Ingredients: Simple and Classic
One of the reasons Buttery Pecan Snowball Cookies are so beloved is their simplicity. The recipe requires just a handful of ingredients, most of which you likely already have in your pantry. Here’s what you’ll need:
- Butter: The star of the show, butter gives these cookies their rich, melt-in-your-mouth texture. Be sure to use unsalted butter so you can control the saltiness of the cookies.
- Pecans: Toasted pecans add a wonderful nutty flavor and a bit of crunch to the cookies. You can substitute with walnuts or almonds if you prefer, but pecans are the traditional choice.
- All-Purpose Flour: Flour forms the base of the cookie dough, giving it structure while still keeping the cookies tender.
- Powdered Sugar: Also known as confectioners’ sugar, this is used both in the dough and for rolling the cookies after baking. It adds sweetness and gives the cookies their characteristic snowy coating.
- Vanilla Extract: A splash of vanilla enhances the flavor of the cookies, adding a subtle, sweet aroma.
- Salt: Just a pinch of salt helps balance the sweetness and brings out the flavors of the other ingredients.
Step-by-Step Instructions: Baking the Perfect Snowball Cookies
Making Buttery Pecan Snowball Cookies is a straightforward process, but there are a few key steps to ensure they turn out perfectly every time. Here’s how to make them:
- Toast the Pecans:
- Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes, or until they are fragrant and slightly darker in color. Be careful not to burn them. Once toasted, let the pecans cool completely, then finely chop them.
- Make the Dough:
- In a large mixing bowl, cream together the butter and 1/2 cup of powdered sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing on low speed until the dough comes together. Stir in the chopped pecans until evenly distributed throughout the dough.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) again if it has cooled down. Line two baking sheets with parchment paper.
- Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 1 inch apart.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Coat with Powdered Sugar:
- While the cookies are still slightly warm, roll them in the remaining powdered sugar until they are completely coated. For an extra snowy effect, you can roll them in powdered sugar a second time after they have cooled completely.