These pecan snowball cookies are a fast, reliable recipe that delivers buttery flavor with minimal fuss. They come together with just a handful of pantry staples and a quick bake time, perfect for last-minute gifts or a sweet weekday treat. Use finely chopped pecans for even bites and a nice nutty crunch. If you want a chocolate twist to serve alongside, check out this Buckeye Brownie Cookies idea for pairing.

Why This Recipe Works

This recipe is built on a classic shortbread-style base that gives a tender crumb without complex steps. The butter and powdered sugar cream together to trap air, which helps the cookies be light while still rich. Gradual addition of flour avoids overmixing so the cookies stay crumbly rather than tough. Chopped pecans add texture and toasty flavor without requiring toasting separately. Baking just until edges are lightly golden ensures the centers remain soft for the signature melt-in-your-mouth finish. The final powdered sugar coating adds sweetness and a festive look with almost no extra time.

Flavor and Texture

Expect a buttery, nut-forward bite with a soft, crumbly interior and slight crisp at the edges. The powdered sugar outside gives a pleasant melt-on-your-tongue finish and balances the nutty depth of pecans. Vanilla lifts the overall profile and makes these cookies taste homemade with minimal effort. Finely chopping the pecans spreads their flavor evenly through every bite. These are especially good straight from the cooling rack once the sugar has set.

## Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 cup pecans, finely chopped
– 1/4 teaspoon salt
– additional powdered sugar for coating

Step by Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Gradually add in the flour, salt, and chopped pecans, mixing until well combined.
5. Roll the dough into 1-inch balls and place them on a baking sheet.
6. Bake for 12-15 minutes, or until the edges are lightly golden.
7. Allow to cool slightly before rolling the cookies in powdered sugar.
8. Let them cool completely on a wire rack.
9. Serve and enjoy your festive treats!

Quick Tips and Shortcuts

Chill the dough briefly if it feels too soft to roll; 10 minutes in the fridge is usually enough. Use a small cookie scoop to form uniform 1-inch balls fast and without sticky hands. If you’re short on time, pulse pecans in a food processor for quicker chopping and a finer texture. To save cleanup, mix with a handheld mixer in the same bowl you’ll use for creaming. For a quick flavor swap, toast the pecans in the oven for 5 minutes before chopping for a deeper toasty note, and if you want inspiration for other easy cookie swaps see this Buckeye Brownie Cookies page.

Storage and Meal Prep

Store the cookies in an airtight container at room temperature for up to five days to keep them tender. Layer parchment between rows to protect the powdered sugar coating and keep them looking neat. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container; thaw at room temperature and re-coat with powdered sugar if needed. Dough balls can be frozen raw on a tray then baked from frozen with an extra minute or two of baking time.

Short Closing Note

This recipe is streamlined for speed without sacrificing the classic snowball charm. Minimal ingredients and clear steps make it ideal for busy cooks who still want homemade results.

Conclusion

For the original inspiration and a slightly different take on these winter classics, check out Butter Pecan Snowball Cookies – The Original Dish for more background and serving ideas.

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