Instructions
- Cream together softened butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- In a separate bowl, whisk together flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Fold in nuts (if using), ensuring even distribution.
- Cover and refrigerate for at least 30 minutes to firm.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll chilled dough into 1-inch balls. Place on the prepared baking sheet, leaving space between cookies.
- Bake for 12-15 minutes, or until set and lightly golden on the bottom.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cool, roll in powdered sugar until fully coated. Add extra sugar if desired.
- Enjoy!
Keto/Low-Carb Variations
For a keto or low-carb version:
- Replace all-purpose flour with almond flour or coconut flour (1:1 ratio).
- Substitute powdered sugar with a low-carb sweetener (like erythritol or stevia – check package for conversion).
- Use ghee or coconut oil instead of butter.
- Use low-carb nuts like macadamia nuts or pecans.
Tips for Perfect Snowballs
- Softened butter is key! Let it sit at room temperature for about 30 minutes.
- Don’t overmix the dough – it can make the cookies tough.
- Chilling the dough helps them hold their shape.
- Roll dough balls slightly smaller than desired, as they’ll spread.
- Cool slightly before rolling in powdered sugar to prevent melting.
- For stronger nut flavor, toast nuts before chopping.
Conclusion
Snowball cookies are a delightful winter treat! Their delicate texture and snowy appearance make them perfect for any occasion. Try the classic recipe or the keto/low-carb version – either way, they’re sure to be a hit!
FAQs
- Q: Can I use other nuts? A: Yes! Almonds, hazelnuts, or macadamia nuts work well.
- Q: How should I store them? A: In an airtight container at room temperature for up to a week (refrigerate in humid climates).
- Q: Can I freeze them? A: Yes, for up to three months. Separate layers with parchment paper.
- Q: Can I make the dough ahead? A: Yes! Refrigerate for up to three days before baking.