Pecan Snowball Cookies are a holiday classic made with basic pantry ingredients and just a few simple steps. These melt-in-your-mouth buttery pecan shortbread cookies are baked to perfection and rolled in powdered sugar.
Course Dessert
Cuisine American
Keyword Pecan Snowball Cookies
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 36cookies
Calories 112kcal
Author Michelle
Ingredients
1cupunsalted buttersoftened
½cuppowdered sugar
¼teaspoonsalt
½teaspoonvanilla extract
2¼cupsall purpose flour
1cupfinely chopped pecans
1cuppowdered sugar for dusting
Instructions
Preheat the oven to 350°F. Line 2 large baking sheets with silicone mats or parchment paper. Set aside.
In a large mixing bowl, add butter and sugar, and cream until light and fluffy.
Add salt and vanilla, and mix again to combine.
Add flour and pecans, and mix until incorporated.
Roll into one inch balls (about a teaspoon). Place on lined baking sheets about 2 inches apart.
Bake for 11-13 minutes or until very lightly browned.
Remove from oven and allow to cool until just cool enough to handle.
Pour 1 cup powdered sugar. Gently roll cookies in sugar to coat and place on a cooling rack or piece of parchment paper.
Once completely cooled, roll in powdered sugar once more.
Video
Notes
Storage: Cookies stay fresh covered at room temperature for up to 1 week.
Freezer Directions: Baked cookies freeze well tightly wrapped for up to 3 months. Unbaked cookie dough will also freeze well for up to 3 months. To bake, thaw overnight in the refrigerator, then allow to come to room temperature and continue with step 5.