Description
These Buttery Pecan Snowball Cookies are classic holiday treats featuring a rich, buttery dough loaded with finely chopped pecans. Rolled generously in powdered sugar, they offer a melt-in-your-mouth texture balanced by a subtle nutty crunch. Perfect for festive gatherings or as a cozy homemade gift, these no-egg cookies combine simplicity and indulgence for an irresistible dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and ½ cup powdered sugar until the mixture becomes light and fluffy, about 2–3 minutes. This step incorporates air for a tender cookie.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with warm flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring gently until just combined to avoid overworking the dough.
- Fold in Pecans: Gently fold in the finely chopped pecans, distributing them evenly throughout the dough.
- Form Dough Balls: Scoop the dough and roll into 1-inch balls using your hands, then place them about 1 inch apart on the prepared baking sheet.
- Bake Cookies: Bake for 14–16 minutes or until the bottoms of the cookies turn lightly golden, ensuring they are set but not browned on top.
- Initial Cooling and Coating: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar to coat evenly.
- Final Cooling and Sugar Coating: Allow cookies to cool completely on a wire rack. Once cooled, roll them in powdered sugar again to create the classic snowy finish.
Notes
- Store cookies in an airtight container for up to one week to maintain freshness.
- These cookies freeze well; thaw completely before re-coating with powdered sugar if desired.
- For added depth of flavor, toast the pecans lightly in a dry skillet before folding them into the dough.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Ensure butter is softened but not melted for best dough consistency.
