Buttery Pecan Snowball Cookies are a holiday favorite, perfect for those who love a melt-in-your-mouth treat with a nutty twist! These cookies are tender, rich, and coated in powdered sugar, giving them a delicate, snow-like appearance. Here’s a recipe to make these irresistible cookies:
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup finely chopped pecans
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy. Add the vanilla extract and mix well.
- Add the dry ingredients: Slowly mix in the flour and salt until just combined. The dough will be a little crumbly, which is normal. Stir in the finely chopped pecans until evenly distributed.
- Shape the cookies: Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Place the balls on the prepared baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes, or until the bottoms are lightly golden, but the tops are still pale. They should feel firm but not too browned.
- Cool slightly: Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll them generously in powdered sugar to coat.
- Roll again: After the cookies have completely cooled, give them a second roll in powdered sugar to ensure they’re fully coated.
Tips:
- Chilling the dough for 30 minutes before baking can help the cookies keep their round shape.
- You can substitute pecans with walnuts or almonds if you prefer different nuts.
These Buttery Pecan Snowball Cookies are ideal for the holiday season, but they’re so good you might find yourself making them year-round!