Description
Buttery Pecan Snowball Cookies are melt-in-your-mouth holiday treats made with toasted pecans, rich butter, and a double coating of powdered sugar for the perfect snowy finish. These classic cookies are ideal for Christmas cookie trays, gift boxes, and year-round baking.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- 1/2 cup (60g) powdered sugar (confectioners’ sugar)
- 1 tsp pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 tsp fine sea salt
- 1 cup (115g) pecans, toasted and finely chopped
- 1 cup (120g) powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the pecans on a baking sheet and toast for 5 to 7 minutes until fragrant, then let cool completely and chop finely.
- Beat the softened butter, powdered sugar, and vanilla extract until light and creamy.
- Whisk together the flour and salt in a separate bowl.
- Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
- Fold in the toasted chopped pecans.
- Cover and chill the dough for 30 minutes.
- Roll the dough into 1-inch balls and place on parchment-lined baking sheets.
- Bake for 12 to 14 minutes until the bottoms are lightly golden while the tops remain pale.
- Let the cookies cool for 5 minutes, roll in powdered sugar while warm, cool completely, then roll a second time for a thick snowy coating.
Notes
The double coating of powdered sugar creates the signature snowy appearance. Toasting the pecans first enhances their rich, nutty flavor and makes these cookies even more delicious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg