Buttery Pecan Snowball Cookies
These delicate, melt-in-your-mouth pecan snowball cookies are a holiday favorite! Packed with buttery goodness and rolled in powdered sugar, they’re perfect for cookie swaps or as a sweet winter treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup finely chopped pecans
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add Vanilla:
- Mix in the vanilla extract until combined.
- Incorporate Dry Ingredients:
- Gradually add the flour and salt, mixing just until the dough comes together. Do not overmix.
- Stir in Pecans:
- Gently fold in the chopped pecans with a spatula or wooden spoon.
- Form the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into small balls. Place them on the prepared baking sheet about 1 inch apart.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
- Roll in Sugar:
- Let the cookies cool for 5 minutes, then roll each warm cookie in powdered sugar to coat. Place on a wire rack to cool completely.
- Once completely cool, roll the cookies in powdered sugar again for a snowy finish.
Tips for Success
- Chop pecans finely: Finely chopped nuts help the cookies hold together better and ensure a smooth texture.
- Avoid overbaking: These cookies should remain pale and soft, so keep an eye on them.
- Store properly: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
These Buttery Pecan Snowball Cookies are a classic dessert that’s simple to make and endlessly delightful. Perfect with a cup of coffee or tea! ☕🍪
