Soft Snowball Cookies. These traditional Snowball Cookies are a beautiful addition to your holiday cookie plates and dessert tables. They have a buttery vanilla flavor surrounded by soft and snowy powdered sugar. Snowball Cookies have a crumbly, buttery, nutty texture that just melts in your mouth and are completely irresistible. Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed.

Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed. Soft Snowball Cookies I wanted to eat tasty cookies, so I made the recipe I used to make for my kids. I thought they needed a little something else, so I added different ingredients and came up with this. You can cook Soft Snowball Cookies using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Soft Snowball Cookies

It's 150 grams of Pancake mix.
It's 20 grams of Almond powder.
You need 30 grams of Butter (margarine).
You need 30 grams of Light brown sugar (sugar).
You need 15 grams of Honey.
It's 1/2 of Egg.
You need 2 tsp of Milk.
Prepare 10 grams of Skim milk powder.

I made this with twice the amount of ingredients so the photos would be clearer. These Butter Snowballs are soft, melt in your mouth cookies with a dusting of powdered sugar. They are a family favorite holiday cookie recipe! Butter Snowball Cookies are a beautiful addition to your holiday cookie plates and dessert tables.

Soft Snowball Cookies instructions

Bring the butter to room temperature. Combine the pancake mix and almond powder, mix and set aside..
Combine butter, sugar and honey in a bowl and mix well..
Add a beaten egg (yolk), milk and skim milk powder to the bowl in Step 2, mixing well after each addition..
Stir in the dry ingredients from Step 1 using a spatula, until the mixture forms a ball..
Wrap the dough and leave in the fridge for at least 30 minutes (At least 2 hours for optimal results)..
Heat the oven to 355F/180C. Line up the dough in small balls on a baking sheet lined with parchment paper (They will expand when they bake.).
If you are making these for kids, bake for 5-6 minutes at 355F/180C until soft. If you want them a bit crunchier, bake for 6-7 minutes..
Remove from the oven and cool on a cake rack. Arrange them nicely and they are done..
Here they are wrapped and ready to be given as presents. These are for adults, so I baked them for 7 minutes to make them crunchy..

Snowball Cookies - soft and tender, buttery nutty cookie rolled in a blizzard of perfectly white powdered sugar. Line two large baking sheets with parchment paper. Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal. While the original cookie recipe calls for walnuts, these versatile homemade Mexican wedding cookies can also be made with almonds or pecans. I've never tried another nut (or nut free snowball cookies) but would be interested to know if they might also work with macadamia nuts, cashews, or even pistachios!