Buttery Pecan Snowball Cookies
These cookies feature a melt-in-your-mouth texture and rich buttery flavor, combined with crunchy pecans and dusted in powdered sugar.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure to let it sit at room temperature for at least 30 minutes
- 1/2 cup powdered sugar, plus more for coating Look for organic brands for a cleaner taste
- 1 teaspoon vanilla extract I recommend using pure vanilla for the best flavor
- 2 cups all-purpose flour Try unbleached flour for a more flavorful cookie
- 1 cup pecans, finely chopped Toasting the pecans beforehand enhances their flavor
- 1/4 teaspoon salt A pinch of sea salt can elevate the taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and 1/2 cup of powdered sugar in a mixing bowl until light and fluffy (about 2-3 minutes).
- Add in the vanilla extract and mix well until fully incorporated.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped pecans gently.
Baking
- Roll the dough into balls about 1 inch in diameter.
- Place them on a baking sheet lined with parchment paper, leaving some space between each ball.
- Bake for 15-20 minutes, or until the bottoms are lightly golden.
- Remove from the oven and let cool slightly for about 5 minutes.
- Roll the warm cookies in additional powdered sugar to coat.
- Allow to cool completely on a wire rack before serving.
Notes
Store in an airtight container at room temperature for up to a week or refrigerate for a longer shelf life. Dough can be prepared ahead of time and refrigerated for up to three days.