Buttery Pecan Snowball Cookies Recipe
Introduction
Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats perfect for the holiday season or any time you crave a sweet, nutty bite. Coated in powdered sugar, these cookies offer a delightful crunch from pecans and a rich buttery flavor that keeps you coming back for more.
Ingredients
- 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
- 1 cup powdered sugar (for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 2: In a stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Step 3: Add the salt and vanilla extract, then gradually mix in the all-purpose flour at low speed until just combined. Stir in the finely chopped pecans by hand to distribute evenly.
- Step 4: Using a 1-tablespoon scoop or your hands, roll the dough into 1-inch balls and place them on the prepared baking sheets. Make sure to space the cookies about 2 inches apart to allow for slight spreading.
- Step 5: Bake the cookies for 8 to 10 minutes, or until the bottoms are lightly golden. Be careful not to overbake to keep them tender.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to start the snowy coating.
- Step 7: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar for a thick, beautiful snowy finish.
- Step 8: Serve and enjoy your delicious Buttery Pecan Snowball Cookies!
Tips & Variations
- For a different nutty flavor, try substituting pecans with finely chopped walnuts or almonds.
- Make sure the butter is softened but not melted to achieve the best cookie texture.
- Store the cookies in a cool, dry place to keep the powdered sugar coating intact.
Storage
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the cookies in a sealed bag or container for up to three months. Reheat gently at room temperature before serving; avoid microwaving to preserve texture and prevent melting the sugar coating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.
How do I prevent the powdered sugar from melting on the cookies?
Rolling the cookies in powdered sugar while warm helps it stick, but letting them cool completely before the final dusting ensures the sugar stays on without melting or clumping.
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Buttery Pecan Snowball Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 36 cookies 1x
Description
Buttery Pecan Snowball Cookies are delightful, melt-in-your-mouth treats featuring finely chopped pecans enveloped in a tender, buttery dough. These classic cookies are perfectly dusted with powdered sugar, giving them a snowy appearance and a sweet finish, making them ideal for holidays, gatherings, or any time you crave a delicious, 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the softened butter and ½ cup of powdered sugar together on medium speed for 2 to 3 minutes until the mixture is light and fluffy, ensuring a soft texture for your cookies.
- Add Dry Ingredients: Add the salt and vanilla extract to the creamed mixture. Gradually add the all-purpose flour at low speed until just combined to avoid over-mixing. Then stir in the finely chopped pecans by hand to evenly distribute the nuts without breaking the dough.
- Shape Cookies: Using a 1-tablespoon scoop, portion out dough balls approximately 1 inch in diameter. Place these on the lined baking sheets, spacing them about 2 inches apart to allow for gentle spreading during baking.
- Bake: Bake the cookies for 8 to 10 minutes, or until the bottoms turn lightly golden. Be careful not to overbake to maintain a soft, crumbly texture.
- First Sugar Roll: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat them with a delicate layer of sweetness.
- Cool and Second Sugar Roll: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll the cookies in powdered sugar again for a thick, snowy coating that enhances their classic look and flavor.
- Serve: Serve your Buttery Pecan Snowball Cookies and enjoy the tender crumb and nutty richness.
Notes
- For a different nutty flavor, walnuts can be used instead of pecans.
- Ensure butter is softened but not melted to achieve the perfect dough consistency.
- Rolling cookies in powdered sugar twice provides the signature snowball appearance and sweetness.
- Store cookies in an airtight container at room temperature for up to a week for best freshness.
- For added depth, you can toast the pecans lightly before chopping and mixing them into the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Buttery Pecan Snowball Cookies, pecan cookies, snowball cookies recipe, powdered sugar cookies, holiday cookies
