Buttery Pecan Snowball Cookies Recipe

Introduction

Buttery Pecan Snowball Cookies are a delightful treat perfect for any occasion. These tender, nutty cookies are coated in a generous dusting of powdered sugar, giving them a beautiful snowy appearance and a melt-in-your-mouth texture.

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

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. 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 to 3 minutes.
3. Step 3: Add the salt and vanilla extract, then gradually mix in the flour at low speed until just combined. Stir in the finely chopped pecans by hand.
4. Step 4: Using a 1-tablespoon scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
5. Step 5: Bake for 8 to 10 minutes, or until the bottoms are lightly golden. Be careful not to overbake.
6. Step 6: Allow the cookies to cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
7. Step 7: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again to create a thick, snowy coating.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• For a different nut flavor, substitute pecans with walnuts or almonds.
• Chill the dough for 30 minutes before baking to prevent spreading and maintain shape.
• Use a fine sieve to dust the powdered sugar evenly for a professional finish.
• To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked and cooled cookies in a sealed container for up to three months. To refresh, thaw at room temperature and optionally warm slightly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts, almonds, or hazelnuts can be used as substitutes. Just make sure to finely chop them for the best texture.

Why do the cookies need to be rolled in powdered sugar twice?

Rolling them in powdered sugar while warm allows the sugar to stick and create a base coating. Once cooled, the second rolling adds a thicker, snowy finish and enhances the flavor.

Buttery Pecan Snowball Cookies Recipe

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★★★★★

4.5 from 113 reviews

• Author: Sarah
• Total Time: 25 minutes
• Yield: About 24 cookies 1x

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Description

These Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth delights with a rich buttery flavor and a delightful crunch from finely chopped pecans. Coated generously in powdered sugar, they are perfect for holiday celebrations or any time you crave a sweet, nutty treat.

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Ingredients

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Cookie Dough

• 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

Coating

• 1 cup powdered sugar (for dusting)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened unsalted butter and ½ cup powdered sugar on medium speed for about 2 to 3 minutes until the mixture becomes light and fluffy.
3. Mix Dry Ingredients: Add the ¼ teaspoon salt and 1 ½ teaspoons vanilla extract to the creamed mixture, then gradually add the 2 ¼ cups all-purpose flour at low speed. Mix just until combined to avoid overworking the dough.
4. Add Pecans: Fold in the finely chopped ¾ cup pecans by hand using a spatula to evenly distribute them throughout the dough without overmixing.
5. Shape Cookies: Using a 1-tablespoon cookie scoop or spoon, roll the dough into 1-inch balls and place them on the prepared baking sheets. Leave about 2 inches of space between each ball to allow for slight spreading.
6. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms are just lightly golden. Be careful not to overbake, as these cookies are meant to be tender.
7. First Coating: Allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, gently roll each cookie in 1 cup of powdered sugar to begin forming the classic snowy coating.
8. Cool Completely: Transfer the coated cookies to a wire rack to cool completely. Once fully cooled, roll the cookies in powdered sugar again for an extra thick, snowy finish.
9. Serve: Enjoy these delicious, buttery pecan snowball cookies as a delightful dessert or festive treat with family and friends.

Notes

• Ensure butter is softened to room temperature for easier creaming.
• Use finely chopped pecans or walnuts according to preference for a similar texture and flavor.
• Do not overbake to maintain the tender crumb of the cookies.
• The double dusting of powdered sugar gives the cookies their signature snowball appearance and sweetness.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies can be frozen before or after baking; if frozen after baking, allow to thaw and re-dust with powdered sugar.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Snowball Cookies, Pecan Cookies, Holiday Cookies, Buttery Cookies, Nutty Cookies, Powdered Sugar Cookies