Description
Delightfully buttery and nutty, Pecan Snowball Cookies are classic melt-in-your-mouth treats dusted with confectioners’ sugar. These tender cookies combine finely chopped pecans with a rich, vanilla-infused dough, making for an irresistible holiday favorite or anytime indulgence.
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
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and ½ cup confectioners’ sugar until light and fluffy. Add the vanilla extract and mix until incorporated. Gradually add the all-purpose flour, mixing until just combined. Fold in the finely chopped pecans evenly throughout the dough.
- Form the Cookies: Preheat your oven to 350°F (175°C). Shape the dough into 1-inch balls and place them on an ungreased baking sheet about 1 inch apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 15-18 minutes, or until the bottoms are lightly golden but the tops remain pale. Avoid overbaking to keep them tender inside.
- Cool and Roll in Sugar: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While still warm, gently roll each cookie in the 1 cup of confectioners’ sugar until thoroughly coated. Transfer cookies to a wire rack to cool completely.
- Second Sugar Coating: For an extra snowy effect, once the cookies are completely cooled, roll them again briefly in confectioners’ sugar before serving or storing.
Notes
- Ensure butter is fully softened for easier creaming and a better texture.
- Use finely chopped pecans for the best distribution and smoother bite.
- Cookies will be delicate when hot, handle gently during initial rolling.
- Store cookies in an airtight container at room temperature for up to one week.
- For added flavor, lightly toast pecans before chopping.
