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Snowball Cookies with Toasted Pecans and Powdered Sugar

Snowball cookies with toasted pecans and powdered sugar have a tender, buttery crumb and a double coating of sugar. The pecans are toasted before being mixed into the dough, adding a fragrant crunch to each bite.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the cookies and coating
  • 1 cup pecans finely chopped
  • 1 cup unsalted butter softened
  • 2.5 cups powdered sugar divided (1/2 cup for the dough and 2 cups for coating)
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp salt

Equipment

  • 1 18x13-inch baking sheet

Method
 

Toast the pecans
  1. Heat the oven to 350°F and toast the pecans on an ungreased 18x13-inch baking sheet for 6–8 minutes, stirring once, until fragrant.
  2. Transfer the pecans to a plate to cool completely.
Make the dough
  1. Beat the butter and 1/2 cup powdered sugar in a large bowl until smooth and creamy.
  2. Beat in the vanilla.
  3. Add the flour and salt and mix just until a soft dough forms.
  4. Stir in the cooled pecans.
Bake the cookies
  1. Line the baking sheet with parchment paper.
  2. Roll the dough into 1-tablespoon balls and arrange them about 1 inch apart.
  3. Bake for 12–15 minutes, until the bottoms are lightly golden and the tops remain pale.
  4. Let the cookies cool on the sheet for 5 minutes.
Coat the cookies
  1. Put 1 cup powdered sugar in a shallow bowl and gently roll the warm cookies in it.
  2. Transfer the cookies to a wire rack to cool completely.
  3. Roll the cooled cookies in the remaining 1 cup powdered sugar until evenly coated.

Notes

Toast the pecans until fragrant and let them cool completely before mixing them into the dough so the butter stays firm. Store in an airtight container at room temperature for up to 5 days; freeze in an airtight container for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.