Pecan Snowball Cookies
Delightfully tender cookies rolled in powdered sugar, featuring toasty pecans for a classic holiday treat.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Should be at room temperature but not greasy.
- 1 cup powdered sugar For the dough and additional for coating.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans Toasted for more flavor is optional.
- 1/4 teaspoon salt
For coating
- 1 cup additional powdered sugar For rolling warm cookies.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and 1 cup powdered sugar until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, stirring until the dough starts to come together.
- Fold in the chopped pecans evenly.
Baking
- Roll the dough into small 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 15–20 minutes, until the bottoms are lightly golden and the tops are set.
- Let the cookies cool on the sheet for 5 minutes, then roll them in additional powdered sugar while still warm.
- Transfer to a wire rack to cool completely.
Notes
For a dairy-free option, replace butter with a firm stick-style vegan butter and chill the dough briefly. Other variations include using light brown or granulated sugar and adding orange zest or spices for flavor enhancements.