Raspberry Snowball Cookies
Soft, buttery raspberry snowball cookies made with freeze dried raspberries, pecans, and a double powdered sugar coating for a melt in your mouth finish.
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Servings: 30 cookies
Ingredients
Cookie Dough
- 12 tbsp unsalted butter softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tbsp freeze-dried raspberries finely powdered
- 1/2 tsp salt
- 3/4 cup finely chopped pecans
Coating
- 1/2 cup powdered sugar
- 1 1/2 tbsp freeze-dried raspberries powdered
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and creamy, about 2–3 minutes.
- Mix in the vanilla extract and salt until fully incorporated.
- Add the flour and powdered freeze-dried raspberries. Mix on low speed just until combined (do not overmix).
- Stir in the finely chopped pecans until evenly distributed.
- Scoop 1 tablespoon portions of dough. Gently roll into balls and place on the prepared baking sheets, spacing slightly apart.
- Bake for 12–15 minutes, until the bottoms are just lightly golden. The tops should remain pale.
- While the cookies are still warm, gently roll them in the powdered sugar raspberry mixture. Place on a wire rack to cool completely.
- Once cooled, roll the cookies in the powdered sugar mixture again for a thick, snowy finish.