Pecan Snowball Cookies
These delicious, melt-in-your-mouth Pecan Snowball Cookies are a holiday staple, featuring a buttery dough with toasted pecans and a dusting of powdered sugar.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened (room temperature) Use European-style butter for a richer flavor, or half butter / half shortening for extra tenderness.
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
- 1 cup finely chopped pecans Walnuts or macadamia nuts can be used; toasting them first deepens the flavor.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy — about 2–3 minutes with a hand mixer.
- Add the vanilla extract and mix until combined.
- Gradually stir in the flour and salt until the dough just comes together. Avoid overmixing.
- Fold in the finely chopped pecans until evenly distributed.
- Scoop or roll the dough into 1-inch balls and space them about 1–2 inches apart on the prepared baking sheet.
Baking
- Bake for 12–15 minutes, or until the edges are faintly golden (the centers should still look pale).
- Let the cookies cool on the baking sheet for 2–3 minutes, then gently roll each warm cookie in powdered sugar.
- Transfer to a wire rack and let cool completely. For a thicker coating, roll each cookie in sugar a second time once fully cooled.
Notes
Store cooled cookies in an airtight container for up to 5 days. For freezing, bake cookies in a single layer, then transfer to a freezer-safe container for up to 3 months. Dough can be frozen for up to 2 months.