Pecan Snowball Cookies
Buttery, nutty, and coated in powdered sugar, these classic holiday cookies require just 6 ingredients and no chill time—perfect for baking and gifting!
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer
- 1 Rubber spatula
- 1 Cookie scoop 1-tablespoon size
- 2 Rimmed sheet pans lined with parchment
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- ¼ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup chopped pecans
- 1 ½ cups powdered sugar for coating cookies, sifted
Instructions
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
- Whip the butter and sugar together in a large bowl with a hand mixer at medium speed until creamy.
- Add the vanilla, flour and salt. Mix until just combined.
- Fold in chopped nuts with a rubber spatula, stirring until just combined. The dough will be very soft.
- Scoop the cookies onto the prepared baking sheets with a 1-tablespoon cookie scoop. Give the cookies a little space between each one.
- Bake for 18-19 minutes or until a light golden brown.
- Let cool for about five minutes.
- When you can handle with your fingers, roll each warm cookie in extra powdered sugar. Use a fork to help with this step.
- Let cool completely before serving and enjoying!
Notes
You may use chopped walnuts instead of pecans, or omit nuts entirely for a nut-free version (texture will slightly change).
Store in an airtight container at room temperature for up to 5 days. For freezing, flash freeze scooped dough then transfer to airtight freezer-safe container.
