Cranberry Snowball Cookie

A melt-in-your-mouth delicious butter cookie that resemble a snowball in appearance. Made into bite size so you can just pop one into your mouth and let it crumble and melt in the warmth of your mouth😋

Although the top of the cookies appeared snowy white, the base crusts have been browned to bring out the caramelized aroma 😋

Yield: 14 cookies

Dough weight: 142g

Ingredients

{A}

45g unsalted butter, softened

13g icing sugar

pinch of low-sodium salt

{B}

30g top/cake flour

40g potato starch

4g almond powder

2g milk powder, optional

{C}

10g dried cranberries, cut into bit size

20g icing sugar for coating the cookies after baking

Directions

1. Mix {B} in a small bowl. 

2. Cut dried cranberries into tiny bits before adding to {B} above. Set them aside.

3. Cream softened butter of {A} using a small hand whisk till light.

Mix in icing sugar and salt. 

4. Fold in {B} to {A} using a silicone spatula.

Mix the ingredients till they formed into a sticky dough.

5. Transfer the cookie dough to a sheet of cling wrap.

Wrap up the cookie dough, and shape into a flat dough of about 1 cm in height.

Refrigerate for about 20 minutes till the dough has harden but still pliable.

6. Remove the cool dough from the fridge, and divide it into 14 portions, about 10g each.

Shape into balls and place in a shallow tray lined with parchment paper.

Refrigerate the tray of cookie dough for about 10 minutes before baking. This is to keep the cookie dough in ball shape during baking.

7. Bake the cookie dough in a preheated oven at 170℃, middle rack, for about 13 minutes. Turn off the oven, and let the cookies continue to bake for about 5 minutes.

Try to keep the cookies in light colour and not to brown the  top crust of the cookies

8. Remove the tray of hot cookies from the oven and let them cool for about 3 minutes.

9. Coat the warm cookies with some icing sugar in a small cups.