Description

Delight in these classic, melt-in-your-mouth Snowball Cookies that feature a rich, buttery crumb and finely ground toasted pecans. The double-rolling technique in powdered sugar ensures each bite is perfectly sweet and stays tender for days.

Ingredients

1 cup (225g) unsalted butter, room temperature
1/3 cup (71g) granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (284g) all-purpose flour
2 cups (225g) toasted pecans, finely ground
1 1/2 cups (172g) powdered sugar, for coating

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Instructions

In a large bowl, cream together the room-temperature butter, granulated sugar, vanilla extract, and salt until smooth and pale.
Gently fold in the all-purpose flour in two batches using a spatula until just combined.
Stir in the finely ground toasted pecans until the dough is uniform.
Cover and refrigerate the dough for 45 minutes to firm up the butter and prevent spreading.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop 1 tablespoon of dough at a time and roll between your palms into rounded balls.
Place the balls 2 inches apart on the baking sheet and bake for 14-15 minutes until the bottoms are lightly golden.
Cool for 5 minutes, then roll the warm cookies in powdered sugar; once completely cool, roll them a second time for a thick snowy finish.

Notes

To ensure the most delicate texture, toast your pecans before grinding them and let them cool completely so they don’t turn into nut butter. If your kitchen is particularly warm, keep the dough chilled between batches to prevent the cookies from losing their signature round shape in the oven.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American