Boy oh boy are these little cookies delicious!
These were so perfect! Except for the fact that I could eat half of the batch in one sitting!
Thats Dangerous! :-D
These cookies literally melt in your mouth! They seem thick by the way that they look, but they are soft and melty!
I remember thinking, how 'sweet' would these cookies be with only HALF a cup of POWDERED sugar in the actual cookie?
Theres only so much coating that the powdered sugar can do once the cookie is already baked with a little amount of sugar.
But these were a success! It felt great to know these cookies cured my sweet tooth without having a ton of sugar!
The process is pretty much like most cookies, except you want to beat the butter and sugar till it is VERY FLUFFY!
Once you put the Wet and Dry mixes together, your going to get a stiff smooth batter that easily molds into balls.
The balls should be small enough and large enough, lol! Think Ping Pong Ball!
I wanted to make sure I posted a picture so that you would have an idea of the ideal size for these snowball cookies!
Once the cookies are done baking, I wait a couple minutes to let them cool so that I can handle touching them.
You want to emerge the warm cookies into the powdered sugar as soon as possible for the first coating.
Let the first coating set before doing the 2nd or 3rd coating.
Then you will have yourself these beautifully round, melt in your mouth, and almond flavored snowball cookies!
3/4 cup (1 1/2 stick) butter, softened
1 1/2 cups powdered sugar, divided
2 teaspoon almond extract
1 teaspoon vanilla extract
3 tablespoons vanilla flavored coconut milk (regular milk works as well)
1 1/2 cups all-purpose flour
1/4 cup cornstarch
pinch of salt
- With a stand mixer, beat butter at medium speed until creamy
- Add 1/2 cup powdered sugar to butter and continue to beat until light and fluffy.
- Stir in Milk, Vanilla and Almond Extract until blended. Keep blending wet ingredients until it’s whipped and creamy
- In separate bowl, whisk together flour, cornstarch, and salt to create dry mixture
- Gradually add dry mixture to wet mixture, (1/4 cup at a time) just until blended.
- Cover dough as is in a lidded container and chill for at least 1 hour.
- Preheat oven to 350°.
- Once dough is chilled/firm, remove from fridge, unwrap, scoop dough with level spoonfuls, and roll dough into balls for ball shaped cookies.
- Place cookie balls 2 inches apart onto parchment paper-lined baking sheets
- Bake for 12 minutes or until very very lightly golden around edges. They should almost look the same way they went in and will be soft to touch
- Cool on baking sheets no more than 5 minutes. (just until cookies are warm enough to handle!)
- In a small bowl or in a ziplock baggie, Toss about 3 warm cookies at a time in the remaining 1 cup powdered sugar
- To speed up the chilling time you can place the rolled and wrapped cookie log into the freezer for 30min
To make Disc shaped cookies, roll cookie batter into a 1 1/2 inch diameter log. Wrap in parchment paper
- These cookies store very well in an air-tight container for up to a week!
- Play around with different flavored Butter cookies by replacing the extract with any other favorite flavored extract (Lemon extract, Orange extract, Mint extract, etc.)