Best 8 Christmas Snowball Cookies Recipes

SNOWBALL COOKIES

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Combine flour, walnuts and salt in a small bowl. Set aside.
• Beat butter, vanilla, and powdered sugar with a mixer until creamy.
• Turn the mixer to low and add flour mixture until combined.
• Form dough into 1" balls and place on prepared pan.
• Bake 8-10 minutes or until bottom edges of cookies are lightly browned.
• Cool a few minutes until you're able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.

SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
• Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
• Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
• Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

CHRISTMAS SNOWBALL COOKIES

Steps:

• Preheat the oven to 325°F and butter 2 baking sheets. Onto a piece of waxed paper, sift together flour and salt. In a medium bowl, with electric mixer on high, cream butter and granulated sugar until light and fluffy. Blend in vanilla. Using a wooden spoon, stir in flour mixture, then pecans.
• Dust your hands with confectioner's sugar and roll dough into 1-inch balls. Place 2 inches apart on baking sheets and bake 25 minutes, or just until light brown. Transfer to racks to cool 15 minutes, then roll in confectioner's sugar. Store in an airtight container up to 2 weeks.

CHRISTMAS SNOWBALL COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
• In a medium bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix, then beat until well blended.
• Stir in pecans.
• Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
• Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
• If baking two sheets at once in one oven, switch their positions halfway through baking.
• Let cookies stand on sheets until cool enough to handle.
• Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
• Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
• Set cookies on racks to cool completely.

ALMOND SNOWBALL COOKIES

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

HOLIDAY SNOWBALL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Cream butter, powdered sugar, sour cream, milk, and vanilla in a bowl. Add flour, salt, and cinnamon; mix well. Mix in walnuts. Roll into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 18 to 20 minutes.
• Remove from the oven and immediately roll balls in remaining powdered sugar to coat.

SNOWBALL COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the pecans into a food processor and blitz until they resemble a rough powder. Tip into a bowl and stir in the flour.
• In a separate bowl, beat the butter, caster sugar and orange zest together with an electric whisk until pale and fluffy. Add the flour and pecan mix and stir with a wooden spoon until everything comes together in a rough dough. Shape into 10 even-sized balls and put on the tray.
• Bake for 15 mins until set but the top is still pale in colour. Leave to cool on the tray for 5 mins, then, once cool enough to handle, gently roll the balls in the icing sugar and return to the tray. Leave to cool completely. Will keep in an airtight container for up to five days. Dust with more icing sugar just before serving.

CHOCOLATE SNOWBALL COOKIES - CHRISTMAS

Steps:

• Preheat oven to 325.
• Mix 1 cup confectionary sugar and 1 teaspoon vanilla. Set aside.
• Cream butter until fluffy.
• Beat in evaporated milk and vanilla.
• Add dry ingredients and nuts. Mix well.
• Shape into 1" balls.
• Bake for 15-20 minutes.
• Roll immediately in vanilla and confectionary sugar mixture.
• Let cool.