Go Back
pecan-snowball-cookies-landscape-hero-marble
Sarah

Pecan Snowball Cookies

A buttery, melt-in-your-mouth dough packed with finely chopped pecans and double-coated in powdered sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter cool but not fridge-cold
  • 1 cup powdered sugar plus more for coating
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 1 1/4 cups pecans very finely chopped

Method
 

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the butter and powdered sugar together with a mixer until smooth. Add the vanilla extract and salt, then add the flour gradually, mixing after each addition. Stir in the finely chopped pecans last.
  3. Scoop about a tablespoon of dough, roll it into a smooth ball between your palms, and place it on the prepared sheet about an inch apart. Bake for 15 to 18 minutes.
  4. Let the cookies cool on the pan for about 5 minutes, then roll them in powdered sugar while they're still warm. Once the cookies are fully cooled, roll them in powdered sugar a second time for that thick, snowy coating.
  5. Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Notes

  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.
  • If the cookies spread flat instead of holding their shape, the butter was likely too warm — chill the shaped dough 20 to 30 minutes before baking.
  • Measure flour and pecans by spooning and leveling, not scooping, to avoid a dry or crumbly doug.