Of course! Buttery Pecan Snowball Cookies are a classic, melt-in-your-mouth holiday treat. They’re incredibly simple, rich, and nutty, and they look like little snow-covered delights.
Here is a detailed, foolproof recipe to create these wonderful cookies.
BUTTERY PECAN SNOWBALL COOKIES
This recipe highlights the pure, rich flavors of butter and toasted pecans.
Yields: About 2 ½ dozen cookies
Prep Time: 20 minutes
Bake Time: 12-15 minutes per batch
Ingredients
· 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
· ½ cup (60g) powdered sugar, plus more for coating
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
· 2 cups (250g) all-purpose flour
· 1 cup (110g) very finely chopped pecans, toasted
Instructions
- Toast the Pecans:
· Preheat your oven to 350°F (175°C).
· Spread the chopped pecans on a baking sheet and toast for 5-8 minutes, until fragrant. Watch closely to prevent burning. Let them cool completely. This step is crucial for deepening their flavor. - Make the Dough:
· In a large bowl, using an electric mixer, cream the softened butter and ½ cup of powdered sugar together until light and fluffy.
· Beat in the vanilla extract and salt.
· Gradually add the flour on low speed, mixing until just combined.
· Stir in the cooled, toasted pecans by hand. The dough will be crumbly but should hold together when squeezed. - Shape the Cookies:
· Scoop about 1 tablespoon of dough and roll it between your palms into a smooth 1-inch ball. Place the balls about 1 inch apart on ungreased or parchment-lined baking sheets. - Bake:
· Bake for 12-15 minutes, or until the bottoms are just lightly golden and the tops are still pale. The cookies should not brown. - The Coating Process (The Key Step):
· Let the cookies cool on the baking sheet for just 5 minutes—they must still be warm.
· Place about 1 cup of powdered sugar in a shallow bowl.
· Gently roll the warm cookies in the powdered sugar until heavily coated. Place them on a wire rack to cool completely.
· Once the cookies are completely cool, roll them in the powdered sugar a second time. This double-coating creates the classic “snowy” look and ensures a perfect, sweet finish.
Tips for Perfect Snowball Cookies
· Don’t Over-Bake: The key to their melt-in-your-mouth texture is taking them out of the oven before they brown. They should look “set” but still pale.
· Toast Your Nuts: Toasting the pecans is non-negotiable. It deepens their flavor immensely and is the secret to an incredible cookie.
· Room Temperature Butter: Using properly softened butter is crucial for creaming and achieving the right texture. It should be cool to the touch but leave an indent when pressed.
· Finely Chop the Pecans: For the best texture, chop the pecans very finely. You can pulse them in a food processor, but be careful not to turn them into pecan butter.
· The Double Coat: The first coat of powdered sugar on the warm cookies creates a thin, sticky layer. The second coat on the cooled cookies gives them their final snowy, dry appearance.
Frequently Asked Questions (FAQ)
Q: Can I use a different nut?
A: Absolutely! Walnuts are a very common and delicious substitute. You can also use hazelnuts or almonds.
Q: Why is my dough so crumbly?
A: This is normal! The low moisture content is what gives them their tender, sandy texture. Just squeeze the dough firmly when shaping the balls, and it will hold together.
Q: Can I make these ahead of time?
A: Yes, they are perfect for making ahead!
- Dough: You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Let it come to a scoopable temperature before shaping.
- Baked Cookies: They store beautifully in an airtight container at room temperature for up to 2 weeks. The powdered sugar may “melt” in over time, but they will still taste delicious.
Q: Can I freeze the baked cookies?
A: Yes, but it’s best to freeze them after the first coating of powdered sugar. Once thawed, give them their second roll in powdered sugar to refresh their snowy look.
Enjoy these wonderfully simple, buttery, and festive cookies! They are a true holiday treasure.