Imagine biting into a cloud-like cookie that melts in your mouth, dusted with a blanket of powdery sugar that resembles the first fresh snowfall of winter. These Vanilla Almond Snowball Cookies are not just a treat; they're a magical experience that transforms your kitchen into a cozy winter wonderland. Perfect for holiday gatherings, festive celebrations, or simply satisfying your sweet tooth, these delicate cookies promise to transport you to a world of pure comfort and deliciousness.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped nuts (optional)
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add vanilla extract and almond extract to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. If using nuts, fold them in gently with a spatula.
- Using a cookie scoop or tablespoon, portion the dough into 1-inch balls and place them about
- 5 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden but the tops remain pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They will be delicate when hot.
- While still warm, carefully roll each cookie in additional powdered sugar, coating them completely. This creates the signature "snowball" appearance.
- Transfer the sugar-coated cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar a second time for a thicker, more generous coating.
- Store the cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Use room temperature ingredients to help the dough mix more evenly.
- Don't overmix the dough - this can make the cookies tough.
- Space cookies adequately on the baking sheet to prevent them from spreading into each other.
- Roll cookies in powdered sugar while they're still warm for better sugar adhesion.
- For a nutty crunch, use finely chopped almonds or pecans in the dough.
- Let cookies cool completely before storing to maintain their delicate texture.
- Store in an airtight container with parchment paper between layers to prevent sticking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
