Instructions
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Cream Butter & Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Stir in the vanilla.
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Mix Dry Ingredients: In a separate bowl, whisk together Tegner Mill Pastry Flour and salt. Gradually add the flour mixture to the butter mixture until combined. Stir in the chopped nuts. If the dough feels too soft, chill it for 15-20 minutes.
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Form Dough Balls: Form the dough into 1 1/4-inch balls (or 1-inch for smaller cookies) and place them on parchment-lined or ungreased baking sheets.
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Bake: Preheat your oven to 400°F. Bake for 10-12 minutes, or until the cookies just begin to turn light golden-brown.
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Roll in Powdered Sugar: Remove cookies from the oven and allow to cool slightly. While they’re still warm (but not hot), gently roll a few at a time in powdered sugar until evenly coated. Place them on wire racks to cool completely.
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Optional Second Coating: For extra sweetness, roll the cookies in powdered sugar a second time once they’ve cooled to room temperature.
Pro Tips
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Forming the dough into 1-inch balls increases the yield to 48 cookies, perfect for gift boxes!
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For added holiday flair, mix a pinch of cinnamon or nutmeg into the powdered sugar for coating.
Why Tegner Mill Pastry Flour?
Our stone-milled pastry flour brings a light, delicate texture to these cookies that’s unmatched by store-bought flours. It’s made from heritage grains that deliver natural sweetness and a buttery crumb, making these already indulgent cookies even better.
These Snowball Cookies are a delightful addition to any holiday dessert box and a guaranteed crowd-pleaser. Whether you’re gifting them or sneaking a few with your evening tea, they’re sure to hit the spot—just like they did for me growing up!