Description
Milk Snowball Cookies are delicate, buttery treats featuring a tender crumb studded with finely chopped nuts and finished with a generous coating of powdered sugar. These cookies are perfect for holiday gatherings or anytime you crave a melt-in-your-mouth sweet bite with a nutty crunch.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup finely chopped nuts (such as walnuts, pecans, or almonds)
Coating
- Additional powdered sugar for rolling
Instructions
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar together using an electric mixer or by hand until the mixture is light and fluffy, ensuring a smooth and airy cookie base.
- Add Dry Ingredients and Vanilla: Incorporate the 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 2 1/4 cups all-purpose flour into the creamed butter mixture. Mix thoroughly until a uniform dough forms.
- Stir in Nuts: Fold in the 3/4 cup finely chopped nuts evenly throughout the dough to add texture and flavor.
- Shape Cookies: Roll the dough into 1-inch diameter balls and arrange them on ungreased baking sheets, leaving space between each for even baking.
- Bake: Preheat the oven to 400°F (200°C). Bake the shaped cookies for 10-12 minutes or until they are set and firm to the touch but not browned, preserving their delicate texture.
- Coat with Powdered Sugar: While the cookies are still warm, carefully roll each one in additional powdered sugar to create the classic ‘snowball’ appearance and sweet outer layer.
- Cool: Transfer the powdered sugar-coated cookies to wire racks and allow them to cool completely before storing in an airtight container to maintain freshness.
Notes
- Use any combination of walnuts, pecans, or almonds depending on your preference.
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overbake; cookies should be set but not browned to keep them tender.
- Rolling the warm cookies in powdered sugar helps the sugar adhere well and gives the iconic snowball look.
- Store cookies in an airtight container at room temperature for up to one week.
