Why is my snowball cookie dough so crumbly?

This dough has no egg, so it starts out sandy by design. Squeeze each portion firmly in your fist before rolling, which warms the butter just enough to bind it. If it still crumbles, knead in cold water one teaspoon at a time, up to 1 tablespoon.

Why did the powdered sugar melt into a glaze on my cookies?

They were rolled too soon. Straight from the oven, the cookies are hot enough to melt the sugar into paste. Wait exactly 5 minutes so they are warm but holdable for the first roll, then roll again once fully cool for the dry, snowy coat.

Can I make snowball cookies without nuts?

Yes. Leave the pecans out and add 2 tablespoons of extra flour so the dough keeps its body. The cookies stay tender and buttery, and a pinch of cinnamon or a teaspoon of orange zest in the dough replaces the flavor the nuts usually bring.

Why did my snowball cookies spread flat in the oven?

The butter was too soft or the dough skipped its rest. The butter should dent under a fingertip without looking shiny, and the shaped dough needs its 30 minutes in the refrigerator. Chilled balls hold their round shape through the whole bake.

Can I freeze snowball cookie dough balls?

It is the best way to make them. Freeze the rolled balls solid on a sheet, then bag them for up to 3 months. Bake straight from frozen at 350°F, adding 2 minutes, and do both sugar rolls after baking exactly as written.

Snowball Cookies Recipe | Melt-in-Your-Mouth Classic

Ingredients

Scale

1 1/4 cups pecan halves (to make 1 cup finely ground toasted pecans)
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup powdered sugar, for the dough
2 teaspoons vanilla extract
2 cups all-purpose flour, spooned and leveled
1/4 teaspoon fine sea salt
1 tablespoon cold water, only if the dough crumbles
1 1/2 cups powdered sugar, for rolling
1/2 teaspoon ground cinnamon, optional, whisked into the rolling sugar

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Instructions

Heat the oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 8 minutes, until fragrant and a shade darker. Cool completely, about 15 minutes.
Pulse the cooled pecans in a food processor until they look like coarse sand, stopping before any oily paste forms at the bottom. Measure out 1 cup of the ground pecans.
Beat the softened butter with the 1/2 cup powdered sugar and the vanilla until smooth and pale, about 2 minutes with an electric mixer.
Add the flour, salt, and ground pecans. Mix on low just until a soft dough forms. If it crumbles instead of gathering, knead in the cold water a teaspoon at a time.
Press the dough into a flat disc, wrap it, and refrigerate for 30 minutes, until firm enough to roll cleanly.
Line two baking sheets with parchment. Scoop tablespoon portions of dough, squeeze each one firmly in your fist, then roll it into a smooth 1-inch ball. Set the balls 1 inch apart.
Bake one sheet at a time for 12 to 14 minutes, until the bottoms are just turning light golden. The tops stay pale; that is correct.
Rest the sheet on a rack for exactly 5 minutes. Roll the warm cookies gently in powdered sugar and return them to the rack.
Once fully cool, about 30 minutes, roll every cookie in powdered sugar a second time for the thick, snowy finish.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 14 minutes