Pastel Snowball Cookies

by Mari Vasseur

Melt-in-your-mouth shortbread cookie balls covered in pastel powdered sugar

Course Dessert

Servings 36 cookies

1 cup (227g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted and divided plus more for desired pastel powdered sugar color
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
2 cups (255g) all purpose flour, sifted
½ cup (64g) finely chopped pecans

Preheat the oven to 325ºF (165ºC). Line two cookie sheets with parchment paper.
In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth and creamy. Add 1/2 cup (60g)of powdered sugar, the vanilla and salt. Beat until pale and fluffy.
In a separate medium-sized bowl, combine the flour and pecans. Gradually add the flour and pecan mixture to the butter mixture, beating on low speed until combined.
Shape the dough into scant 1-inch balls. Place the balls about 2 inches apart onto the prepared cookie sheets. Bake until light golden brown, about 17-20 minutes.
Place the remaining 1/2 cup (60g) of powdered sugar in a plastic bag. With a spatula, transfer three warm cookies into the bag. Shake gently to coat the cookies with powdered sugar. Transfer them to a cooling rack. Repeat with the remaining cookies.
Cool the cookies completely then proceed to the instructions for pastel powdered sugar, depending on which color you have selected.

Process the freeze-dried strawberries or raspberries into a fine powder in a mini food processor.
Whisk the freeze-dried berry powder with 1/3 cup (40g) powered sugar together in a small bowl.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with remaining cookies.

Whisk 1/3 cup (40g) powdered sugar and the spriulina powder in a small bowl.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with the remaining cookies.

Process the freeze-dried blueberries into a fine powder in a mini food processor.
Whisk the freeze-dried blueberry powder with 1/3 cup (40g) powered sugar together in a small bowl. Whisk in petal dust for a more vibrant color, if desired.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with the remaining cookies.

*The ratios for the pastel powered sugar are approximate. Freeze-dried fruit varies in color. Add more or less to achieve your desired shade.

Keyword cookies