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Pecan Snowball Cookies

These melt-in-your-mouth Pecan Snowball Cookies are buttery, nutty, and rolled in powdered sugar for a festive touch, making them perfect for holidays and cookie exchanges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Room temperature
  • 1/2 cup powdered sugar Plus extra for coating
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans Toast first for extra flavor
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy, about 2–3 minutes.
  3. Add the vanilla extract and mix until combined.
  4. Gradually stir in the flour and salt. Mix just until a soft dough forms; avoid overmixing.
  5. Fold in the finely chopped pecans with a spatula so they’re evenly distributed.
  6. Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place them 1–2 inches apart on the prepared baking sheet.
  7. Bake for 15–20 minutes, or until the bottoms and slightly the edges are light golden. The tops should remain pale.
  8. Remove from the oven and let the cookies cool on the sheet for about 3–5 minutes. While still warm, roll each cookie in powdered sugar to coat.
  9. Let the cookies cool completely on a rack, then roll in powdered sugar again if you want a heavier snow-dusted look.

Notes

Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months.