Description
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
Units
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.