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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/buttery-pecan-snowball-cookies-recipe/