How to Make Snowball Cookies
How to Make Chocolate Chip Snowball Cookies
You've probably heard of a traditional butter cookie that's made with nuts and powdered sugar. Try an update on the classic by adding mini-chocolate chips. Just mix up the quick dough and shape the dough into balls. After you bake the cookies, you can roll them in powdered sugar for a cute snowball effect. Don't be surprised if these delicious chocolate chip snowballs seem to melt in your mouth!
3/4 cup (170 g) of butter, softened
1/2 cup (100 g) of sugar
1/2 teaspoon of salt
1 large egg
2 teaspoons of vanilla extract
2 cups (240 g) of all-purpose flour
1 cup (125 g) of chopped pecans or walnuts
1 cup (6 ounces or 175 g) of mini-chocolate chips
Powdered sugar for rolling the cookies
Making the Cookie Dough
Turn on the oven and prepare your work stations.Preheat the oven to 350 degrees F (176 C). Get out a few baking sheets and set them aside. You'll also need a few wire racks set up so you can cool the baked cookies. Get out mixing bowls and measuring cups. Let 3/4 cup (170 g) of butter come to room temperature.
- You don't need to grease the baking sheets for this recipe since there's so much butter in the cookie dough. The baked cookies should come off of the pan easily.
Cream the butter, sugar, and salt.Set the softened butter in a large mixing bowl and add 1/2 cup (100 g) of sugar, and 1/2 teaspoon of salt. Beat the mixture on medium speed until it turns light and fluffy. This should take several minutes. You may want to stop and scrape the sides of the bowl if your beater doesn't scrape against the sides.
- Creaming the butter and sugar will create volume. Since these cookies don't have any leaveners (like baking soda or baking powder), it's important to beat the butter and sugar until they're light.
Stir in the egg and vanilla extract.Stop the mixer and add one large egg and 2 teaspoons of vanilla extract to the mixing bowl. Turn the mixer on to low speed and beat the dough until the wet ingredients are completely combined.
- Avoid mixing in the egg on high speed. This could cause the egg to fly out of the mixing bowl.
Add the flour, pecans, and mini-chocolate chips.Keep the mixer on low speed and slowly beat in 2 cups (240 g) of all-purpose flour. Stop the mixer and scrape down the sides and bottom of the mixing bowl. Pour in 1 cup (125 g) of chopped pecans or walnuts and 1 cup (6 ounces or 175 g) of mini-chocolate chips. Stir the dough until the nuts and chocolate are incorporated.
- You can refrigerate the dough at this point or shape it into balls for baking.
- If you don't want noticeable chunks of nuts in your cookies, you can grind them in a food processor until they're finely textured.
Baking and Coating the Cookies
Shape the cookies.Scoop the cookie dough into 1-inch (2.5 cm) balls. Roll them gently between your palms to get a perfectly round shape. Set the balls of dough on the ungreased baking sheets.
- Ensure that the cookies are about 2 inches (5 cm) apart on the sheets. This gives them space to expand as they cook.
Bake the snowball cookies.Put the cookies in the preheated oven and bake them for 15 to 20 minutes. They won't turn very dark or golden, but the bottoms of the cookies will be lightly browned when they're finished baking. You should smell the cookies once they're done. Remove the sheets from the oven and let the cookies rest for 2 minutes.
- Don't worry that the cookies are pale. This will just make them look more like snowballs.
Roll the cookies in powdered sugar.Once the cookies are cool enough to handle, roll them in a dish of powdered sugar. Each cookie should be completely coated to look like a snowball. Set the cookies on wire racks to finish cooling.
- If the powdered sugar isn't visible, you can always roll the cookies in powdered sugar a second time.
- This recipe makes about 4 dozen chocolate chip snowball cookies.
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