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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Pecans: Gently fold in the finely chopped pecans, distributing them evenly throughout the dough for a consistent nutty flavor in every bite.
- 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.
- 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.
- 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.
- 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
