Pecan Snowball Cookies Recipe

Introduction

Pecan Snowball Cookies are delicate, buttery treats with a subtle nutty crunch. Coated in powdered sugar, these melt-in-your-mouth cookies are perfect for any occasion or a simple, sweet snack.

Ingredients

• 3/4 cup Pecans (finely chopped)
• 2 ¼ cups All purpose flour
• 1/2 tsp Salt
• 1 cup Unsalted butter (room temperature)
• 1/2 tsp Vanilla extract
• 1/2 tsp Almond extract
• 1/2 cup Powdered sugar (and more for dusting)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Finely chop the pecans into small pieces.
3. Step 3: In a medium bowl, whisk together the flour, chopped pecans, and salt until well combined.
4. Step 4: In a large mixing bowl or stand mixer, beat the room temperature butter, vanilla extract, almond extract, and powdered sugar on medium speed until creamy.
5. Step 5: Reduce the mixer speed to low and gradually add the flour mixture in half-cup increments, mixing until a dough forms.
6. Step 6: Use a 1-inch cookie scoop to portion the dough, then roll each portion between your hands to form smooth balls.
7. Step 7: Place the dough balls on a parchment-lined baking sheet, spacing them about 1/2 to 1 inch apart as they will not spread during baking.
8. Step 8: Bake for 9 to 10 minutes until set but not browned.
9. Step 9: Remove from the oven and let cool for about 5 minutes until cool enough to handle.
10. Step 10: Roll each cookie ball generously in powdered sugar and transfer to a cooling rack to cool completely.
11. Step 11: Once fully cooled, roll the cookies in powdered sugar again for a signature snowy coating.

Tips & Variations

• For extra crunch, toast the pecans lightly before chopping to enhance their flavor.
• Substitute the pecans with finely chopped walnuts or almonds for a different nutty twist.
• For a gluten-free version, use a 1:1 gluten-free baking flour in place of all-purpose flour.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked and cooled cookies in a sealed container for up to three months. When ready to enjoy, simply thaw at room temperature. The powdered sugar coating may need a quick re-dusting after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pecans instead of raw?

Yes, using roasted pecans will add a deeper nutty flavor, but avoid using salted or heavily flavored nuts to keep the cookie’s delicate balance.

Why is the dough crumbly?

The dough may seem crumbly due to the flour and nuts, but it should hold together once mixed well. Make sure your butter is softened to room temperature to help bind the ingredients better.

Pecan Snowball Cookies Recipe

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★★★★★

4.9 from 125 reviews

• Author: Harper
• Total Time: 20 minutes
• Yield: 23 cookies 1x
• Diet: Vegetarian

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Description

Delightfully buttery and nutty, Pecan Snowball Cookies are delicate, melt-in-your-mouth treats coated in powdered sugar. These classic holiday cookies combine finely chopped pecans with a rich dough flavored with vanilla and almond extracts, baked to tender perfection and dusted generously with powdered sugar for a snowy finish.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups All purpose flour
• 1/2 tsp Salt
• 3/4 cup Pecans (finely chopped)
• 1/2 cup Powdered sugar (plus more for dusting)

Wet Ingredients

• 1 cup Unsalted butter (room temperature)
• 1/2 tsp Vanilla extract
• 1/2 tsp Almond extract

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Instructions

1. Preheat the oven. Preheat your oven to 400°F (204°C) to prepare for baking the cookies.
2. Chop the pecans. Finely chop the pecans into small pieces for even incorporation in the dough.
3. Combine dry ingredients. In a medium bowl, whisk together the all-purpose flour, finely chopped pecans, and salt until well mixed.
4. Cream butter and extracts with sugar. In a large mixing bowl or stand mixer bowl, beat the room temperature unsalted butter, vanilla extract, almond extract, and 1/2 cup powdered sugar on medium speed until the mixture is creamy and smooth.
5. Mix in flour mixture. Reduce the mixer speed to low and gradually add the flour mixture, about half a cup at a time, mixing until the dough forms and is evenly combined.
6. Form cookie balls. Using a 1-inch cookie scoop, portion the dough into 1-inch balls and shape each ball evenly by rolling gently between your hands.
7. Prepare baking sheet. Line a cookie sheet with parchment paper and arrange the dough balls spaced about 1/2 to 1 inch apart, as they will not spread during baking.
8. Bake the cookies. Place the cookie sheet in the preheated oven and bake for 9 to 10 minutes, until set but not browned.
9. Cool slightly. Remove the cookies from the oven and let them cool on the sheet for about 5 minutes until they can be handled easily.
10. First powdered sugar coating. Roll each warm cookie ball in powdered sugar and then transfer to a cooling rack to cool completely.
11. Final powdered sugar coating. After the cookies have fully cooled, roll them again in powdered sugar to achieve the classic snowball look and serve.

Notes

• Ensure the butter is at room temperature for proper creaming with sugar, which helps in making tender cookies.
• Do not increase baking time to avoid browning; the cookies should remain pale.
• For a nut-free version, you can omit pecans and replace with additional flour or substitute with finely shredded coconut.
• Store cookies in an airtight container at room temperature for up to one week to retain freshness.
• These cookies freeze well; freeze after the final sugar coating and thaw at room temperature before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pecan Snowball Cookies, snowball cookies, pecan cookies, holiday cookies, nut cookies, powdered sugar cookies, melt-in-mouth cookies