Description
Make these copycat snowball cookies for a delightful treat. They are buttery, nutty, and coated in confectioners’ sugar.
Ingredients
Scale
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour(spooned & leveled)
- 1/8 teaspoon salt
- optional: 3/4 cup (100g) finely chopped and toasted pecans
- 1 and 1/4 cups (150g) confectioners’ sugar (for coating)
Instructions
- Beat butter until creamy. Add confectioners’ sugar and vanilla extract. Mix well.
- Add flour and salt slowly. Mix until combined. Add pecans if desired.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets.
- Roll dough into 1 Tablespoon (20g) balls. Place on baking sheets.
- Bake for about 15 minutes, until golden brown on the bottom edges.
- Cool for 5 minutes, then roll in confectioners’ sugar.
- Cool completely and roll in confectioners’ sugar again.
Notes
- Salt enhances the flavor; adjust to your preference.
- Chilling the dough is crucial for preventing cookies from spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg