Description
These Pecan Snowball Cookies are buttery, crumbly, and nutty treats perfect for the holiday season or any special occasion. Rolled in confectioners’ sugar twice for a snowy finish, they offer a delightful crunch from finely chopped pecans balanced with a sweet, tender cookie base.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans, finely chopped
For Rolling
- 1 cup confectioners’ sugar
Instructions
- Cream Butter and Sugar: Cream the unsalted butter and ½ cup confectioners’ sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add Vanilla and Flour: Beat in the vanilla extract on medium speed until incorporated. Gradually add the all-purpose flour and mix on low speed until just combined. Then add the finely chopped pecans and mix until evenly distributed through the dough. Increase the mixer speed to high and beat for 2 minutes until the dough becomes more breadcrumb-like but still holds together when shaped into a ball.
- Shape and Chill: Line two half sheet baking pans with parchment paper or silicone baking mats. Scoop out about a tablespoon of dough and roll into 1-inch balls with your hands. Place the balls about an inch apart on the prepared baking sheets. Once both pans are full, transfer them to the refrigerator and chill for one hour to firm up.
- Preheat and Bake: Preheat your oven to 350 degrees Fahrenheit. Bake the chilled cookies for 18 minutes until the bottoms are golden brown on the edges.
- Cool and Roll in Sugar: Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in a bowl of confectioners’ sugar until fully coated. Transfer them to a wire cooling rack to cool completely. Once cooled, roll the cookies in confectioners’ sugar a second time to create the signature snowy coating.
Notes
- Store the cookies in an airtight container at room temperature for up to 4 days. Placing each cookie in a mini cupcake liner prevents them from smudging into each other.
- To freeze, arrange cookies in a single layer in an airtight container, separating layers with parchment paper. Using mini cupcake liners for each cookie helps avoid smudging. Freeze for up to 3 months.
- Substitute pecans with walnuts, almonds, or hazelnuts if preferred for a different nutty flavor.
- Ensure the dough is chilled before baking to maintain cookie shape and texture.
