Buttery Pecan Snowball Cookies Recipe

Introduction

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

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 2–3 minutes.
3. Step 3: Add the salt and vanilla extract. Gradually mix in the flour on 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 8–10 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep them tender.
6. Step 6: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat.
7. Step 7: Transfer the coated cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a thicker, snowy coating.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• Try swapping pecans for walnuts or almonds for a different nutty flavor.
• For extra flavor, toast the nuts lightly before chopping and mixing into the dough.
• Use a fine-sifted powdered sugar for the coating to avoid clumps.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store cooled 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 re-roll in powdered sugar if needed before serving. Reheating is not necessary, but you can warm them slightly in the oven for a few minutes if desired.

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 in the recipe to prevent the cookies from becoming too salty.

What can I do if my cookies spread too much while baking?

Make sure your butter is properly softened but not melted, and chill the dough before baking to prevent excessive spreading.

Buttery Pecan Snowball Cookies Recipe

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Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth cookies coated in powdered sugar for a snowy finish. These classic cookies blend rich butter, finely chopped pecans, and vanilla extract to create a delightful treat perfect for holidays or any cozy occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 36 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: American

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

For Dusting

• 1 cup powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and ½ cup powdered sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes, which helps create a soft texture.
3. Add Dry Ingredients and Pecans: Add the salt and vanilla extract to the creamed mixture, then gradually mix in the all-purpose flour at low speed until just combined. Stir in the finely chopped pecans by hand to evenly distribute without overmixing.
4. Form Cookie Balls: Using a 1-tablespoon cookie scoop or spoon, shape the dough into 1-inch balls. Place the balls on the prepared baking sheets about 2 inches apart to allow space for slight spreading during baking.
5. Bake: Bake the cookies for 8 to 10 minutes, or until the bottoms are lightly golden. Be careful not to overbake, as snowball cookies are meant to be tender.
6. Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly but are still warm. Gently roll each cookie in the 1 cup powdered sugar to coat them while warm.
7. Final Cooling and Coating: Transfer the cookies to a wire rack and cool completely. Once fully cooled, roll the cookies again in powdered sugar for a thick, snowy coating that defines these classic cookies.
8. Serve: Arrange the cookies on a serving plate and enjoy your delicious Buttery Pecan Snowball Cookies with a cup of tea or coffee.

Notes

• For a nut-free version, omit the pecans and add an extra ½ cup of flour.
• Walnuts can be used as a substitute for pecans for a different flavor profile.
• Ensure the butter is properly softened to room temperature for easier creaming and better texture.
• Do not overbake; cookies should be pale with golden bottoms to remain tender.
• Rolling the cookies twice in powdered sugar creates a signature snowball appearance and adds sweetness.
• These cookies can be stored airtight at room temperature for up to one week or frozen for longer storage.

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