Buttery Pecan Snowball Cookies Recipe

Introduction

Buttery Pecan Snowball Cookies are a classic treat perfect for any occasion. These melt-in-your-mouth cookies are rich, nutty, and generously coated in powdered sugar for a delightful snowy finish.

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 2–3 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 8–10 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep the cookies tender.
6. Step 6: Let the cookies 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 for a thick, snowy coating.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• For a different flavor, try using walnuts instead of pecans or add a pinch of cinnamon to the dough for warmth.
• Make sure the butter is softened but not melted for the best texture.
• If you don’t have a stand mixer, use a hand mixer or mix by hand with a sturdy spoon.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked and coated cookies in a sealed container for up to three months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted nuts instead of raw?

Yes, roasted nuts add a deeper flavor, but be sure they are cooled before mixing into the dough to avoid melting the butter.

Why are the cookies crumbly?

Snowball cookies have a tender, crumbly texture by nature, but avoid overbaking to prevent them from becoming too dry or hard.

Buttery Pecan Snowball Cookies Recipe

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Buttery Pecan Snowball Cookies are melt-in-your-mouth delicate treats, featuring a tender cookie studded with finely chopped pecans and generously coated in powdered sugar. These classic, festive cookies are perfect for holiday celebrations or any time you crave a crumbly, nutty sweet bite.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

For Dusting

• 1 cup powdered sugar

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
2. 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 until the mixture becomes light and fluffy, about 2 to 3 minutes, which helps create a tender texture.
3. Add Flavorings and Flour: Mix in the salt and vanilla extract. Then gradually add the all-purpose flour at low speed, mixing just until combined to prevent overworking the dough. Finally, fold in the finely chopped pecans by hand to evenly distribute the nuts without crushing them.
4. Shape the Cookies: Using a 1-tablespoon scoop, portion the dough and roll into 1-inch balls. Arrange them on the prepared baking sheets spaced about 2 inches apart to allow room for slight spreading.
5. Bake: Bake the cookies for 8 to 10 minutes until the bottoms are lightly golden but the tops remain pale to maintain tenderness. Avoid overbaking to keep the cookies crumbly.
6. Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly but are still warm. Gently roll each cookie in powdered sugar to start the snowball effect.
7. Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely. Once cooled, roll them again in powdered sugar for a thick, snowy coating that melts in your mouth.
8. Serve: Enjoy these buttery, nut-studded snowball cookies fresh or store them in an airtight container for several days.

Notes

• You can substitute walnuts for pecans depending on your preference or availability.
• Make sure the butter is softened, not melted, to achieve the perfect dough consistency.
• For a festive touch, add a pinch of cinnamon or nutmeg to the dough.
• Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
• Be careful not to overbake; the cookies should be soft and crumbly, not hard.

Keywords: snowball cookies, pecan cookies, buttery cookies, holiday cookies, nut cookies, powdered sugar cookies