Thursday, December 20, 2012
It feels like it's been forever since I've had time to bake, but with Christmas fast approaching, I figured I HAD to share something! So I dug in my archives waayy back into my pictures from 2010 (yikes) in hopes of finding something delicious to post. And I got lucky! These Snowball cookies have been a household favorite since, well, 2010, and they are a Christmastime staple. Lucky for you, they are also egg-free! So you can eat loads of cookie dough without worry. ;)
Can we all take a second and appreciate the lovely "fade-to-black-and-white" effect I used on the above picture? So classy. But, I mean, if you can't laugh at yourself... Hahaha! Glad my photo editing skills have since improved. These little cookies are delicious, easy, and melt-in-your-mouth soft while being crunchy on the outside. Christmas cookie perfection!
Adapted from Nestle Tollhouse
Yields: about 5 dozen small cookies
1 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup powdered sugar
3 cups unbleached all-purpose flour
1/2 tsp salt
1 tbsp vanilla extract
1 cup mini chocolate chips
additional powdered sugar for dusting
Preheat the oven to 375F. Line cookie sheets with parchment or silicone liners, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add in the powdered sugar, salt, and vanilla, and beat until light and creamy. Stir in the flour, then the chocolate chips. Using a small cookie scoop (about 1" across), scoop out balls of dough at 12 per cookie sheet. Bake 10-12 minutes, until slightly golden brown. Remove from oven, and top with additional powdered sugar. Serve immediately, or store in an airtight container.