Description
These Melt-In-Your-Mouth Pecan Snowball Cookies are buttery, tender, and generously studded with finely chopped pecans. Rolled in powdered sugar, they offer a delightful snowy finish that melts beautifully with every bite, perfect for holiday treats or anytime indulgence.
Ingredients
Scale
Cookies
- 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 Oven: 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 becomes light and fluffy, creating the base for tender cookies.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract thoroughly. Gradually add the all-purpose flour along with the salt, stirring continuously until the dough comes together without any dry patches.
- Fold in Pecans: Gently fold the finely chopped pecans into the dough to evenly distribute the nutty flavor throughout your cookies.
- Shape Dough Balls: Scoop the dough into 1-inch balls using a spoon or cookie scoop and place them on the prepared baking sheet, spacing each about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 14-16 minutes, or until the bottoms of the cookies are just turning lightly golden brown, ensuring they are cooked through but still tender.
- First Powdered Sugar Roll: Let the cookies cool on the baking sheet for about 5 minutes so they firm up slightly yet remain warm. Then roll each cookie in powdered sugar, coating them generously while warm for initial sweetness.
- Second Powdered Sugar Roll: Once the cookies have fully cooled to room temperature, roll them again in powdered sugar to achieve a soft, snowy finish that defines these classic snowball cookies.
Notes
- For best results, finely chop the pecans to distribute texture evenly without overwhelming the cookie.
- You can substitute pecans with walnuts if preferred.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- handle the dough gently to maintain the tender crumb of the cookies.
- Store cookies in an airtight container at room temperature for up to one week or freeze for extended storage.
