Buttery Pecan Snowball Cookies
These Buttery Pecan Snowball Cookies are melt-in-your-mouth shortbread treats generously rolled in powdered sugar for a festive holiday dessert that's perfect for Christmas baking.
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.
Notes
For a nut-free version, swap pecans for toasted sesame seeds; store airtight at room temp for up to 1 week or freeze for 2 months.
Nutrition
Calories: 120kcal
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