Snowball Cookies

Instructions

1. Cream together the softened butter and powdered sugar until light and fluffy.
2. Add the vanilla extract and mix well.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. If using, gently fold in the nuts.
6. Cover the dough and chill for at least 30 minutes.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Roll the chilled dough into 1-inch balls and place them on the baking sheet, leaving space between each.
9. Bake for 12-15 minutes, or until lightly golden.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
11. Once cool, roll the cookies in powdered sugar until fully coated. Add more sugar if desired.
12. Enjoy!

Keto & Low-Carb Variations

Enjoy these cookies even on a keto or low-carb diet with these simple substitutions:

• Replace all-purpose flour with almond flour or coconut flour (use a 1:1 ratio).
• Substitute powdered sugar with a low-carb sweetener (check package instructions for conversion).
• Use ghee or coconut oil instead of butter.
• Choose low-carb nuts like macadamia nuts or pecans.

Tips for Perfect Snowballs

1. Use softened butter for the best texture.
2. Don’t overmix the dough – just until combined.
3. Chilling the dough is key for preventing spreading.
4. Roll the dough balls slightly smaller than desired, as they’ll spread a bit.
5. Cool slightly before rolling in powdered sugar.
6. Toast nuts for a more intense flavor.

Conclusion

Snowball cookies are a delightful winter treat perfect for any holiday gathering or cozy night in. Try the classic recipe or the keto/low-carb version – they’re sure to be a hit!

FAQs

• Q: Can I use different nuts?
  A: Yes! Almonds, hazelnuts, or macadamia nuts would work well.
• Q: How should I store them?
  A: Store 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.