Pecan Snowball Cookies

Classic Pecan Snowball Cookies get a boost of holiday spirit with a hint of bourbon. This crowd favorite is easy to make with just 5 ingredients and perfect for any holiday gathering.

5 from 1 vote

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Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 15

Additional Time: 30

Total Time: 50

Servings: cookies

Calories: 235kcal

Author: Jennifer Stewart

Ingredients

1 cup butter room temperature
1/2 cup powdered sugar
1 teaspoon salt
2 teaspoons vanilla extract or other spirit
2 1/4 cups all purpose flour
1 1/2 cups powdered sugar for dusting

Instructions

Preheat oven to 350 degrees F. In a large bowl, combine butter and 1/2 cup powdered sugar. Cream/whip with hand or stand mixer for 1-2 minutes.
Add in salt and vanilla extract (or bourbon). Mix to combine.
Slowing add in flour in a few batches, mixing between additions until fully combined. Do not over mix.
Scoop into 1 inch balls and roll to smooth out.
Place on parchment lined baking sheet and chill for 30 minutes.
Remove from the fridge and bake for 13-15 minutes or until the edges just start to brown.
While the cookies are baking, place remaining powdered sugar in a bowl.
When the cookies are finished baking, remove from the oven and let sit 1-2 minutes on the baking sheet. Do not try to move as they will be soft.
After the 1-2 minutes, if the cookies are cool enough to handle (but not completely cooled) roll them one at a time in the bowl of powdered sugar to get an initial coating.
Place cookies on a cool baking sheet or plate. When they are completely cool, roll in the powdered sugar again, to ensure they are completely coated.
Enjoy!

Notes

use the best butter you can find so they taste extra buttery!

I like to use an ice cream or cookie scoop to make them uniform in size.

toast your pecans before you add them to the cookies. It adds the most amazing butty flavor. Make sure you cool them before adding to the dough or it will melt it.

finely chop the nuts in even shapes. Don’t add the “dust” that’s left after you chop them. I would not use a food processor or you will get all dust.

use parchment paper or silicone baking mats so they don’t stick to the pan.

do not over bake. Cook just until the edges start to brown.

don’t try to remove the snowball cookies from the baking sheet too soon, let them cool slightly. They are soft and will smash easily.

some like to coat their cookies by adding powdered sugar to a bag and tossing in the cookies. I don’t recommend this as the cookies are delicate and will smash. Gently roll them in a bowl with a fork to coat them.

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