Buttery Pecan Snowball Cookies Recipe

Introduction

These Buttery Pecan Snowball Cookies are a delightful treat perfect for any occasion. Soft, nutty, and generously dusted with powdered sugar, they melt in your mouth with every bite. Simple to make, they bring warmth and sweetness to your kitchen.

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

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a stand mixer with a paddle attachment, cream the softened butter and ½ cup powdered sugar on medium speed until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the salt and vanilla extract, then gradually mix in the flour on low speed until just combined. Stir in the finely chopped pecans by hand.
4. Step 4: Using a 1-tablespoon scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
5. Step 5: Bake for 8 to 10 minutes, or until the bottoms are lightly golden. Be careful not to overbake.
6. Step 6: Allow the cookies to cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
7. Step 7: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again for a thick, snowy coating.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping to enhance their nuttiness.
• Substitute walnuts for pecans if preferred, or try a mixture of both for variety.
• Keep the dough chilled before baking if your kitchen is warm to prevent spreading.
• If you like a hint of spice, add a pinch of cinnamon or nutmeg to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They also freeze well—place them in a freezer-safe container for up to three months. To refresh, allow frozen cookies to thaw at room temperature before serving.

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 avoid making the cookies too salty.

Why are the cookies rolled in powdered sugar twice?

Rolling them in powdered sugar while warm helps the sugar stick initially, and a second roll after cooling gives the cookies a thicker, snowball-like coating that enhances their signature look and sweetness.

Buttery Pecan Snowball Cookies Recipe

Print Recipe

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4.4 from 131 reviews

Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth cookies coated with powdered sugar, featuring a rich buttery base and finely chopped pecans for a satisfying crunch. Perfect for holiday treats or any special occasion, these cookies offer a tender crumb with a sweet, snowy finish.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the 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, beat the softened butter and ½ cup powdered sugar on medium speed for 2–3 minutes until the mixture becomes light and fluffy, creating a smooth base for the cookies.
3. Add Flavorings and Flour: Add ¼ teaspoon salt and 1 ½ teaspoons vanilla extract to the creamed mixture. Gradually add the 2 ¼ cups all-purpose flour on low speed, mixing until just combined, being careful not to overwork the dough.
4. Incorporate Pecans: Fold in the finely chopped ¾ cup pecans by hand to distribute evenly without crushing.
5. Shape Cookies: Using a 1-tablespoon scoop, roll the dough into 1-inch balls. Place them on the prepared baking sheets spaced about 2 inches apart to allow for gentle spreading.
6. Bake: Bake the cookies for 8–10 minutes, checking for lightly golden bottoms. Avoid overbaking to maintain their tender texture.
7. First Sugar Coating: Let cookies cool on the baking sheet for 5 minutes, then gently roll them in 1 cup powdered sugar while warm to start the snowy coating.
8. Cool Completely: Transfer cookies to a wire rack to cool fully, enhancing their texture and flavor.
9. Second Sugar Coating: Once cooled, roll the cookies in powdered sugar again to create a thick, distinctive snowball appearance.
10. Serve: Enjoy your Buttery Pecan Snowball Cookies fresh or store them in an airtight container for later indulgence.

Notes

• For a nuttier flavor, you can substitute pecans with walnuts.
• Ensure butter is softened but not melted for the best cookie texture.
• Do not overbake to keep cookies soft and crumbly rather than dry and hard.
• Rolling in powdered sugar twice provides a classic snowball effect and extra sweetness.
• Cookies can be stored in an airtight container at room temperature for up to one week.

Keywords: snowball cookies, pecan cookies, buttery cookies, holiday cookies, powdered sugar cookies, melt-in-mouth cookies