Classic Snowball Cookies

Classic Snowball Cookies

December 9, 2019 100 By William Morgan


Hi Bold Bakers, to celebrate the release of
my brand new Bigger Bolder Baking 7-piece bakeware set that you can buy on my website
right now, I’m gonna share with you one of my favorite holiday recipes. It is for classic snowball cookies. I absolutely love these cookies so let’s just
get stuck into the recipe. Into a large bowl we’re going to add in
our room temperature butter, sugar, vanilla extract, and then some salt. And with a whisk just cream all of these ingredients
together. The majority of my cookies you actually mix
by hand if you go over to my holiday baking headquarters I’ve got tons of holiday cookie
recipes over there and they’re all really easy doughs. But all you want to do is cream it, get it
nice and fluffy, it takes around 2-3 minutes. And a little bit of elbow grease. Ok perfect, this is looking great, now into
this I’m gonna add in my flour. So this is looking great, I’m gonna use
a spatula now and in two batches fold in the flour. So next we’re gonna fold in our grounded
nuts. So what you want to do is measure two cups
of nuts and then grind that, I use pecans because they have a lovely holiday flavor
and they’re kind of nutty and buttery, you can use walnuts, hazelnuts, almonds are really
good. But this is one thing I like to do, toast
your nuts before you grind them, the flavor is so much better and it really makes all
the difference in your cookies. Ok once your nuts are all in there, just fold
it all together until you have your dough. And that’s it, that’s how simple it is,
and it literally took me 5 minutes. And what I like to do with all of my cookie
doughs, I know I’ve said this a lot, pop them into the fridge, let them chill, maybe
for around 45 minutes or so, it doesn’t take that long, and then it’s ready to scoop. So our dough has been chilled, now it’s
time to shape it and get it onto the tray. So I’m excited to be using my brand new
cookie sheet, all the pieces in my set are made of carbon steel for even baking and long
lasting durability. Also if you pick it up it’s got weight to
it which means it’s good quality, and also, it’s got the Bigger Bolder Baking logo in
the corner which means, this set is just for you. So we’re gonna line our lovely new tray
with some parchment paper, and here I’ve got a tablespoon scoop, I like to do a big
generous scoop so something over the top, and then get it into your hand, shape it into
a ball, then onto your baking sheet. Don’t press it down, just leave it be, and
then continue doing that for the rest of your dough. Into your hand, shape it, onto your tray. So these cookies don’t spread too much in
the baking process so you don’t have to give them too much space in-between. And if you’re wondering how these are snowball
cookies, you have to wait until they come out of the oven and that’s when we’ll
do that part. So the holidays are a busy time so if you
want to make my cookie doughs, any of my holiday cookie recipes actually, and keep them in
the fridge they’ll last for up to 5 days. Then you can just bake them off when people
come by for a cup of tea. And also you can freeze them, they freeze
really well. So there you go, this cookie dough will make
around 25 cookies or so. Make sure you don’t flatten them down because
you want that nice round shape. But for right now these are ready to go into
the oven. Bake your cookies off at 350°F or 180°C
for roughly 14-15 minutes, now you want to make sure that you lightly bake these guys
so they become lovely soft cookies at the end. So it’s been 15 minutes, our cookies are
out of the oven and they look fantastic. You’ll notice that they don’t get a golden
brown like other cookies do but this is exactly what we want. You want no color on top and then just a little
bit of brown underneath. So here’s the secret to these guys, you
want to pop them into powdered sugar while they’re still warm because it creates kind
of a coating on them. So now since they’re fresh out of the oven
here I’ve got a bowl of powdered sugar, I’m going to toss them generously in the
powdered sugar, and then place it back onto the tray. Now you do it while it’s warm so it soaks
and kinda creates this shell. I don’t know if anyone else thinks this,
but with the powdered sugar shell it almost tastes like white chocolate to me, really
delicious, it’s one of the reasons why I love these cookies. So a nice big coating all over, and then we’re
gonna let these cool for 10-15 minutes or so and then we’re gonna go again with the
powdered sugar. So when you go again with your powdered sugar,
make sure your cookies are cold at this stage, so that the powder will stick to it. So these cookies will last for around 4 days,
and like I said, you can always freeze the dough. But if you’re like me and can’t wait 5
minutes, then just go for it. There’s something so simple about these
cookies, as you saw there’s few ingredients, really easy technique. Hands down one of my favorite holiday cookies. It’s soft, it’s crumbly, it’s nutty
it’s buttery, and I was a little bit generous with the vanilla and the salt which I think
is key with these cookies because it just takes the flavor to another level. Without a doubt these are gonna be a holiday
hit. Head over to my website for more information
on my bakeware set and you can have it delivered in time for Christmas, it’s the perfect
holiday gift. I’ll see you back here really soon for more
Bigger Bolder Baking.