Description
This irresistible buttery pecan snowball cookies delight is the perfect way to end any meal. Made with (230 g) unsalted butter, ½ cup (65 g) powdered sugar (plus more for coating), and 2 tsp vanilla extract, it’s a sweet treat that will satisfy any dessert craving.
Ingredients
Scale
- 1 cup (230 g) unsalted butter, softened
- ½ cup (65 g) powdered sugar (plus more for coating)
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- 1 cup (120 g) finely chopped pecans
Instructions
- In a large bowl, beat the softened butter and powdered sugar together until the mixture is smooth and creamy, which should take about 2 minutes. Add the vanilla extract and mix until fully combined.
- Stir in the all-purpose flour and salt until just combined. Carefully fold in the finely chopped pecans — the dough will be soft but not sticky. Tip: If the dough feels too soft to manage, chill it in the refrigerator for 20–30 minutes.
- Shape the dough into 1-inch balls and place them approximately 2 inches apart on a baking sheet lined with parchment paper.
- Bake the cookies in a preheated oven at 350°F (175°C) for 13–15 minutes, or until the bottoms turn lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes.
- While the cookies are still warm, roll each one in powdered sugar to coat them. Let them cool completely, then roll them in powdered sugar once more for a snowy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes