Description
These classic Snowball Cookies are buttery, nutty, and perfectly coated in powdered sugar. With a tender crumb and a rich pecan flavor, they make a delightful treat for holidays or any time you crave a melt-in-your-mouth cookie. The recipe involves simple mixing, chilling, baking, and rolling steps, resulting in 40 delicious meltaway cookies perfect for sharing.
Ingredients
Cookie Dough
- 1 cup (2 sticks or 16 Tablespoons or 226 grams) salted butter, sliced (do not soften)
- 1/2 cup (75 grams) powdered sugar, plus more for rolling
- 2 teaspoons vanilla extract
- 1 3/4 cups (235 grams) all-purpose flour, spooned and leveled
- 1 cup pecan halves, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Beat Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the sliced butter on medium speed for 1 minute until it softens but is not too soft. Add 1/2 cup powdered sugar and continue beating until the mixture is smooth and creamy.
- Add Vanilla and Flour: Mix in the vanilla extract, then scrape down the sides of the bowl. Slowly add the flour and mix on low speed just until combined. Stir in the chopped pecans until evenly distributed.
- Scoop and Chill Dough: Use a small cookie scoop to portion about 1 1/2 tablespoons of dough per cookie. Roll each portion into a ball. Arrange 24 dough balls per baking sheet. Refrigerate the dough balls on the baking sheets for 15 to 30 minutes to firm up before baking.
- Bake Cookies: Bake the chilled dough balls in the preheated oven for 13 to 15 minutes or until the bottoms are lightly browned. Remove from oven and allow cookies to cool on the pans for 5 minutes.
- Roll in Powdered Sugar: Place about 3/4 cup powdered sugar in a bowl. While the cookies are still warm, roll each cookie in the powdered sugar until fully coated. Transfer cookies to a cooling rack to cool completely.
- Final Sugar Coating: Once the cookies have cooled completely, roll them in powdered sugar again or sift additional powdered sugar over the tops to ensure a beautiful, snowy finish.
Notes
- Butter should be sliced and slightly softened but not melted to achieve the perfect dough texture.
- Chilling the dough balls before baking helps maintain their shape and yields better texture.
- You can substitute pecans with walnuts or almonds if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, swap all-purpose flour with a certified gluten-free blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
