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My Treasured Snowball Cookies
These snowball cookies remind me so much of baking with my grandmother during the holidays. She called them Russian Tea Cakes and would always let me roll them in the powdered sugar. Now when I make them my kitchen fills with that same wonderful buttery pecan aroma and sweet memories. They really do melt in your mouth like little bites of heaven.
Simple But Perfect
I love how easy these cookies are to whip up. The small batch is perfect when I'm craving something sweet but don't want dozens of cookies tempting me. When company's coming I just double everything. There's no fussy rolling or cutting shapes they naturally bake into perfect little snowballs every time.
What You'll Need
- Unsalted Butter: ½ cup, softened; provides the rich, buttery base.
- Powdered Sugar: ½ cup, plus more for coating; gives the cookies their signature sweetness and texture.
- Vanilla Extract: 1 tsp; enhances the buttery flavor.
- All-Purpose Flour: 1 cup; creates the crumbly texture.
- Sea Salt: ¼ tsp; balances the sweetness.
- Pecans: ½ cup, finely chopped; toast them for extra flavor if desired.
Let's Bake Together
- Step 1: Cream Butter and Sugar
- Beat softened butter with powdered sugar using an electric mixer until creamy, about 2 minutes.
- Step 2: Add Vanilla
- Mix in the vanilla extract until fully incorporated.
- Step 3: Combine Dry Ingredients
- Gradually mix in the flour and salt until a crumbly dough forms.
- Step 4: Fold in Pecans
- Gently fold in finely chopped pecans to evenly distribute.
- Step 5: Scoop and Bake
- Scoop dough onto a parchment-lined baking sheet and bake at 350°F for 9-10 minutes until bottoms are lightly golden.
- Step 6: Roll in Sugar
- Cool cookies completely, then roll in powdered sugar for the final touch.
My Baking Secrets
I always chop the pecans really fine it makes such a difference in how the cookies hold together. Taking the extra few minutes to toast them brings out this amazing nutty flavor. My grandmother taught me to wait until the cookies are completely cool before rolling in sugar otherwise it just melts away. Sometimes I make a double batch and freeze some for unexpected guests.
Keep Them Fresh
These little snowballs stay perfect for about 4 days in an airtight container though they rarely last that long at my house. When I freeze them I make sure they're well wrapped and they taste just as fresh after thawing. My kids love finding them in their lunchboxes as a special treat.
Frequently Asked Questions
- → Why toast the pecans?
While optional, toasting pecans enhances their nutty flavor and creates a better texture in the cookies. Just be sure to let them cool completely before adding to the dough.
- → How do I store these cookies?
Store in an airtight container at room temperature for up to 1 week. They can also be frozen for up to three months if well wrapped.
- → Why let cookies cool before rolling in sugar?
Rolling the cookies while hot will cause the sugar to melt. Let them cool completely to ensure the powdered sugar coating stays white and pretty.
- → What's the best way to chop the pecans?
Chop pecans finely but not to a powder. You want small pieces that will distribute evenly through the dough while still providing texture.
- → Can I make these ahead?
Yes, these cookies are perfect for making ahead. They keep well and can be frozen for up to three months. Just store in an airtight container between layers of wax paper.