These buttery pecan snowball cookies are a holiday favorite that I love to bake during the festive season or whenever I’m craving a sweet, melt-in-your-mouth treat. The rich and decadent flavor of the butter, combined with crunchy toasted pecans and a delicate dusting of powdered sugar, makes these cookies a perfect addition to any dessert table or as a special homemade gift.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
1 cup chopped pecans, toasted
1/4 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper to make cleanup easy.
In a large bowl, I cream together the softened butter and powdered sugar until the mixture is light and fluffy.
I then add in the vanilla extract and, if using, almond extract. I mix them until everything is well combined.
Gradually, I add the all-purpose flour and salt to the butter mixture. I mix just until combined to avoid overworking the dough.
The toasted pecans are the next ingredient I stir in. They add a delightful crunch and flavor to the dough.
I then roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
The cookies bake for 12-15 minutes, or until the bottoms are lightly golden, while the tops stay pale.
Once baked, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
After they have cooled, I roll the cookies in powdered sugar to give them that signature snowy appearance. Then, I serve them and enjoy the delicious results!
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Variations
Nuts: While I use pecans in this recipe, I can easily substitute them with other nuts like walnuts, almonds, or even hazelnuts for a different flavor profile.
Flavored extracts: I love adding almond extract, but if I want a different flavor, I can try using coconut or maple extract instead.
Gluten-free: For a gluten-free version, I can swap out the all-purpose flour with a 1:1 gluten-free flour blend.
Storage/Reheating
These snowball cookies keep well for up to a week when stored in an airtight container at room temperature. If I want to store them for longer, I can freeze the cookies. Just place them in an airtight container or freezer bag, and they will stay fresh for up to 3 months. When ready to eat, I can thaw them at room temperature for about 10-15 minutes. No need to reheat, as they’re best enjoyed at room temperature!
FAQs
Can I use salted butter in this recipe?
I recommend using unsalted butter for this recipe so that I can control the amount of salt. However, if I only have salted butter, I can omit the added salt in the recipe.
How do I toast the pecans?
To toast the pecans, I simply spread them in a single layer on a baking sheet and bake them in a preheated 350°F (175°C) oven for 5-7 minutes, stirring halfway through. This brings out their natural oils and intensifies their flavor.
Can I make the dough ahead of time?
Yes, I can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Before baking, I simply roll the dough into balls and bake as directed.
How do I make the cookies smaller or larger?
If I prefer smaller cookies, I can roll the dough into ¾-inch balls and reduce the baking time by a couple of minutes. For larger cookies, I can roll them into 1 ½-inch balls and bake them a few minutes longer.
Why are my cookies flat instead of round?
If my cookies turn out flat, it may be due to overmixing the dough, which can cause the butter to soften too much. I make sure to only mix until just combined, and I always use softened, but not melted, butter.
Conclusion
These buttery pecan snowball cookies are a classic treat that’s perfect for any occasion. Whether I’m baking for the holidays or just craving a sweet, comforting snack, these cookies always hit the spot. The combination of rich butter, crunchy pecans, and a sugary finish is irresistible, and I love how easy they are to make. I’m sure once I try this recipe, it’ll become a go-to favorite.
Recipe:
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Buttery Pecan Snowball Cookies
Buttery Pecan Snowball Cookies are a melt-in-your-mouth treat, perfect for the holidays or any sweet craving. Made with rich butter, toasted pecans, and a delicate powdered sugar coating, these cookies are a festive favorite. Easy to prepare and always delicious, they’re perfect for baking ahead and sharing with friends or family.
- Total Time: 30 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
1 cup chopped pecans, toasted
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Add in vanilla extract and, if using, almond extract, mixing until combined.
- Gradually add flour and salt, mixing just until combined to avoid overworking the dough.
- Stir in toasted pecans for added crunch.
- Roll the dough into 1-inch balls and place them on the baking sheet, spacing 1 inch apart.
- Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops stay pale.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cooled, roll cookies in powdered sugar for a snow-like finish.
Notes
Substitute pecans with walnuts, almonds, or hazelnuts for a different flavor.
Use a gluten-free flour blend for a gluten-free version.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Holiday Treats, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
