Ingredients
For the cookies:
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- 1 cup finely chopped pecans (toasted)
For coating:
- 1 cup powdered sugar
Instructions
1. Toast the pecans
Lightly toast pecans in a dry pan over medium heat for 5–7 minutes until fragrant. Let them cool completely.
2. Prepare the dough
In a large bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.
3. Combine dry ingredients
Gradually add flour and salt to the butter mixture. Mix until a soft dough forms, then fold in the toasted pecans.
4. Shape the cookies
Scoop out small portions of dough and roll them into 1-inch balls. Place them on a lined baking sheet.
5. Bake
Preheat oven to 175°C (350°F). Bake for 12–15 minutes until the bottoms are lightly golden (tops should remain pale).
6. Coat in sugar
Let cookies cool slightly, then roll them in powdered sugar while still warm. Once fully cooled, roll them again for a thicker “snowball” coating.
Tips for Perfect Snowball Cookies
- Use softened butter, not melted, for the best texture
- Toasting pecans enhances flavor significantly
- Don’t overbake—these cookies should stay pale
- Double coating in powdered sugar gives the classic look
Variations
- Chocolate Snowballs: Add mini chocolate chips
- Almond Version: Replace pecans with almonds
- Spiced Snowballs: Add cinnamon or nutmeg for a warm twist
Storage Tips
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 2 months.
Conclusion
Butter Pecan Snowball Cookies are simple, elegant, and irresistibly delicious. Whether for holidays, gatherings, or everyday indulgence, their buttery richness and sweet powdered coating make them a timeless treat worth baking again and again.