Description
Delightfully tender and buttery Snowball Cookies coated in confectioners’ sugar, packed with crunchy pecans for a perfect melt-in-your-mouth holiday treat. These classic cookies are simple to make, chilled to hold their shape, baked to a light golden perfection, and dusted with powdered sugar twice for an irresistible snowy finish.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
Finishing
- Additional confectioners’ sugar for rolling
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and 1/2 cup confectioners’ sugar until the mixture is light and fluffy. This process incorporates air into the butter, creating a tender cookie texture.
- Add remaining ingredients: Beat in the vanilla extract. In a separate bowl, combine the all-purpose flour and salt, then gradually add these dry ingredients to the creamed butter mixture, mixing well to form a soft dough. Stir in the chopped pecans evenly throughout.
- Chill the dough: Refrigerate the dough until firm and chilled. This step is essential to prevent the cookies from spreading too much during baking, ensuring their classic round shape.
- Preheat oven and shape cookies: Preheat your oven to 350°F (175°C). Roll the dough into 1-inch diameter balls and place them on ungreased baking sheets, spacing them evenly.
- Bake: Bake the cookies for 10 to 12 minutes or until they are set but not browned. The cookies should hold their shape firmly when touched.
- Roll in confectioners’ sugar while warm: Immediately roll the warm cookies in additional confectioners’ sugar, coating them thoroughly to get the first snowy layer.
- Cool and recoat: Allow the cookies to cool completely on wire racks. Once cooled, roll them again in confectioners’ sugar for the perfect snowy finish.
Notes
- Use softened butter for easier creaming and better texture.
- Chilling the dough is crucial to maintain the cookie’s shape and texture.
- Chop pecans by pressing them in a bowl with a measuring cup for coarser pieces, or finish chopping finely with a knife.
- Rolling the cookies in confectioners’ sugar twice ensures a thick, delightful coating.
- Store cookies in an airtight container to keep them fresh longer.