Snowball Cookies Holiday Pecan (Printer-Friendly)
Melt-in-your-mouth snowball cookies with toasted pecans and powdered sugar. A holiday favorite everyone loves.
# What You’ll Need:
→ Dough
01 -
1 cup (4 ounces) pecans, finely chopped
02 -
1 cup (226 grams) unsalted butter, softened
03 -
1/2 cup (100 grams) granulated sugar
04 -
2 teaspoons pure vanilla extract
05 -
2 cups (240 grams) all-purpose flour
06 -
1/4 teaspoon fine sea salt
→ Finishing
07 -
1 1/4 cups (150 grams) powdered sugar, for coating
# Steps to Make This:
01 -
Position oven rack in the center and preheat oven to 325°F (163°C). Line two baking sheets with parchment paper.
02 -
Spread pecans evenly on a baking sheet. Toast in the oven for 6 minutes, stirring once halfway through. Transfer to a plate to cool completely.
03 -
Pulse the cooled toasted pecans in a food processor until finely ground, with a portion left roughly chopped for texture. Set aside.
04 -
In a large bowl, mix all-purpose flour and salt with the chopped pecans until fully combined.
05 -
In a stand mixer, beat softened butter and granulated sugar on medium speed for 3 minutes, scraping bowl as needed, until light and fluffy.
06 -
Reduce speed to low. Add vanilla extract and mix until just blended. Gradually add pecan-flour mixture, mixing until a soft, cohesive dough forms—about 30 seconds.
07 -
Portion dough with a 1-tablespoon scoop. Roll into 1-inch balls and arrange on prepared baking sheets spaced 1 inch apart (approximately 20 per sheet).
08 -
Bake one sheet at a time at 325°F (163°C) for 18 minutes, rotating halfway, until cookies are set and the bottoms are lightly golden.
09 -
Cool cookies on the pan for 5 minutes. While still warm, roll each in powdered sugar. Transfer to a wire rack to finish cooling.
10 -
Once fully cooled, roll cookies in powdered sugar a second time or dust generously before serving for a snowy finish.
# Additional Notes:
01 -
Chill the dough for 30 minutes before shaping if it feels too soft for easier handling and rounder cookies.
02 -
For a nut-free alternative, substitute seeds such as sunflower or pumpkin in place of pecans.
03 -
Freeze baked, uncoated cookies in an airtight container for up to two months; coat with powdered sugar just before serving.