Buttery Pecan Snowball Cookies Recipe

Introduction

Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats perfect for any occasion. Rolled in powdered sugar, these classic cookies are delightfully nutty and irresistibly festive.

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 powdered sugar on medium speed until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the salt and vanilla extract, then 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 about 2 inches apart.
5. Step 5: Bake for 8 to 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, 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 in powdered sugar again for a thick, snowy coating.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• For a different nutty flavor, substitute walnuts for pecans or combine both.
• Chill the dough for 30 minutes before baking to help cookies hold their shape better.
• Use a fine chop for pecans to ensure even distribution and a tender texture.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze in a sealed container for up to 3 months. When ready to enjoy, thaw at room temperature and, if desired, dust with powdered sugar again.

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.

Can these cookies be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Texture may vary slightly.

Buttery Pecan Snowball Cookies Recipe

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These Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats featuring a rich buttery base, finely chopped pecans, and a generous coating of powdered sugar for a snowy finish. Perfect for holiday gatherings or any cozy occasion, these cookies combine a tender crumb with a sweet, nutty flavor.

• Author: Sana
• 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 the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
2. Cream butter and sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter and ½ cup powdered sugar on medium speed until the mixture is light and fluffy, about 2–3 minutes.
3. Mix dry ingredients and pecans: Add salt and vanilla extract to the creamed mixture, then gradually add the flour while mixing on low speed until just combined. Fold in the finely chopped pecans by hand to maintain texture.
4. Shape the cookies: Using a 1-tablespoon scoop, form the dough into 1-inch balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for slight spreading.
5. Bake the cookies: Place the baking sheets in the oven and bake for 8–10 minutes, or until the bottoms are lightly golden. Be careful to avoid overbaking to keep the cookies tender.
6. Initial cooling and dusting: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to begin the snowy coating.
7. Final cooling and dusting: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar for a thick, snowy finish.
8. Serve: Arrange the cookies on a serving platter and enjoy the buttery, nutty snowball cookies with family and friends.

Notes

• Ensure butter is softened to room temperature for easier creaming and better texture.
• Finely chopping the pecans ensures even distribution and a pleasant bite.
• Do not overbake; cookies should remain tender inside.
• Double dusting with powdered sugar creates the classic snowball appearance and adds sweetness.
• Cookies can be stored in an airtight container at room temperature for up to one week.
• For a nut-free version, omit nuts and add an extra ½ cup flour to maintain dough consistency.

Keywords: Buttery pecan cookies, Snowball cookies, Holiday cookies, Powdered sugar cookies, Nut cookies