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Buttery pecan snowball cookies have always signaled the start of the holidays in my kitchen just the sight of those powdered sugar dusted treats brings back memories of chilly afternoons and warm kitchens The recipe creates melt in your mouth cookies with a delicate buttery flavor and gentle crunch from toasted pecans Ideal for celebrations or gifting these cookies never fail to get rave reviews
The first time I made these my whole house smelled like toasted nuts and sweet vanilla Now they are the very first cookies I bake every December and my friends beg for the recipe year after year
Ingredients
- Unsalted butter: Use high quality butter for rich tender cookies European style butters provide even more depth
- Powdered sugar: For sweetening the dough and dusting the finished cookies Triple sifted is best for extra snowy effect
- Salt: Adds balance and enhances the pecan flavor Look for fine sea salt for best distribution
- Vanilla extract: Brings warmth and fragrance Use pure vanilla instead of imitation for a true bakery taste
- All purpose flour: Unbleached flour gives a light crumb Make sure to spoon and level your flour for accuracy
- Pecans: Finely chopped and fresh Choose pecans with a rich aroma and no oily smell Toasting deepens the nutty flavor
Instructions
- Make the dough:
- Cream butter and powdered sugar together for several minutes until the mixture is fluffy and pale This step traps tiny air bubbles and creates that signature melt away texture Gently blend in the salt and vanilla until smooth
- Add dry ingredients:
- Gradually add the flour a little at a time Mixing slowly by hand or with a wooden spoon helps prevent overworking the gluten which could make the cookies tough Stir in the chopped pecans aiming for even distribution in every bite
- Chill for best results:
- If you want perfectly plump cookies chill the dough for thirty minutes The chill time firms the butter and helps the cookies hold their round shape as they bake
- Shape the cookies:
- Using a small cookie scoop or your hands roll the dough into small uniform balls about one inch in diameter Place balls at least two inches apart on the prepared baking sheet so they bake evenly and stay round
- Bake to perfection:
- Bake at three hundred fifty degrees for fifteen to eighteen minutes The cookies should look very pale on top but lightly golden brown underneath Under baking keeps them tender but watch closely toward the end
- Coat in sugar:
- Allow cookies to cool for five minutes on the baking sheet then roll each one gently in powdered sugar while still warm The heat helps the sugar cling Wrap each cookie in the soft powder For that dreamy snowball look repeat with another dusting once fully cool
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My favorite part is always the moment you roll cookies in warm sugar It turns my kitchen into a snow globe and makes every cookie look magical My grandmother would let me coat the cookies as a child and I still think of her every time
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to one week For longer storage place in the freezer with layers of parchment between each tier Defrost at room temperature before enjoying You can also freeze unbaked dough just bring to room temp before shaping
Ingredient Substitutions
Walnuts or hazelnuts can replace pecans for a different twist Dairy free butter works well if you need a vegan cookie For extra flavor try adding a half teaspoon orange zest or swap vanilla for almond extract Pecans are traditional though and really shine in this simple butter rich dough
Serving Suggestions
Serve alongside coffee or hot chocolate for an afternoon treat These cookies also look beautiful on holiday cookie platters and pack well for food gifts Just be gentle when boxing as the sugary coating is delicate Try pairing with tart cranberries or citrus for beautiful color contrast
Cultural Context
Snowball cookies have roots in many cultures including Russian tea cakes and Mexican wedding cookies Each version uses a base of butter flour and nuts rolled in powdered sugar This recipe honors that old world tradition but with a buttery southern pecan twist
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Bake up a batch of these pecan snowball cookies to share the sweet joy of the season They are sure to become your favorite holiday tradition
Frequently Asked Questions
- → How do I prevent cookies from spreading too much?
Chilling the dough for 30 minutes before baking will help cookies retain their round shape and prevent excessive spreading.
- → Can I use other nuts instead of pecans?
Yes, walnuts or almonds can be substituted for pecans, though flavor and texture may slightly differ.
- → Why roll cookies in powdered sugar while warm?
Rolling warm cookies helps the sugar melt slightly, creating a smooth, snowy coating that sticks well.
- → How should I store these cookies?
Keep snowball cookies in an airtight container at room temperature for up to one week for best freshness.
- → Are these cookies suitable for freezing?
Yes, baked cookies or unbaked dough balls can be frozen. Dust with fresh powdered sugar after thawing.