pecan snowball cookies
Pecan snowball cookies are delightful, buttery treats that melt in your mouth. They are rolled in powdered sugar for a snowy finish, making them perfect for holiday gatherings or any special occasion. These cookies are simple to make and are sure to please everyone!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 whisk or hand mixer
- 1 cookie scoop or spoon
- 1 sifter for powdered sugar
Ingredients
- 1 cup unsalted butter, softened Ensure the butter is softened to room temperature for easier mixing.
- ½ cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, finely chopped You can substitute the pecans with other nuts such as walnuts or almonds if desired.
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and ½ cup of powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Stir in the chopped pecans until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet, about 2 inches apart.
- Bake in the preheated oven for about 15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool for 5 minutes on the baking sheet. While they are still warm, roll them in powdered sugar to coat.
- Allow the cookies to cool completely on a wire rack, and then roll them in powdered sugar one more time for an extra snowy appearance.
Notes
Ensure the butter is softened to room temperature for easier mixing.
You can substitute the pecans with other nuts such as walnuts or almonds if desired.
Store the cookies in an airtight container at room temperature for up to a week.