do have the option to use just straight-up chopped pecans in this recipe, but I find you get the best texture in your cookie if you run your pecans through your food processor first until you reach the texture of sort of coarse crumbs.
INGREDIENTS
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1 cup chopped nuts (I usually use pecans or walnuts)
- 1 cup additional powdered sugar for rolling (approximately)
INSTRUCTIONS:
1 ) Preheat oven to 400 degrees F.
2 ) Soften your butter thoroughly. You don’t want any hard clumps.
3 ) Mix butter, sugar, and vanilla thoroughly. Add flour, salt, and chopped nuts. Stir until mixture is uniform.
4 ) Roll into one-inch balls and place them on an ungreased baking sheet (I like to line it with parchment for easy clean-up).
5 ) Bake 10 minutes, or until set but not browned. (Err on the side of underbaking. 10 minutes is perfect for my oven. If you overbake, your cookies will end up crumbly and dried out.
6 ) While the cookies are still warm, roll in additional powdered sugar. Let them cool completely and then roll again. Store in an airtight container.
NOTES
The dough in this recipe is pretty crumbly. When you finish mixing, you may be wondering what went wrong and why it’s so dry. Don’t worry; just press it together firmly using your hands or a cookie scoop and it will form nice, cohesive balls.
