Buttery Pecan Snowball Cookies Recipe
Introduction
Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats perfect for any holiday or cozy gathering. With a rich buttery flavor and a crisp coating of powdered sugar, these cookies delight with every bite.
Ingredients
- 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
- 1 cup powdered sugar (for dusting)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 2: In a stand mixer with a paddle attachment, cream the softened butter and powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
- Step 3: Add the salt and vanilla extract, then gradually mix in the flour on low speed until just combined. Stir in the finely chopped pecans by hand.
- Step 4: Using a 1-tablespoon scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
- Step 5: Bake for 8–10 minutes, until the bottoms are lightly golden. Be careful not to overbake.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
- Step 7: Transfer the cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a thick, snowy coating.
- Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!
Tips & Variations
- For a nut-free option, omit the pecans and increase the flour by ¼ cup to maintain texture.
- Swap pecans for walnuts or almonds for a different flavor profile.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
- Use a fine sieve to dust the powdered sugar evenly for a prettier finish.
Storage
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving. If needed, refresh the powdered sugar coating after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.
Why are my cookies crumbly?
Overbaking or using too much flour can cause crumbliness. Be sure to measure flour correctly and bake just until lightly golden on the bottoms.
PrintButtery Pecan Snowball Cookies Recipe
These Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats perfect for the holidays or any special occasion. Rich with buttery goodness and chopped pecans, these cookies are coated twice in powdered sugar for a snowy, sweet finish that’s both festive and irresistible.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies
- 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, 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 baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter and ½ cup powdered sugar on medium speed for 2 to 3 minutes until the mixture is light, fluffy, and well combined.
- Mix in Remaining Ingredients: Add the salt and vanilla extract to the creamed butter mixture. Gradually add the all-purpose flour while mixing on low speed, just until the dough comes together. Fold in the finely chopped pecans by hand to evenly distribute them without overworking the dough.
- Shape the Cookies: Using a 1-tablespoon cookie scoop or spoon, portion the dough and roll it into 1-inch balls. Place these balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. The bottoms should be lightly golden; be careful not to overbake, as these cookies are meant to be tender and crumbly.
- First Sugar Coating: Let the cookies cool on the baking sheet for about 5 minutes, while still warm, carefully roll them in powdered sugar for the first coating. This warm sugar coating helps the sugar adhere properly.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool entirely. This step ensures the cookies firm up for the final sugar coating.
- Second Sugar Coating: Once cookies are fully cooled, roll them again in powdered sugar to create a thick, snowy appearance. This double dusting is key to their signature look and sweet finish.
- Serve: Arrange the cookies on a serving platter and enjoy your perfect buttery pecan snowball cookies with family and friends!
Notes
- Ensure butter is softened to room temperature for easy creaming and better texture.
- Finely chop the pecans for even distribution and a delicate bite.
- Do not overbake; the cookies should remain tender and crumbly inside.
- For a nut-free version, omit pecans and consider adding vanilla or cinnamon for flavor.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Keywords: pecan cookies, snowball cookies, holiday cookies, buttery cookies, powdered sugar cookies, easy cookie recipe
