Pecan Snowball Cookies
These classic Pecan Snowball Cookies are buttery, tender, and packed with finely chopped pecans. They are rolled in powdered sugar while still warm and again after cooling, giving them their signature snowy coating.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- 1 to 1 1/2 cups powdered sugar, for coating
Instructions
1. Prepare the Dough
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and 1/2 cup powdered sugar until smooth and creamy. Add the vanilla and mix until combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
Fold in the finely chopped pecans until evenly distributed.
2. Shape the Cookies
Scoop out small portions of dough and roll them gently between your palms to form balls about 1 inch in diameter.
Place the cookies on the prepared baking sheet, leaving a little space between them.
3. Bake
Bake for 12–15 minutes, or until the bottoms are lightly golden. The cookies should remain fairly pale on top, so avoid overbaking them.
Let them cool on the baking sheet for about 5 minutes.
4. Add the Snowy Coating
Place the remaining powdered sugar in a shallow bowl.
While the cookies are still warm, gently roll each one in powdered sugar until completely coated. Transfer them to a wire rack and allow them to cool completely.
Once cooled, roll them in powdered sugar a second time for a thicker, snowy finish.
Helpful Tips
- Finely chopped pecans give the cookies a more delicate texture and make them easier to roll.
- Make sure the butter is softened but not melted.
- Don’t overmix the dough after adding the flour, or the cookies may become tough.
- If the dough feels too soft to shape, refrigerate it for about 20–30 minutes.
- The second coating of powdered sugar gives the cookies their classic snowball appearance.
- Store completely cooled cookies in an airtight container at room temperature for about a week.
Yield
Makes approximately 30–36 cookies, depending on the size of the dough balls.
