5.0 from 9 votes
Buttery Pecan Snowball Cookies
This cookie recipe is made with pecans and exhibits an almost shortbread-like texture that we LOVE. With just 6 ingredients and 10 minutes of active work, you’ll love these melt-in-your-mouth cookies!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 24
Calories: 172 kcal
Course:
Dessert , Baked Goods
Cuisine:
Italian , Mexican
Ingredients
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- 2 tsp vanilla
- 2 cups all purpose flour
- ½ tsp salt
- 2 cups pecans minced
- powdered sugar for topping
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Use an electric hand mixer to cream together 1 cup butter and ¼ cup sugar until fluffy. Add 2 tsp vanilla and mix again.
- Sift together 2 cups flour and ½ tsp salt. Stir into the butter mixer.
- Use a wooden spoon to mix in 2 cups pecans. The dough will be crumbly, like sand, but you should be able to form it into balls.
- Form the cookies into balls about 1 inch across. They will not grow or spread in the oven, so whatever size you form them is the size they will stay. Put the cookies on an ungreased cookie sheet and bake for 25 minutes.
- Once cooled, dust the cookies with powdered sugar and enjoy!
Cup of Yum
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Butter: This recipe is best with unsalted, softened butter. I always use unsalted butter for baking as it is much easier to control the salt concentration in the cookie that way. Make sure to leave your butter out on the counter for a few hours before baking so that it can soften to room temperature. The perfect internal temperature for softened butter is between 68-72 degrees Fahrenheit.
- Pecans: I love the pecans that are featured in this recipe! The original recipe from my grandmother called for 4 cups of pecans instead of 2, so that the cookies could also be rolled in pecans. If you’d like to add more pecans than what this blog post calls for, you are welcome to do so! I used pre-minced pecans, but you can also chop them in a nut chopper.
- Granulated Sugar: Many recipes for this type of cookie call for adding confectioner’s sugar (powdered sugar) into the dough, but my grandma always used granulated sugar. They turn out great!
- Powdered Sugar: This is just for sprinkling on top of the baked cookies.
- Make sure to measure your flour correctly, using the scoop and level method!
- Allow the cookies to cool completely before dusting them with powdered sugar.
- If you dust them when they are still warm, the powdered sugar will melt into the cookie! Use a 1 Tbsp cookie scoop (#60) to get the best sizing for your Butterballs!
Nutrition Information
Serving
1serving
Calories
172kcal
(9%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
50mg
(2%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
241IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 172
% Daily Value*
| Serving | 1serving | |
| Calories | 172kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.