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Buttery Pecan Snowball Cookies Recipe

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4.6 from 107 reviews

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/buttery-pecan-snowball-cookies-recipe/