Vanilla Bean Snowball Cookies: melt-in-your-mouth snowball cookies rolled in powdered sugar. Makes 30 cookies in about 1.2 hours.
Vanilla Bean Snowball Cookies
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Vanilla Bean Snowball Cookies: melt-in-your-mouth snowball cookies rolled in powdered sugar. Makes 30 cookies in about 1.2 hours.
Prep
25 min
Cook
18 min
Cooling
30 min
Total
1 hr 13 min
Yield
30 cookies
Diet
—
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
- 1.0 cup (200.0 g)unsalted butter
- 9.0 tbsp (70.0 g)powdered sugar, for the main
- 2.0 cups (260.0 g)all-purpose flour
- ¾ cup (100.0 g)finely chopped toasted almonds
- ¼ tsp (2.0 g)fine salt
- 1.0 cup (110.0 g)powdered sugar, for the coating
- 1 ½ tsp (8.0 ml)vanilla bean paste
Fresh ingredient guides
Make it at home
- Must-have Stainless Cookie Scoop Same-size portions that bake evenly, every time. View on Amazon › (opens in a new tab)
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- Worth the upgrade KitchenAid Artisan 5-Qt Stand Mixer Does the beating and kneading for you, hands-free. View on Amazon › (opens in a new tab)
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Instructions
- Heat oven to 325°F (163°C) and line two trays.
- Beat butter and first 70 g powdered sugar until smooth. Stir in flavorings and any permitted additions.
- Blend in flour, almonds and salt to create a soft dough. Scoop and roll into 30 small balls.
- Bake 15–19 minutes until bottoms are just golden; cookies should remain pale on top.
- Cool 5 minutes, toss warm cookies in half the 110 g coating sugar; cool fully then coat with the remaining sugar.
- Store in a tin only when cold so the coating stays powdery.
Tips
- Measure flour by weight; extra flour makes dense, dry cookies.
- Chilled dough and parchment promote even geometry and prevent sticking.
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Recipe FAQ
How long does it take to make vanilla bean snowball cookies?
Plan on 25 minutes of prep and 18 minutes of cooking, plus 30 minutes to chill. The recipe makes 30 cookies.
How should I store vanilla bean snowball cookies?
Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Can I make vanilla bean snowball cookies ahead?
Yes. Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Can I use a different form of vanilla?
Yes. This recipe uses 1.5 tsp vanilla bean paste (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
123
Calories / serving
7.2g
Fat
13.5g
Carbs
1.6g
Protein
6.2g
Sugar
Whole recipe (30 servings): ~3690 cal · 216g fat · 405g carbs · 48g protein · 186g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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