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BUTTERY PECAN SNOWBALL COOKIES

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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!

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:

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.

2. Make the Dough:

  1. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
  2. Add the vanilla extract and mix until combined.
  3. Gradually add the flour and salt, mixing until the dough is just combined.
  4. Fold in the chopped pecans.

3. Shape the Cookies:

  1. Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.

4. Bake:

  1. Bake for 12-15 minutes, or until the bottoms are lightly golden.
  2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.

5. Coat in Powdered Sugar:

  1. While the cookies are still warm, gently roll them in powdered sugar.
  2. Place the coated cookies on a wire rack to cool completely.
  3. 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.

Find it online: https://recipe.ukfinda.com/buttery-pecan-snowball-cookies-2/