Vanilla Bean Snowball Cookies
These Vanilla Bean Snowball Cookies are easy to make and are melt-in-your-mouth over-the-top delicious!
Servings: 24 cookies with pecans | 18 cookies without pecans
- 16 TBSPs Unsalted Horizon Butter room temperature (see note)
- 1/4 cup granulated sugar
- 3 tsps vanilla extract
- 2 tsps vanilla bean paste
- 2 cups flour 9 ounces or 255.15 grams (see note)
- 2 cups chopped pecans optional
- powdered sugar for rolling
Preheat your oven to 350 degrees.
Beat the butter and sugar together just until combined. Add the vanilla bean paste and vanilla extract and beat to combine.
Add in the flour and (pecans if using), and beat until just combined.
Using a 1 1/2 TBSP scoop, scoop out cookie dough, roll and place on a parchment or silicon mat lined baking sheet an inch apart and bake for 18 to 20 minutes or until the edges start to turn golden brown.
After removing them from the oven, let cool on the baking sheet for about 2 minutes, then very gently roll them in powdered sugar. Allow them to cool completely and then roll in powdered sugar again.
Your butter should be soft enough that you can easily dent it with your finger, but not so soft that it goes all the way through. Cut it into 1 inch pieces and leave it on the counter for 30 minutes. Or fill a tall drinking glass with water, microwave it for 30 seconds, empty the water, and put the glass over the butter standing on end for 10 minutes.
When measuring the flour make sure that you scoop it into the measuring cup and then level it off. If you scoop it directly from the container then you will likely get much more flour and your cookies won't come together. Or you can use the weight measurement provided.
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 142g | Protein: 86g | Fat: 662g | Saturated Fat: 61g | Polyunsaturated Fat: 196g | Monounsaturated Fat: 371g | Cholesterol: 20mg | Sodium: 38mg | Potassium: 3725mg | Fiber: 88g | Sugar: 46g