Buttery Pecan Snowball Cookies Recipe

Introduction

Buttery Pecan Snowball Cookies are a classic treat perfect for any occasion. These tender, nutty cookies are coated in powdered sugar, giving them a delightful snowy appearance and a melt-in-your-mouth texture.

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 coating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
2. Step 2: In a stand mixer with a paddle attachment, beat the softened butter and ½ cup powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
3. Step 3: Add salt and vanilla extract to the creamed mixture. Gradually mix in the flour on low speed until just combined.
4. Step 4: Fold in the finely chopped pecans by hand to keep the texture intact.
5. Step 5: Using a 1-tablespoon scoop, form the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
6. Step 6: Bake for 8–10 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep cookies tender.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to start the coating.
8. Step 8: Transfer the cookies to a wire rack to cool completely, then roll them again in powdered sugar for a thick, snowy finish.
9. Step 9: Arrange on a serving platter and enjoy with family and friends.

Tips & Variations

• For a different nutty flavor, substitute pecans with walnuts or almonds.
• Be sure to let cookies cool slightly before the first sugar coating to prevent melting the sugar.
• Use a fine powdered sugar for a smoother coating.
• Make the dough ahead and refrigerate for an hour to make shaping easier.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When reheating, let frozen cookies thaw completely at room temperature before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts make a great substitute and will give the cookies a slightly different but equally delicious flavor.

Why are my cookies crumbling?

Make sure not to overbake the cookies and handle the dough gently. Overbaking or too much flour can make the cookies dry and crumbly.

Buttery Pecan Snowball Cookies Recipe

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4.5 from 91 reviews

Delight in these classic Buttery Pecan Snowball Cookies, tender and crumbly cookies generously coated in powdered sugar, perfect for holiday gatherings or anytime you crave a sweet, nutty treat.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 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, finely chopped

Coating

• 1 cup powdered sugar

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
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 until the mixture is light and fluffy, about 2–3 minutes.
3. Mix dry ingredients and pecans: Add salt and vanilla extract to the creamed mixture, then gradually add the flour while mixing on low speed until just combined. Fold in the finely chopped pecans by hand to maintain texture.
4. Shape the cookies: Using a 1-tablespoon scoop, form the dough into 1-inch balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for slight spreading.
5. Bake the cookies: Place the baking sheets in the oven and bake for 8–10 minutes, or until the bottoms are lightly golden. Be careful to avoid overbaking to keep the cookies tender.
6. Initial cooling and dusting: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to begin the snowy coating.
7. Final cooling and dusting: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar for a thick, snowy finish.
8. Serve: Arrange the cookies on a serving platter and enjoy the buttery, nutty snowball cookies with family and friends.

Notes

• Use finely chopped pecans or walnuts for best texture.
• Ensure butter is softened to room temperature for smooth creaming.
• Do not overbake to maintain a tender crumb.
• Rolling the cookies twice in powdered sugar creates a perfect snowball appearance.
• Store cookies in an airtight container to maintain freshness.

Keywords: Buttery Pecan Snowball Cookies, snowball cookies, nut cookies, holiday cookies, Christmas cookies, pecan cookies, powdered sugar cookies