Snowball Cookies
These snowball cookies mix butter, powdered sugar, flour, and pecans into soft, tender bites, rolled in sweet sugar for a melt-in-your-mouth treat.
Servings: 24
Equipment
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup pecans chopped
Instructions
- Preheat oven to 375℉.
- In a bowl, beat butter, ½ cup powdered sugar, and salt until creamy. Mix in the vanilla and then the flour and pecans.
- Scoop dough into 1 tablespoon portions and roll into a ball. Place onto an un-greased baking sheet. Bake for 8-10 minutes or until edges are just barely browned.
- Sift powdered sugar over the cookies as soon as they come out of the oven. Let cookies cool on the pan for 5 minutes and then move to a cooling rack. Once cooled completely, roll in a bowl of the remaining ½ cup powdered sugar.
- Store in an airtight container once cooled.
Notes
- For light and airy cookies, use softened butter in Step 2 and mix until extra fluffy.
- Use a cookie scoop or melon baller for perfectly portioned dough.
- Refrigerate the dough for 15 minutes after placing it on the baking sheet so they will keep their shape while they bake.
- Keep leftovers in an airtight container on the counter for 3 days, in the refrigerator for 2 weeks, and in the freezer for 3 months.
Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 92mg | Potassium: 26mg | Sugar: 5g | Vitamin A: 235IU | Calcium: 6mg | Iron: 0.6mg