Buttery Pecan Snowball Cookies Recipe
Introduction
Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats perfect for any occasion. These delicate cookies are coated in powdered sugar for a snowy finish, making them a holiday favorite or year-round indulgence.
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
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- 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.
- 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.
- Step 4: Using a 1-tablespoon scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart.
- Step 5: Bake for 8–10 minutes, or until the bottoms are lightly golden. Be careful not to overbake.
- Step 6: Allow cookies to cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
- 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.
- Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!
Tips & Variations
- For a nut-free version, omit the pecans and increase the flour by ¼ cup for proper texture.
- Chill the dough for 30 minutes before baking to help retain the cookie shape.
- Swap pecans with walnuts or almonds for a different nutty flavor.
- Use a food processor to finely chop nuts evenly without turning them into a paste.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To refresh, thaw at room temperature and lightly dust with additional powdered sugar if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ⅛ teaspoon or omit it entirely to avoid over-salting the cookies.
Why do I roll the cookies in powdered sugar twice?
Rolling twice ensures a thick, even coating that resembles fresh snow and enhances the cookie’s sweetness and texture.
Print
Buttery Pecan Snowball Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 36 cookies 1x
Description
These Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats perfect for the holiday season or any time you crave a sweet, nutty cookie. Made with finely chopped pecans, rich butter, and a generous dusting of powdered sugar, these cookies offer a crunchy exterior with a soft, buttery center. Easy to prepare and bake, they are a timeless classic loved by all ages.
Ingredients
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and ½ cup powdered sugar together on medium speed until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Mix Dry Ingredients: Add the salt and vanilla extract to the creamed mixture. Slowly add the flour, mixing on low speed just until combined. Be careful not to overmix to keep the cookies tender. Then fold in the finely chopped pecans by hand for evenly distributed nutty flavor.
- Shape Cookies: Using a 1-tablespoon cookie scoop or a spoon, roll the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes or until the bottoms are lightly golden but the cookies remain pale on top. Avoid overbaking to keep them tender inside.
- Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat them lightly.
- Final Cooling and Dusting: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar for a thick, snowy coating that is iconic for these cookies.
- Serve: Arrange on a serving plate and enjoy your delicious, buttery pecan snowball cookies with tea or coffee.
Notes
- Use unsalted butter to control the salt level precisely.
- For a different nut flavor, you can substitute walnuts or almonds.
- Handle the dough gently and avoid overmixing to ensure tender cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well before and after baking; thaw completely before dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan snowball cookies, buttery cookies, holiday cookies, nutty cookies, powder sugar cookies, melt-in-mouth cookies
