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
Scale
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.
