Ingredients

The following ingredients have 20 Servings
  • 1 cup (2 sticks) unsalted butter (, softened)
  • ¼ cup confectioners’ sugar (, plus more for rolling)
  • ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup semi-sweet mini morsels ((optional))

Instruction

  • Preheat the oven to 350°F.
  • In a large bowl, with an electric mixer beat the butter, ¼ cup confectioners’ sugar, granulated sugar and vanilla until creamy, about 2 minutes. Add the flour in 3 batches, beating each batch until it is fully incorporated. Stir in the morsels, if using.
  • Shape rounded tablespoons of the dough into 1-inch balls. Place on ungreased baking sheets about 2 inches apart. Bake for about 12 to 14 minutes until the cookies are lightly browned (they will still be in ball shape; they should not spread out on the pan). Cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
  • Place about ½ cup additional confectioners’ sugar in a shallow bowl. Roll each cooled cookie in the confectioners’ sugar, tap against the side of the bowl to remove any excess sugar, then place baking on the cooling rack. Allow the cookies to sit for an hour, then roll each one once more in the confectioners’ sugar.
  • These can be stored in an airtight container at room temperature for up to 5 days.