Snowball Cookies Holiday Pecan

There is nothing cozier than the scent of buttery snowball cookies filling the kitchen during the holidays. These classic cookies are my go-to for cookie trays because they melt in your mouth and always bring out childhood memories with each bite. Rolled in powdered sugar for a wintery finish and packed with toasted pecans, they are the perfect blend of rich and delicate.

My daughter always asks to help roll these in powdered sugar while they are still warm. We keep a tin handy for neighbors and friends who pop in for holiday visits.

Ingredients

• Pecans: Finely chopped pecans offer a toasty flavor and delicate crunch Look for fresh pecans without bitterness for the best result
• Unsalted Butter: Butter is what gives each bite that melt-in-your-mouth feel Choose real unsalted butter and let it soften at room temperature
• Granulated Sugar: Just enough sugar keeps the cookies from becoming too sweet Use regular white sugar for a fine crumb
• Powdered Sugar: This is for rolling and dusting the cookies for their signature snowball look Choose a good quality brand as it coats more evenly
• Vanilla Extract: A hint of vanilla brings out all the nutty buttery flavors Opt for real vanilla extract not imitation for the most aroma
• All-Purpose Flour: Flour is the foundation for tender crumb Choose an unbleached type for best flavor
• Salt: Balances the sweetness and lets the pecans shine Use fine sea salt for even distribution

Step-by-Step Instructions

Preheat and Prep:

Adjust your oven rack to the middle position and set your oven to three hundred twenty five degrees Fahrenheit or one hundred sixty Celsius Line two baking trays with parchment paper and prepare a small baking sheet for toasting pecans

Toast the Pecans:

Spread your pecans out on the small baking tray Toast in the preheated oven for six minutes Stir halfway through to make sure they brown evenly Remove from oven and let cool for about ten minutes

Process the Pecans:

Put one cup of the cooled pecans into a food processor Pulse about fifteen times until the pieces are very fine but not turning into pecan butter Transfer to a mixing bowl Add the remaining half cup of pecans and pulse three to five times for larger bits Add those to the bowl as well

Combine Dry Ingredients:

Add all purpose flour and salt to the bowl with pecans Stir thoroughly with a spatula or whisk until well mixed

Cream the Butter:

In a stand mixer or a large mixing bowl beat your softened butter with granulated sugar for three minutes Use medium speed and stop once to scrape down the sides The mixture will be light and fluffy

Add Vanilla and Dry Mix:

Pour in the vanilla and blend on low until just mixed Carefully add in the pecan flour blend a little at a time Beat on low only until the dough is formed and smooth

Shape and Bake:

Scoop about one tablespoon of dough at a time Roll into balls using your hands and line them one inch apart on your baking sheet You should fit about twenty per tray Place in the oven and bake for eighteen minutes turning the tray halfway through The cookies are done when their bottoms are lightly golden and the tops look set

Sugar-Coat and Cool:

Let the cookies rest on the tray for five minutes While still a little warm gently roll them in powdered sugar so the first layer sticks well Place onto a wire rack to cool Once cool give each another roll in powdered sugar or sift extra over for a snowy finish

My favorite part has always been the contrast of warm cookies and cool powdered sugar Sometimes we gather as a family to coat them together and try not to sneak too many before packing up tins for friends

Storage Tips

Store these cookies in an airtight container at room temperature for up to six days Layer with parchment paper to keep their pretty shape They also freeze beautifully Place in a freezer safe bag without powdered sugar and dust just before serving

Ingredient Substitutions

If pecans are unavailable try walnuts almonds or even hazelnuts For a nut free version use roasted pumpkin or sunflower seeds Using plant based butter and a vegan vanilla can make these dairy free

Serving Suggestions

Pile them high on dessert trays alongside gingerbread and peppermint bark for a classic holiday spread They are especially lovely with hot chocolate coffee or rich black tea Each bite is perfect for those cozy winter afternoons

Cultural and Historical Context

Known by many names across the world these cookies appear at weddings in Mexico as well as celebrations in Russia and Greece Every culture adds its own twist but the joyous crumbly buttery base remains the same In my family these never miss a place on the holiday table

Common Recipe Questions

→ Can snowball cookies be prepared without pecans?

Absolutely! Substitute pecans with seeds like sunflower or pumpkin for a nut-free version. The texture remains tender and delightful.

→ Why do snowball cookies sometimes flatten during baking?

If dough is too warm or soft, cookies may spread. Chill the dough for at least 30 minutes before shaping for best results.

→ Is it possible to freeze snowball cookies?

Yes, freeze cooled cookies (without powdered sugar) in an airtight container. Dust with fresh sugar after thawing before serving.

→ What makes these cookies melt in the mouth?

The soft buttery dough combined with finely ground pecans creates a crumbly, tender bite that quickly dissolves on the tongue.

→ How should snowball cookies be served for holidays?

Arrange them on a festive platter alongside other seasonal favorites such as gingerbread or peppermint treats for a classic dessert display.