Description
Delight in these melt-in-your-mouth Pecan Snowball Cookies, a classic buttery treat coated in powdered sugar for a snowy finish. Perfectly tender with a rich pecan flavor, these cookies are ideal for holiday baking or any special occasion treat.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups finely chopped pecans
- 1/4 tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract. Gradually add the all-purpose flour and salt, stirring until the dough forms and is fully combined without overmixing.
- Fold in Pecans: Gently fold the finely chopped pecans into the dough to ensure even distribution without breaking down the nuts.
- Shape Cookies: Using a tablespoon or cookie scoop, shape the dough into 1-inch diameter balls. Place them about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 14-16 minutes, or until the bottoms begin to turn a light golden brown.
- Initial Cooling and Rolling: Let the cookies cool on the baking sheet for about 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat.
- Final Coating: Once the cookies are completely cooled, roll them in powdered sugar again to create the signature snowy, delicate exterior.
Notes
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Chop pecans finely to distribute flavor evenly and maintain delicate texture.
- The double rolling in powdered sugar creates the characteristic snowball appearance and adds extra sweetness.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a nut-free version, substitute pecans with additional flour and omit nuts.
