Snowball Pecan Cookies Dusted in Powdered Sugar
- Cook Time: 60 minutes (includes chilling time)
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (for the dough)
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans
- 1 cup powdered sugar (in a separate bowl for coating)
Instructions
- In a large mixing bowl, beat the softened butter and the 1/2 cup of powdered sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Stir in the vanilla extract, ensuring it is fully incorporated into the butter mixture for a consistent flavor throughout the dough.
- Gradually add the all-purpose flour and salt to the bowl. Mix on low speed until a soft dough begins to form. Be careful not to overmix, as this can make the cookies tough.
- Add the finely chopped pecans to the dough. Use a spatula to fold them in gently until they are evenly distributed. The dough will be thick and slightly crumbly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much in the oven.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about one tablespoon of dough and roll it between your palms to form a 1-inch ball. Place the balls on the prepared baking sheet, spacing them about an inch apart.
- Bake for 12 to 15 minutes, or until the bottoms are just lightly golden. The tops should remain pale. Do not overbake, or they will become too dry.
- Let the cookies cool for about 5 minutes until they are safe to touch but still warm. Roll each cookie in the bowl of powdered sugar until well coated. Place them on a wire rack to cool completely. Once fully cooled, roll them in the powdered sugar a second time for that perfect “snowball” look.