Description
Delight in the buttery, melt-in-your-mouth Pecan Snowball Cookies, perfectly coated with confectioners’ sugar for a sweet finish. These classic cookies combine finely chopped pecans with a rich, tender dough, chilled and baked to golden perfection. Ideal for holiday gatherings or anytime you crave a nostalgic, nutty treat.
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, creating a smooth base for the dough.
- Add Vanilla and Dry Ingredients: Add vanilla extract and beat on medium speed until combined. Gradually add the all-purpose flour while beating on low speed to avoid flour clouds. Then fold in finely chopped pecans, mixing until evenly distributed.
- Beat Dough for Texture: Increase mixer speed to high and beat the dough for 2 minutes. The dough should become breadcrumb-like and less dry, allowing it to form a cohesive ball when shaped by hand.
- Shape and Chill: Line two half-sheet baking pans with parchment paper or silicone mats. Scoop tablespoon-sized portions of dough, roll into 1-inch balls, and space them about 1 inch apart on the pans. Refrigerate the trays for 1 hour to firm up the dough for baking.
- Preheat Oven and Bake: Preheat oven to 350°F (175°C). Bake the chilled cookies for 15 to 18 minutes, until the bottoms turn golden brown, indicating they are cooked through.
- Cool and Coat: Let the cookies cool on the baking sheet for 5 minutes. While warm, roll each cookie in a bowl of confectioners’ sugar, coating fully. Transfer to a wire rack to cool completely, then roll again in confectioners’ sugar to create the classic snowball appearance and texture.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Using mini cupcake liners for each cookie helps prevent smudging and sticking.
- Freezing: To freeze, layer cookies in an airtight container separated by parchment paper and optionally place each in mini cupcake liners. Freeze for up to 3 months.
- Nut Substitutes: Feel free to swap pecans with walnuts, almonds, or hazelnuts according to your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
