Buttery Pecan Snowball Cookies Recipe
Introduction
Buttery Pecan Snowball Cookies are a delightful treat perfect for any occasion. These melt-in-your-mouth cookies feature a tender, nutty texture coated in sweet powdered sugar, making them a festive favorite year-round.
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 ½ cup powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
- Step 3: Add the salt and vanilla extract. 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 them 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: Let the cookies 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 again in powdered sugar for a thick, snowy coating.
- Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!
Tips & Variations
- For a different nutty flavor, substitute pecans with walnuts or almonds.
- Chill the dough for 30 minutes before rolling for easier handling and a more refined shape.
- Use superfine powdered sugar for the coating to ensure a smooth, delicate finish.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. When ready to enjoy, allow refrigerated cookies to come to room temperature. These cookies can also be frozen for up to three months; thaw at room temperature and recoat with powdered sugar if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of pecans?
Yes, walnuts, almonds, or even hazelnuts work well in this recipe. Just chop them finely to ensure even distribution throughout the cookies.
Why do the cookies need to be rolled in powdered sugar twice?
The first coating while warm helps the sugar adhere to the surface, and the second coating after cooling provides a thicker, snowy finish that is characteristic of snowball cookies.
Print
Buttery Pecan Snowball Cookies Recipe
- Total Time: 25 minutes
- Yield: About 36 cookies 1x
Description
Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats featuring finely chopped pecans enveloped in a rich, buttery dough. Coated twice in powdered sugar for a snowy, festive appearance, these classic cookies are perfect for holiday gatherings or anytime you crave a sweet, nutty delight.
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 prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened butter and ½ cup powdered sugar on medium speed for about 2 to 3 minutes until light and fluffy, which helps create a tender cookie texture.
- Mix Dry Ingredients: Add the salt and vanilla extract to the creamed mixture. Gradually add the all-purpose flour while mixing on low speed just until combined to avoid tough cookies. Stir in finely chopped pecans by hand to distribute evenly without overworking the dough.
- Form Cookie Balls: Using a 1-tablespoon scoop, portion out the dough and roll into 1-inch balls. Place these on the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms are lightly golden. Take care not to overbake to keep them tender and buttery.
- Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then gently roll them in powdered sugar while still warm to start building the signature snowy coating.
- Final Cooling and Second Dusting: Transfer cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again to create a thick, festive snowy layer.
- Serve: Your Buttery Pecan Snowball Cookies are now ready to enjoy. Serve them at room temperature alongside tea or coffee for a delightful treat.
Notes
- For a nut-free version, omit the pecans and increase flour by ½ cup.
- Store cookies in an airtight container at room temperature for up to one week.
- Double rolling in powdered sugar gives the cookies their signature snowball look and flavor.
- Use walnuts if pecans are not available, as they provide a similar texture and taste.
- Chilling the dough for 30 minutes before shaping can help maintain the cookie shape during baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: snowball cookies, pecan cookies, buttery cookies, holiday cookies, powdered sugar cookies, nut cookies
