Pecan Snow Cookies Recipe
Buttery pecan snowballs dusted in powdered sugar for a melt-in-your-mouth holiday cookie. Simple dough, big cozy flavor.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened room temperature
- 0.66 cup powdered sugar for the dough
- 1.75 tsp vanilla extract
- 0.33 tsp fine sea salt
- 2.2 cup all-purpose flour
- 0.9 cup pecans, finely chopped toast for extra flavor
- 1.25 cup powdered sugar for coating
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Toast pecans on a sheet for 6–8 minutes until fragrant. Cool, then chop very fine.
- Cream butter and the powdered sugar for the dough until light and smooth.
- Beat in vanilla and salt until evenly combined.
- Add flour in two additions, mixing just until a soft dough forms.
- Fold in chopped pecans. Chill the dough for about 20 minutes to firm slightly.
- Scoop level tablespoons of dough, roll into 1-inch balls, and space 2 inches apart on sheets.
- Bake 12–14 minutes until set and just turning golden on the bottoms, not browned on top.
- Cool on the sheet for 5 minutes, then gently roll warm cookies in coating sugar.
- Transfer to a rack to cool completely, then roll once more for a snowy finish.
Notes
Swap half the pecans with walnuts for a nuttier twist, or add a pinch of cinnamon to the coating sugar. Store airtight at room temperature for 5 days, or freeze up to 2 months and dust again after thawing.
This recipe is an original creation inspired by classic Pecan Snow Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.