Snowball Cookies are a delectable concoction of butter, flour, and sugar. This no-nut version of the classic recipe is a delicious must-make for your cookie plate.
Preheat the oven to 400°. Line sheet pans with parchment paper or silicone baking mats.
Combine the butter, sugar and vanilla in the bowl of a food processor (or in a mixing bowl with a mixer). Add the flour and salt. Pulse until coarse crumbs forms. Shape the dough into walnut-sized balls, pressing to pack your own snowball cookies.
Place the dough balls on an ungreased cookie sheet or one lined with a silpat baking mat. Bake until set about 9 minutes. Do not brown. Roll the warm cookies in powdered sugar.
Notes
Nutritional values are approximate and based on 1 cookie.Variations - There are lots of ways to level up your Snowball Cookies.
Mix-ins - Reduce the flour to 2 cups and stir in ¼ cup finely chopped nuts, such as finely chopped pecans, mini chocolate chips, toffee bits, or jimmies sprinkles.
Extracts - I like vanilla, but you can use rum, almond, or cake batter extract.
Coatings - Instead of rolling the baked cookie in powdered sugar, you can dip or drizzle them in chocolate. They won't look like snowballs anymore, but they'll be delicious.
Pro tip: I do recommend that you weigh the flour to get the proper ratio of flour to butter. If you scoop the flour, you risk having a very dry dough. It’s not the end of the world, just pack the dough with your hands to get it to stick together. Weighing your flour is simple and easy, though, so go with that!Store in an airtight container. To freeze, layer the cookies between sheets of parchment or waxed paper for up to 6 weeks.