Pecan Snowball Cookies

This pecan snowball cookies recipe makes a melt-in-your-mouth, sweet holiday treat. Make this classic Christmas cookie with 5 ingredients!

Course Cookies, Dessert

Cuisine American

Prep Time 5

Cook Time 15

Chilling Time 15

Total Time 35

Servings cookies

Calories 173kcal

Using a stand mixer fitted with the paddle attachment or an electric hand mixer and large mixing bowl, cream butter and powdered sugar until light and creamy.
Start mixing on low speed to prevent the sugar from flying out of the bowl.
Add salt, vanilla extract and flour to the bowl. Mix on low speed, until the ingredients are just combined.
Avoid over mixing, which can cause the cookies to be dry and crumbly.
Fold in chopped nuts with a spatula
Chill dough in the refrigerator until firm enough to handle, about 15 minutes.
Preheat your oven to 350℉ (180℃) and prepare a parchment lined baking sheet.
Roll dough into 1-inch balls (about 1 tablespoons each). Arrange cookies about 1 inch apart on a parchment lined baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until light brown on the bottom.
Remove pan from the oven. Allow the cookies to cool for 10 minutes. While cookies are slightly warm to the touch, roll in powdered sugar. You don't want them to be too hot or the powdered sugar will melt!
For a cleaner and more festive appearance, roll each snowball cookie in a second coating of powdered sugar.

Substitutions

If using salted butter, omit the salt called for in this recipe.
You don’t have to use pecans, even though that’s the traditional ingredient for this classic recipe. You can use almonds, walnuts, or any other chopped nuts you prefer.

Helpful Tips From Liz

Double dip in powdered sugar - I like to coat the snowballs in powdered sugar when they’re just barely warm. This melts the powdered sugar a bit so it becomes tacky. Then, I roll them through the powdered sugar a second time, for more coverage and a prettier appearance.