Description
These Funfetti Snowball Cookies are buttery, melt-in-your-mouth treats speckled with colorful sprinkles for a festive look. Perfect for celebrations or a sweet snack, these cookies are rolled in powdered sugar for a snowy finish that adds sweetness and a delightful texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup colorful sprinkles (or confetti)
For Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Dry Ingredients: Gradually sift and mix in the all-purpose flour and salt to the butter mixture, blending until just combined to avoid overworking the dough.
- Add Funfetti: Gently fold in the colorful sprinkles, distributing them evenly throughout the dough for that classic funfetti look.
- Form Cookies: Roll the dough into 1-inch balls and place them spaced about 2 inches apart on the prepared baking sheet to allow spreading.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the bottoms are lightly golden but the insides remain soft.
- Cool and Roll in Powdered Sugar: Allow the cookies to cool completely on a wire rack. Once cooled, roll each cookie in the remaining 1/4 cup powdered sugar to coat them thoroughly, creating the snowball effect.
- Serve and Enjoy: Serve these festive Funfetti Snowball Cookies at your next party or enjoy them as a joyful everyday treat.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a better cookie texture.
- You can substitute sprinkles with mini chocolate chips if desired.
- Rolling cookies in powdered sugar before baking can cause them to melt differently, so it’s best to roll only after they have cooled.
- Store cookies in an airtight container for up to one week to maintain freshness.
- If you prefer, chill dough for 15-20 minutes before baking to reduce spreading for thicker cookies.
