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Buttery Pecan Snowball Cookies

Buttery Pecan Snowball Cookies are a timeless treat, often associated with holidays, winter celebrations, or simply cozy afternoons spent with a warm drink. These cookies are tender, crumbly, and loaded with the nutty flavor of toasted pecans, all rolled in a generous coating of powdered sugar that gives them their signature snowball appearance.
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Course: Baking, Dessert, Snack, Treat
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 sticks 1 cup unsalted butter, softened
  • ½ cup powdered sugar plus 1 cup for rolling
  • 2 tsp vanilla extract
  • Pinch of salt
  • 2¼ cups all-purpose flour
  • 1 cup finely chopped pecans

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the dough:
  1. In a large mixing bowl, combine the softened butter, ½ cup powdered sugar, vanilla extract, salt, and all-purpose flour. Mix until a smooth, pliable dough forms.
Add the pecans:
  1. Gently fold in the finely chopped pecans until evenly distributed throughout the dough.
Form the cookies:
  1. Wet your hands slightly to prevent sticking, then roll the dough into 36 small, even balls. Place them on the prepared baking sheet, leaving a little space between each cookie.
Bake:
  1. Bake in the preheated oven for 12 minutes, or until the bottoms are lightly golden. The cookies should still be soft and not browned on top.
Cool:
  1. Allow the cookies to cool completely on the baking sheet for a few minutes, then transfer to a wire rack to cool fully.
Coat in powdered sugar:
  1. Place the remaining 1 cup of powdered sugar in a shallow bowl. Roll each cooled cookie in the powdered sugar until fully coated. For extra “snowy” effect, you can roll them a second time once the sugar has set.
Serve:
  1. Arrange on a plate or store in an airtight container. Enjoy these buttery, nutty, melt-in-your-mouth cookies!
  2. Enjoy!