Directions
- 1Add 1 cup (2 sticks) of unsalted butter, softened to room temperature, to a bowl.
- 2Add 2/3 cup of powdered sugar to the butter.
- 3Whip the butter and powdered sugar until smooth and creamy.
- 4Add 2 teaspoons of vanilla extract to the mixture.
- 5Add 1/2 teaspoon of almond extract to the mixture.
- 6Whip until smooth and creamy again.
- 7In a separate bowl, add 2 1/4 cups of all-purpose flour.
- 8Add 1/2 teaspoon of salt to the flour.
- 9Add 2 tablespoons of cornstarch to the flour mixture.
- 10Stir the dry ingredients together.
- 11Add the dry ingredients to the wet ingredients in about three parts, mixing just until incorporated between each addition.
- 12Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
- 13Line two cookie sheets with parchment paper.
- 14Use a 1 tablespoon cookie scoop to portion the chilled dough onto the prepared cookie sheets, placing them about 2 inches apart.
- 15Bake the cookies in a 350-degree Fahrenheit preheated oven for about 10 minutes.
- 16After baking, leave the cookies on the sheet pans to cool for about 10 more minutes.
- 17Remove the cookies to a cooling rack to finish cooling completely.
- 18Lay out wax paper or parchment paper for easy cleanup.
- 19Coat the cooled snowball cookies in about 1 1/2 cups of powdered sugar.
Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 2 thirds cup powdered sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon salt
- 2 tablespoons cornstarch
- 1.5 cups powdered sugar
Equipment
bowlmeasuring cupsteaspoonmixerplastic wraprefrigeratorcookie sheetsparchment papertablespoon cookie scoopovencooling rack
Tips
- The cornstarch will help give the cookies a melt-in-your-mouth texture.
- Gently coat the cookies with powdered sugar because they are delicate.
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