Delicious Snowball Cookies Recipe

• 2 cups all purpose flour, (250 grams)
• ½ cup powdered sugar, (70 grams)
• 1 cup butter, (200 grams) softened
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• additional powdered sugar , for coating

Instructions

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Begin by beating the butter for one minute on medium speed in a large bowl using a handheld mixer or a stand mixer that is equipped with a paddle attachment. Continue beating until the butter is fully smooth and creamy.

On medium-high speed, add three-quarters of a cup (90 grams) of confectioners’ sugar and beat until it is incorporated and creamy. When necessary, scrape the sides and bottom of the bowl to remove any residue. After that, include the vanilla essence by beating it in at a medium-high speed until it is completely incorporated.

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Set the speed to low and add the flour and salt in a calm and steady manner. It will appear that the dough is dry, and you might not believe that the flour will completely incorporate. When you have finished adding all of the flour, increase the speed of the mixer to high.

In due time, the dough will come together. Last but not least, if you are using chopped pecans, beat them in.
The cookie dough should be covered firmly and placed in the refrigerator for at least half an hour and up to three days while it is being chilled.

It is imperative that you allow the cookie dough to rest at room temperature for a minimum of half an hour before rolling it into balls if you are going to chill it for three hours or more. After being stored in the refrigerator for such a long period of time, the cookie dough will become quite rigid.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Make sure that two big baking sheets are lined with either silicone baking mats or parchment paper. Put aside for later. To prepare the coating, pour the confectioners’ sugar that is required into a basin that is shallow.

To make each cookie, scoop or roll out one tablespoon (20 grams) of cookie dough. Form into a ball and place on the baking sheets, leaving at least two inches of space between each ball. For approximately fifteen minutes, bake the cookies until they have a golden brown color on the bottom borders and a slight browning on the top.

Allow the cookies to cool for five minutes on the baking sheet before coating them. After that, roll them very lightly in the confectioners’ sugar to ensure that they are completely coated. If you want the cookies to cool fully, place them on wire racks.

It is very normal for the confectioners’ sugar to become sticky and melt a little bit. Repeat the process of rolling the cookies in confectioners’ sugar when they have achieved complete cooling. At this point, the sugar will become extremely adherent.

Nutrition