Description
Buttery Pecan Snowball Cookies are melt-in-your-mouth treats perfect for the holiday season or any special occasion. These delicate cookies combine rich, softened butter with finely chopped pecans and are rolled generously in powdered sugar, creating a sweet, nutty, and tender bite every time.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
For Rolling
- Additional powdered sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture becomes light and creamy, incorporating air for a tender texture.
- Add Vanilla: Mix in 2 teaspoons of vanilla extract for flavor.
- Combine Dry Ingredients: Gradually add 2 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, stirring until just combined to avoid overworking the dough.
- Incorporate Pecans: Stir in 1 cup of finely chopped pecans evenly throughout the dough for a nutty crunch.
- Shape Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheets about 1 inch apart to allow room for slight spreading.
- Bake: Bake the cookies for 12 to 15 minutes until the bottoms turn lightly golden but the tops remain pale, maintaining the snowball appearance.
- Initial Cooling and Rolling: Let the cookies cool on the baking sheet for 5 minutes—still warm—then roll them in powdered sugar to coat while the butter is still soft.
- Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely. Once cooled, roll them again in powdered sugar for a full, snowy coating that defines this classic cookie.
Notes
- For added depth of flavor, toast the pecans lightly before chopping to enhance their nuttiness.
- The dough can be made ahead of time and refrigerated in an airtight container for up to 2 days, making it easy to bake fresh cookies on short notice.
- These cookies freeze very well for up to 2 months; thaw before serving and re-roll in powdered sugar if needed.
