Buttery Pecan Snowball Cookies Recipe
Introduction
Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats perfect for any occasion. These delightful cookies are rich with toasted pecans and generously dusted with powdered sugar, creating a festive, snowy appearance.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (confectioner’s sugar)
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans (or walnuts), finely chopped
- 1 cup powdered sugar (for dusting)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 2: In a stand mixer with a paddle attachment, cream the softened butter and powdered sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Step 3: Add the salt and vanilla extract. Gradually mix in the flour at low speed until just combined. Stir in the finely chopped pecans by hand.
- Step 4: Using a 1-tablespoon scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Step 5: Bake for 8 to 10 minutes, or until the bottoms are lightly golden. Be careful not to overbake.
- Step 6: Allow cookies to cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
- Step 7: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again for a thick, snowy coating.
- Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!
Tips & Variations
- Toast the pecans lightly before chopping to enhance their flavor and add a subtle crunch.
- Substitute walnuts for pecans if preferred for a different nutty taste.
- For a hint of spice, add ½ teaspoon of cinnamon to the dough.
- Use a cookie scoop for uniform-sized cookies to ensure even baking.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To refresh, let frozen cookies thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well for creaming the butter and sugar. Just make sure to mix thoroughly until the mixture is light and fluffy.
Why do I need to roll the cookies in powdered sugar twice?
Rolling the cookies in powdered sugar while warm allows the sugar to stick and create a base coating. After cooling, the second coating gives the cookies their classic thick, snowy appearance and extra sweetness.
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Buttery Pecan Snowball Cookies Recipe
- Total Time: 25 minutes
- Yield: About 36 cookies 1x
Description
These Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats dusted generously with powdered sugar for a snowy finish. Perfect for holiday gatherings or anytime you crave a buttery, nutty cookie with a delicate texture.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (confectioner’s sugar)
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans (or walnuts), finely chopped
For Dusting:
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and bake evenly.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and ½ cup powdered sugar on medium speed until the mixture becomes light and fluffy, approximately 2 to 3 minutes. This step aerates the dough for a tender texture.
- Add Remaining Ingredients: Add the salt and vanilla extract to the creamed butter mixture. Gradually mix in the all-purpose flour on low speed until just combined to avoid overworking the dough. Stir in the finely chopped pecans by hand to evenly distribute the nuts without crushing them too much.
- Shape the Cookies: Using a 1-tablespoon cookie scoop or spoon, form the dough into approximately 1-inch balls. Place them on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the bottoms of the cookies are lightly golden. Be careful not to overbake to maintain the soft, crumbly texture.
- Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes; while they are still warm, gently roll each cookie in the cup of powdered sugar. This helps the sugar adhere to the warm surface for the first coating.
- Final Cooling and Dusting: Transfer the cookies to a wire rack and cool completely. Once fully cooled, roll the cookies in powdered sugar again to achieve a thick, snowy coating that defines these classic snowball cookies.
- Serve: Enjoy your buttery and nutty Pecan Snowball Cookies fresh, preferably with a hot cup of tea or coffee.
Notes
- For a nut-free version, omit pecans or substitute with additional flour or seeds.
- Chopping pecans finely ensures even distribution and a better texture without large nut pieces breaking apart the cookie.
- Using softened butter is crucial for proper creaming and cookie texture.
- Be careful not to overbake; the cookies should remain soft inside and only lightly golden underneath.
- For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pecan snowball cookies, butter cookies, nutty cookies, powdered sugar cookies, holiday cookies, melt-in-mouth cookies
