Description
These Pecan Snowball Cookies are buttery, melt-in-your-mouth treats dusted generously with powdered sugar. Perfectly crisp on the outside and soft within, they combine the nutty crunch of pecans with a delicate sweetness that’s ideal for holiday celebrations or everyday indulgence.
Ingredients
Scale
Base Ingredients
- 1 cup butter (softened)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup powdered sugar (sifted if clumped together)
- 1 cup chopped pecans (OR mini chocolate chips OR leave out)
- 1 cup powdered sugar (for coating, sifted if clumped together)
Instructions
- Prep: The shaped cookies need to be frozen before baking, so you’ll preheat the oven a bit later. Gather all your ingredients to have them ready.
- Cream butter: In a large mixing bowl, combine softened butter, vanilla extract, and salt. Beat well with an electric mixer until the mixture is smooth and creamy.
- Add flour and sugar: Gradually add the all-purpose flour and 1/2 cup powdered sugar to the creamed butter mixture. Mix until fully combined into a dough.
- Add pecans: Stir in the chopped pecans (or mini chocolate chips if preferred) at low mixer speed until evenly incorporated throughout the dough.
- Shape cookies and chill: Roll the dough into 1-tablespoon-sized balls and arrange them on lined baking sheets. Place the trays in the freezer for 10 minutes to firm up the dough for better baking results.
- Bake: While the dough chills, preheat your oven to 350°F (177°C). Bake the cookies one tray at a time for 10-15 minutes, or until they are just turning lightly golden on the edges. Avoid overcrowding the oven to prevent the cookies from melting or spreading excessively.
- Roll in powdered sugar: Let the cookies cool on the baking sheet for 5 minutes. Then, place the 1 cup of powdered sugar in a bowl and roll each warm cookie in the sugar to coat thoroughly. Transfer the sugared cookies to a cooling rack to cool completely.
- Re-roll and serve: Once fully cooled, roll the cookies in powdered sugar again for a beautiful snowy finish. Serve immediately or store in airtight cookie tins, where they’ll stay fresh for 5-7 days.
Notes
- Freezing the dough balls before baking helps the cookies keep their shape and texture.
- Use sifted powdered sugar for coating to avoid clumps on the finished cookies.
- Allow cookies to cool fully before the second sugar coating to ensure it adheres well.
- You can substitute pecans with mini chocolate chips or leave them out for a nut-free version.
- Store cookies in airtight containers to maintain freshness and softness.
