Instructions

1. 1

   Beat the softened butter and powdered sugar in a large mixing bowl using an electric mixer on medium speed for about 3 minutes, until light, fluffy, and pale in color.

   Equipment: electric mixer, large mixing bowl
2. 2

   Add the orange blossom water and vanilla extract to the butter mixture and beat on low speed until fully incorporated, about 30 seconds.

3. 3

   Add the flour and salt to the bowl and mix on low speed until just combined and no dry streaks remain. The dough should be soft and slightly crumbly but hold together when pressed.

   Tip: Don't overmix—stop as soon as no dry streaks remain for the most tender cookies
4. 4

   Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up. This rest makes the dough easier to handle and helps the cookies hold their shape.

   Equipment: plastic wrap
5. 5

   Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.

   325°F (165°C)Equipment: baking sheets, parchment paper
6. 6

   Scoop tablespoon-sized portions of chilled dough and roll between your palms into smooth 1-inch balls. Place the dough balls 1 inch apart on the prepared baking sheets—they will spread slightly but hold their shape.

7. 7

   Bake for 10-12 minutes, until the bottoms are just barely golden and the tops remain pale and matte. Avoid overbaking or they'll lose their tender texture.

   325°F (165°C)
   Tip: These should remain pale on top with just a hint of golden color on the bottoms—overbaking will dry them out
8. 8

   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes—they'll be fragile at first but will firm up as they cool.

9. 9

   While the cookies are still warm, generously dust them with powdered sugar using a fine-mesh sieve.

   Equipment: fine-mesh sieve
10. 10

    Transfer the cookies to a wire rack and let cool completely before dusting with a second layer of powdered sugar for that classic snowy appearance.

    Equipment: wire rack