Classic Butter Pecan Snowball Cookies
Submitted by beepebbles
Classic butter pecan snowball cookies rolled in powdered sugar while warm for melt-in-your-mouth tender bites packed with toasted nuts.
YIELD
36 servingsPREP
15 minCOOK
25 minREADY
40 minReal butter and finely chopped pecans create cookies so tender they practically dissolve on your tongue.
Rolling these twice in powdered sugar gives them that iconic snowball appearance.
Bake them just until barely golden so they stay soft and crumbly instead of crisp.
The low oven temperature ensures gentle baking that keeps the butter from browning too fast.
Chef Tips
- Toast pecans lightly before chopping to intensify their buttery flavor
- Chop nuts very fine so cookies hold together and don’t crumble apart
- Roll cookies in sugar while still hot, then again when cool for thick snowy coating
- Store in an airtight container with wax paper between layers to prevent sticking
Ingredients
Directions
Heat oven to 325℉ (160℃).
In large mixer bowl, combine flour, nuts, granulated sugar, butter and vanilla.
Beat at low speed, scraping bowl often, until well mixed, 3 to 4 minutes.
Shape rounded teaspoonfuls of dough into 1-inch balls.
Place on ungreased cookie sheets. Bake for 18 to 25 minutes, or until very lightly browned.
Remove immediately. Roll in powder while still warm and again when cool.
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