Snow cookies are delicate crumbly balls that are rolled in powdered sugar while still hot, so they look like little snowballs. The recipe is simple, so it is convenient to prepare it together with children: the dough is assembled quickly, the balls are easy to form, and baking does not take very long. Inside each ball is a piece of almond, which adds a slight crunch and aroma.
For these cookies, it is important not to overheat the dough. It should remain cool and plastic, so work quickly, and if the room is warm, you can put the dough in the refrigerator for 10 minutes. Powdered sugar should be fine, then it will lie evenly on still warm cookies.
If you want a more expressive taste, add a pinch of vanilla or lemon peel to the dough. They will not change the structure, but will make the aroma more festive. You can also add a pinch of salt to balance the sweetness of the powder.
Another advantage of this recipe is the minimum number of tools. A bowl and a spatula are enough, and the dough can be kneaded by hand. It is convenient when you cook with children and do not want to make noise with the mixer.
Ingredients
- butter – 100 g
- egg yolks – 2 pcs.
- powdered sugar – 100 g
- wheat flour – 200 g
- roasted almonds – 9-10 pcs.
Preparation
How to cook step by step
Mix soft butter with powdered sugar and egg yolks to a smooth cream. It is most convenient to do this with a spatula so as not to overheat the mixture.
Pour in the flour and quickly knead the dough. You do not need to knead for a long time, otherwise the cookies will be less tender. If the dough is too soft, put it in the refrigerator for 10 minutes.
Form the balls by placing a walnut in the center. Put them on a baking sheet with parchment and bake for about 15 minutes at 200 °C.
Roll the still hot balls in powdered sugar. For a more even coating, you can do this twice: first immediately after the oven, and then again when the cookies have cooled a little.
What can be replaced
- Almonds can be replaced with hazelnuts or walnuts.
- If you don’t have powdered sugar, grind regular sugar in a coffee grinder.
- Add a little vanilla or cinnamon for a different flavor.
Tips for a successful result
- Do not overdry the cookies – they should remain light.
- If the dough sticks to your hands, slightly wet your palms with water.
- Roll the cookies while they are still warm, then the powder will hold better.
Why the recipe succeeds
- The yolks make the dough soft and plastic.
- Butter gives crumbliness without the need for baking powder.
- Short baking preserves the light color and soft texture.
How to understand that the cookies are ready
- The balls remain bright, but easily come away from the parchment.
- The top is dry to the touch, and the middle is not sticky.
- The aroma of butter and nuts is well felt.
Typical mistakes
These cookies keep well in a dry container for several days without losing their crumbliness. It goes perfectly with tea or cocoa and is always liked by children.