Hi Bold Bakers, to celebrate the release of my brand new Bigger Bolder Baking 7-piece
bakeware set that you can buy on my website right now, I’m gonna share with you one
of my favorite holiday recipes.
It is for classic snowball cookies.
I absolutely love these cookies so let's just get stuck into the recipe.
Into a large bowl we’re going to add in our room temperature butter, sugar, vanilla
extract, and then some salt.
And with a whisk just cream all of these ingredients together.
The majority of my cookies you actually mix by hand if you go over to my holiday baking
headquarters I’ve got tons of holiday cookie recipes over there and they’re all really
easy doughs.
But all you want to do is cream it, get it nice and fluffy, it takes around 2-3 minutes.
And a little bit of elbow grease.
Ok perfect, this is looking great, now into this I’m gonna add in my flour.
So this is looking great, I’m gonna use a spatula now and in two batches fold in
the flour.
So next we’re gonna fold in our grounded nuts.
So what you want to do is measure two cups of nuts and then grind that, I use pecans
because they have a lovely holiday flavor and they’re kind of nutty and buttery, you
can use walnuts, hazelnuts, almonds are really good.
But this is one thing I like to do, toast your nuts before you grind them, the flavor
is so much better and it really makes all the difference in your cookies.
Ok once your nuts are all in there, just fold it all together until you have your dough.
And that’s it, that’s how simple it is, and it literally took me 5 minutes.
And what I like to do with all of my cookie doughs, I know I’ve said this a lot, pop
them into the fridge, let them chill, maybe for around 45 minutes or so, it doesn’t
take that long, and then it’s ready to scoop.
So our dough has been chilled, now it’s time to shape it and get it onto the tray.
So I’m excited to be using my brand new cookie sheet, all the pieces in my set are
made of carbon steel for even baking and long lasting durability.
Also if you pick it up it’s got weight to it which means it’s good quality, and also,
it’s got the Bigger Bolder Baking logo in the corner which means, this set is just for
you.
So we’re gonna line our lovely new tray with some parchment paper, and here I’ve
got a tablespoon scoop, I like to do a big generous scoop so something over the top,
and then get it into your hand, shape it into a ball, then onto your baking sheet.
Don’t press it down, just leave it be, and then continue doing that for the rest of your
dough.
Into your hand, shape it, onto your tray.
So these cookies don’t spread too much in the baking process so you don’t have to
give them too much space in-between.
And if you’re wondering how these are snowball cookies, you have to wait until they come
out of the oven and that’s when we’ll do that part.
So the holidays are a busy time so if you want to make my cookie doughs, any of my holiday
cookie recipes actually, and keep them in the fridge they’ll last for up to 5 days.
Then you can just bake them off when people come by for a cup of tea.
And also you can freeze them, they freeze really well.
So there you go, this cookie dough will make around 25 cookies or so.
Make sure you don’t flatten them down because you want that nice round shape.
But for right now these are ready to go into the oven.
Bake your cookies off at 350°F or 180°C for roughly 14-15 minutes, now you want to
make sure that you lightly bake these guys so they become lovely soft cookies at the
end.
So it’s been 15 minutes, our cookies are out of the oven and they look fantastic.
You’ll notice that they don’t get a golden brown like other cookies do but this is exactly
what we want.
You want no color on top and then just a little bit of brown underneath.
So here’s the secret to these guys, you want to pop them into powdered sugar while
they’re still warm because it creates kind of a coating on them.
So now since they’re fresh out of the oven here I’ve got a bowl of powdered sugar,
I’m going to toss them generously in the powdered sugar, and then place it back onto
the tray.
Now you do it while it’s warm so it soaks and kinda creates this shell.
I don’t know if anyone else thinks this, but with the powdered sugar shell it almost
tastes like white chocolate to me, really delicious, it’s one of the reasons why I
love these cookies.
So a nice big coating all over, and then we’re gonna let these cool for 10-15 minutes or
so and then we’re gonna go again with the powdered sugar.
So when you go again with your powdered sugar, make sure your cookies are cold at this stage,
so that the powder will stick to it.
So these cookies will last for around 4 days, and like I said, you can always freeze the
dough.
But if you’re like me and can’t wait 5 minutes, then just go for it.
There’s something so simple about these cookies, as you saw there’s few ingredients,
really easy technique.
Hands down one of my favorite holiday cookies.
It’s soft, it’s crumbly, it’s nutty it’s buttery, and I was a little bit generous
with the vanilla and the salt which I think is key with these cookies because it just
takes the flavor to another level.
Without a doubt these are gonna be a holiday hit.
Head over to my website for more information on my bakeware set and you can have it delivered
in time for Christmas, it’s the perfect holiday gift.
I’ll see you back here really soon for more Bigger Bolder Baking.