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Buttery Pecan Snowball Cookies
Oh my goodness, have I got a treat for you! These Buttery Pecan Snowball Cookies are just the perfect blend of rich, nutty flavor and melt-in-your-mouth texture. I remember the first time I baked these cookies; it was a chilly December afternoon, and I was craving something warm and delightful. The scent of buttery pecans baking in the oven filled my kitchen and wrapped me in a nostalgic hug. Now, every time I whip up a batch, it brings back those cozy memories. Let’s dive in and make some magic in the kitchen together!
What Are Buttery Pecan Snowball Cookies?
You might be wondering what makes these cookies so special. Buttery Pecan Snowball Cookies are little bites of heaven that are soft, crumbly, and loaded with the delightful crunch of pecans. You might also hear them called Mexican wedding cookies or Russian tea cakes. They are loved for their rich flavor and delightful texture, making them a popular choice for holiday gatherings or cozy evenings at home. Plus, they are rolled in powdered sugar, which just adds that irresistible snowy finish.
Ingredients Overview for Buttery Pecan Snowball Cookies
So, let’s gather our ingredients! This recipe is pretty straightforward, and you might already have most of these items in your pantry. Here’s what you need:
- Unsalted Butter: 1 cup, softened. It brings the incredible richness!
- Powdered Sugar: 1/2 cup, for that sweet, dusted finish. You can use regular sugar in a pinch, but you won’t get that melt-in-your-mouth effect.
- Vanilla Extract: 1 teaspoon, adds a lovely aroma and flavor. Use almond extract if you’re feeling adventurous!
- All-Purpose Flour: 2 cups, the base of our cookies. You can substitute a gluten-free blend if you prefer.
- Chopped Pecans: 1 cup, toasted for more flavor. If pecans aren’t your jam, walnuts work too!
- Salt: A pinch, to balance the sweetness. You won’t really taste it, but it’s necessary!
Step-by-Step Instructions for Buttery Pecan Snowball Cookies
Ready to bake? Follow these simple steps for cookie perfection:
1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter: In a large bowl, cream the softened butter and powdered sugar together until it’s light and fluffy. This should take about 3-4 minutes—don’t rush it!
3. Add Flavor: Mix in the vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour and salt. Gradually add this to your wet mixture. Stir until just combined; you don’t want to overmix!
5. Fold in Pecans: Gently add the chopped pecans to the dough. This step adds that delightful crunch, so be sure they’re evenly distributed.
6. Form the Cookies: Roll the dough into about 1-inch balls and place them on the prepared baking sheet a couple of inches apart.
7. Bake: Bake for 12-15 minutes, until they’re just lightly golden on the bottom.
8. Cool and Coat: Take them out of the oven and let them cool for about 5 minutes. While they are still warm, roll them in powdered sugar to create that snowball effect. Enjoy!
Serving Suggestions
These buttery pecan snowball cookies are great on their own, but if you want to make it a little fancier, try serving them alongside a warm cup of cocoa or a scoop of ice cream. You can even stack them in a jar as a sweet gift for a friend—who doesn’t love homemade treats?
Tips for the Perfect Buttery Pecan Snowball Cookies
- Don’t over-bake: Keep an eye on them! You want them soft and tender, not hard as a rock.
- Chill the Dough: If you find the dough too sticky, pop it in the fridge for about 30 minutes before forming the cookies.
- Nut Options: Toast your nuts! It really elevates the flavor of the pecans (and walnuts too!).
- Storage: Keep these cookies in an airtight container at room temperature for about a week—if they last that long!
Q&A Section
How can I make these cookies gluten-free? You can use a gluten-free flour blend that measures cup-for-cup like all-purpose flour.
Can I freeze the cookie dough? Yes! You can freeze the unbaked dough for up to a month. Just thaw it in the fridge before baking.
What if I don’t have pecans? You can easily substitute walnuts or even almonds for a different flavor profile.
How many cookies does this recipe make? This recipe typically yields about 24 cookies, depending on how large you roll them.
Why You’re Going to Love It
These Buttery Pecan Snowball Cookies are not just another dessert—they bring comfort and joy to every bite. The way they melt in your mouth, combined with the warmth of toasted pecans and the sweetness of powdered sugar, makes them the perfect treat for cozy evenings or holiday celebrations. Plus, they are super easy to make, which means more time enjoying them!
Behind the Scenes
When I first tried to perfect this cookie recipe, it was definitely a journey! I ended up with a few trays of cookies that were more like crumbs than actual cookies. After a couple of tweaks in ratios and baking times, I finally landed on these delicious beauties. Now, no matter the occasion, I whip these up, and every time they vanish in no time. Be sure to check out my Pinterest page for more delicious recipes! You can find it here: My Recipe Cast. Happy baking!
Buttery Pecan Snowball Cookies
Ingredients
Main Ingredients
- 1 cup Unsalted Butter, softened Adds incredible richness.
- 1/2 cup Powdered Sugar For a sweet, dusted finish.
- 1 teaspoon Vanilla Extract Use almond extract for variation.
- 2 cups All-Purpose Flour Can be substituted with gluten-free blend.
- 1 cup Chopped Pecans, toasted Can substitute with walnuts.
- a pinch Salt Balances the sweetness.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter: In a large bowl, cream the softened butter and powdered sugar together until it’s light and fluffy (about 3-4 minutes).
- Add Flavor: Mix in the vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour and salt. Gradually add this to your wet mixture and stir until just combined (avoid overmixing).
- Fold in Pecans: Gently add the chopped pecans to the dough, ensuring even distribution.
- Form the Cookies: Roll the dough into about 1-inch balls and place them on the prepared baking sheet a couple of inches apart.
- Bake: Bake for 12-15 minutes, until they’re just lightly golden on the bottom.
- Cool and Coat: Allow to cool for 5 minutes before rolling in powdered sugar while still warm.
