Snowball Cookies
These classic snowball cookies are buttery, tender, and coated in powdered sugar for a sweet, snowy finish. Made with simple ingredients and no nuts, they're an easy addition to your Christmas cookie tray.
Ingredients
- 2 cup King Arthur all-purpose flour spooned and leveled
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 2 tbs cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup finely chopped pecans optional
Instructions
- Cream the butter and powdered sugar until creamy (just about a minute). Then add the vanilla and mix until combined.
- Combine the flour, cornstarch, and salt. Add to the wet ingredients, starting on low, then increase to medium and mix until a dough forms. If using pecans, gently fold them in now.
- Cover and refrigerate the dough for about 30 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, and then roll the dough into small 1-inch balls. Place about 2 inches apart and bake for 12 minutes, or until the cookies are set and the bottoms are just slightly browned.
- Let the cookies cool on the tray for 5 minutes, then roll in the powdered sugar. Let cool completely before rolling a second time in the powdered sugar.