Classic Snowballs II: The Quintessential Holiday Cookie Recipe

Snowballs II: The Quintessential Holiday Cookie

Snowballs II cookies are an iconic holiday treat cherished for their delicate crumb, buttery richness, and snowy powdered sugar finish. Reminiscent of classic Russian Tea Cakes and Mexican Wedding Cookies, these melt-in-your-mouth confections have graced holiday platters for generations. Whether you’re baking for festive gatherings or simply craving a nostalgic sweet, mastering Snowballs II is a surefire way to spread joy in every bite.

What Makes Snowballs II Special?

• Tender, Buttery Texture: Made with generous amounts of unsalted butter, these cookies deliver a luxuriously soft and crumbly texture.
• Nutty Flavor: Finely chopped pecans infuse each bite with a subtle, toasty richness.
• Snowy Sweetness: A double-coating of confectioners’ sugar creates the signature “snowball” appearance and adds melt-in-your-mouth sweetness.
• Simple Ingredients: With just a handful of pantry staples, these cookies come together quickly and easily.

Ingredients for Snowballs II

Step-by-Step Instructions

1. Prepare the Dough

• Cream the Butter: In a large mixing bowl, beat softened butter until light and fluffy. Gradually add 1/2 cup powdered sugar and blend until smooth.
• Add Vanilla: Mix in vanilla extract for enhanced flavor.
• Incorporate Dry Ingredients: Gradually stir in sifted all-purpose flour until just combined. The dough will be quite stiff.
• Fold in Pecans: Add finely chopped pecans and mix until evenly distributed.

2. Shape the Cookies

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper for easy cleanup and even baking.
• Shape dough into 1-inch balls (about a rounded teaspoon of dough per cookie).
• Place balls about 1 inch apart on prepared baking sheets.

3. Bake

• Bake cookies in the preheated oven for 12 to 15 minutes, or until set but still pale in color. Avoid overbaking to maintain the signature tenderness.
• Let the cookies cool for about 5 minutes on the sheet before handling.

4. Coat with Powdered Sugar

• Roll warm cookies gently in powdered sugar so it adheres easily.
• Let them cool completely on a wire rack.
• Once cooled, roll cookies in powdered sugar a second time for a thick, snowy coating.

Baking Tips & Tricks

• Don’t Skimp on the Sift: Sifting powdered sugar and flour ensures a finer crumb and prevents lumps in the dough.
• Chop Nuts Finely: Use a food processor or sharp knife to chop pecans very finely. Larger pieces can cause cookies to crack.
• Cool Before Second Coating: Let cookies cool completely before the final sugar roll to prevent melting the sugar.
• Storage: Store cookies in an airtight container, layered with wax paper, for up to one week. They also freeze beautifully for longer storage.

Variations and Substitutions

• Nuts: Swap pecans for walnuts, almonds, or hazelnuts according to your preference.
• Flavor Extracts: Try almond, orange, or lemon extracts for a subtle twist.
• Chocolate Chip Snowballs: Fold in mini chocolate chips instead of nuts for a kid-friendly option.
• Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
• Peppermint Snowballs: Add a few drops of peppermint extract and roll cookies in crushed peppermint candies and powdered sugar.

Serving Suggestions

• Arrange on a festive platter as part of a holiday cookie tray.
• Pair with hot chocolate, coffee, or tea for a cozy winter snack.
• Package in decorative tins or bags for edible gifts.

Nutrition Facts (Per Cookie)

Note: Values are estimates and can vary depending on exact measurements and ingredient brands.

Make-Ahead and Freezing Instructions

• Make-Ahead: Prepare dough a day in advance, cover tightly, and refrigerate until ready to shape and bake.
• Freezing Unbaked Dough: Shape dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 extra minutes to bake time.
• Freezing Baked Cookies: Layer cooled cookies in an airtight container with parchment or wax paper and freeze for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if desired.

Common Issues & Troubleshooting

• Cookies Spreading: If cookies flatten during baking, the butter may have been too warm, or the dough over-mixed. Chill dough briefly before shaping next time.
• Dry or Crumbly Dough: Dough should be firm but moist enough to hold together. If too dry, add a teaspoon of milk.
• Powdered Sugar Not Sticking: Coat cookies while still warm for best results. A second roll after cooling will ensure a generous, snowy look.

FAQs About Snowballs II Cookies

Can I use salted butter?

Yes, but omit any additional salt from the recipe. Salted butter will slightly alter the flavor; unsalted is preferred for better control over taste.

Can I make Snowballs II without nuts?

Yes. Replace nuts with additional flour or mini chocolate chips. The texture will be slightly different, but still delicious.

Do Snowball cookies need eggs?

No eggs are needed for this classic recipe. The butter binds the ingredients, resulting in a tender, crumbly cookie.

How long do they stay fresh?

Stored in an airtight container at room temperature, Snowballs II cookies stay fresh for up to a week. For longer storage, freeze as instructed above.

Why are my cookies dry?

Overbaking or using too much flour can produce dry cookies. Measure flour carefully and bake just until set, not browned.

Conclusion: The Magic of Snowballs II

Snowballs II cookies capture the essence of holiday baking—simple ingredients transformed into a melt-in-your-mouth delicacy that brings family and friends together. Their snowy finish, nutty undertones, and tender bite evoke nostalgia and warmth, making every batch a cherished tradition. Whether you’re an experienced baker or just starting out, this comprehensive guide will help you achieve perfect results every time. Gather your loved ones, preheat your oven, and let the magic of Snowballs II sweeten your celebrations.

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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