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Buttery Pecan Snowball Cookies Recipe

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4.7 from 68 reviews

Buttery Pecan Snowball Cookies are melt-in-your-mouth, tender cookies dusted generously with powdered sugar for a festive, snowy finish. These classic cookies feature a rich buttery base combined with finely chopped pecans, making them perfect for holiday treats or anytime you crave a delicate, nutty cookie.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  2. 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 for 2 to 3 minutes until the mixture is light and fluffy, which helps create a tender texture.
  3. Add Flavorings and Flour: Mix in the salt and vanilla extract, then gradually add the all-purpose flour at low speed to avoid overmixing. Stir in the finely chopped pecans by hand to evenly distribute the nuts without breaking them down further.
  4. Shape Cookies: Using a 1-tablespoon scoop, portion out the dough and roll into 1-inch balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
  5. Bake Cookies: Bake the cookies for 8 to 10 minutes, or until the bottoms just turn a light golden color. Be careful not to overbake to maintain their tender crumb.
  6. Initial Cooling and Sugar Coating: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to give them a light, sweet coating.
  7. Final Cooling and Dusting: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again to achieve a thick, snowy coating characteristic of classic snowball cookies.
  8. Serve: Enjoy these rich, buttery, nutty cookies with your favorite tea or coffee, or share them as festive treats during holidays.

Notes

  • Ensure the butter is softened but not melted for the best texture.
  • Chop pecans finely to avoid large nut pieces in the dough, which disrupt the delicate crumb.
  • Rolling the cookies twice in powdered sugar provides the signature snowy appearance and extra sweetness.
  • Store cookies in an airtight container at room temperature for up to one week.
  • You can substitute walnuts for pecans if preferred.

Find it online: https://forkoria.com/buttery-pecan-snowball-cookies-recipe/