Pecan Snowball Cookies are such a treat with a tender shortbread base, studded with crunchy pecan pieces and a powdered sugar finish. These classic Christmas cookies are a fun way to satisfy your cookie craving without overindulging. Snowball cookies cookies are soft, chewy, and sweet, and they come in a variety of flavors including chocolate chip, oatmeal raisin, peanut butter, and in this case, crunchy pecans.
Snowball cookies are also known as Russian Tea Cakes and Mexican Wedding Cookies. I make these classic pecan snowball cookies every year for the holidays, along with peanut butter blossoms and rocky road cookies.
Pecan Snowball Cookies
Pecan snowballs are a delicious treat that everyone loves. They are also a fun way to get kids involved in baking. My daughter loves rolling these cookies in the powdered sugar If you want to try making these cookies at home, then keep reading.
Pecan Snowball Cookies were originally created as a way to use up leftover pecans after Christmas. Today, pecan snowballs are a popular holiday cookie because they are delicious and fun to eat. They are also a great alternative to traditional chocolate chip cookies.
What are Snowball Cookies?
Snowball cookies are small buttery cookies that are rolled in powdered sugar and then nuts. The powdered sugar gives them their snowy look. These cookies are a little bit crumbly and have a lighter texture than other cookies.
How Long Do Snowball Cookies Last?
Snowball cookies can be stores in the pantry or in the refrigerator. When the cookies are stored in the pantry, they will last for about 4 or 5 days. You will want to keep the cookies in a paper bag. If the snowball cookies are stored in the refrigerator, they will last for about 2 weeks. Store them in an airtight bag when in the refrigerator.
How to Dredge the Cookies in Powdered Sugar
Traditionally, you would dredge the cookie sin powdered sugar when making snowball cookies. However, I have found it much easier to use a sifter and sift the powdered sugar over the cookies. I like to sift the powdered sugar over the cookies when they are warm. Then, once the cookies have cooled, I dust them again with powdered sugar. This is a much easier technique than rolling the cookies in the powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- 5 Tbsp granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts, almonds or pecans
- 1/2 cup confectioners sugar
How to Make Pecan Snowball Cookies
Using a handheld electric mixer (or stand mixer), cream together softened butter and granulated sugar until smooth. Beat in the vanilla and salt.
Gradually add the flour, beating after each addition. Stir in the finely chopped nuts until blended.
Divide dough in half, wrap in plastic and refrigerate for 45 minutes.
While the dough is in the fridge, preheat the oven to 350° F. Line two baking sheets with a silicone mat or parchment paper. Set aside.
Remove dough from the refrigerator and scoop 1-inch balls. Roll the balls with your hands until round.
Place dough balls about 1 inch apart on prepared baking sheets. Bake in a preheated oven until the cookies are just beginning to brown around the bottom edges, about 12 to 14 minutes, being careful to not overbake.
Carefully transfer cookies to wire racks for a couple of minutes. Spoon the powdered sugar into a sifter and dust the cookies while they are still warm. Let the sugar-coated cookies cool completely, then dust once again with the confectioners sugar.
Pecan Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 5 Tbsp granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts almonds or pecans
- 1/2 cup confectioners sugar
Instructions
- Using a handheld electric mixer (or stand mixer), cream together softened butter and granulated sugar until smooth. Beat in the vanilla and salt. Gradually add the flour, beating after each addition. Stir in the finely chopped nuts until blended. Divide dough in half, wrap in plastic and refrigerate for 45 minutes.
- While the dough is in the fridge, preheat the oven to 350° F. Line two baking sheets with a silicone mat or parchment paper. Set aside.
- Remove dough from the refrigerator and scoop 1-inch balls. Roll the balls with your hands until round.
- Place dough balls about 1 inch apart on prepared baking sheets. Bake in a preheated oven until the cookies are just beginning to brown around the bottom edges, about 12 to 14 minutes, being careful to not overbake.
- Carefully transfer cookies to wire racks for a couple of minutes. Spoon the powdered sugar into a sifter and dust the cookies while they are still warm. Let the sugar-coated cookies cool completely, then dust once again with the confectioners sugar.
Nutrition
You might also like these Christmas cookie recipes:
What’s your favorite Christmas cookie recipe?
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