Description
Buttery pecan snowball cookies that melt in your mouth, rich and nutty with a snowy powdered sugar coating.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (for dough)
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 ¼ cups all-purpose flour
- ¾ cup finely chopped pecans
- 2–3 cups powdered sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream the softened butter and ½ cup powdered sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
- Add vanilla and salt. Gradually mix in flour until just combined.
- Fold in chopped pecans gently using a spatula.
- Cover and refrigerate the dough for 30 to 60 minutes.
- Scoop about 1 tablespoon of dough and roll into balls. Place on the baking sheet about 2 inches apart.
- Bake for 12–15 minutes or until the bottoms are just golden.
- Immediately roll hot cookies in powdered sugar and set them on a rack to cool.
- Once fully cooled, roll them again in powdered sugar for a snowy finish.
- Serve immediately or store in airtight containers for up to a week.
Notes
For longer storage, freeze unbaked dough balls for up to 3 months and bake as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg