Snowball Cookies
Classic melt-in-your-mouth Snowball cookies dusted in powdered sugar, flavored with vanilla and crunchy pecans—perfect for holiday baking and Christmas cookie trays!
Ingredients
- 2 cups unsalted butter softened, room temperature
- 1 cup powdered sugar plus ½ cup extra for coating
- 1 teaspoon vanilla extract pure, preferably Madagascar
- 2¼ cups all-purpose flour
- 1 cup pecans finely chopped, lightly toasted
- ¼ teaspoon fine sea salt omit if using salted butter
Instructions
- Preheat oven to 350°F and line baking sheets with parchment or a silicone mat to prevent sticking.
- In a large bowl, beat softened butter with 1 cup powdered sugar for 2–3 minutes until fluffy and pale, scraping down sides as needed.
- Stir in the vanilla extract until evenly mixed—no streaks of butter should remain visible.
- Fold in the flour and salt in two additions, gently mixing with a spatula until there are no flour streaks.
- Add the chopped toasted pecans and stir just until evenly distributed—overmixing can toughen the dough.
- Roll level tablespoons of dough into 1-inch balls, place on a tray, and chill in the fridge for 20–30 minutes to firm up.
- Arrange chilled dough balls on prepared sheets, spacing 2 inches apart, and bake for 12–14 minutes until edges show pale golden flecks.
- While still warm but not hot, roll each cookie in remaining powdered sugar so it sticks in every crease.
- Let cookies cool on a wire rack for 10 minutes, then give them a second dusting of sugar for a bright, snowy finish.
Notes
Store at room temperature in an airtight container for up to 5 days or freeze for up to 1 month. Thaw before serving and re-dust with powdered sugar if needed.
Nutrition
Calories: 110kcal
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