I love the smell of butter and toasted pecans baking in the oven.
introduction
This easy recipe makes soft, crumbly, buttery pecan snowball cookies. They roll in powdered sugar and look like little white snowballs. You can bake them for a holiday table or a weeknight treat. If you like simple cookie recipes, you may also enjoy an almond butter chocolate chip cookies recipe that uses few ingredients and bakes fast. These snowball cookies are simple to mix, shape, and bake.
Why You’ll Love This Buttery Pecan Snowball Cookies
You will love these cookies because they taste rich but stay light in texture. The butter gives a soft, melt-in-your-mouth feel. The chopped pecans add a gentle crunch and a warm nutty flavor. Powdered sugar on the outside makes each cookie sweet and pretty. They look special but are easy to make. You can make them with simple tools and pantry ingredients. Kids and adults both enjoy their nutty, buttery flavor.
Why Make This Recipe
Make this recipe when you need an easy cookie that still feels homemade and special. The dough comes together fast and you do not need chill time. These cookies hold their shape while baking and do not spread much. The recipe yields many small cookies that are good for sharing or for putting in a tin. They also freeze well, so you can bake now and enjoy later. If you like small, bite-size treats for coffee, tea, or parties, these snowballs are a good choice.
What You Need for Buttery Pecan Snowball Cookies
You do not need fancy tools. A bowl, a spoon or mixer, a baking sheet, parchment paper, and a cookie scoop or your hands are enough. Use a good quality unsalted butter for best flavor. Use finely chopped pecans so they mix well into the dough. Powdered sugar gives the classic snowball look. A simple hand mixer will make creaming the butter and sugar quick, but you can do it by hand. A cooling rack helps the cookies cool evenly.
How to Make Buttery Pecan Snowball Cookies
The method is simple: cream, mix, shape, bake, and roll. You cream the butter and powdered sugar until light, stir in vanilla, add dry ingredients and pecans, shape small balls, bake until the bottoms are light gold, then roll them in powdered sugar while warm and again when cool. A second coat of powdered sugar gives a bright, white finish and keeps a nice texture on the outside. If you want to change the nut, you can swap pecans for almonds or walnuts. For more cookie ideas and different flavors, try this tasty apple cinnamon oatmeal cookies recipe to see other simple cookie methods.
Ingredients:
1 cup unsalted butter, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 cup finely chopped pecans, 1/4 teaspoon salt, Additional powdered sugar for coating
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour, salt, and chopped pecans, mixing until just combined.
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the bottoms are lightly golden.
- Remove from the oven and let cool for a few minutes, then roll the warm cookies in powdered sugar.
- Allow to cool completely before rolling in powdered sugar again for a festive finish.
Best Ways to Serve Buttery Pecan Snowball Cookies
Serve these cookies at room temperature. They pair well with hot coffee, tea, or a glass of milk. For a holiday plate, arrange them on a white dish so the powdered sugar stands out. You can place a few on small paper doilies for a pretty touch. They also work well in a cookie tin for gifts. Put a small note about the nut if you give them away so people know they contain pecans. For a café-style plate, serve three cookies with a small bowl of leftover powdered sugar to dip in.
How to Store Buttery Pecan Snowball Cookies
Store these cookies at room temperature in an airtight container. Place a layer of parchment or wax paper between layers to keep the powdered sugar from rubbing off. They stay fresh for about one week. To keep them longer, freeze fully cooled cookies in a freezer-safe container. Use parchment between layers and press out excess air. Thaw at room temperature for a few hours before serving. If you want to keep the powdered sugar bright, dust a light second coat after thawing.
Easy Tips to Make Buttery Pecan Snowball Cookies
- Soften the butter to room temperature so it creams easily. This gives a smooth dough.
- Chop the pecans finely so the texture feels balanced and the balls roll easily.
- Use a small cookie scoop or measure dough to keep the cookies all the same size. This helps them bake evenly.
- Do not overmix after you add the flour. Mix until the dough just comes together to keep the cookies tender.
- Bake until the bottoms are lightly golden; the tops may stay pale. Overbaking makes them dry.
- Roll warm cookies in powdered sugar first, then again after they cool to get full coverage and a nice white finish.
Try These Variations of Buttery Pecan Snowball Cookies
- Nut swap: Use finely chopped walnuts or almonds instead of pecans for a different nut flavor.
- Spice twist: Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the dough for warm spice notes.
- Chocolate chip: Press a few mini chocolate chips into the tops after baking for a touch of chocolate.
- Citrus: Add 1 teaspoon finely grated orange zest to the dough for a bright hint of citrus.
- Chocolate coating: Dip half of the cooled cookie in melted dark or milk chocolate and let it set for a richer treat.
Each change is small but gives the cookie a fresh flavor while keeping the same simple method.
Common Questions About Buttery Pecan Snowball Cookies (Minimum 3 FAQs)
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough, shape the balls, and freeze them on a tray. Once frozen, store in a bag and bake from frozen, adding a minute or two to the bake time.
Q: How do I get the powdered sugar to stick well?
A: Roll the cookies while they are still warm for the first coating. Let them cool, then roll again. The warm cookie helps the sugar stick, and the second roll seals the look.
Q: Can I use salted butter?
A: You can, but reduce or skip the added salt in the recipe. Unsalted butter gives you more control over the final taste.
Q: How small should the pecan pieces be?
A: Finely chopped is best. Large chunks can make the dough hard to shape. Aim for small crumbs so the cookies stay smooth.
Q: Do these cookies need to be refrigerated?
A: No. Store at room temperature in an airtight container. Refrigeration can dry them out.
Final Thoughts
These Buttery Pecan Snowball Cookies are a simple, satisfying cookie that looks special and tastes rich. The method is quick and the steps are easy to follow. You can change the nuts or flavors in small ways to match your taste. They make a great snack, party treat, or gift. The powdered sugar finish gives a lovely look and a sweet crunch at first bite. Try baking a batch this week and share them with friends or family.
Ready to Give It a Try?
Gather your butter, pecans, and powdered sugar. Preheat the oven, mix the dough, and enjoy the warm scent while they bake. These cookies are a small joy and a nice way to make simple ingredients taste special. Make a batch, box some up, and see how fast they disappear.
Conclusion
For a tried-and-true version of this cookie, you can view a full recipe and notes at Butter Pecan Snowball Cookies recipe at The Original Dish.
Print
Buttery Pecan Snowball Cookies
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Soft, crumbly, buttery pecan snowball cookies rolled in powdered sugar, perfect for the holidays or a simple treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour, salt, and chopped pecans, mixing until just combined.
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the bottoms are lightly golden.
- Remove from the oven and let cool for a few minutes, then roll the warm cookies in powdered sugar.
- Allow to cool completely before rolling in powdered sugar again for a festive finish.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage. Roll again in powdered sugar before serving if stored.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg