Snowball Cookies

These Snowball Cookies are buttery, tender, melt-in-your-mouth delicious! They're made with only 6 ingredients and are super easy to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

cooling time 35

Total Time 1

Servings servings

Calories 144kcal

Cost $5

Preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, use an electric mixer to cream the butter and sugar until smooth. Mix in the vanilla. Add the flour and salt, mixing until a dough forms and scraping down the sides of the bowl when needed. The dough will seem crumbly at first but keep mixing until it comes together. Mix in the nuts.
Use a cookie scoop (between 1-1½ tbsp) to scoop the dough onto the parchment paper. Use your hands to round the dough into balls. Bake for 10-12 minutes.
Remove from the oven and allow to cool on the pan for 5 minutes. Roll the cookies in powdered sugar, and transfer to a wire cooling rack. Let them cool for another 30 minutes and roll again in the sugar. Allow them to cool completely before serving.

Storing/freezing: Store in an airtight container for 6-7 days. These cookies freeze well, so once they are completely cool just store them in a freezer-safe container or bag. When ready to eat, thaw them in the fridge and then re-roll them in the powdered sugar.
Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup. If you own a kitchen scale, weighing your ingredients is an even better option!
Chopped pecans- you can either buy chopped pecans, chop them yourself with a knife, or pulse them in a food processor. I like my pecan chunks a bit bigger, but you can make them smaller if you'd like. If you don't like pecans, you can try walnuts or almonds (or leave nuts out entirely and make them plain, with mini chocolate chips, sprinkles, or toffee bits).
Roll cookies while they're warm- make sure to roll the cookies the first time when they are still warm from the oven, about 5 minutes after taking them out. This helps the powdered sugar to stick and almost melt into the cookie. The second roll is when they've cooled off a bit and gives them their snowball look!