Vanilla Pecan Snowball Cookies Recipe
Introduction
Vanilla Pecan Snowball Cookies are delicate, buttery treats coated in powdered sugar, perfect for any occasion. Their rich vanilla flavor and crunchy toasted pecans make them a delightful bite-sized dessert.
Ingredients
- 2 sticks salted butter, at room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut liquor (optional)
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 3/4 cups toasted pecans
- 1 cup powdered sugar or vanilla sugar, for rolling
Instructions
- Step 1: Preheat the oven to 350° F and line two baking sheets with parchment paper.
- Step 2: In a bowl, beat together the butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy, about 3 to 5 minutes.
- Step 3: Add the flour, toasted pecans, and salt to the butter mixture. Beat until just combined.
- Step 4: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Step 5: Bake for 12 minutes, or until the cookies are set but not browned.
- Step 6: Let the cookies cool on the sheet for 5 minutes, then roll them while still warm in 1 cup of powdered or vanilla sugar.
- Step 7: Once completely cooled, roll the cookies in the sugar one more time to coat thoroughly.
Tips & Variations
- Toast the pecans lightly beforehand to enhance their flavor and add a bit of crunch.
- Replace hazelnut liquor with almond extract for a slightly different nutty aroma.
- Use vanilla sugar for rolling the cookies to add a subtle extra layer of flavor.
- Chill the dough briefly if it feels too soft to roll easily.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To refresh their powdered sugar coating, reroll in sugar before serving. They can also be frozen for up to 3 months; thaw at room temperature and reroll if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter; just add a pinch of extra salt to the dough to balance the flavors.
How do I toast pecans properly?
Spread pecans on a baking sheet and toast in a preheated oven at 350° F for about 5-8 minutes, stirring halfway through, until fragrant and lightly browned. Let cool before adding to the dough.
PrintVanilla Pecan Snowball Cookies Recipe
Delightfully buttery and nutty Vanilla Pecan Snowball Cookies coated in powdered sugar, perfect for holiday gatherings or a sweet snack any time of year. These tender, melt-in-your-mouth cookies feature toasted pecans and a hint of vanilla, with an optional touch of hazelnut liqueur for added depth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 2 sticks salted butter, at room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut liqueur (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups toasted pecans, finely chopped
Coating
- 1 cup powdered sugar or vanilla sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the room temperature butter, 1/2 cup powdered sugar, and vanilla extract together until the mixture becomes light, fluffy, and pale in color, which usually takes about 3 to 5 minutes.
- Add Dry Ingredients and Nuts: Gradually add the flour, chopped toasted pecans, and salt to the butter mixture. Beat on low speed just until all ingredients are combined, being careful not to overmix to keep the dough tender.
- Form Cookie Balls: Roll the dough into tablespoon-sized balls using your hands. Place each ball on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for about 12 minutes, or until the edges are set and the bottoms are lightly golden. The cookies should still look soft and not browned on top.
- First Sugar Coating: Remove the baking sheets from the oven and let the cookies sit for 5 minutes. While the cookies are still warm, gently roll each cookie in the cup of powdered sugar to coat them thoroughly.
- Cool and Final Sugar Coating: Transfer the cookies to a wire rack to cool completely. Once cooled, roll each cookie through the powdered sugar again to ensure a nice, snowy exterior.
- Storage: Store the snowball cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and texture.
Notes
- To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for about 8-10 minutes, stirring once halfway through, until fragrant and lightly browned.
- Ensure butter is at room temperature for smooth mixing and optimal texture.
- Vanilla sugar can be used instead of powdered sugar for coating for a subtle vanilla flavor boost.
- Hazelnut liqueur is optional but adds a lovely nutty complexity if used.
Keywords: Vanilla Pecan Snowball Cookies, nut cookies, holiday cookies, snowball cookies, pecan cookies, powdered sugar cookies
