Few cookies say “holiday magic” quite like these Buttery Pecan Snowball Cookies. With their soft, melt-in-your-mouth texture, delicate crunch from toasted pecans, and generous coating of snowy powdered sugar, they bring back warm memories of family gatherings and festive baking. Perfect for cookie swaps, gift tins, or cozy nights with a cup of tea, these cookies are easy to make and always a crowd-pleaser.
Below is a detailed, foolproof recipe that walks you through every step — ensuring perfect results even if you’re baking for the first time in years.
Buttery Pecan Snowball Cookies Recipe
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour
Yield: About 24 cookies
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | 1/2 cup |
| Egg yolk | 1 large |
| Pure vanilla extract | 1 teaspoon |
| All-purpose flour | 1 3/4 cups |
| Salt | 1/2 teaspoon |
| Finely chopped pecans | 1 cup (toasted optional) |
| Powdered sugar | For coating (about 1 cup) |
Instructions
Step 1: Prepare Your Baking Space
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with parchment paper or a silicone baking mat.
- If your pecans are raw, toast them in a dry skillet over medium heat, stirring often for about 5 minutes until golden and fragrant. Let them cool completely, then finely chop.
Toasting brings out the natural oils and flavor of the pecans — a step that elevates your cookies from good to unforgettable.
Step 2: Cream Butter and Sugar
- In a large bowl, use an electric mixer to beat 1 cup of softened butter and 1/2 cup granulated sugar together until light, pale, and fluffy — about 2–3 minutes.
- Scrape down the sides of the bowl to ensure everything is well combined.
Creaming the butter properly adds air to the dough, giving your cookies their soft, delicate crumb.
Step 3: Add the Egg Yolk and Vanilla
- Add 1 large egg yolk and 1 teaspoon vanilla extract to the creamed mixture.
- Beat until fully incorporated, about 30 seconds.
Using only the yolk adds richness and helps bind the dough without making it too cakey.
Step 4: Combine and Add Dry Ingredients
- In a separate medium bowl, whisk together:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- Gradually add the flour mixture to the butter mixture. Mix on low speed just until the dough comes together.
Avoid overmixing — it can make the cookies tough. The dough should be soft but not sticky.
Step 5: Fold in the Pecans
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