Buttery Pecan Snowball Cookies Recipe

Introduction

Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats dusted generously with powdered sugar. These classic cookies combine rich butter and crunchy pecans for a delightful bite, perfect for holidays or any cozy occasion.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar (confectioner’s sugar)
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup pecans (or walnuts), finely chopped
• 1 cup powdered sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a stand mixer with a paddle attachment, cream the softened butter and ½ cup powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
3. Step 3: Add the salt and vanilla extract, then gradually mix in the flour at low speed until just combined. Stir in the finely chopped pecans by hand.
4. Step 4: Using a 1-tablespoon scoop, roll the dough into 1-inch balls. Place them on the prepared baking sheets, spacing about 2 inches apart.
5. Step 5: Bake for 8–10 minutes, or until the bottoms are lightly golden. Be careful not to overbake.
6. Step 6: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll them in powdered sugar.
7. Step 7: Transfer the cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a thick, snowy coating.
8. Step 8: Serve and enjoy your Buttery Pecan Snowball Cookies!

Tips & Variations

• For a nut-free version, omit pecans and add ½ teaspoon almond extract for extra flavor.
• Chill the dough for 30 minutes before rolling to help the cookies hold their shape better.
• Use walnuts instead of pecans for a slightly different nutty taste.
• Be gentle when rolling the warm cookies in powdered sugar to avoid breaking them.

Storage

Store cookies in an airtight container at room temperature for up to 1 week. They also freeze well—place cooled cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature and re-dust with powdered sugar if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt level precisely. If you only have salted butter, reduce or omit the added salt in the recipe.

Why do I need to roll the cookies in powdered sugar twice?

Rolling the cookies in powdered sugar while warm allows the sugar to stick better, creating that classic snowball look. The second coating after cooling adds a thicker, more uniform dusting.

Buttery Pecan Snowball Cookies Recipe

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4.8 from 127 reviews

Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth delights coated in powdered sugar for a sweet, snowy finish. These classic cookies combine rich butter, finely chopped pecans, and a hint of vanilla, baked to golden perfection and dusted generously with confectioner’s sugar.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• ½ cup powdered sugar (confectioner’s sugar)
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup pecans (or walnuts), finely chopped

For Dusting

• 1 cup powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat together the softened butter and ½ cup powdered sugar on medium speed until the mixture becomes light and fluffy, approximately 2–3 minutes.
3. Add Flavor and Flour: Incorporate the salt and vanilla extract into the butter mixture. Gradually add the all-purpose flour while mixing on low speed until just combined. Then fold in the finely chopped pecans by hand to preserve their texture.
4. Shape Cookies: Using a 1-tablespoon cookie scoop or spoon, form the dough into 1-inch balls. Place them on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for slight spreading.
5. Bake: Bake the cookies for 8 to 10 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep the cookies tender and crumbly.
6. Initial Dusting: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat.
7. Cool Completely: Transfer the sugared cookies to a wire rack to cool fully. Once cooled, roll them in powdered sugar again to create a thick, snowy coating.
8. Serve and Enjoy: Your Buttery Pecan Snowball Cookies are ready to serve. Enjoy their buttery, nutty flavor with a delicate sugared finish!

Notes

• For a nut-free version, you can omit the pecans and add an extra ¼ cup of flour.
• Ensure butter is softened to room temperature for easier creaming and better texture.
• Use finely chopped nuts to ensure even distribution in the dough.
• Double dusting with powdered sugar creates the signature snowball look and extra sweetness.
• Store cookies in an airtight container at room temperature for up to a week.
• Freezing the dough before baking can help maintain cookie shape and enhance texture.

Keywords: snowball cookies, pecan cookies, buttery cookies, powdered sugar cookies, holiday cookies, classic cookies