Pecan Snowball Cookies

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4.65 from 31 votes

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 110kcal

Author Stacey Little

Ingredients

1 cup unsalted butter ((cool, but not refrigerator cold))
1 cup powdered sugar (plus more for coating)
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups White Lily all-purpose flour
1 1/4 cups finely chopped pecans

Instructions

Preheat the oven to 350°F and line a cookie sheet with parchment or silicone baking mat.
Use a mixer to cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.
Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again. Store at room temperature in an airtight container for up to a week or freeze for longer.

Video

Notes

If your cookies spread out too much and lose their ball shape, you might need to chill the dough. Place it in the refrigerator for at least an hour to chill, then roll into balls and bake.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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