Description
Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats perfect for holiday gatherings or anytime you crave a sweet, nutty cookie. These crisp, buttery rounds are loaded with finely chopped pecans and generously coated with powdered sugar for a snowy appearance and a sweet finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans, finely chopped
For Dusting
- 1 cup powdered sugar
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a stand mixer, cream the softened butter and ½ cup powdered sugar on medium speed until the mixture is light and fluffy, about 2–3 minutes, which helps incorporate air for a tender texture.
- Combine dry ingredients: Add the ¼ teaspoon salt and 1 ½ teaspoons vanilla extract to the creamed butter mixture. Gradually add the 2 ¼ cups all-purpose flour at low speed until just combined. Then gently fold in the finely chopped pecans by hand to evenly distribute without overmixing.
- Shape cookies: Using a 1-tablespoon scoop, portion the dough and roll each into a 1-inch ball. Place balls on the prepared baking sheets spaced about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies for 8–10 minutes, or until the bottoms just turn lightly golden. Be careful not to overbake, as these cookies are meant to be tender and crumbly.
- Initial cooling and dusting: Let the cookies cool on the baking sheet for 5 minutes to set. While still warm, gently roll each cookie in 1 cup powdered sugar to start the signature snowball coating.
- Final cooling and dusting: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll the cookies in powdered sugar again to achieve a thick, snowy coating for a beautiful presentation and rich sweetness.
- Serve: Enjoy these classic, buttery Pecan Snowball Cookies with tea or coffee, perfect for holiday treats or everyday indulgence.
Notes
- Use unsalted butter for better control of saltiness.
- Make sure the butter is softened, not melted, for proper creaming.
- Finely chopping pecans helps to evenly distribute their flavor and texture.
- Do not overbake to keep the cookies tender and crumbly.
- Rolling the cookies in powdered sugar twice gives the iconic snowball appearance and adds sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute with a gluten-free all-purpose flour blend.
