Pecan Snow Cookies Recipe
Buttery pecan cookies coated in powdered sugar, these festive snowball treats are soft, nutty, and perfect for the holiday season.
2 Servings
Ingredients
- 1 cup 2 sticks unsalted butter , room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans finely chopped
- 1 1/2 cups powdered sugar for coating
Instructions
Preheat the Oven
- Preheat oven to 350º F. Line one or two baking sheets with parchment paper or a silicone baking mat.
Cream Butter and Sugar
- In a large bowl or stand mixer, beat the butter for 2–3 minutes until fluffy and creamy. Add 1/2 cup powdered sugar and continue beating until smooth. Mix in vanilla extract and salt.
Incorporate Dry Ingredients
- Add the flour gradually, mixing until fully combined. Fold in the finely chopped pecans until evenly dispersed throughout the dough.
Chill the Dough (Optional)
- For easier handling, chill the dough for 30 minutes to 2 hours. Alternatively, the dough may be frozen for later use.
Shape the Cookies
- Using a tablespoon or small cookie scoop, portion dough into 1–1 1/2-inch balls and place them onto the prepared baking sheets.
Bake
- Bake for 13–15 minutes, or until the bottoms are just slightly golden. Remove from the oven and allow cookies to cool on the baking sheet for 15–20 minutes.
Coat in Powdered Sugar
- Roll the cooled cookies generously in the remaining powdered sugar. If desired, repeat the coating process once more for a thicker snowy finish.
Notes
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for stability. Ensure your powdered sugar is certified gluten-free, as some brands may include additives processed with gluten.