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Classic Snowball Cookies with Pecans

Classic snowball cookies with pecans are tender, buttery cookies baked until their bottoms are lightly golden and their tops remain pale. Roll them in powdered sugar while warm, then again after cooling for a snowy double coating.
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Prep Time 20 minutes
Cook Time 15 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 cups powdered sugar divided (1/2 cup for the dough, 1/2 cup for the first coating, and 1/2 cup for the second coating)
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp salt
  • 0.75 cup pecans finely chopped

Equipment

  • 2 large baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, beat the butter and 1/2 cup powdered sugar until smooth.
  4. Beat in the vanilla.
  5. In a separate bowl, whisk together the flour and salt.
  6. Gradually mix the flour mixture into the butter mixture until a soft dough forms.
  7. Fold in the pecans.
  8. Shape the dough into 1-inch balls.
  9. Arrange the balls about 1 1/2 inches apart on the prepared baking sheets.
  10. Bake for 12 to 15 minutes, rotating the sheets top to bottom halfway through, until the cookie bottoms are lightly golden while the tops remain pale.
  11. Let the cookies rest on the baking sheets for 5 minutes.
  12. Gently roll the cookies in 1/2 cup powdered sugar while still warm.
  13. Transfer the cookies to a wire rack and cool completely.
  14. Roll the cooled cookies in the remaining 1/2 cup powdered sugar.

Notes

For an even coating, roll the cookies in powdered sugar while they are still warm, then coat them again after they cool completely. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a nut-free variation, omit the pecans.