The Ultimate Pecan Snowball Cookie Recipe
A classic, melt-in-your-mouth cookie featuring a buttery, toasted pecan dough rolled in a thick, snowy coating of powdered sugar. The perfect foolproof treat for any occasion.
Servings 36 cookies
Calories 100kcal
Ingredients
- - 1 cup 227g unsalted butter, softened
- - 2 cups 240g all-purpose flour
- - 1 ½ cups 180g powdered sugar, divided
- - 1 cup 120g finely chopped pecans
- - 1 tsp vanilla extract
- - ¼ tsp salt
Instructions
- Toast Pecans: In a dry skillet over medium heat, toast pecans for 3-5 minutes until fragrant. Let cool completely.
- Prep Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter, ½ cup of powdered sugar, vanilla, and salt until light and fluffy.
- Combine Ingredients: On low speed, mix in the flour until just combined. Fold in the cooled, toasted pecans.
- Chill Dough: Wrap dough in plastic wrap and chill for at least 30 minutes. This is essential to prevent spreading.
- Shape Cookies: Roll dough into 1-inch balls and place them 1-2 inches apart on the prepared baking sheets.
- Bake: Bake for 12-15 minutes, until the bottoms are lightly golden.
- First Sugar Roll: Let cookies cool for 5 minutes on the baking sheet, then roll the warm cookies in the remaining 1 cup of powdered sugar.
- Cool Completely: Transfer cookies to a wire rack to cool completely.
- Second Sugar Roll: Once fully cooled, roll the cookies in powdered sugar again for a thick, snowy finish.
Notes
Per serving (1 cookie, approximately 3 dozen yield):
- Calories: 95-105
- Total Fat: 7g (Saturated Fat: 3.5g)
- Cholesterol: 15mg
- Sodium: 25mg
- Total Carbohydrates: 10g (Sugar: 7g)
- Protein: 1.5g