Snowball Cookies
Classic snowball cookies with butter & pecans. Perfect Christmas cookies rolled in powdered sugar twice for a snowy coating.
Equipment
- mixing bowl
- electric mixer
- spatula
- measuring cups
- measuring spoons
- baking sheets
- parchment paper
- oven
- knife
- cutting board
- wire rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans finely chopped
- 1/4 tsp salt
- 1 cup powdered sugar for rolling
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the vanilla extract, then gradually add the flour and salt, mixing on low speed until just combined. The dough will be crumbly but should hold together when pressed.
- Gently fold in the chopped pecans with a spatula until evenly distributed throughout the dough.
- Scoop 1 tablespoon portions of dough and roll between your palms to form 1-inch balls. Place them 1 inch apart on the prepared baking sheets.
- Bake for 15-18 minutes, or until the bottoms are lightly golden while the tops remain pale. The cookies will be very soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then roll each warm cookie in powdered sugar until fully coated.
- Transfer the cookies to a wire rack to cool completely, then roll them in powdered sugar a second time for a snowy, thick coating.
Notes
Let the cookies cool slightly before the first sugar coating. The second roll in powdered sugar after cooling gives them the perfect snowy look.