Ingredients
Here’s what you’ll need to make these buttery pecan snowballs:
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup finely chopped pecans
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- Powdered sugar, for rolling
Optional tip: For extra flavor, toast the pecans at 350°F for 5–10 minutes until fragrant and lightly golden before chopping and mixing them into the dough.
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper. This ensures even baking and easy cleanup.
Step 2: Cream the butter and vanilla
In a large bowl, add the softened butter and vanilla extract. Using a hand mixer, beat on medium speed until light and creamy — about 1–2 minutes.
Step 3: Combine the dry ingredients
Add the flour, chopped pecans, granulated sugar, and salt. Beat on low speed until a soft dough forms. Scrape down the sides of the bowl and make sure all flour bits are incorporated.
Step 4: Chill the dough
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is firm but workable. This step helps the cookies maintain their round snowball shape during baking.
Step 5: Shape and bake
Using a 1-tablespoon cookie scoop, portion the dough and roll it into smooth balls. Place them about 1 inch apart on the prepared cookie sheet.
Bake for 15 to 18 minutes, or until the tops look dull and set. The cookies should stay pale — not golden brown.
Step 6: First sugar coating
Allow the cookies to cool on the baking sheet for 5 minutes, just until they can be handled. While they’re still slightly warm, roll each cookie in powdered sugar until completely coated.
Step 7: Cool and coat again
Place the cookies back on a wire rack to cool completely, then roll them once more in fresh powdered sugar for that extra snowy finish.
How to Toast Pecans
Toasting the pecans adds a rich, buttery depth to these cookies. Spread chopped nuts on a parchment-lined baking sheet and toast at 350°F (175°C) for 5 to 10 minutes, stirring halfway through. They’re ready when they turn golden and release a fragrant, nutty aroma.
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