Buttery Pecan Snowball Cookies are a delightful treat, perfect for any occasion. With their melt-in-your-mouth texture and rich pecan flavor, these cookies are sure to be a hit with friends and family alike. Easy to make and even easier to enjoy, they are a classic addition to any cookie platter.
Ingredients:
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups flour
- 1 cup finely chopped pecans
- 1 cup powdered sugar for dusting
Directions:
- Prepare the oven: Preheat it to 350 degrees Fahrenheit.
- Cream the butter and powdered sugar: In a stand mixer, cream together the softened butter and powdered sugar until light and fluffy.
- Incorporate ingredients: Adjust the mixer speed to low, then add in the salt, vanilla extract, flour, and finely chopped pecans. Mix until the ingredients are well combined and the dough forms.
- Form the cookies: Roll the dough into 1-inch balls and place them a few inches apart on parchment-covered baking sheets.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for about 11 minutes, or until the cookies are just set and the bottoms are lightly golden. Be careful not to overbake.
- Cool the cookies: Remove the cookies from the oven and let them cool for a few minutes on the baking sheets before transferring them to wire racks to cool completely.
- Coat with powdered sugar: While the cookies are still slightly warm, place 1 cup of powdered sugar in a large Ziploc bag or a wide bowl. Gently coat 3 to 4 cookies at a time in the powdered sugar, shaking gently to remove any excess.
- Repeat coating process: Once the cookies have cooled completely, roll each one again in the powdered sugar to ensure a snowy, sweet finish.
Tips:
- Make sure the butter is softened but not melted for the best texture in the cookies.
- Use finely chopped pecans for even distribution throughout the cookie dough.
- Keep an eye on the cookies while they bake to prevent over-browning.
- Allow the cookies to cool slightly before coating them in powdered sugar to prevent them from crumbling.
Conclusion:
Buttery Pecan Snowball Cookies are a simple yet elegant treat that is sure to please. With their buttery richness and nutty flavor, they are the perfect indulgence for any occasion. Whether enjoyed with a cup of tea or shared with loved ones, these cookies are sure to become a favorite in your baking repertoire.
- Can I use margarine or vegetable shortening instead of butter?
While margarine or vegetable shortening can be substituted for butter in some cookie recipes, it’s essential to note that they have different fat contents and consistencies. Butter contributes to the rich flavor and tender texture of these snowball cookies. Substituting with margarine or shortening may alter the taste and texture of the final product. For the best results and authentic flavor, it’s recommended to use real butter in this recipe. - Can I use a different type of nut instead of pecans?
Absolutely! While pecans lend a distinct flavor and crunch to these snowball cookies, you can experiment with other nuts such as walnuts, almonds, or hazelnuts. Be sure to finely chop the nuts to ensure they distribute evenly throughout the dough. Keep in mind that different nuts will impart unique flavors to the cookies, so choose one that complements your taste preferences. Additionally, if you have nut allergies or preferences, you can omit the nuts altogether and still enjoy delicious buttery snowball cookies. - How should I store Buttery Pecan Snowball Cookies?
To maintain their freshness and texture, store the cooled snowball cookies in an airtight container at room temperature. Layer the cookies between sheets of parchment paper or wax paper to prevent them from sticking together. Properly stored, these cookies will stay fresh for up to a week. If you’d like to extend their shelf life, you can also freeze the cookies in airtight containers or freezer bags for up to three months. Thaw frozen cookies at room temperature before serving, and consider rolling them in powdered sugar again for a fresh dusting. - Can I make Buttery Pecan Snowball Cookies ahead of time?
Yes, you can prepare the cookie dough ahead of time and refrigerate it until you’re ready to bake. After mixing the dough, shape it into a flattened disk, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. When you’re ready to bake, let the dough soften slightly at room temperature before rolling it into balls and baking as directed. This make-ahead option is convenient for busy schedules or when planning for special occasions. Additionally, you can bake the cookies ahead of time and freeze them for later enjoyment. Simply thaw and re-roll in powdered sugar before serving.
BUTTERY PECAN SNOWBALL COOKIES
These Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats with a rich, nutty flavor. Rolled in powdered sugar for a festive “snowball” look, they’re perfect for holidays or anytime you crave a classic cookie!
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Holiday Treat
- Cuisine: American, European-Inspired
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup finely chopped pecans
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. 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 until the dough is just combined.
- Fold in the chopped pecans.
3. Shape the Cookies:
- Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
4. Bake:
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
5. Coat in Powdered Sugar:
- While the cookies are still warm, gently roll them in powdered sugar.
- Place the coated cookies on a wire rack to cool completely.
- Once cooled, roll them in powdered sugar a second time for a thick, snowy coating.
Notes
- Make Ahead: The dough can be made ahead and refrigerated for up to 2 days. Let it come to room temperature before shaping and baking.
- Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
- Nut Options: Substitute pecans with walnuts or almonds for a different nutty flavor.