Go Back

Snowball Cookies

This recipe focuses on classic snowball cookies made with buttery dough, toasted nuts, and a delicate powdered sugar coating. Practical tips, personal insights, and serving ideas, making it easy to recreate these festive cookies at home.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 36 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sticks salted butter softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon hazelnut liqueur optional
  • 2 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup toasted pecans finely chopped
  • 1 cup powdered sugar or vanilla sugar for coating

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Small bowl for sugar coating

Method
 

  1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  2. In a large bowl, cream the butter with the powdered sugar until pale and fluffy. This takes about 3 to 5 minutes.
  3. Next, add the vanilla extract and hazelnut liqueur, if using, and mix until smooth.
  4. Then, add the flour and salt. Mix gently until a soft dough forms.
  5. After that, fold in the toasted pecans, making sure they are evenly distributed.
  6. Roll the dough into tablespoon sized balls and place them two inches apart on the baking sheets.
  7. Bake for about 12 minutes, until the cookies are set but not browned.
  8. Let the cookies rest for 5 minutes. While still warm, roll them in powdered sugar.
  9. Finally, once fully cooled, roll the cookies in sugar again for a snowy finish.

Notes

For deeper flavor, toast the pecans until fragrant before chopping. Vanilla sugar adds a gentle aroma but regular powdered sugar works just as well.