This Snowball Cookies Recipe makes cookies with a perfect soft, crumbly texture and just the right amount of pecans. Enjoy easy snowball cookies that can be made in under 10 minutes!
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Chop pecans until no pieces larger than a pea remain, or pulse in a food processor until finely ground (the texture of coarse cornmeal).
In a medium bowl, combine flour, chopped pecans, and salt; whisk to combine.
Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed. Beat in the vanilla until well-combined. Add all the flour mixture, and mix on low speed until the dough just begins to come together but still looks shaggy. Scrape down the sides of the bowl and continue mixing on low until the dough is cohesive, about 10 more seconds.
Portion & bake:
Roll heaping tablespoons of dough into balls and place 1 inch apart on your baking sheet. I use a tablespoon cookie scoop to scoop the dough and then roll into balls. Optional: For the tallest cookies, chill dough balls before baking.
Bake until the bottoms are golden and the tops are beginning to brown and show small cracks, 17-19 minutes. Be careful not to over-bake them or they will be dry and crumbly.
Cool the cookies 2 minutes on the baking sheet before transferring to wire racks to cool until just slightly warm.
Place powdered sugar in a large plastic bag or bowl. Work with two cookies at a time. Toss gently to coat and place back on the wire rack.
Allow the cookies to sit at least an hour, up to overnight. Repeat the tossing in powdered sugar (or even edible glitter!). Enjoy!
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Notes
Recipe initially inspired by Bakers Illustrated via The Brown Eyed BakerPresentation - I use a tablespoon cookie scoop to scoop the dough and then roll into balls. This makes for more evenly portioned cookies. Don’t be alarmed if your cookies lose their perfect shape after baking and settling. They will still be beautiful and delicious!Technique - You can purchase pecan flour or pecan meal to skip Step 2 entirely. It is also possible to chop your pecans finely by hand, but I prefer to use a food processor.Variations - Any ground or finely chopped nuts would be wonderful in this recipe. Storage - Store snowball cookies in an airtight container at room temperature for up to 5 days. Layer the cookies between pieces of parchment or waxed paper. You can freeze baked snowball cookies for up to 3 months.