Once my dough is perfect—soft, smooth, and not sticking to my hands—I pinch off small pieces, about a tablespoon each. I roll them quickly and firmly between my palms into tight, smooth balls. The firmer you roll, the better they’ll hold their shape. I place each ball on a parchment-lined baking sheet. When all the balls are rolled, I take the remaining ½ cup of powdered sugar and put it in a small, shallow bowl. Working with a few balls at a time, I roll them gently in the sugar until they’re completely coated, then place them back on the sheet. They’re now ready for their final chill to set their shape and flavor.
Pro Tips for Best Results
I tested the mixing method three different ways: by hand with a spoon, with a hand mixer, and in a food processor. The hand mixer (or stand mixer) is the clear winner. It incorporates the perfect amount of air and ensures the butter and peanut butter are utterly smooth before you add the sugar. Mixing by hand is doable but a serious arm workout, and the food processor made the dough too warm and oily. The hand mixer gives you control and the ideal texture.
Here’s what I learned the hard way about the dough texture: it’s better to be on the slightly drier side than too sticky. The first batch I made was a little too soft because I was afraid of adding too much sugar. They held their shape initially but then slowly slumped and lost their round form at room temperature. A dough that is smooth, pliable, but not sticky will produce snowballs that stay perfectly round and firm. When in doubt, add that extra tablespoon of powdered sugar.
Don’t skip the kneading step. It’s what transforms the crumbly mixer-stage dough into the silky, workable dough you need. The friction and pressure from your hands are crucial for the final texture. Think of it as 60 seconds of edible play-doh therapy—it’s actually my favorite part of the process and ensures every snowball has that uniform, creamy interior.
Common Mistakes to Avoid
My biggest first-time mistake was using the wrong peanut butter. I grabbed the natural kind I eat every day, and the results were a disaster. The dough was oily, wouldn’t absorb the sugar properly, and never fully set, remaining soft and messy. The emulsified, shelf-stable peanut butter is non-negotiable for the structure of this recipe. It’s a rare case where the “processed” ingredient is the absolute key to success.(See the next page below to continue…)