Buttery Pecan Snowball Cookies Recipe

Introduction

Buttery Pecan Snowball Cookies are a classic treat perfect for any occasion. These tender, nutty cookies are rolled in confectioners’ sugar for a delicate, snowy finish that melts in your mouth.

Ingredients

• 1 cup unsalted butter (room temperature)
• ½ cup confectioners sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 cup finely chopped pecans
• 1-2 cups confectioners sugar (for coating)

Instructions

1. Step 1: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone liners and set aside.
2. Step 2: In a large bowl, beat the butter, ½ cup confectioners sugar, vanilla extract, and almond extract until light and fluffy, about 3-5 minutes.
3. Step 3: Add the flour and salt, mixing until a dough forms.
4. Step 4: Fold in the chopped pecans evenly.
5. Step 5: Scoop out the dough and roll it into 1-inch balls. Place them on the prepared cookie sheets at least 1 inch apart.
6. Step 6: Bake for 10 minutes, or until the bottoms are lightly browned. Do not overbake. Let the cookies cool for 3-5 minutes until they are warm but can be handled.
7. Step 7: Pour about 1 cup of confectioners sugar into a shallow bowl. Roll each warm cookie in the sugar, then place on a cooling rack. Once fully cooled, roll the cookies in confectioners sugar once more before serving or storing.

Tips & Variations

• Toast the pecans lightly before chopping to enhance their flavor and aroma.
• For a different nutty flavor, substitute pecans with walnuts or almonds.
• Use almond extract sparingly if you prefer a milder flavor, or omit it altogether for a simple vanilla taste.
• Chill the dough for 30 minutes before rolling to make shaping easier.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To recoat after freezing, let them thaw completely, then roll again in confectioners sugar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

How do I prevent the cookies from crumbling?

Make sure to beat the butter and sugar until light and fluffy to incorporate air, and avoid overbaking, which can dry out the cookies and cause crumbling.

Buttery Pecan Snowball Cookies Recipe

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★★★★★

4.7 from 129 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: About 24 cookies 1x

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Description

Delight in these classic Buttery Pecan Snowball Cookies, tender, melt-in-your-mouth treats coated in a sweet layer of confectioners’ sugar. Perfect for holiday baking or any time you crave a rich, nutty cookie with a delicate crumb and buttery flavor.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (room temperature)
• ½ cup confectioners sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 cup finely chopped pecans

Coating

• 1–2 cups confectioners sugar (for coating)

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Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter with ½ cup confectioners sugar, vanilla extract, and almond extract. Continue beating for about 3-5 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed mixture. Mix just until a dough forms, being careful not to overmix to keep cookies tender.
4. Add Pecans: Gently fold in the finely chopped pecans, distributing them evenly throughout the dough for a consistent nutty flavor in every bite.
5. Shape the Cookies: Using a scoop or your hands, form dough into 1-inch balls. Place them on the prepared cookie sheets, spacing at least 1 inch apart to allow even baking.
6. Baking: Bake the cookies in the preheated oven for about 10 minutes, or until the bottoms are lightly golden brown. Avoid overbaking to retain their delicate texture.
7. Coat While Warm: Let the cookies cool for 3-5 minutes until they are just warm enough to handle. Then roll each cookie in about 1 cup of confectioners sugar to coat thoroughly.
8. Final Coating: Place the coated cookies on a cooling rack to cool completely. Once fully cooled, roll them again in confectioners sugar for the characteristic snowy finish. Store or serve once coated.

Notes

• Make sure the butter is at room temperature to ensure proper creaming and a soft dough.
• Do not overbake as it will dry out the cookies; they should be pale with lightly golden bottoms.
• Rolling cookies twice in confectioners sugar gives them a beautiful snowy effect and extra sweetness.
• You can store these cookies in an airtight container for up to 1 week, or freeze them for longer storage.
• If allergic to nuts, substitute pecans with finely chopped walnuts or omit them for a plain snowball cookie.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Buttery pecan snowball cookies, pecan cookies, holiday cookies, melt-in-your-mouth cookies, nutty snowball treats