Description
Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats featuring a tender, buttery dough studded with finely chopped pecans. These classic cookies are baked until lightly golden on the bottom, then generously coated in powdered sugar for a sweet, snowy finish perfect for holiday gatherings or everyday indulgence.
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 prevent sticking and ensure even baking.
- Make the Dough: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Add the vanilla extract and mix well. Gradually incorporate the all-purpose flour and salt until just combined. Carefully fold in the finely chopped pecans to distribute evenly throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch balls using your hands, shaping each evenly. Place the dough balls about 1 inch apart on the prepared baking sheet, allowing room for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms turn a light golden color. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to firm up slightly.
- Coat in Powdered Sugar: While still warm, gently roll each cookie in powdered sugar to coat completely. Transfer the cookies to a wire rack to cool entirely. Once fully cooled, roll the cookies in powdered sugar a second time to achieve a thick, snowy coating that enhances the flavor and presentation.
Notes
- For best results, use fresh, softened unsalted butter to ensure a tender texture.
- Chilling the dough for 30 minutes before shaping can help maintain cookie shape but is optional.
- Store cookies in an airtight container to keep them fresh and prevent sugar coating from melting.
- For a nut-free version, substitute pecans with toasted coconut flakes or omit nuts entirely.
- Make sure to roll cookies in powdered sugar twice for that signature snowball appearance.
