Buttery Pecan Snowball Cookies Recipe

Introduction

Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats perfect for any occasion. These classic cookies combine rich butter, crunchy pecans, and a delicate dusting of powdered sugar for a snowy finish that’s simply irresistible.

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

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. 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 to 3 minutes.
3. 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.
4. 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.
5. Step 5: Bake for 8 to 10 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep them tender.
6. Step 6: Allow cookies to cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
7. 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.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• For a different crunch and flavor, substitute pecans with walnuts or almonds.
• Make sure the butter is softened to room temperature for easy creaming and better texture.
• Use a fine sieve to dust the powdered sugar evenly over the cookies for a pretty finish.
• If you prefer chocolate, add mini chocolate chips to the dough before baking.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature and dust with powdered sugar again before serving. To refresh, warm them slightly in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to prevent the cookies from becoming too salty.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 24 hours before shaping and baking. Let it sit at room temperature for a few minutes if it’s too firm to scoop.

Buttery Pecan Snowball Cookies Recipe

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★★★★★

4.6 from 55 reviews

These Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats coated in a thick layer of powdered sugar. Featuring finely chopped pecans and a rich, buttery dough, these classic cookies are perfect for holiday celebrations or any cozy occasion.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Coating

• 1 cup powdered sugar (for dusting)

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 and ensure even baking.
2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter and ½ cup powdered sugar on medium speed for about 2 to 3 minutes until the mixture is light and fluffy.
3. Add Flavorings and Flour: Mix in the salt and vanilla extract. Gradually add the all-purpose flour while mixing on low speed, just until combined. Avoid overmixing to keep the dough tender. Then fold in the finely chopped pecans by hand.
4. Shape the Cookies: Using a 1-tablespoon cookie scoop or spoon, roll the dough into 1-inch balls. Place the balls on the prepared baking sheets spaced about 2 inches apart to allow for slight spreading.
5. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms turn lightly golden. Be careful not to overbake to maintain their delicate texture.
6. First Sugar Coating: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in the powdered sugar to coat them evenly.
7. Cool and Second Sugar Coating: Transfer the cookies to a wire rack to cool completely. Once they are fully cooled, roll them again in powdered sugar for a thick, snowy coating that defines these classic cookies.
8. Serve: Enjoy your Buttery Pecan Snowball Cookies as a delightful treat with tea or coffee, or package them up as a special homemade gift.

Notes

• You can substitute pecans with walnuts if preferred.
• To finely chop nuts, pulse them in a food processor a few times, making sure not to turn them into nut butter.
• Store cookies in an airtight container at room temperature for up to one week.
• Rolling the cookies twice in powdered sugar ensures a beautiful, snowy appearance and extra sweetness.
• Letting cookies cool slightly before the first sugar coating prevents the sugar from melting completely into the warm cookie.

Keywords: pecan snowball cookies, butter cookies, holiday cookies, nut cookies, powdered sugar cookies, melt-in-mouth cookies