Name: Pecan Snowball Cookies – Classic Melt-In-Your-Mouth Holiday Cookies
Ingredients: 1 cup (226 g) unsalted butter, softened; 1/2 cup (60 g) powdered sugar; 1 teaspoon vanilla extract; 2 cups (250 g) all-purpose flour; 1/4 teaspoon salt; 1 cup finely chopped pecans; 1 1/2 cups powdered sugar, for rolling

Ingredients

Scale

For the Cookies

1 cup (226 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans

For Coating

1 1/2 cups powdered sugar, for rolling

Instructions

Step 1: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together until smooth, light, and creamy. This creates the base for the soft, tender texture.

Step 2: Add Vanilla

Mix in the vanilla extract until fully incorporated. The vanilla enhances the buttery flavor without overpowering the pecans.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt.

Step 4: Form the Dough

Gradually add the flour mixture to the butter mixture, mixing just until combined. Fold in the chopped pecans evenly throughout the dough.

Step 5: Chill the Dough

Cover and refrigerate the dough for 30 minutes. Chilling helps the cookies hold their shape during baking.

Step 6: Shape the Cookies

Preheat oven to 350°F (175°C).
Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet.

Step 7: Bake

Bake for 12–14 minutes, until cookies are set but still pale. Do not allow browning.

Step 8: First Sugar Coating

Allow cookies to cool for about 5 minutes, then gently roll warm cookies in powdered sugar.

Step 9: Second Sugar Coating

Once cookies are completely cooled, roll them again in powdered sugar for a thick, snowy finish.

Notes

Do not overbake—snowball cookies should stay pale.
Finely chop pecans for even texture.
Rolling twice in powdered sugar ensures the classic snowy look.
Handle cookies gently—they are delicate.