Description
Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats made with finely chopped pecans, rich butter, and a generous dusting of powdered sugar. These classic holiday cookies are easy to prepare, baked to a perfect light golden finish, and coated twice in powdered sugar for a snowy, festive appearance.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (confectioner’s sugar)
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans (or walnuts), finely chopped
For Dusting
- 1 cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened butter and ½ cup powdered sugar on medium speed until the mixture becomes light, fluffy, and pale in color—about 2 to 3 minutes. This step is crucial for tender cookies.
- Mix Dry Ingredients: Add ¼ teaspoon salt and 1 ½ teaspoons vanilla extract to the creamed butter mixture. Gradually add the all-purpose flour while mixing on low speed until just combined to avoid overworking the dough. Fold in the finely chopped pecans by hand to evenly distribute them throughout the dough.
- Shape the Cookies: Using a 1-tablespoon scoop, portion the dough and roll each scoop into 1-inch balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms are lightly golden. Be careful not to overbake as they should remain soft and crumbly.
- Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while they are still warm. This helps the sugar adhere well, creating the first snowy coating.
- Final Cooling and Dusting: Transfer the cookies to a wire rack and allow them to cool completely. Once fully cooled, roll them again in powdered sugar to achieve a thick, snowy appearance that is traditional for snowball cookies.
- Serve: Enjoy these classic, buttery pecan snowball cookies with tea, coffee, or as a delightful holiday treat.
Notes
- For a nut-free version, omit pecans and add an extra ¾ cup of flour or substitute with toasted coconut.
- Store cookies in an airtight container at room temperature for up to one week.
- Ensure butter is softened but not melted for the best dough texture.
- Chilling the dough for 30 minutes before baking can help maintain shape if dough feels too soft.
- You can substitute walnuts for pecans if preferred.
