Butter Pecan Snowball Cookies Recipe
Introduction
Butter Pecan Snowball Cookies are tender, buttery treats with a delightful crunch from toasted pecans. Coated generously in powdered sugar, these cookies melt in your mouth and are perfect for any occasion or holiday gathering.
Ingredients
- ½ lb butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- ¾ cup chopped pecans
- 1 cup powdered sugar
Instructions
- Step 1: Preheat the oven to 375°F. In a stand mixer bowl, combine the softened butter and granulated sugar. Using a paddle attachment, cream together until light and fluffy, about 3 minutes.
- Step 2: Add the flour and mix until a dough forms, scraping down the sides as needed. Stir in the chopped pecans until evenly distributed.
- Step 3: Shape the dough into approximately 15 balls, about 1 ½ inches each. Place them on a cookie sheet spaced about 1 inch apart.
- Step 4: Bake for 12-15 minutes until cookies are just lightly golden around the edges.
- Step 5: Transfer cookies to a cooling rack and cool for 5 minutes. Pour powdered sugar into a small bowl, then gently roll each warm cookie in the sugar to coat completely.
- Step 6: Return coated cookies to the rack and repeat the powdered sugar coating for a second layer. Allow cookies to cool fully before serving.
Tips & Variations
- Toast pecans lightly in a dry skillet before adding to enhance their flavor and crunch.
- For a different twist, try using walnuts instead of pecans.
- If you prefer a softer cookie, slightly reduce baking time by a minute or two.
- Use a fine sieve to dust extra powdered sugar on top just before serving for an elegant look.
Storage
Store cooled Butter Pecan Snowball Cookies in an airtight container at room temperature. They keep well for 3 to 4 days. To freshen them, warm briefly in a low oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to ensure the right texture.
Can I freeze Butter Pecan Snowball Cookies?
Absolutely. Freeze the baked cookies in a sealed container for up to 2 months. Thaw at room temperature and re-roll in powdered sugar before serving if needed.
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Butter Pecan Snowball Cookies Recipe
- Total Time: 30 minutes
- Yield: About 15 cookies 1x
Description
Buttery and crunchy Butter Pecan Snowball Cookies are delicate, melt-in-your-mouth treats coated in sweet powdered sugar. These classic cookies combine soft pecan-studded dough balls baked to light golden perfection and rolled twice in powdered sugar for a snowy finish. Perfect for holiday gatherings or a cozy afternoon snack.
Ingredients
Cookie Dough
- ½ lb butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- ¾ cup chopped pecans
Coating
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct baking temperature before placing your cookies in.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat together for about 3 minutes until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Flour and Pecans: Gradually add the all-purpose flour to the creamed mixture and mix until a dough forms. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly. Fold in the chopped pecans thoroughly for nutty flavor and crunch.
- Form Dough Balls: Using your hands, shape the dough into approximately 15 balls, each about 1 ½ inches in diameter. Place the balls onto a cookie sheet lined with parchment paper or a non-stick surface, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake Cookies: Bake the dough balls in the preheated oven for 12-15 minutes or until they are just lightly golden around the edges, indicating they are cooked through yet still tender inside.
- Cool Slightly: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool for about 5 minutes to firm up slightly but still be warm enough for the powdered sugar to adhere.
- Coat Cookies with Powdered Sugar: Pour the powdered sugar into a small bowl. Gently roll each warm cookie in the powdered sugar to coat all sides evenly. Place the coated cookies back on the cooling rack and then roll them again in the sugar for a second, thicker coating to create the classic snowy appearance.
- Cool Completely and Store: Allow the cookies to cool fully at room temperature on the rack before serving. Store any leftovers in an airtight container for up to 3-4 days to maintain freshness.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Chopping your pecans finely helps them incorporate more evenly throughout the dough.
- Rolling the cookies twice in powdered sugar gives them their signature snowball look and extra sweetness.
- These cookies are best enjoyed within a few days but can be frozen for up to a month in an airtight container.
- For a nut-free version, you can omit the pecans and increase flour slightly or substitute with seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Butter Pecan Snowball Cookies, snowball cookies, pecan cookies, holiday cookies, buttery cookies, powdered sugar cookies
