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Serving Tip: These cookies are perfect for tea time, holiday platters, or just an afternoon treat with coffee!
Storage Tip: Store in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 2 months—just refresh them in powdered sugar after thawing.
Variations:
Nutty Snowballs: Fold in 1/2 cup finely chopped pecans, walnuts, or almonds for a nutty twist.
Chocolate Snowballs: Add 1/4 cup mini chocolate chips to the dough before baking.
Spiced Version: Mix 1/2 teaspoon cinnamon or cardamom into the dough for a warm flavor upgrade.
FAQ:
Q: Why did my snowball cookies spread too much?
A: Make sure your butter is softened but not melted. Too soft or warm butter can cause cookies to spread.
Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 2 days before baking, or freeze the shaped dough balls and bake straight from the freezer.
Q: Why roll them twice in powdered sugar?
A: Rolling while warm creates a sticky base layer; a second roll when cooled gives them that signature thick snowy coating.
Q: Can I make these gluten-free?
A: Yes! Substitute a good 1:1 gluten-free baking flour blend for the all-purpose flour.
Would you also like a quick visual recipe card version? 📋✨ It’s great for posting or sharing!
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