Today’s cookie recipe is a new favorite of mine. These little snowball cookies were properly named because they truly melt in your mouth.
This recipe makes 3 dozen cookies and I have to admit I ate way more than my fair share of these soft and tender cookies. I love them frosted, but my daughter was happy to eat them with out frosting. This is really surprising because my daughter loves frosting. Usually when she eats a cupcake she eats the top with the frosting and leaves a stump of cake.
I love the snowball look of these cookies. I topped them with these Wilton sprinkles (called sparkles) because I thought it made them really look like snowballs. The spinkles looked like flakes of icy snowy! However, I didn’t like eating the sprinkles. The sprinkles are like grated hard candy and when you bite into the cookie, the sprinkles get all stuck to your teeth. Any kind of white sprinkle would work well and I will use some other kind next time I make these. I think I’ll try these Wilton sparkling sugar sprinkles.
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (regular or light, I used light)
- 2 tsp vanilla extract
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 cups flour
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tablespoons milk or cream
- white or clear spinkles
- Preheat oven to 350 degrees.
- In large mixing bowl, cream butter and granulated sugar with a mixer for 1 minute until combined.
- Add in the eggs, sour cream, and vanilla extract. Blend until combined.
- Add in baking powder, baking soda, salt, and half of the flour and blend until combined.
- Add the other half and blend together until fully combined.
- Take 2 tablespoons of dough (I used a 2 Tbsp cookie scoop) and roll into a ball. Place on lined cookie sheet. Repeat with remaining dough. Using the bottom of a cup (spray with cooking spray so it won't stick) gently, very gently, press down a little bit on the dough ball so the top is flat.
- Bake at 350 degrees for 10-11 minutes. Remember they will cook slightly more while cooling.
- Let cool on cookie sheet for 5 minutes before removing to cool completely on a wire rack.
- To make frosting: blend butter until smooth.
- Add in powdered sugar and vanilla extract and blend. Add milk or cream, 1 tablespoon at a time, until desired thickness is reached.
- Frost cooled cookies and top with sprinkles. Makes 3 dozen cookies.
Adapted from Together as Family.