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Tender Snowball Cookies Recipe Easy Browned Butter Snowball Cookies to Try

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These tender snowball cookies feature a rich, nutty flavor from browned butter and a delicate powdered sugar coating, making them melt-in-your-mouth treats perfect for holidays and gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1/2 cup (60g) powdered sugar, plus extra for rolling
  • 2 cups (250g) all-purpose flour, sifted
  • 1 cup (120g) finely chopped pecans or walnuts, toasted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts and foams. When it turns golden brown and smells nutty (about 5-7 minutes), remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes until just warm.
  2. Toast the nuts: While butter cools, toast 1 cup (120g) chopped pecans or walnuts in a dry skillet over medium heat until fragrant (3-4 minutes). Let cool.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (250g) sifted all-purpose flour, 1/4 teaspoon salt, and the cooled toasted nuts.
  4. Combine wet ingredients: Stir 1/2 cup (60g) powdered sugar and 1 teaspoon vanilla extract into the browned butter until smooth.
  5. Make the dough: Pour the butter mixture into the flour mixture. Gently combine with a wooden spoon or hands until a soft dough forms. Avoid overmixing.
  6. Shape the snowballs: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 1-inch (2.5 cm) balls and place 2 inches (5 cm) apart on the baking sheet.
  7. Bake: Bake for 14-16 minutes until edges are set but not browned and bottoms are lightly golden.
  8. Cool and roll in sugar: Let cookies cool on baking sheet for 5 minutes. While warm, roll each cookie in powdered sugar until well coated. Transfer to a wire rack to cool completely. For extra snowy look, roll a second time when fully cooled.

Notes

Avoid flattening dough balls before baking to keep cookies tender. Roll cookies in powdered sugar while warm for better coating and roll a second time after cooling for a snowy look. Stir browned butter constantly and remove from heat as soon as nutty aroma appears to avoid burning. Refrigerate dough up to 24 hours if needed and let sit 10 minutes before shaping.

Nutrition

Keywords: snowball cookies, browned butter cookies, holiday cookies, tender cookies, powdered sugar cookies, nutty cookies, easy cookie recipe

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