Soft, buttery, and melt-in-your-mouth, these eggless snowball cookies are a festive treat everyone will love. With a coating of icing sugar, they’re perfect for holiday gift-giving, tea time, or simply satisfying a sweet craving. Nutty, delicate, and easy to make, these cookies will quickly become a household favorite.
Ingredients
- 250 g Unsalted butter
- 1 cup (250ml) Icing Sugar
- 1 cup (250ml) Cornstarch (Maizena)
- 1/2 cup (125ml) Vegetable Oil Sunflower Oil
- 1 tsp Vanilla Extract
- 3 cups (750ml) All Purpose Flour
- Handful of chopped almonds (or any other)
Instructions
- Preheat your oven to 170°C and line a baking tray with parchment paper or simply use a non-stick baking tray.
- Beat unsalted butter and icing sugar until light, fluffy, and smooth. This incorporates air for melt-in-your-mouth biscuits.
- Mix in cornstarch until fully combined. This softens the dough.
- Stir in sunflower oil and vanilla extract to enhance moisture and flavor.
- Sift and gently fold in all-purpose flour (1.5 cups at a time) until a soft dough forms.
- Avoid overmixing to keep biscuits light.
- Fold in chopped nuts, ensuring even distribution without breaking the dough.
- Chill for 25-30 minutes for easier shaping.
- Scoop one tablespoon of dough and starting shaping it into small balls.
- Bake for +/-12 minutes, or until edges are lightly golden and centers remain soft.
- Transfer biscuits to a wire rack to cool completely.
- Roll in icing sugar to resemble snowballs.
- Store in an airtight container for up to a week.