Pecan Snowball Cookies
User Reviews
5
Pecan Snowball Cookies
Description
This recipe for Pecan Snowball Cookies combines softened unsalted butter, powdered sugar, and vanilla extract into a creamy dough mixed with all-purpose flour, salt, and chopped pecans. The dough is soft and scooped into small balls, then baked at a low temperature until lightly golden. Once slightly cooled, each cookie is rolled in powdered sugar to create a sweet, powder-coated exterior. The pecans add mild crunch and a nutty note that distinguishes these cookies from plain shortbread.
The texture is tender but holds together well, making these cookies pleasant to bite and visually appealing due to their snowball-like coating. The baking method preserves the light color and delicate crumb. They pair nicely with hot beverages and are suited for holiday or everyday treats.
These cookies store well in an airtight container at room temperature for several days. Layering with parchment paper prevents sticking. Additionally, the dough can be frozen as individual scoops and baked later, allowing make-ahead convenience without losing texture or flavor.
Ingredients
- 1 cup butter softened (226g, unsalted
- ¼ cup powdered sugar 32g
- 2 teaspoons vanilla extract pure
- 2 cups all-purpose flour 240g
- ¼ teaspoon kosher salt 1g
- 1 cup pecans 125g, chopped
- 1 ½ cups powdered sugar for coating cookies, sifted (188g)
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
- Whip the butter and sugar together in a large bowl with a hand mixer at medium speed until creamy. This will take a few moments.
- Add the vanilla and flour. Mix to combine.
- Fold in chopped nuts with a rubber spatula, stirring until just combined. The dough will be very soft.
- Scoop the cookies onto the prepared baking sheets with a 1-tablespoon cookie scoop. Give the cookies a little space between each one.
- Bake for 18-19 minutes or until a light golden brown.
- Let cool for about five minutes.
- When you can handle with your fingers, roll each warm cookie in extra powdered sugar. I used a fork to help me with this step.
- Let cool completely before serving and enjoying!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days; use parchment paper between layers to prevent sticking.
- Freeze cookie dough scoops on a lined baking sheet until firm, then transfer to a freezer-safe container for easy baking later.
- Chopped walnuts can substitute pecans, or nuts can be omitted though texture will change.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32(1T) cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 15mg | 5% |
| Sodium | 14mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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