About the Recipe
Snowball cookies are buttery, crumbly shortbread cookies dusted with confectioners’ sugar. They're perfect for holiday baking and easy to make with just a few simple ingredients!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1/8 teaspoon salt (omit if using salted butter)
- Optional: 3/4 cup (100g) finely chopped toasted pecans
- Coating: 1 1/4 cups (150g) confectioners’ sugar
Instructions
- In a large bowl, cream the butter until smooth. Add confectioners’ sugar and beat until combined. Mix in vanilla extract.
- On low speed, gradually add the flour and salt until the dough comes together. Stir in pecans, if using.
- Chill the dough for 30 minutes.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll the dough into 1-tablespoon balls and place them on the baking sheet, spaced 2 inches apart.
- Bake for 15 minutes or until the edges are lightly golden. Let cool for 5 minutes.
- Roll the warm cookies in confectioners’ sugar and let them cool completely. Roll again for a snowy finish.
- Store cookies in an airtight container at room temperature for up to a week.
Tips for Success
- Use proper room temperature butter to ensure the dough comes together smoothly.
- Roll cookies in sugar while warm for the first coating, and again when cool for the best result.
- Optional: Add toasted nuts or sprinkles for variations!