Pecan Snowball Cookies

Ingredients

• 2 sticks Unsalted Butter (softened, room temperature)
• 1 cup Powdered Sugar (sifted)
• 2 tsp Vanilla Extract (pure or imitation)
• 0.25 tsp Salt (fine sea salt)
• 2 cups All-Purpose Flour (sifted)
• 1.25 cups Pecans, finely chopped (toasted optional)
• 0.5 cup Powdered Sugar (for coating) (extra for rolling)

Instructions

1. Gather and Measure Ingredients

   Measure out all ingredients and preheat the oven to 350°F.

   Time: PT5M

2. Cream Butter and Sugar

   In a mixing bowl, beat the softened unsalted butter and 1 cup powdered sugar together on medium speed until the mixture is light and fluffy.

   Time: PT3M

3. Add Flavorings

   Add 2 teaspoons vanilla extract and ¼ teaspoon salt, mix for another 30 seconds until incorporated.

   Time: PT0.5M

4. Incorporate Flour

   With the mixer on low, gradually add the sifted 2 cups of all‑purpose flour, adding in two batches, and mix just until the dough comes together.

   Time: PT3M

5. Fold in Pecans

   Stir in the finely chopped pecans until evenly distributed throughout the dough.

   Time: PT2M

6. Form Cookie Balls

   Using a tablespoon or small ice‑cream scoop, portion the dough and roll each piece between your palms into a smooth 1‑inch ball. Place balls on a parchment‑lined cookie sheet, spacing 1½–2 inches apart.

   Time: PT10M

7. Bake Cookies

   Bake in the pre‑heated oven at 350°F for 15–18 minutes, or until the edges turn a light golden brown.

   Time: PT16M

   Temperature: 350°F

8. Cool Slightly

   Remove the sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

   Time: PT5M

9. Coat with Powdered Sugar

   Place ½ cup powdered sugar in a shallow bowl. While the cookies are still warm, roll each one in the sugar until fully coated, then return to the rack.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

14g

Fat

7g

Fiber

0.5g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Vegetable shortening
• Instead of Powdered Sugar: Confectioners sugar
• Instead of Vanilla Extract: Vanilla bean paste, Almond extract (¼ tsp)
• Instead of Salt: Kosher salt
• Instead of All-Purpose Flour: Gluten-free flour blend
• Instead of Pecans, finely chopped: Walnuts, Almonds
• Instead of Powdered Sugar (for coating): Confectioners sugar

Equipment Needed

• Stand Mixer or Hand Mixer
• Mixing Bowl
• Measuring Cups and Spoons
• Rubber Spatula
• Baking Sheet
• Parchment Paper (optional)
• Cooling Rack (optional)
• Small Bowl for Coating
• Oven
• Timer (optional)

Critical Steps — Do Not Skip

• Cream butter and powdered sugar until light and fluffy
• Gradually add flour to avoid overmixing
• Fold in pecans evenly
• Do not overbake; edges should be golden brown
• Coat cookies in powdered sugar while still warm

Chef Tips from the Video

• Toast pecans lightly before chopping for deeper flavor
• Use room‑temperature butter for the best texture
• Dust extra powdered sugar on a serving plate for a pretty presentation

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 3 months

Room temperature: Keep in a sealed tin at room temperature for up to 5 days

Make-Ahead Tips

• Bake cookies a day ahead and store in airtight container
• Coat cookies after they have completely cooled for less mess
• Freeze rolled dough balls for up to 1 month; bake from frozen adding 2‑3 minutes to bake time