Description
Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats featuring a tender buttery dough studded with finely chopped pecans. Rolled generously in powdered sugar for a snowy finish, these classic cookies are perfect for holidays, parties, or anytime you crave a sweet, nutty delight.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup finely chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies do not stick and bake evenly.
- Make the Dough: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes. Add the vanilla extract and mix until combined. Gradually add the flour and salt, mixing gently until just combined to avoid overworking the dough. Fold in the finely chopped pecans evenly throughout.
- Shape the Cookies: Roll the dough into 1-inch diameter balls, ensuring they are uniform in size for even baking. Place them about 1 inch apart on the prepared baking sheet to allow slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. This indicates the cookies are fully baked while maintaining a tender crumb. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up slightly.
- Coat in Powdered Sugar: While the cookies are still warm, gently roll them in powdered sugar to adhere a first layer of sweetness. Transfer them to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar a second time to create a thick, snowy coating characteristic of snowball cookies.
Notes
- Use room temperature butter for easier creaming and better texture.
- Fine chopping of pecans helps distribute the nuts evenly without large chunks.
- For best results, cool the cookies completely before the second coating of powdered sugar to prevent melting and clumping.
- Store cookies in an airtight container at room temperature for up to one week.
- Gluten-free all-purpose flour can be used as a substitute to make this recipe gluten-free.
