Description
Buttery, melt-in-your-mouth Pecan Snowball Cookies, coated in a generous layer of powdered sugar. A classic holiday treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans
Instructions
- In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar. Beat on medium speed until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the vanilla extract and salt to the butter and sugar mixture. Beat until just combined.
- Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chopped pecans. Gently fold until evenly distributed.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap it. Roll the dough into 1-inch balls.
- Place the cookie balls onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake the cookies for 12-15 minutes, or until they are set but not browned.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still warm, roll them in powdered sugar.
- Let the cookies cool completely on the wire rack. Once they are completely cool, roll them in powdered sugar again.
- Store the cookies in an airtight container at room temperature.
Notes
- Use softened butter for a smooth and creamy mixture.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough prevents excessive spreading.
- Don’t overbake; cookies should remain pale.
- Double coat with powdered sugar for the classic look.
- Use high-quality pecans for the best flavor.
- For an extra layer of flavor, try adding 1/4 teaspoon of almond extract to the dough along with the vanilla extract.
- Experiment with different nuts like walnuts or hazelnuts.
- Substitute the all-purpose flour with a gluten-free all-purpose flour blend for a gluten-free version.
- Store properly in an airtight container at room temperature to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes