These mini snowball cookies are the softest, most melt-in-your-mouth little treats buttery, tender, and coated in that dreamy layer of powdered sugar. They’re simple, cozy, and wonderfully nostalgic. I’ll guide you so every cookie turns out perfectly round, delicate, and sweet like fresh winter snow.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (or walnuts)
- ¼ tsp salt
- Extra powdered sugar for rolling
Optional swaps:
- Use almonds instead of pecans for a milder flavor.
- Replace nuts with mini chocolate chips if needed for nut-free.
Steps
- Cream the butter. Beat butter and powdered sugar until soft and fluffy. Don’t rush — the fluffiness makes your cookies tender.
- Add vanilla. Mix in vanilla until smooth.
- Add dry ingredients. Stir in flour, salt, and pecans. The dough will look crumbly at first keep mixing; it comes together beautifully.
- Chill briefly. Refrigerate dough for 20–30 minutes so it’s easier to shape.
- Roll the minis. Scoop tiny 1-inch balls and place them on a lined baking sheet. They won’t spread much, so space is flexible.
- Bake. Bake at 350°F for 10–12 minutes, or until the bottoms are just lightly golden.
- Roll in sugar. While warm, gently roll each cookie in powdered sugar, then repeat once they’re cool for that classic snowy look.
Chef’s Tips
- Use softened butter, not melted it’s key for the melt-away texture.
- Roll twice in powdered sugar for the prettiest, most generous snowy coating.
- Cool fully before storing so the sugar stays crisp and bright.
Variations
- Chocolate Snowballs: Add 2 tbsp cocoa powder to the dough.
- Cinnamon Snowballs: Mix ½ tsp cinnamon into the powdered sugar for rolling.
- Lemon Snowballs: Add 1 tsp lemon zest to the dough for a bright, fresh twist.