If there is one cookie that wraps you in a cozy hug with every bite, it has to be the Vanilla Pecan Snowball Cookies Recipe. These delicate, buttery treats dusted with a snowy layer of powdered sugar deliver a wonderful combination of nutty crunch and melt-in-your-mouth softness. Whether you’re baking for holiday gatherings, afternoon tea, or just because, this recipe offers a timeless, crowd-pleasing classic that is both elegant and easy to make. Each bite is like a little winter wonderland experience, perfect to share and savor any time of year.
Ingredients You’ll Need
These ingredients are straightforward and completely accessible, yet each plays a crucial role in crafting the perfect texture and flavor balance. From creamy salted butter giving richness, to toasted pecans adding a toasty crunch, every component works harmoniously to create the magic of vanilla pecan snowball cookies.
- Salted Butter: Using room temperature butter ensures a smooth, creamy dough that bakes up tender and flaky.
- Powdered Sugar (1/2 cup): This sweetener helps achieve the cookie’s trademark melt-in-your-mouth texture.
- Vanilla Extract: A couple teaspoons bring warm, fragrant depth that pairs beautifully with pecans.
- Hazelnut Liquor (optional): Adds a subtle nutty complexity that enhances the pecan flavor if you want a little extra twist.
- Flour: The base of the cookie dough, providing structure and tenderness when combined carefully.
- Salt: Just a pinch to balance sweetness and highlight all the flavors.
- Toasted Pecans: Freshly toasted for ultimate crunch and nutty aroma, these are the heart of the cookie.
- Powdered Sugar or Vanilla Sugar (1 cup): For rolling the warm cookies, creating that iconic ‘snowball’ look and dusted sweetness.
How to Make Vanilla Pecan Snowball Cookies Recipe
Step 1: Preheat and Prepare Baking Sheets
Start by setting your oven to 350° F and lining two baking sheets with parchment paper. This step ensures even, no-stick baking and easy cleanup, so your cookies come out perfectly round and intact every time.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat together the salted butter, half a cup of powdered sugar, and the vanilla extract until the mixture becomes light and fluffy—about 3 to 5 minutes. This aeration is key to achieving that tender, melt-away texture we love in snowball cookies.
Step 3: Combine Dry Ingredients and Nuts
Gently fold in the flour, toasted pecans, and salt to the creamed butter mixture, mixing just until combined. If you decide to use hazelnut liquor, add it here for that subtly indulgent extra layer of flavor. Be careful not to overmix; you want a tender dough, not a tough one.
Step 4: Shape the Cookies
Roll the dough into tablespoon-sized balls, spacing them about 2 inches apart on the prepared baking sheets. This spacing gives the cookies room to bake evenly without merging into one another.
Step 5: Bake and Coat in Sugar
Bake the cookies for about 12 minutes or until they are set but not browned. After removing them from the oven, let them sit for 5 minutes so they firm up slightly, then roll each warm cookie through one cup of powdered sugar. This initial coating sets the snowball’s delicate sweetness and prevents sticking.
Step 6: Final Sugar Dusting
Once fully cooled, roll each cookie through the powdered sugar a second time to create that signature snowy finish. This double-dusting is what gives these cookies their enchanting appearance and irresistible sweetness.
How to Serve Vanilla Pecan Snowball Cookies Recipe
Garnishes
While these cookies are stunning in their simplicity, a delicate dusting of extra powdered sugar right before serving keeps their fresh “snowball” look intact. For a bit of festive fun, try lightly drizzling melted white chocolate or sprinkling edible silver glitter for an elegant touch.
Side Dishes
Vanilla Pecan Snowball Cookies pair wonderfully with a warm cup of tea, rich coffee, or even a glass of milk to balance their sweetness. They also make a wonderful companion to a fruit compote or citrus curd, adding a lovely contrast to the nutty vanilla flavors.
Creative Ways to Present
If you’re sharing these at a party or gifting, consider arranging the cookies on a tiered dessert stand with sprigs of fresh rosemary or holly nearby for a festive look. You can also wrap a few in cellophane tied with twine or ribbon for charming homemade gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Vanilla Pecan Snowball Cookies keep beautifully in an airtight container at room temperature for up to five days. Storing them properly helps maintain their delicate texture and keeps the powdered sugar coating intact.
