Pecan Snowball Cookies
These sweet, crunchy, and buttery pecan snowball cookies are a festive and delicious way to decorate your dessert table this holiday season!
- Prep time
- 17 min
- Cook time
- 13 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 227 g Unsalted butter (Room temperature)
- 60 g Powdered sugar (Sifted)
- 1 teaspoon Vanilla extract
- 250 g Flour (Sifted)
- ½ Teaspoon Salt
- 125 g Pecan (Toasted, chopped)
- 40 g Powdered sugar (use it only for coating)
Instructions
- 1
With an electric hand mixer cream room temperature butter with the powdered sugar for a few minutes until light and fluffy, then whip in the vanilla.
- 2
Sift in the flour and salt mixture and fold with the help of a Rubber spatula just until combined. Do not overmix.
- 3
Finally, add in toasted chopped pecans and fold just until combined.
- 4
Prepare 2 baking pans with parchment paper.
- 5
Using a smaller ice cream scooper (approx. 1 tablespoon), scoop the dough into approx. 20 balls. Place the balls on the prepared sheets, leaving approx. 2 inches in between them.
- 6
Chill the dough for a minimum of 1 hour so it won´t spread in the oven but stay in the shape of the ball. Once the dough is chilled, quickly (without melting the dough) roll it between your hands to make it perfectly round, if desired.
- 7
Pre-heat the oven to 175 C / 347 °F (no fan). Once the dough is chilled, bake the cookies for about 13 minutes. Pay attention to the bottom and top, the cookies are ready when the bottom is baked and the top is still nice and pale.
- 8
Place powdered sugar into a bowl.
- 9
Let the cookies rest for a few minutes, then very carefully coat them in the powdered sugar one by one while the cookies are still warm.
- 10
Let them come to room temperature then coat them once again in the powdered sugar.
- 11
Store the pecan snowball cookies at room temperature for up to a week in air tight jar or container.