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Buttery Pecan Snowball Cookies Recipe

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These Buttery Pecan Snowball Cookies are soft, melt-in-your-mouth treats coated in powdered sugar for a delightful snowy appearance. Featuring finely chopped pecans and a rich buttery flavor, these classic cookies are perfect for holiday gatherings or any time you want a nostalgic, sweet indulgence.

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

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and ½ cup powdered sugar on medium speed for about 2–3 minutes until the mixture is light and fluffy.
  3. Mix Dry Ingredients and Add Pecans: Add salt and vanilla extract, then gradually incorporate the flour on low speed just until combined. Stir in the finely chopped pecans by hand to evenly distribute them without overmixing.
  4. Shape Cookies: Using a 1-tablespoon scoop, form the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
  5. Bake: Bake the cookies in the preheated oven for 8–10 minutes or until the bottoms are lightly golden. Be careful not to overbake to keep them tender.
  6. Initial Cooling and Coating: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to start forming the snowball coating.
  7. Final Cooling and Dusting: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll the cookies in powdered sugar again for a thick, snowy layer that enhances their classic look and sweetness.
  8. Serve: Enjoy your light, buttery pecan snowball cookies with a cup of tea or coffee, perfect for festive occasions or everyday treats.

Notes

  • Use finely chopped pecans or walnuts depending on preference or availability.
  • Do not overbake to maintain a soft, tender texture inside the cookies.
  • Rolling the cookies in powdered sugar twice ensures a thick coating and the signature ‘snowball’ appearance.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a nut-free version, you can omit the pecans or substitute with seeds like sunflower or pumpkin seeds.

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