Freezing
If you want to prepare these ahead of time, you can freeze the unbaked dough balls on a parchment-lined tray, then transfer them to a freezer-safe bag. When ready, bake from frozen adding a couple extra minutes to the baking time. The cookies themselves also freeze well after baking, just make sure to thaw fully before a final dusting of powdered sugar.
Reheating
These cookies are best enjoyed at room temperature to preserve their tender crumb, but if you prefer a warm treat, pop them in a 300° F oven for 5 minutes. Avoid microwaving as it can make the texture gummy or crumbly.
FAQs
Can I substitute the hazelnut liquor?
Yes! While hazelnut liquor adds a lovely nutty depth, you can skip it entirely or substitute with a teaspoon of almond extract or simply a splash of milk for moisture without altering the flavor too much.
How do I toast pecans properly?
To toast pecans, place them in a single layer on a baking sheet and bake at 350° F for about 5-8 minutes, stirring once halfway through, until fragrant and lightly browned. This enhances their flavor and crunch in the cookies.
What is the best way to roll the cookies in powdered sugar?
Rolling the cookies while still warm allows the sugar to stick and create that signature snowball coating. Make sure to roll again when completely cooled to add an extra layer of snowy sweetness.
Can I use unsalted butter instead of salted?
Yes, you can. Just add an extra 1/4 teaspoon of salt to the dough to maintain the perfect balance of flavors.
Are these cookies gluten-free?
This Vanilla Pecan Snowball Cookies Recipe uses regular flour, so it is not gluten-free as is, but you can try substituting with a gluten-free all-purpose blend that measures cup-for-cup for a similar texture.
Final Thoughts
I truly hope you give this Vanilla Pecan Snowball Cookies Recipe a try because it’s one of those wonderful classics that never disappoints. With its buttery richness, delicate vanilla aroma, and crunchy toasted pecans, these cookies are an absolute joy to bake and share. They’re proof that a few simple ingredients, when combined thoughtfully, can create moments of pure happiness. So grab your mixing bowl and let’s get baking!
Print
Vanilla Pecan Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully buttery and nutty, these Vanilla Pecan Snowball Cookies are classic melt-in-your-mouth treats perfect for the holiday season or any cozy occasion. Rolled in powdered sugar, these cookies offer a delicate crumbly texture with a hint of vanilla and toasted pecans for added richness and crunch.
Ingredients
Cookie Dough
- 2 sticks salted butter, at room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut liquor (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups toasted pecans, chopped
For Rolling
- 1 cup powdered sugar or vanilla sugar
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350° F (175° C) and line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Make the dough: In a mixing bowl, beat together the room temperature butter, 1/2 cup powdered sugar, and vanilla extract until the mixture is light and fluffy. This should take about 3-5 minutes. If using, add the hazelnut liquor and mix well.
- Add dry ingredients: Gradually beat in the flour, toasted pecans, and salt until all the ingredients are thoroughly combined into a soft dough.
- Shape and bake: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow room for baking. Bake in the preheated oven for 12 minutes, or until the cookies are set but not browned.
- First coating: Allow the cookies to sit on the baking sheet for about 5 minutes once out of the oven. While still warm, gently roll each cookie in the cup of powdered sugar, coating them completely.
- Cool and final coating: Transfer the cookies to a wire rack to cool completely. Once cooled, roll each cookie through the powdered sugar again to achieve the signature snowball look and texture.
- Storage: Store the cookies in an airtight container at room temperature. They will keep fresh for up to 5 days, maintaining their delicate texture and flavor.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350° F (175° C) for 5-7 minutes until fragrant, or toast them in a dry skillet over medium heat until golden, stirring frequently.
- Hazelnut liquor adds a subtle nutty flavor but can be omitted if desired.
- For a slightly different flavor, vanilla sugar can be used instead of powdered sugar for rolling the cookies.
- Be sure to use room temperature butter to ensure proper creaming and incorporation of ingredients.
