This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
Unsalted Butter — Soften the butter to room temperature before making the cookie dough. It’s important to use real butter here (not margarine) to get that authentic butterball cookie flavor and texture.
Confectioners’ Sugar — Also called powdered sugar, you’ll use this to make the cookie dough and to roll the cookies in once they’re done baking.
Vanilla and Almond Extracts — The extract helps add flavor to the cookies. I used a combination of vanilla and almond extracts, but you can use one or the other, if you prefer.
Flour — Use all-purpose flour and measure it precisely by sweeping the top of the cup with a flat edge.
Salt — All baked goods need a little salt to balance the flavors.
Pecans — Finely chopped pecans add crunch and nutty flavor to snowball cookies. Buy them finely chopped or pulse them a few times in the food processor to get the job done.
EQUIPMENT YOU’LL NEED
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