Buttery Pecan Snowball Cookies: A Wintertime Delight

There’s something magical about snowball cookies—soft, buttery, nutty, and dusted with a cloud of powdered sugar. Perfect for winter holidays, cozy gatherings, or simply a sweet treat to brighten your day, Buttery Pecan Snowball Cookies melt in your mouth with every bite. Here’s a unique, detailed guide to making them from scratch, ensuring they come out tender, rich, and delightfully nutty every time.

Ingredients

For approximately 24 cookies, you will need:

1 cup (226g) unsalted butter, softened
1/2 cup (60g) powdered sugar, plus extra for rolling
1 teaspoon pure vanilla extract
2 1/4 cups (280g) all-purpose flour
1/4 teaspoon salt
3/4 cup (90g) finely chopped pecans

Optional: A pinch of cinnamon or a splash of almond extract for a warm flavor twist.

Step-by-Step Method

Step 1: Prepare Your Ingredients

Before you start, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Chop your pecans finely for an even texture in every bite. Sifting your flour and salt together ensures the dough stays light and tender.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar using an electric mixer on medium speed. Beat for about 2–3 minutes until the mixture is pale, smooth, and fluffy. This step is crucial—it incorporates air, giving the cookies a delicate texture.

Add the vanilla extract and beat briefly to combine.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture in two or three additions, mixing on low speed. Be careful not to overmix; you want the dough to stay tender.