Bite size cookies are a special treat. Especially with a cup of Cuban coffee. This Snowball Cookies without nuts recipe is so easy you will always have a treat on hand. This recipe makes about 2 dozen. If you need more, feel free to double or even triple the recipe.
Preheat oven to 400 degrees
Mix butter and powdered sugar together. Add vanilla and mix until blended.
Add flour and mix until a soft dough forms. I use a hand mixer here (love my KitchenAid Mixer – affiliate link). Don’t fret if the mixture looks like a bunch of little pebbles for awhile. Let the mixer do its job and it will turn into a soft dough. Just takes a little bit of time.
Using a small scoop, make 1 inch balls. Bake 8 – 10 minutes until cookies are set, but not browned.
Remove from oven and let cool a few minutes. Then coat them in powdered sugar. Instead of rolling the cookies in a bowl of sugar, I put the sugar in a bag and shake a few of the cookies at a time. A whole lot less messy … trust me on this!
Let the cookies cool completely and then shake in the powdered sugar again. This gives the cookies a really thick and yummy layer of powdered sugar. Store in an airtight container. But, these probably won’t stick around long enough to be stored!
1/2 cup butter; softened. (1 stick) I used salted.
1/4 cup powdered sugar
1 teaspoon vanilla. I like my cookies to have a vanilla flavor, if you prefer cut the vanilla down to 1/2 teaspoon.
1 1/8 cup flour (I used all-purpose)
Plus: 1/2 to 3/4 cup powdered sugar for coating the cookies
(adapted from thesemisweetsisters.com)
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