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Fruicake Snowball Cookies Recipe

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4.4 from 64 reviews

Delightfully festive Fruicake Snowball Cookies combine a rich buttery dough with colorful candied fruitcake mix and crunchy pecans, rolled in powdered sugar for a classic snowy finish. These bite-sized treats are perfect for holiday gatherings or anytime you crave a sweet, spiced cookie with a tender crumb.

Ingredients

For the Dough

  • 1 Cup Flour
  • 1/2 Cup Unsalted Butter, softened
  • 1/4 Cup Powdered Sugar (for dough)
  • 1/2 Cup Fruitcake Mix (candied red and green cherries, candied pineapple)
  • 1/4 Cup Chopped Pecans
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt

For Rolling

  • 1/4 Cup Powdered Sugar (for rolling cookies)

Instructions

  1. Preheat: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) to prepare for baking the cookies.
  2. Cream Butter and Sugar: In a mixing bowl, combine the softened 1/2 cup unsalted butter with 1/4 cup powdered sugar and beat until smooth and creamy.
  3. Add Vanilla: Stir in the 1/2 teaspoon vanilla extract thoroughly to the creamed mixture.
  4. Combine Dry Ingredients: Add 1 cup flour, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 cup fruitcake mix, and 1/4 cup chopped pecans to the creamed butter mixture.
  5. Form Dough: Gently mix all ingredients until a soft dough forms, making sure everything is evenly combined.
  6. Shape Cookies: Divide the dough into 20 equal portions and roll each portion into a round ball.
  7. Prepare for Baking: Place the dough balls evenly spaced on a baking tray lined with parchment paper or a baking mat.
  8. Bake: Bake in the preheated oven at 180°C for 15 minutes or until the bottoms of the cookies are lightly golden.
  9. Cool Slightly: Remove the cookies from the oven and allow them to cool for 3-5 minutes on the tray.
  10. First Roll in Sugar: While still warm, roll the cookies in powdered sugar to coat them thoroughly.
  11. Final Cooling and Rolling: Let the cookies cool completely, then roll them again in powdered sugar for the classic snowball cookie appearance.

Notes

  • Make sure the butter is softened to room temperature for easier mixing and a smoother dough.
  • Use a gentle folding motion when incorporating the fruitcake mix and pecans to avoid breaking up the chunks too much.
  • Rolling the cookies twice in powdered sugar ensures a nice snowy coating that won’t melt away quickly.
  • Store cookies in an airtight container to keep them fresh and preserve the powdered sugar coating.
  • For a nut-free option, omit the pecans and increase the candied fruit slightly if desired.

Find it online: https://recipethrive.com/fruicake-snowball-cookies-recipe/