Melt-in-Your-Mouth Holiday Snowball Cookies Recipe
Introduction
These Melt-in-Your-Mouth Holiday Snowball Cookies are a timeless treat perfect for festive gatherings. Soft, buttery, and coated in powdered sugar, they’re sure to disappear quickly from any cookie platter.
Ingredients
- 1 cup (16 Tbsp; 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
- Optional: 3/4 cup (100g) finely chopped and toasted pecans
- 1 1/4 cups (150g) confectioners’ sugar, for coating
Instructions
- Step 1: Beat the softened butter until creamy. Add the 3/4 cup confectioners’ sugar and vanilla extract, then beat until well combined. Gradually add the flour and salt, mixing until the dough comes together. Stir in the chopped pecans if using.
- Step 2: Cover the dough and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
- Step 3: Preheat your oven to 350°F (175°C). Roll portions of dough about 1 tablespoon each into balls and place them on lined baking sheets, spacing them slightly apart. Bake for about 15 minutes, until the bottoms are lightly browned.
- Step 4: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in the 1 1/4 cups of confectioners’ sugar to coat.
- Step 5: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them in the confectioners’ sugar again for a thick, snowy coating.
Tips & Variations
- For a nut-free version, simply omit the pecans and proceed with the recipe as usual.
- Try substituting pecans with finely chopped walnuts or almonds for a different nutty flavor.
- Be sure to use unsalted butter and adjust salt if using salted butter to prevent overly salty cookies.
- Chilling the dough is essential to help maintain the cookie shape during baking.
Storage
Store these snowball cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. When ready to enjoy, thaw at room temperature and, if desired, dust with extra powdered sugar before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut instead of pecans?
Yes, chopped walnuts, almonds, or hazelnuts work well and provide a similar texture and flavor. Make sure to toast them lightly to enhance their taste.
Why do I need to coat the cookies twice in powdered sugar?
The first coating while the cookies are warm allows the sugar to stick well. The second coating after cooling gives them the classic thick, snowy appearance and extra sweetness.
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Melt-in-Your-Mouth Holiday Snowball Cookies Recipe
- Total Time: 1 hour
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These Melt-in-Your-Mouth Holiday Snowball Cookies are delicate, buttery treats perfect for festive occasions. Soft, crumbly, and coated with powdered sugar, these classic cookies feature optional toasted pecans for an added nutty crunch. With a tender texture that literally melts in your mouth, they make an irresistible holiday dessert or gift.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 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
- Optional: 3/4 cup (100g) finely chopped and toasted pecans
Coating Sugar
- 1 1/4 cups (150g) confectioners’ sugar
Instructions
- Make Dough: Beat the softened unsalted butter in a large bowl until creamy and smooth. Add the 3/4 cup of confectioners’ sugar and the vanilla extract. Continue beating until well combined and fluffy. Gradually incorporate the all-purpose flour and salt, mixing until the dough comes together uniformly. If you choose to include pecans, gently fold them into the dough at this stage.
- Chill Dough: Cover the dough tightly with plastic wrap or place in an airtight container. Refrigerate for at least 30 minutes to allow the dough to firm up, which makes it easier to shape and helps the cookies hold their form while baking.
- Roll and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Take about one tablespoon of dough for each cookie and roll it between your palms into a smooth ball. Arrange the dough balls on the prepared baking sheets, spaced slightly apart. Bake in the preheated oven for approximately 15 minutes or until the bottoms of the cookies are lightly browned around the edges.
- First Coat: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While they are still warm, gently roll each cookie in the confectioners’ sugar coating to cover them lightly. This warm coating helps the sugar stick to the surface.
- Second Coat: Transfer the cookies to a wire rack to cool completely to room temperature. Once fully cooled, roll the cookies again in the confectioners’ sugar to create a thick, snowy white coating that gives these cookies their iconic look and sweet finish.
Notes
- You can substitute pecans with walnuts or almonds if preferred, or omit nuts altogether for a nut-free option.
- Ensure the butter is softened but not melted for best dough consistency.
- Rolling the cookies in powdered sugar while still warm allows a better initial coating, and re-rolling after cooling results in the classic snowball appearance.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Using parchment paper or silicone baking mats prevents sticking and promotes even baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Holiday cookies, melt-in-your-mouth cookies, snowball cookies, buttery cookies, Christmas cookies, pecan cookies, powdered sugar cookies
