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These melt-in-your-mouth Buttery Pecan Snowball Cookies are pure shortbread magic—tender, nutty, and rolled in snowy powdered sugar for the ultimate holiday treat you can’t resist.
Why You’ll Love This Recipe
- Melt-in-your-mouth texture—thanks to rich, oven-baked shortbread dough
- Nutty crunch from finely chopped pecans (hello, buttery pecan bliss!)
- No complicated equipment—just a bowl and a cookie scoop
- Perfect for holiday treats boxes or last-minute Christmas baking
- Rolls in powdered sugar twice for that dreamy, snowball finish
- Freezable dough and cookies—ideal for advance prep
- Family-friendly dessert recipe that kids adore helping with
- Uses simple pantry staples (flour, sugar, butter, you’ve got this!)
Ingredients
- 1 cup unsalted butter, softened (I love Challenge or Land O’Lakes)
- ½ cup powdered sugar, plus extra for rolling
- 2 teaspoons vanilla extract (or almond extract for a twist)
- ¼ teaspoon salt
- 2¼ cups all-purpose flour (King Arthur Flour works beautifully)
- 1 cup pecans, finely chopped (Bob’s Red Mill brand is my go-to)
- ½ teaspoon almond extract (optional, but oh-so-nice)
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the oven warm fully—this small step helps cookies bake evenly.
- In a large bowl, beat the softened butter and ½ cup powdered sugar on medium speed until pale and fluffy (about 2 minutes). You’ll see the mixture lighten—that’s your cue!
- Add vanilla extract, almond extract (if using), and salt. Mix just until combined—don’t overbeat or you’ll lose the tender crumb we love.
- Gradually stir in the flour and chopped pecans using a sturdy spatula or your hands; the dough will look a bit crumbly but should stick together when pressed.
- Scoop tablespoons of dough and roll into 1-inch balls. Place each ball about 2 inches apart on the prepared sheets—give them room to puff up.
- Chill the shaped dough in the refrigerator for 30 minutes. This little pause keeps your cookies from spreading into sad flat discs.
- Bake for 12–15 minutes, or until edges are just set and tops show tiny cracks but remain pale (no golden brown!). That ensures a delicate shortbread texture.
- Let cookies rest on the baking sheet for 5 minutes, then gently roll them in powdered sugar. Once completely cool, give them a second roll for that signature snowball look.
Servings & Timing
Makes 24 cookies
Prep Time: 20 minutes (plus 30 minutes chill)
Bake Time: 12–15 minutes
Total Time: About 1 hour (including chilling)
Variations
- Swap pecans for toasted almonds and add a pinch of cinnamon for a warm twist.
- Use brown butter instead of plain—brown until nutty and fragrant for deeper flavor.
- Stir in ½ cup mini chocolate chips for a sweet surprise.
- Roll in cinnamon-sugar before baking instead of powdered sugar for a snickerdoodle vibe.
- Make a gluten-free batch by swapping all-purpose flour for a 1:1 gluten-free blend.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to one week; layer between sheets of parchment to keep them pristine. For longer storage, freeze baked cookies in a sealed bag for up to 2 months—thaw at room temperature. No reheating needed; they’re best enjoyed straight from the container (though a 5-second zap in the microwave brings back that fresh-baked feel).
FAQs
Q: My dough is too crumbly—what now?
A: Add a teaspoon of milk or cream, one at a time, until it holds together when squeezed.
Q: Why didn’t my cookies stay round?
A: Chilling the dough is key—if still spreading, try a shorter bake time or a colder fridge.
Q: Can I freeze the unbaked dough?
A: Absolutely—shape, freeze on a tray, then transfer to a bag; bake straight from frozen, adding a minute or two.
Q: How do I keep pecans from going stale?
A: Toast them lightly before chopping—that seals in freshness and boosts flavor.
Q: What’s the best powdered sugar for rolling?
A: Any pure powdered sugar works, but Swerve or Domino brands give that perfect snowy coating.
Q: Can I add spices to the dough?
A: Sure—1 teaspoon of cinnamon or cardamom elevates the flavor without much fuss.
Conclusion
These Buttery Pecan Snowball Cookies truly melt on your tongue and sparkle with holiday cheer. Whether you’re gifting them, sharing at a cookie swap, or sneaking one straight from the tin, they’ll become a seasonal staple. Give them a whirl, drop a comment, and don’t miss my other Christmas baking treats!
Buttery Pecan Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus extra for rolling
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour (King Arthur Flour recommended)
- 1 cup pecans finely chopped (Bob’s Red Mill)
- 1/2 teaspoon almond extract optional
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
- Stir in vanilla extract, almond extract (if using), and salt until evenly combined.
- Gradually add flour and chopped pecans, mixing until the dough comes together; it should feel slightly crumbly but hold when pressed.
- Roll tablespoons of dough into 1-inch balls and place them about 2 inches apart on prepared sheets.
- Refrigerate the shaped dough for 30 minutes—this helps the cookies keep their shape and stay tender.
- Bake for 12–15 minutes, or until the edges are just set and the tops are slightly cracked but not brown.
- Let cookies cool on the sheet for 5 minutes, then roll them in powdered sugar; once completely cooled, give them a second roll for a snowy finish.
