Description
These Melt-In-Your-Mouth Pecan Snowball Cookies are buttery, crumbly treats coated in powdered sugar for a snowy, festive finish. Delicately flavored with vanilla and packed with finely chopped pecans, they bake up crisp on the outside and tender on the inside, making them perfect for holidays or any sweet craving.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups finely chopped pecans
- 1/4 tsp salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Vanilla and Dry Ingredients: Stir in the vanilla extract for flavor, then gradually add the all-purpose flour and salt, mixing until just combined to form a soft dough.
- Fold in Pecans: Gently fold the finely chopped pecans into the dough, making sure they are evenly distributed throughout without overmixing.
- Shape Cookies: Scoop the dough into 1-inch balls using a spoon or cookie scoop. Place them about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies for 14-16 minutes, or until the bottoms are lightly golden brown, indicating they are baked through.
- Initial Cooling and First Sugar Roll: Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar to coat them evenly.
- Final Sugar Coating: Once the cookies have completely cooled, roll them in powdered sugar again to achieve a beautiful snowy, melt-in-your-mouth finish.
Notes
- Use room temperature butter to ensure it creams properly with the sugar.
- Chop pecans finely for even distribution and better texture.
- Rolling the cookies twice in powdered sugar creates the signature snowball look.
- Store cookies in an airtight container to keep them fresh and tender.
- Can be made a day ahead; store in the refrigerator if making in advance.
