Only 2Points Snowball Cookies
Only 2Points Snowball Cookies
Ingredients:
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for dusting)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped nuts (such as pecans or walnuts)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, powdered sugar, and vanilla extract until light and fluffy.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until well combined.
Fold in the finely chopped nuts until evenly distributed in the dough.
Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake in the preheated oven for about 12-15 minutes or until the cookies are set but not browned.
Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Once the cookies are completely cooled, dust them with additional powdered sugar.
WW Points (Approximate per Cookie):
ONLY 1 to 2 Points
Ultimate Guide to Making Snowball Cookies
Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are delicate, buttery cookies with a melt-in-your-mouth texture and a delightful coating of powdered sugar that resembles a fresh dusting of snow. These cookies are incredibly easy to make, using only a handful of ingredients that you likely already have on hand. They’re perfect for holidays, special occasions, or whenever you crave a sweet, nutty treat.
These cookies are known for their simplicity and nostalgic flavors, combining a crumbly, nutty base with a sweet powdered sugar coating. Despite their fancy appearance, these cookies are relatively low in points for those following the Weight Watchers plan, making them a guilt-free indulgence.
Ingredients for Snowball Cookies
For the Dough:
- 1 cup unsalted butter, softened at room temperature
- 1/2 cup powdered sugar (with extra for dusting)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped nuts (such as pecans or walnuts; optional based on preference)
The basic ingredients make around 30 cookies, each measuring only about 1 inch in diameter.
Step-by-Step Instructions for Snowball Cookies
1. Prepare for Baking:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lining the sheet ensures that the cookies don’t stick, making cleanup easier and baking more consistent.
2. Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. The texture of the butter and sugar mixture is crucial for achieving a smooth dough.
3. Add Vanilla Extract:
- Add in the vanilla extract and mix until well incorporated. Vanilla enhances the overall flavor of the cookies, adding a warm, rich undertone.
4. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Mixing these separately before adding ensures even distribution, resulting in a balanced dough.
5. Gradually Add Dry Ingredients to the Butter Mixture:
- Slowly add the dry ingredients to the butter mixture, stirring just until combined. Avoid overmixing, which can lead to a tougher cookie texture.
6. Fold in the Nuts:
- Fold in the finely chopped nuts until they’re evenly distributed throughout the dough. Pecans or walnuts work well, adding a subtle nutty flavor and crunchy texture.
7. Shape the Dough:
- Using your hands, shape the dough into small balls about 1 inch in diameter. Roll each ball gently, ensuring they’re smooth and uniform in size for even baking.
8. Arrange on Baking Sheet:
- Place the dough balls on the prepared baking sheet, leaving about an inch of space between each cookie.
9. Bake Until Set:
- Bake in the preheated oven for 12-15 minutes. The cookies should be set but not browned. Snowball Cookies are known for their pale color, so avoid overbaking.
10. Cool Slightly on the Baking Sheet:
- Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. This initial cooling helps them hold their shape before transferring.
11. Transfer to a Wire Rack to Cool Completely:
12. Dust with Powdered Sugar:
- Once the cookies are completely cool, dust them generously with powdered sugar. The cooling step is important to prevent the powdered sugar from melting into the cookies.
