Buttery Pecan Snowball Cookies Recipe
These Buttery Pecan Snowball Cookies are melt-in-your-mouth delights perfect for holidays and special occasions. Featuring a nutty richness from finely chopped pecans, a delicate crumbly texture, and a generous coating of powdered sugar, these classic cookies offer a festive and elegant treat that’s simple to make and sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 23-25 minutes
- Yield: Approximately 24 cookies (2 dozen) 1x
- Category: Dessert, Holiday Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and ½ cup powdered sugar on medium speed until the mixture becomes light, fluffy, and well combined. This usually takes about 2 to 3 minutes.
- Add Remaining Ingredients: Reduce mixer speed to low and gradually add the salt, vanilla extract, and all-purpose flour. Mix just until combined to avoid overworking the dough. Then, fold in the finely chopped pecans by hand to evenly distribute without overmixing.
- Shape Dough into Balls: Using a 1-tablespoon cookie scoop, portion the dough and roll each portion into a smooth 1-inch diameter ball. Arrange the balls on the prepared baking sheets spacing them about 2 inches apart for proper expansion.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes. Remove them as soon as the bottoms are lightly golden; avoid overbaking to maintain their tender, crumbly texture.
- Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly. While still warm, carefully roll each cookie in powdered sugar using a fork to lift them and shake off excess sugar.
- Final Cooling and Second Dusting: Transfer the cookies to a wire rack and allow them to cool completely. Once fully cooled, roll the cookies again in powdered sugar to create a thick, even snowy coating, characteristic of snowball cookies.
- Serve and Enjoy: Your Buttery Pecan Snowball Cookies are now ready to enjoy with your favorite hot or cold beverages.
Notes
- Always use unsalted butter for optimal flavor control and texture.
- Finely chop pecans to ensure even nut distribution and prevent cracking during baking.
- Do not overbake; cookies should remain pale for the signature melt-in-the-mouth crumbly texture.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- For a festive twist, consider adding a teaspoon of almond extract or citrus zest to the dough.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Use a 1-tablespoon scoop for consistent cookie size and even baking.
- Allow cookies to cool completely before the second powdered sugar coating to prevent clumping.
Keywords: buttery pecan snowball cookies, pecan cookies, holiday cookies, powdered sugar cookies, melt-in-your-mouth cookies, nutty cookies, festive baking, classic American cookies
