Photo Credit: Ashley Cuoco
Holiday baking is in full swing!! These pecan snowball cookies are one of my favorites. Sweet and nutty, melt-in-you-mouth goodness. My grandmother makes these every year in smaller, bite sized balls. They dissolve instantly in your mouth. The great thing about this recipe is that it will yield about 48 cookies, making it great for large gatherings or cookie exchanges with friends and family. Set these on your Christmas table and watch them disappear! Happy Christmas baking, everyone!
All Photo Credit: Ashley Cuoco
Prep time: 15 minutes — Cook time: 15 minutes — Total time: 30 minutes
- 1 cup unsalted butter
- 1 cup powdered sugar (plus more for coating)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1¼ cups finely chopped pecans
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper.
- In a large bowl or in the bowl of your stand mixer, cream your butter and sugar. Add the vanilla and salt and mix well. Gradually add the flour, mixing well and scraping down the sides of the bowl after each addition. Your dough will become thick.
- Add the chopped pecans and mix well. I found incorporating the chopped pecans to be easier to do by hand rather than in the stand mixer, as the dough is so thick. Once combined, scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. For consistency, use a 1 Tablespoon measuring spoon to scoop out balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
- Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again. The first coat will be sticky– the second coat will allow the sugar to stick better. Enjoy!
Recipe adapted from Southern Bite.