These Buttery Pecan Snowball Cookies are melt-in-your-mouth treats with a rich, buttery flavor and a nutty crunch from finely chopped pecans. Coated in powdered sugar, they resemble little snowballs—perfect for the holidays or any time you want a sweet, simple cookie. These cookies are easy to make and always a crowd-pleaser!
Prep Time
- 15 minutes
Cook Time
- 11 minutes per batch
Total Time
- 40 minutes
Servings
- About 24 cookies
Ingredients
- 1 cup butter , softened
- ½ cup powdered sugar , plus 1 cup for dusting
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 cup finely chopped pecans
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Line baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: Cream the Butter and Sugar
- In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and ½ cup powdered sugar together on medium speed until light and fluffy, about 2–3 minutes .
Step 3: Mix in Dry Ingredients
- Turn the mixer to low speed and add the salt , vanilla extract , and flour , mixing until just combined.
- Stir in the finely chopped pecans until evenly distributed throughout the dough.
Step 4: Shape the Cookies
- Scoop out about 1 tablespoon of dough at a time and roll it into a smooth ball between your palms (about 1 inch in diameter).
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
Step 5: Bake the Cookies
- Bake in the preheated oven for 11 minutes . The cookies should be set but not browned—do not overbake, as they will continue to firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes , or until they are cool enough to handle.
Step 6: Coat in Powdered Sugar
- Pour 1 cup powdered sugar into a large Ziploc bag or a wide, shallow bowl.
- Gently add 3–4 warm cookies at a time to the powdered sugar. Seal the bag (if using) and shake gently to coat the cookies evenly. Alternatively, toss them lightly in the bowl.
- Use a fork to scoop under each cookie and gently shake off the excess powdered sugar. Place the coated cookies on a wire cooling rack.
Step 7: Double Coat for Extra Snowiness
- Once the cookies are completely cooled, roll them in the powdered sugar again for an extra snowy finish. This second coating ensures the cookies stay beautifully white.
Pro Tips
- Pecan Prep: Toast the pecans in a dry skillet over medium heat for 3–5 minutes before chopping to enhance their nutty flavor.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week . Layer them between sheets of parchment paper to prevent sticking.
- Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw at room temperature and re-roll in powdered sugar before serving.
- Flavor Variations: Add a pinch of cinnamon or almond extract for a fun twist.
Nutrition Facts (Per Cookie, based on 24 cookies)
- Calories: 150 kcal
- Carbohydrates: 12g
- Fats: 10g
- Protein: 2g
- Fiber: 1g
- Sugar: 6g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Buttery Pecan Snowball Cookies are soft, buttery, and perfectly sweet with a delightful crunch from the pecans. Their simple, no-fuss preparation makes them ideal for holiday baking or anytime snacking. The double coating of powdered sugar gives them their signature snowball look, making them as beautiful as they are delicious.
Ready to bake a batch of these snowy, nutty delights? Grab your ingredients and get ready to savor cookies that are buttery, festive, and utterly irresistible—they’re like holding a little piece of winter in your hand!
