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Perfect Snowball Cookies with Toasted Pecans

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These buttery, melt-in-your-mouth snowball cookies feature deeply flavorful toasted pecans and a snowy double coating of powdered sugar. A simple yet special holiday treat that’s perfect for cookie exchanges and cozy winter afternoons.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar, plus extra for coating
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon fine sea salt
  • 1 cup (120g) pecans, toasted and finely chopped

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecan halves in a single layer on a baking sheet. Toast for 7-10 minutes, shaking halfway, until fragrant and slightly darkened. Let cool completely, then finely chop.
  2. In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add ½ cup powdered sugar and beat until light and fluffy, about 2 minutes. Scrape down sides. Add vanilla extract and beat until combined.
  3. In a separate medium bowl, whisk together flour and salt. Gradually add dry ingredients to butter mixture, mixing on low speed until just combined. Do not overmix. Fold in chopped toasted pecans with a spatula until evenly distributed.
  4. Cover bowl with plastic wrap and refrigerate for at least 1 hour (up to 3 days).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough (about 1 inch) and roll into balls. Place 2 inches apart on prepared sheets.
  6. Bake for 12-15 minutes, rotating sheets halfway, until lightly golden on bottom but still pale on top. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.
  7. While still warm (not hot), roll cookies in a bowl of powdered sugar for the first coating. Let cool completely, then roll in powdered sugar again for the second coating. Use a fine-mesh sieve for a lighter finish if desired.
  8. Store in an airtight container at room temperature for up to 2 weeks. Flavors deepen after a day.

Notes

Toasting pecans is essential for deep flavor. Chill dough at least 1 hour to prevent spreading. Double coat with powdered sugar for best appearance. Cookies taste even better the next day. For gluten-free, use 1:1 gluten-free flour blend. For nut-free, substitute toasted sunflower seeds or coconut.

Nutrition

Keywords: snowball cookies, pecan cookies, holiday cookies, Christmas cookies, powdered sugar cookies, Mexican wedding cookies, Russian tea cakes

Find it online: https://gleamgulp.com/perfect-snowball-cookies-with-toasted-pecans-recipe/