Step 5: Mix in Nuts
Gently fold in the finely chopped nuts. Ensure they are evenly distributed without overmixing; the dough should be soft but manageable.
Step 6: Shape the Cookies
Take small portions of dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheet, leaving about 1 inch of space between each cookie, as they don’t spread much.
Step 7: Bake to Perfection
Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops should still look pale. Snowball cookies should not brown too much; they’re meant to remain light and tender.
Step 8: Cool Slightly
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. This step ensures they hold their shape when rolled in sugar.
Step 9: Roll in Powdered Sugar
While still slightly warm, roll each cookie in powdered sugar. For a thicker coating, roll them again after they have fully cooled. The cookies should be completely coated, resembling little snowballs.
Step 10: Store and Serve
Store your snowball cookies in an airtight container at room temperature for up to a week. They also freeze beautifully for up to three months. Serve with tea, coffee, or hot chocolate for a cozy treat.
Tips for the Best Snowball Cookies
- Butter Temperature: Softened, not melted, butter ensures the perfect crumbly texture.
- Nut Variety: Try different nuts for unique flavors – macadamia nuts or hazelnuts work wonderfully.
- Extra Flavor: Add a pinch of cinnamon or nutmeg to the dough for a subtle warming spice.
- Double-Coating: For a festive look, roll in powdered sugar twice to make the cookies extra snowy.
Snowball cookies are more than just a dessert—they’re a comforting tradition. Their melt-in-your-mouth texture and nutty, buttery flavor make every bite feel like a tiny celebration. Whether you’re baking for holidays, parties, or just yourself, these cookies are sure to bring a smile to anyone’s face.
If you want, I can also create a shortcut version of this recipe with visual tips for shaping and rolling the cookies, so it’s easier to follow step by step in the kitchen.
Do you want me to make that version too?
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