Snowball Cookies

 

Snowball Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 2 Tbsp cornstarch
• 2 cups all-purpose flour
• 1/2 cup finely chopped pecans (or use pecan cookie chips for convenience)
• 1 1/2 cups powdered sugar, for coating

Instructions

1. Preheat oven to 350°F (180°C).
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy (about 20 seconds).
3. Add 1/2 cup powdered sugar and salt, and mix well. Blend in the vanilla extract.
4. Sprinkle the cornstarch over the mixture. With the mixer on low speed, slowly add the flour and mix just until combined. Stir in the pecans.
5. Scoop the dough, 1 tablespoon at a time, and roll it into balls. Place the balls on ungreased baking sheets.
6. Bake in the preheated oven for 13–15 minutes, until the bottom edges are lightly golden. If you experience spreading, chill the dough balls for 1 hour before baking.
7. These cookies are best when dry in texture, so do not underbake. They should be dry but melt-in-your-mouth delicious.
8. Once baked, remove from the oven and allow to cool for a few minutes. While still warm, roll the cookies in 1 1/2 cups powdered sugar.
9. Transfer the cookies to a wire rack to cool. After they cool completely, roll them in powdered sugar again, pressing gently to apply a thick coating.
10. Store cookies in an airtight container.

Notes

• If the dough spreads too much while baking, chilling it before baking can help maintain the shape.
• These cookies are intended to be dry but still melt in your mouth. Avoid underbaking for the best texture.