Description
Delightfully buttery and tender Pecan Snowball Cookies, perfectly crumbly and coated with a sweet layer of confectioners’ sugar. These classic holiday treats combine finely chopped pecans with a melt-in-your-mouth dough, making them an irresistible snack or dessert. Easy to prepare and perfect for sharing, these cookies offer a nostalgic and festive flavor.
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 butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add Vanilla and Flour: Add vanilla extract and beat on medium speed until fully incorporated. Gradually add the all-purpose flour, beating on low speed until just combined. Mix in the finely chopped pecans until evenly incorporated. Then increase the mixer speed to high and beat the dough for 2 minutes until it has a more breadcrumb-like texture and is less dry enough to form a ball with your hands.
- Shape and Chill Dough Balls: Line two half sheet baking pans with parchment paper or silicone baking mats. Scoop a tablespoon of dough and roll it into a 1-inch ball using your hands. Place the balls about an inch apart on the baking sheets. Once full, transfer the sheets to the refrigerator and chill dough balls for one hour.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 15 to 18 minutes until the bottoms are golden brown.
- Cool and Sugar Coat: Allow the cookies to cool on the baking sheet for 5 minutes. While still warm, roll each cookie in confectioners’ sugar until completely coated. Transfer cookies to a wire cooling rack to cool fully. Once cooled completely, roll the cookies again in confectioners’ sugar to achieve the classic snowball finish.
Notes
- Store in an airtight container at room temperature for up to 4 days. For best results, store each cookie in mini cupcake liners to prevent smudging.
- Freeze the cookies by arranging them in a single layer in an airtight container, separated by parchment paper. Using mini cupcake liners for each cookie before freezing helps maintain their shape and coating. Freeze for up to 3 months.
- If pecans are unavailable or not preferred, substitute with walnuts, almonds, or hazelnuts for a similar nutty flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.8g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
