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Vanilla Pecan Snowball Cookies Recipe

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★★★★★

4.7 from 51 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.sanacooks.com/vanilla-pecan-snowball-cookies-recipe/