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Buttery Pecan Snowball Cookies Recipe
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## 👩🍳 Instructions
### 1. **Preheat & Prep**
Preheat your oven to **350°F (175°C)** and line a baking sheet with parchment paper.
### 2. **Cream the Butter**
In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy (about 2–3 minutes). Add vanilla and mix until combined.
### 3. **Mix the Dough**
Gradually add flour and salt to the butter mixture. Mix until a dough begins to form. Stir in the finely chopped pecans by hand.
> **Tip:** If the dough is too soft to roll, chill it for 15–30 minutes in the fridge.
### 4. **Shape the Cookies**
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Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 1 inch apart.
### 5. **Bake**
Bake for **12–14 minutes**, or until the bottoms are lightly golden. The tops should not brown — they’ll remain pale.
### 6. **Cool & Roll in Sugar**
Let cookies cool on the baking sheet for 5 minutes, then carefully roll them in **powdered sugar** while still slightly warm. Let them cool completely and roll again for a beautiful snowy coating.
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## ❄️ Storage Tips
* **Room temperature:** Store in an airtight container for up to 5 days.
* **Freezer:** Freeze baked cookies (without sugar coating) for up to 2 months. Thaw and roll in fresh powdered sugar before serving.
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## 🍪 Variations
* Swap **pecans** for **walnuts** or **hazelnuts**
* Add a pinch of **cinnamon** or **nutmeg** to the dough
* Dip the bottoms in **melted chocolate** for a festive twist
* Add a bit of **orange zest** for a citrusy flavor boost
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## Final Thoughts
These **Buttery Pecan Snowball Cookies** are the ultimate nostalgic treat — soft, crumbly, sweet, and satisfying. Whether you’re baking them for the holidays or just craving something cozy with your coffee or tea, this classic cookie never goes out of style.
Whip up a batch, share with loved ones (or don’t!), and enjoy the pure, simple magic of a homemade snowball cookie.
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Would you like a printable recipe card or a version with metric measurements?
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