Snowball Cookies

1. Heat the oven. Preheat to 350°F. Line a baking sheet with parchment paper.

2. Toast the nuts (quick but worth it). If your nuts are not toasted yet, spread them on a dry baking sheet and toast for 6 to 8 minutes, stirring once, until fragrant. Cool completely before mixing into the dough.

   

3. Stir butter and sugar. In a medium bowl, stir the softened butter and 1/2 cup powdered sugar until smooth and cohesive. Stir in the vanilla.

4. Add dry ingredients. Sprinkle in the flour and salt. Mix until a soft, slightly crumbly dough forms. It should hold together when squeezed even if it looks a little sandy. Fold in the cooled toasted nuts.

   

5. Roll. Scoop and roll into 1-inch balls (about 2 teaspoons each) and place on the prepared baking sheet, about 1 inch apart.

   

6. Bake. Bake for 10 to 12 minutes, until the cookies are set and the bottoms are just barely golden. They should stay fairly pale on top.

   Pan tip: If your oven bakes unevenly, rotate the sheet halfway through. If baking in batches, let the baking sheet cool before adding the next round of dough balls.

7. First sugar roll. Let cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar and place on a wire rack.

8. Second sugar roll (the real snow). Once completely cool, roll again in powdered sugar for that thick, classic coating.

   

Tips and Variations

• Measuring flour: Fluff, spoon, and level. Too much flour makes these dry and crumbly in a bad way.
• If the dough will not come together: Keep mixing and press it with the spatula. If it still feels too dry, add 1 to 2 teaspoons milk.
• If the dough feels warm: Chill for 20 minutes so the cookies hold their shape. This is the only time chilling is “required.”
• Nut-free option: Skip the nuts and add 1/2 teaspoon extra vanilla, or a tiny pinch of cinnamon for warmth. If the dough seems too soft to roll, add flour 1 tablespoon at a time (up to 2 tablespoons).
• Citrus snowballs: Add 1 teaspoon finely grated orange zest or lemon zest to the butter and sugar mixture.
• Chocolate lovers: Add 2 tablespoons unsweetened cocoa powder and reduce flour by 2 tablespoons. If the dough looks dry (cocoa can vary), add 1 teaspoon milk.
• Extra pretty finish: Sift the powdered sugar for the smoothest, fluffiest coating.
• Allergen note: These contain nuts as written. For nut-free, follow the nut-free option above and keep cookies separate from other nut cookies if you are serving an allergy-sensitive crowd.