Snowball Cookies
スノーボール
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Snowball cookies are little round butter cookies rolled in powdered sugar, so they look like tiny snowballs on the plate. The potato starch in the dough gives them a light, crumbly texture that seems to melt away as soon as you bite in, which children love. There are no eggs in the recipe, so it is a good choice for egg-allergic little ones too. The dough comes together in one bowl, and rolling the small balls is a job kids can help with.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 27 gpowdered sugar
- 3 gpowdered sugar (for finishing)
Ingredients
- 27 gunsalted butter
- 24 gflour
- 24 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
About the Japanese ingredients in this recipe
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Melt the butter, then mix it with the sifted flour, potato starch and powdered sugar until it comes together into a single ball of dough.
- 2
Line a baking sheet with parchment paper. Roll the dough into balls about 2 to 2.5 cm in diameter and arrange them on the sheet.
- 3
Bake in a toaster oven (or an oven preheated to 180°C / 350°F) for 15 minutes.
- 4
Once the cookies have cooled slightly, dust them all over with powdered sugar.
The cookies are very fragile straight out of the oven, so leave them untouched until they have cooled down before handling them.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 478.5 kcal | 957 kcal | 478.5 kcal |
| Protein | 2.1 g | 4.2 g | 2.1 g |
| Fat | 22.7 g | 45.3 g | 22.7 g |
| Carbohydrates | 67.7 g | 135.3 g | 67.7 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 40.5 mg | 81 mg | 40.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 478.5 kcal | 2.1 g | 22.7 g | 67.7 g | 0.6 g | 0 g | 12 mg | 0.5 mg | 40.5 mg |
| 1 adult serving | 957 kcal | 4.2 g | 45.3 g | 135.3 g | 1.2 g | 0 g | 24 mg | 0.9 mg | 81 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
