PECAN SNOWBALL COOKIES
These pecan snowball cookies are buttery, nutty, and coated in powdered sugar. Perfect for the holidays, they melt in your mouth and are ideal for cookie exchanges, gift tins, or a cozy winter treat.
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus more for coating
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugar:
- In a large bowl, beat the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Make the Dough:
- Add flour and salt, mixing until combined. Fold in the chopped pecans.
Shape the Cookies:
- Roll dough into 1-inch balls and place on prepared baking sheets, about 1 inch apart.
Bake:
- Bake for 12–14 minutes or until the bottoms are lightly golden. Let cool for 5 minutes.
Coat with Sugar:
- While still warm, roll cookies in powdered sugar. Once cooled, roll again for a snowy finish.
Notes
Make Ahead:
Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw before baking. Flavor Variations:
Try adding almond extract or orange zest for a twist. Walnuts can be used instead of pecans. Serving Suggestions:
Great for cookie platters, holiday parties, or paired with hot cocoa or tea. Allergy-Friendly Options:
Use gluten-free flour and a dairy-free butter substitute if needed. Storage Tips:
Store in an airtight container for up to 1 week at room temperature. Freeze for longer storage.
Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw before baking. Flavor Variations:
Try adding almond extract or orange zest for a twist. Walnuts can be used instead of pecans. Serving Suggestions:
Great for cookie platters, holiday parties, or paired with hot cocoa or tea. Allergy-Friendly Options:
Use gluten-free flour and a dairy-free butter substitute if needed. Storage Tips:
Store in an airtight container for up to 1 week at room temperature. Freeze for longer storage.