Buttery Pecan Snowball Cookies are a delightful treat, perfect for holiday gatherings or any time you crave a melt-in-your-mouth confection that’s surprisingly simple to whip up. This recipe offers a classic taste with a nutty twist, making it an ideal addition to your cookie repertoire.
Key Ingredients for Buttery Pecan Snowball Cookies:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (281g) all-purpose flour
- ½ cup (50g) finely chopped pecans
- ¼ teaspoon salt
- Powdered sugar for dusting
How to Make Buttery Pecan Snowball Cookies:
Get ready for pure cookie bliss! These Buttery Pecan Snowball Cookies are unbelievably easy to make, requiring no chilling time and just a few simple steps to achieve that signature crumbly texture and irresistible flavor. In under 30 minutes of active preparation, you’ll have a batch of warmly spiced, nutty delights ready to be shared (or savored solo!).
Step-by-Step Instructions
Cream the Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together with an electric mixer on medium speed until the mixture is light, fluffy, and pale yellow, about 2-3 minutes. This creaming process is crucial for incorporating air, which contributes to the cookies’ tender texture.
Add Vanilla Extract: Scrape down the sides of the bowl as needed. Add the vanilla extract to the butter-sugar mixture and beat until just combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, finely chopped pecans, and salt. Make sure the pecans are uniformly small and evenly distributed throughout the flour mixture.
Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the butter mixture, beating on low speed until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour. Overmixing can develop the gluten in the flour, leading to tougher cookies.
Shape the Cookies: Using a tablespoon or a small cookie scoop, scoop out portions of the dough. Roll each portion between your palms to form small balls, about 1 inch in diameter. Place the cookie balls about 1-2 inches apart on an ungreased baking sheet. The dough will be soft, but they will hold their shape.
Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set but not browned. They will not spread much, so keep an eye on them to prevent overbaking.
Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are entirely cool, place a generous amount of powdered sugar in a shallow bowl. Gently roll each cookie in the powdered sugar until it is thoroughly coated, resembling freshly fallen snow.
Why You’ll Love This Buttery Pecan Snowball Cookies
You will adore these Buttery Pecan Snowball Cookies for their incredibly delicate, melt-in-your-mouth texture that practically dissolves on your tongue with every bite. The rich, buttery base perfectly complements the warm, nutty notes of finely chopped pecans, creating a sophisticated flavor profile that’s far more complex than your average cookie, all while being surprisingly affordable to make at home compared to specialty bakery treats. They’re like a more elegant, nuttier version of classic Mexican Wedding Cookies, offering an explosion of comforting flavors and melt-away goodness that will leave you wanting more.
The simple elegance of these Buttery Pecan Snowball Cookies makes them a showstopper for any occasion, from festive holiday tables to everyday afternoon tea. Their delightful crumbly texture and the gentle sweetness of powdered sugar dusted on top provide a delightful sensory experience that’s both visually appealing and incredibly satisfying. So why not treat yourself and your loved ones to this delightful, budget-friendly indulgence? Give these Buttery Pecan Snowball Cookies a try today; you won’t regret it!
Storing and Reheating Tips
These Buttery Pecan Snowball Cookies are best stored in an airtight container at room temperature. Ensure the cookies are completely cooled before storing to prevent condensation, which can make them soggy. They will stay fresh for up to 3-4 days. For longer storage, you can freeze the un-dusted cookies. Place them in a single layer on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag or container. They will keep well for up to 2-3 months. To reheat, simply let the frozen cookies thaw at room temperature. Once thawed, you can then roll them in powdered sugar if desired.
Final Thoughts
These Buttery Pecan Snowball Cookies are a truly irresistible treat, combining simplicity with incredible flavor and texture. We encourage you to bake a batch today and experience their buttery, nutty charm for yourself – they’re sure to become a cherished recipe!
Buttery Pecan Snowball Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together with an electric mixer on medium speed until the mixture is light, fluffy, and pale yellow, about 2-3 minutes.1 cup unsalted butter, ½ cup granulated sugar
- Scrape down the sides of the bowl as needed. Add the vanilla extract to the butter-sugar mixture and beat until just combined.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, finely chopped pecans, and salt.2 ¼ cups all-purpose flour, ½ cup finely chopped pecans, ¼ teaspoon salt
- Gradually add the dry ingredients to the butter mixture, beating on low speed until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
- Using a tablespoon or a small cookie scoop, scoop out portions of the dough. Roll each portion between your palms to form small balls, about 1 inch in diameter. Place the cookie balls about 1-2 inches apart on an ungreased baking sheet.
- Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set but not browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are entirely cool, place a generous amount of powdered sugar in a shallow bowl. Gently roll each cookie in the powdered sugar until it is thoroughly coated.powdered sugar