Description

These delicate, buttery snowball cookies are packed with finely ground toasted pecans and finished with a double coating of powdered sugar. A classic Southern favorite, they offer a melt-in-your-mouth texture that perfectly balances rich nuttiness with a sweet, snowy exterior.

Ingredients

1 cup unsalted butter, softened
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
2 cups all-purpose flour
1 cup toasted pecans, finely ground
1 1/2 cups powdered sugar, for coating

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Instructions

In a large bowl, cream together the softened butter, granulated sugar, vanilla extract, and salt until light and fluffy, about 3 minutes.
Gradually fold the all-purpose flour into the butter mixture in two batches until just combined.
Gently stir in the finely ground toasted pecans until evenly distributed throughout the dough.
Cover and refrigerate the dough for at least 45 minutes to firm up.
Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared sheets.
Bake for 14 to 15 minutes until the bottoms are lightly golden but the tops remain pale.
Let the cookies cool for 5 minutes, then roll each warm cookie in powdered sugar and place on a wire rack.
Once completely cooled, roll the cookies in powdered sugar a second time for a thick, snowy finish.

Notes

For the best results, ensure your pecans are ground to a consistency similar to coarse sand to prevent the cookies from crumbling. The double-rolling technique is essential: the first roll creates a base layer as the sugar slightly melts into the warm cookie, while the second roll provides the iconic powdery white appearance.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American