Snowball Cookies Christmas Pecan (Printer-Friendly)
Tender, buttery cookies rolled in powdered sugar with a festive pecan crunch for holiday tables.
# What You’ll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
2 teaspoons pure vanilla extract
04 -
2 cups all-purpose flour
05 -
1/2 teaspoon fine sea salt
06 -
2 cups pecans, finely chopped and toasted
→ Finishing
07 -
1 1/2 cups powdered sugar, for coating
# Steps to Follow:
01 -
Preheat oven to 325°F. Adjust rack to middle position. Line two baking sheets with parchment paper.
02 -
Spread chopped pecans evenly on a baking sheet and toast for 6 minutes, stirring once. Cool completely before use.
03 -
Divide pecans. Pulse 1 cup in a food processor until finely ground and the rest until roughly chopped. Combine in a medium bowl.
04 -
Stir all-purpose flour and salt into the pecan mixture until fully incorporated. Set aside.
05 -
In a stand mixer or with a hand mixer, beat softened butter and granulated sugar on medium speed for 3 minutes, scraping sides as needed.
06 -
Mix in vanilla extract on low speed. Gradually add the pecan-flour mixture and mix on low until combined and dough forms, about 30 seconds.
07 -
Scoop 1-tablespoon portions of dough, roll into balls, and arrange 1 inch apart on prepared baking sheets (about 20 per sheet).
08 -
Bake one sheet at a time for 18 minutes, rotating the tray halfway through, until cookies are set and bottoms are lightly browned.
09 -
Let cookies cool on the baking sheet 5 minutes. While still warm, roll generously in powdered sugar and place on a wire rack. Once completely cooled, roll in powdered sugar again or dust before serving.
# Helpful Hints:
01 -
If dough is too warm or sticky, chill for 30 minutes to ensure cookies hold their shape.
02 -
To prepare in advance, freeze baked cookies before coating in powdered sugar; thaw and coat before serving.