Snowball Cookies with Pecans are always one of my favorite holiday cookies. They are buttery, tender, nutty from the chopped pecans, and covered in sweet powdered sugar. They’re a Christmas classic. Recipe at KathleensCravings.com
- 1 cup unsalted butter (softened at room temperature)
- 3/4 cup powdered confectioners sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 cup finely chopped pecans
- 1 1/2 cups powdered confectioners sugar (for rolling)
- In a stand mixer with the paddle attachment or large bowl with a hand mixer, beat the butter on medium until smooth and creamy. About 1 minute. Add the 3/4 cup of powdered sugar and salt and beat on medium-high until combined and smooth. Scrape down the sides of the bowl as needed.
- Add the vanilla and mix until combined.
- With the mixer on low speed, slowly add in the flour. Once the flour is mixed in you can turn the speed up to medium-high until the dough comes together. It will be thick. Finally, mix in the chopped pecans.
- Chill the dough. Cover the dough and chill for at least 30 minutes and up to 3 days. If you chill the dough for more than a couple of hours you’ll need to let it sit at room temperature for 30 minutes or so in order to roll into balls.
- Preheat the oven to 350°F. Line 2 baking sheets with silicone mats or parchment paper. In a small bowl, add the 1 1/2 cups of powdered sugar.
- Roll the dough into 1-1 1/2 tablespoon sized balls. Place on the baking sheets about 2 inches apart.
- Bake in the preheated oven for 13-15 minutes. The cookies will be set and just barely getting golden yellow on the bottom.
- Allow the cookies to cool on the sheets for about 5 minutes until still warm, but cool enough to handle. Gently roll the warm cookies in the powdered sugar. Place on a wire rack to cool completely. Once cool, roll in the powdered sugar again – you’ll notice that the powdered sugar really sticks now.
- Category: Dessert
- Cuisine: American