Buttery Pecan Snowball Cookies Recipe

Introduction

These Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats perfect for any occasion. Covered in powdered sugar, they offer a delightful nutty crunch and buttery flavor that’s hard to resist.

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, vanilla extract, and 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 8–10 minutes, or until the bottoms are lightly golden. Be careful not to overbake.
6. Step 6: Allow the 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 again in powdered sugar for a thick, snowy coating.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• For a slightly different flavor, substitute walnuts for pecans or add a pinch of cinnamon to the dough.
• Make sure the butter is soft but not melted to achieve the perfect texture.
• Use a cookie scoop to keep the size consistent for even baking.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months, wrapped tightly with powdered sugar added after thawing. To reheat, let them come to room temperature; avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted nuts instead of raw?

Yes, roasted nuts will add a deeper flavor, but be sure they are cooled before mixing into the dough to avoid melting the butter.

Why do I need to roll the cookies in powdered sugar twice?

Rolling once while warm allows the sugar to stick and create a base coating; rolling again once cooled builds a thicker, snowball-like appearance and enhances sweetness.

Buttery Pecan Snowball Cookies Recipe

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4.8 from 123 reviews

These Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats dusted with powdered sugar for a snowy finish. Perfectly buttery with a hint of vanilla and crunchy pecans, they make a wonderful dessert or holiday cookie that’s easy to prepare and irresistibly delicious.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• 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 the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the softened butter and ½ cup powdered sugar together on medium speed until the mixture becomes light and fluffy, about 2–3 minutes.
3. Mix Dry Ingredients: Add the salt and vanilla extract to the creamed mixture. Gradually add the all-purpose flour at low speed, mixing just until the dough comes together. Fold in the finely chopped pecans by hand to ensure even distribution.
4. Shape Cookies: Using a 1-tablespoon scoop, portion out the dough and roll it into 1-inch balls. Place the balls on the prepared baking sheets about 2 inches apart to allow room for spreading.
5. Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the bottoms are lightly golden. Be careful not to overbake as these cookies should remain tender.
6. First Sugar Coat: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in the 1 cup of powdered sugar to coat.
7. Cool and Second Sugar Coat: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again to achieve a thick, snowy coating.
8. Serve: Enjoy your Buttery Pecan Snowball Cookies fresh or store them in an airtight container for later.

Notes

• For a nuttier flavor, toast the pecans lightly before chopping.
• Use parchment paper or silicone mats to prevent cookies from sticking to the pan.
• Do not overbake; cookies should not brown too much to maintain their tender texture.
• These cookies can be stored in an airtight container at room temperature for up to one week.
• For variety, walnuts can be substituted for pecans.

Keywords: pecan snowball cookies, buttery cookies, holiday cookies, powdered sugar cookies, nutty cookies, easy cookie recipe