9. Buttery Pecan Snowball Cookies
These Buttery Pecan Snowball Cookies deliver an irresistible melt-in-your-mouth experience, rich with toasted pecans and enveloped in a delicate, sweet coating. The magic starts with creaming softened butter and powdered sugar until wonderfully light and fluffy, setting the stage for a tender, shortbread-like base. We slowly incorporate the dry ingredients, being careful not to overmix, which ensures these delicate orbs maintain their signature crumbly texture. Prepare these ahead of time; they are wonderfully stable for gifting or filling up your holiday cookie tins.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Directions
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy.
Add vanilla extract and mix well.
Slowly add the flour and salt to the butter mixture, stirring until just combined; avoid overmixing.
Gently fold in the finely chopped pecans until evenly distributed.
Roll the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops remain pale.
Let the cookies cool for 5 minutes on the baking sheet.
While still warm, roll the cookies in powdered sugar for the first coating.
Allow the cookies to fully cool on a wire rack, then roll them once more in powdered sugar.
Frequently Asked Questions
How should I store Buttery Pecan Snowball Cookies to keep them perfectly crisp?
These cookies are best stored in an airtight container at room temperature. To maintain their signature crispness, avoid stacking them too tightly and ensure they are completely cool before sealing the container. They will stay delicious for up to one week.
Can I substitute the pecans in this recipe, and if so, what works best?
Yes, you can substitute the 1 cup of finely chopped pecans with walnuts or almonds for a different flavor profile. Ensure the nuts are finely chopped to maintain the proper dough texture, as whole nuts can alter the baking consistency of these buttery cookies.
What is the secret to preventing these Buttery Pecan Snowball Cookies from spreading too much while baking?
The key is ensuring your 1 cup of unsalted butter is properly softened, not melted, when creamed with the powdered sugar. Also, chilling the shaped dough balls for about 15 minutes before baking at 350°F (175°C) will help them hold their shape better during the short 15-minute bake time.
