Description
Delightfully buttery and crisp, Pecan Snowball Cookies are tender, melt-in-your-mouth treats dusted generously with powdered sugar. They feature a rich, nutty flavor from chopped pecans and are perfect for holiday baking or any cozy occasion. These classic cookies have a crumbly texture that holds their shape well and offer a delightful balance of sweetness and nuttiness.
Ingredients
Scale
Cookies
- 1 cup butter (softened)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup powdered sugar (sifted if clumped together)
- 1 cup chopped pecans (OR mini chocolate chips OR leave out)
Coating
- 1 cup powdered sugar (sifted if clumped together)
Instructions
- Prep: Prepare to shape the cookies and chill them in the freezer. The oven will be preheated later to 350°F, so gather your ingredients and line your baking sheets with parchment or silicone mats.
- Cream butter: In a large mixing bowl, combine the softened butter, vanilla extract, and salt. Beat with an electric mixer until the mixture is smooth and fluffy to ensure a well-aerated dough.
- Add flour and sugar: Gradually mix in the all-purpose flour and 1/2 cup of powdered sugar until fully incorporated. This creates the base texture of the cookie dough.
- Add pecans: Fold in the chopped pecans (or mini chocolate chips if preferred) on low mixer speed until evenly distributed throughout the dough without overmixing.
- Shape cookies and chill: Roll the dough into 1 tablespoon-sized balls and place them evenly spaced on lined baking sheets. Freeze the shaped balls for 10 minutes to help maintain shape during baking.
- Bake: While the dough chills, preheat your oven to 350°F. Bake the cookies in batches, placing only one baking sheet in the oven at a time to prevent melting or spreading. Bake for 10 to 15 minutes or until the cookies are just lightly golden at the edges.
- Roll in powdered sugar: Allow the cookies to cool on the baking sheet for 5 minutes post-baking. Place the powdered sugar in a medium bowl and gently roll each warm cookie in the sugar to coat them thoroughly, then transfer to a cooling rack to set completely.
- Re-roll and serve: Once completely cooled, roll the cookies again in powdered sugar for an extra snowy coating. Serve immediately or store in airtight cookie tins for 5 to 7 days, maintaining freshness and flavor.
Notes
- Freezing the dough balls before baking helps them keep their shape and prevents spreading.
- Using chopped pecans adds a wonderful crunch and nutty flavor; alternatively, mini chocolate chips can be used or omitted for a nut-free version.
- Rolling cookies twice in powdered sugar enhances their classic snowball appearance and sweetness.
- Store cookies in airtight containers at room temperature for up to a week to maintain freshness.
- Ensure powdered sugar is sifted to avoid clumps and achieve even coating.
