Snowball Cookies Holiday Pecan (Printer-Friendly)
Tender pecan snowballs coated in powdered sugar—classic bite-sized treats for festive gatherings.
# What You'll Need:
→ Cookie Dough
01 -
180 grams finely chopped pecans
02 -
226 grams unsalted butter, softened
03 -
60 grams granulated sugar
04 -
2 teaspoons pure vanilla extract
05 -
270 grams all-purpose flour
06 -
0.5 teaspoon fine sea salt
→ For Rolling
07 -
120 grams powdered sugar, plus extra for final dusting
# Steps to Follow:
01 -
Arrange oven rack in the center and preheat to 160°C. Line two baking sheets with parchment paper and set aside.
02 -
Spread pecans on a small baking sheet and toast in preheated oven for 6 minutes, stirring once halfway through. Transfer to a plate and allow to cool for 10 minutes.
03 -
Place 120 grams of the cooled pecans in a food processor and pulse until finely ground. Add remaining 60 grams and pulse briefly to create a coarse chop. Combine both in a mixing bowl.
04 -
Stir all-purpose flour and salt into the processed pecans until evenly blended. Set aside.
05 -
In a stand mixer or large mixing bowl, beat softened butter and granulated sugar on medium speed for 3 minutes, scraping sides once midway.
06 -
Add vanilla extract and mix on low speed until just combined. Gradually add pecan-flour mixture and continue mixing on lowest speed until a cohesive dough forms, about 30 seconds.
07 -
Scoop out tablespoon-sized portions of dough and roll each into a ball. Place balls 2.5 cm apart on prepared baking sheets.
08 -
Bake one tray at a time for 18 minutes, rotating pan halfway through baking, until cookies are lightly golden with browned bottoms.
09 -
Allow cookies to cool on baking sheet for 5 minutes. While still warm, roll each delicately in powdered sugar, then transfer to a wire rack. Once completely cool, roll again or dust generously with additional powdered sugar before serving.
# Extra Suggestions:
01 -
For the classic snowball appearance, ensure cookies are twice coated in powdered sugar—once while warm and again after cooling.
02 -
To prevent cookies from spreading, make sure dough is sufficiently cool before shaping. Chill briefly if your kitchen is warm.
03 -
Baked cookies can be frozen in an airtight container; coat with fresh powdered sugar after thawing.