Snowball Cookies (Eggless)
Snowball Cookies are buttery, soft, melt in the mouth, nutty, covered with powdered sugar, and full of pecans! These eggless cookies can be a classic and festive addition to your Christmas cookie tray.
Ingredients
- ½ cup (113g) unsalted butter softened to room temperature
- ⅓ cup (40g) icing sugar
- 1 teaspoon pure vanilla
- 1 cup (140g) all-purpose flour
- ⅛ teaspoon salt
- ½ cup (50g) toasted pecans
- ¾ cup (100g) icing sugar for coating the cookies
Instructions
Preparations
- Finely chop the toasted pecans with a sharp knife. Or, pulse the toasted pecans in a food processor until coarsely ground. Set aside.
Making The Cookie Dough
- Place butter and icing sugar in a bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add vanilla and mix for a few seconds until well combined. Scrape down the sides and bottom of the bowl.
- Add flour, salt, and finely chopped pecans to the butter mixture, and on low speed, mix until everything comes together. Do not overmix.
- The dough should be soft and hold its shape but not sticky or crumbly. Transfer the dough to the bowl and cover with cling wrap.
- Chill the dough in the refrigerator for at least 30 minutes or up to two days.
Shaping and Baking The Cookies
- When you are ready to bake, preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Sift ¾ cup icing sugar in a small shallow bowl. Set it aside.
- Scoop the cookie dough using a small ice cream scoop or a tablespoon and roll it into balls (about 20g of each ball).
- Place the cookie dough balls on the prepared baking sheet about two inches apart. Bake the cookies for 15-17 minutes or until golden brown around the edges.
- Remove from the oven and let the cookies cool down on the baking sheet for five minutes.
Coating With Icing Sugar
- Roll the warm cookies gently in icing sugar to coat them thoroughly. Place the cookies on the wire rack to cool completely. Once cooled to room temperature, roll the cookies again in icing sugar.
Storing Suggestions
- Store the cookies in a single layer in an airtight container. The cookies stay at room temperature for up to a week.
Notes
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect cookies. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Butter: Butter should be at room temperature for a perfect creaming method. You can check the right temperature by pressing the butter with your finger. Your finger should leave a dent and not slide down the butter.
- Toasting The Pecans: Spread the pecans on the baking sheet and bake them at 350°F (180°C) for 7-8 minutes. Let them cool, and chop them finely with a sharp knife. Or, pulse in a food processor to get coarsely ground pecans.
- Chilling The Dough: Chilling the dough is essential to prevent spreading. So do not skip this step and chill the dough for at least 30 minutes.
Nutrition (Approximate Values)
Calories : 110kcalCarbohydrates : 9gProtein : 1gFat : 8gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.2gCholesterol : 13mgSodium : 17mgPotassium : 26mgFiber : 1gSugar : 2gVitamin A : 159IUVitamin C : 0.04mgCalcium : 5mgIron : 0.5mg
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