Mix all ingredients, except powdered sugar, on medium until well combined. Chill for thirty minutes. If dough feels sticky, add 1/4 cup flour or powdered sugar.
Take about 2 tablespoons of dough and roll into a ball. Roll dough in powdered sugar (optional) and place on a parchment lined cookie sheet. Bake in preheated oven for 9-11 minutes, or until the tops start to crack. (Don't let them get brown - it will ruin the "snowball" effect.
Let cool on the cookie for a few minutes before transferring to a cooling rack. Dust with sifted powdered sugar.
Always use a cookie scoop when making cookies. It keeps them uniform in size which helps all the cookies on your baking sheet bake evenly.
The dough itself is pretty sticky, so I recommend spraying your cookie scoop with some nonstick cooking spray to help them release a little easier.
If the dough is just too sticky after you’ve chilled it, add ¼ cup of powdered sugar or flour (depending on the sweetness level you’re going for).
Bake the cookies on a parchment sheet to keep them from sticking.
DO NOT LET THEM BROWN – this one is in all caps because I really, really want you to keep them from browning. It will ruin the “snowball” effect and that’s the whole point, right?