Description
Delight in these melt-in-your-mouth pecan snowball cookies, tender buttery cookies coated in powdered sugar that perfectly complement any holiday or cozy occasion. Their delicate texture and nutty pecan flavor make them an irresistible treat for cookie lovers.
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) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract thoroughly, then gradually add the all-purpose flour and salt, stirring until the dough forms and ingredients are fully combined.
- Fold in Pecans: Gently fold the finely chopped pecans into the dough to evenly distribute the nuts throughout the mixture without overworking the dough.
- Shape Dough Balls: Scoop the dough into 1-inch balls and arrange them on the parchment-lined baking sheet, spacing each ball about 1 inch apart to allow even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 14-16 minutes, or until the bottoms turn a light golden brown, indicating they are cooked through.
- First Sugar Coating: Let the cookies cool on the baking sheet for 5 minutes; while still warm, roll each cookie in powdered sugar to coat them gently.
- Final Sugar Coating: Once the cookies have fully cooled, roll them in powdered sugar once more to give a snowy, beautiful finish to the cookies.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Use finely chopped pecans for even distribution and texture within the cookies.
- Rolling the cookies twice in powdered sugar enhances the traditional snowball cookie appearance.
- Store cookies in an airtight container to maintain freshness for up to one week.
- These cookies can be frozen before baking; just add an extra minute or two to the baking time if baking from frozen.
