Buttery Pecan Snowball Cookies
These Buttery Pecan Snowball Cookies combine rich, melt-in-your-mouth butter, toasted pecans, and a snowy coating of powdered sugar for the ultimate Christmas dessert that's perfect for holiday baking and gift exchanges.
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup powdered sugar plus 1 cup for rolling (confectioners' sugar)
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract optional
- 2 1/4 cups all-purpose flour spoon-and-level
- 1/4 teaspoon salt fine sea salt
- 3/4 cup pecans finely chopped and toasted
- 1/2 cup granulated sugar optional for extra coating crunch
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Spread chopped pecans in a single layer on another baking sheet and toast for 5 minutes until fragrant, then let them cool.
- In a large bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
- Mix in vanilla and almond extract (if using), scraping down the bowl for even flavor.
- Slowly add flour and salt on low speed until a soft dough forms, avoiding overmixing.
- Gently stir the cooled pecans into the dough with a spatula for an even nut distribution.
- Wrap the dough in plastic and chill for 20 minutes to firm up and prevent spreading.
- Roll dough by rounded tablespoons into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Bake for 12–14 minutes until cookies are set but not browned, then roll warm cookies in remaining powdered sugar.
Notes
Cookies can be double-dusted with powdered sugar once fully cooled for extra ‘snow’ effect.
Nutrition
Calories: 120kcal
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