Buttery and loaded with pecans, Pecan Snowball Cookies are a classic. They are very simple to make — quick and easy! Use a cookie scoop to keep the cookies uniform when putting them on the baking sheet. Making cookies uniform using a tablespoon depends on your own judgement to keep them all the same size. Mine grow a bit larger with every cookie! Chop the pecans ahead of time with a chopper or food processor. This makes the process, then, just one of measure and stir. Watch closely toward the end of the baking process so cookies don’t brown as that will cause them to be dry. Cookies really do need to be rolled twice in powdered sugar. The first coat absorbs oil and moisture, the second coat makes snowballs!
- 1 cup butter, softened
- 1 tsp vanilla
- ½ cup powdered sugar
- 2¼ cup flour
- ¼ tsp salt
- 1 cup chopped pecans
- ⅓ cup powdered sugar for dusting, as needed
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, vanilla, and ½ cup of the powdered sugar. Stir in flour, pecans, and salt. Mix till well combined.
- Scoop dough with tablespoon, roll into ball, and place on ungreased cookie sheet.
- Bake at 350 for 14-15 minutes. Do not let them brown.
- Roll hot cookies in powdered sugar. Once they have cooled, roll them once more in sugar.
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