Pecan Snowball Cookies
Pecan snowball cookies are the kind of treat that practically melt the moment you take a bite. They’re buttery, lightly sweet, and coated in a snowy layer of powdered sugar that makes them as pretty as they are delicious. These cookies are simple to bake, yet they always feel special on a holiday table.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
- ¾ cup toasted pecans chopped
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and salt.
- Gradually add the flour, mixing until just combined.
- Fold in the chopped pecans until evenly distributed.
- Scoop dough into 1 ½-inch balls using a cookie scoop and place on the prepared baking sheet, about 1 inch apart.
- Chill the dough in the refrigerator for 45 minutes.
- Preheat the oven to 350°F. Bake for 8–10 minutes, until the bottoms are lightly golden.
- Let cookies cool for 2–3 minutes, then roll in powdered sugar while warm.
- Transfer to a wire rack to cool completely, then roll in powdered sugar again before serving. Enjoy!
Notes
Toast the Pecans: Toasting intensifies the nutty flavor and prevents the cookies from tasting flat.
Chill the Dough: This step keeps the cookies from spreading too much in the oven.
Roll Twice in Sugar: The double sugar coating is key for the classic snowball look.
Use a Cookie Scoop: Using a cookie scoop ensures even-sized cookies, which bake more consistently.