Butter Pecan Snowball Cookies Recipe
Introduction
Butter Pecan Snowball Cookies are tender, buttery treats coated in sweet powdered sugar. With a delightful crunch from chopped pecans, these cookies melt in your mouth and make a perfect snack or holiday indulgence.
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 the paddle attachment, cream them together until the mixture is light and fluffy, about 3 minutes.
- Step 2: Add the all-purpose flour gradually while mixing until a dough forms. Scrape down the sides of the bowl as needed to ensure even mixing. Finally, stir in the chopped pecans.
- Step 3: Use your hands to form the dough into about 15 balls, each roughly 1 ½ inches in diameter. Place them onto a cookie sheet spaced about 1 inch apart.
- Step 4: Bake the cookies for 12 to 15 minutes, until they are just lightly golden around the edges.
- Step 5: Transfer the cookies to a cooling rack and let them cool for 5 minutes. Pour the powdered sugar into a small bowl and gently roll each cookie in it, coating all sides.
- Step 6: Place the coated cookies back on the cooling rack and repeat the powdered sugar coating for a second time.
- Step 7: Allow the cookies to cool completely before serving. Enjoy immediately or follow the storage instructions below.
Tips & Variations
- Toast the pecans lightly before adding them for an extra nutty flavor.
- For a different nut option, try walnuts or almonds instead of pecans.
- Use superfine sugar for a smoother texture when creaming the butter and sugar.
- Roll the cookies in cinnamon-sugar along with powdered sugar for a warm spice twist.
Storage
Store these cookies in an airtight container at room temperature for up to 3 to 4 days. If they soften, you can gently re-crisp them in a 300°F oven for a few minutes. They do not freeze well once coated in powdered sugar.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter for this recipe?
It’s best to use unsalted butter to control the salt level in the cookies. If salted butter is used, reduce or omit any additional salt in the recipe.
How do I prevent the powdered sugar from melting on the cookies?
Make sure the cookies are warm but not hot when rolling them in powdered sugar. Allowing them to cool slightly helps the sugar coat stay intact without melting.
PrintButter Pecan Snowball Cookies Recipe
Butter Pecan Snowball Cookies are tender, buttery treats featuring a delightful crunch from chopped pecans. These melt-in-your-mouth cookies are rolled in powdered sugar twice for a snowy finish, making them perfect for festive occasions or anytime you crave a classic, nutty cookie.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: About 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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: Set your oven to 375°F (190°C) to prepare it for baking the cookies.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and granulated sugar. Beat together on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Flour and Pecans: Gradually add the all-purpose flour to the creamed mixture. Continue mixing until a consistent dough forms, stopping occasionally to scrape down the sides of the bowl. Finally, fold in the chopped pecans until evenly distributed.
- Shape Dough Balls: Using your hands, portion the dough into approximately 15 equal balls, each about 1 ½ inches in diameter. Place these dough balls spaced about 1 inch apart on an ungreased cookie sheet.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake for 12 to 15 minutes, or until the cookies are just lightly golden on the edges.
- Cool Slightly: Transfer the baked cookies to a cooling rack and allow them to cool for about 5 minutes, so they firm up slightly but are still warm.
- First Sugar Coating: Pour the powdered sugar into a small bowl. Gently roll each warm cookie in the powdered sugar ensuring all sides are coated. Place the cookies back onto the cooling rack.
- Second Sugar Coating: Once the first coating has settled, roll the cookies in the powdered sugar again for a double snowy effect that enhances sweetness and appearance.
- Final Cooling and Storage: Let the cookies cool completely on the rack. Serve immediately or store them in a sealed container to maintain freshness for up to 3-4 days.
Notes
- Ensure the butter is softened to room temperature for optimal creaming.
- Chop pecans uniformly for consistent texture in every bite.
- Double coating with powdered sugar adds to the signature snowball effect and sweetness.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
- For a nut-free version, omit pecans and perhaps add vanilla or almond extract for flavor.
Keywords: Butter Pecan Snowball Cookies, buttery cookies, pecan cookies, snowball cookies, holiday cookies, powdered sugar cookies
