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Snowball cookies always make me think of the holidays in my grandmother’s kitchen when the smell of toasted pecans and vanilla filled the whole house. These delicate melt-in-your-mouth cookies come together with simple pantry staples but taste anything but ordinary. Their crumbly buttery texture and snowy powdered sugar coating make them a festive favorite for every cookie tray.
The first time I baked these on my own I remember my dad sneaking them right off the parchment when they were still warm. Two decades later they are still the most requested holiday treat in my family.
Ingredients
- Pecans: Finely chopped for a rich toasty flavor. Choose fresh pecans for best flavor as older nuts can taste bitter.
- Unsalted Butter: Essential for tenderness and richness. Use a quality brand and make sure it is at room temperature for easy mixing.
- Granulated Sugar: Adds just a light sweetness while letting the buttery dough shine. Look for fine granulated sugar for better creaming.
- Vanilla Extract: Brings all the flavors together. Pure vanilla adds the best warm aroma and subtle taste.
- All-Purpose Flour: Creates the structure for a perfect crumb. Sift for the most delicate texture.
- Salt: Just a pinch intensifies flavors and keeps the cookies from tasting flat. Use kosher salt for more even distribution.
- Powdered Sugar: For rolling to get that beautiful snowy finish. Use fresh powdered sugar that is not clumpy.
Instructions
- Preheat the Oven:
- Adjust your oven rack to the middle position and preheat to 325 degrees Fahrenheit or 160 degrees Celsius. Line two baking sheets with parchment paper and set aside for easy cleanup and even baking.
- Toast the Pecans:
- Spread pecans in a single layer on a baking sheet. Toast for about six minutes stirring once halfway through to prevent burning. The moment they become fragrant remove them and let them cool completely. This step deepens the flavor.
- Chop the Pecans:
- In a food processor pulse one cup of the cooled pecans until finely ground but not pasty. Pulse the rest for a rough chop so you get both crunch and nutty crumb. Stir together in a bowl.
- Make the Dry Mixture:
- Add all-purpose flour and salt to the chopped pecans using a whisk or fork. Mix until everything is distributed evenly. This ensures each bite has plenty of nutty flavor.
- Cream the Butter and Sugar:
- In a large bowl using a hand mixer or stand mixer beat the softened butter with granulated sugar for three minutes on medium speed. Scrape down the sides halfway through. The mixture should look light and creamy. This is the base of the crumbly texture.
- Add Vanilla Extract:
- Pour in vanilla and continue beating at low speed until just combined. Do not overmix or the dough can get tough.
- Combine Dry and Wet Mixtures:
- Slowly add the pecan flour mixture to the butter mixture on the lowest mixer speed. Mix until the dough starts to come together which takes about thirty seconds. Stop mixing once it looks uniform to avoid making the cookies dense.
- Shape the Cookies:
- Scoop out tablespoon-sized portions of dough. Roll gently into balls between your palms and arrange one inch apart on the baking sheets. This helps them stay perfectly round.
- Bake the Cookies:
- Bake one sheet at a time for about eighteen minutes rotating halfway through. The bottoms should be lightly golden while the tops remain pale. Cool the cookies on the pan for five minutes which lets them firm up.
- Coat with Powdered Sugar:
- While the cookies are still warm but not hot roll each in powdered sugar and transfer to a wire rack. Once completely cool roll again or sprinkle with more sugar for that classic snowy finish.
My favorite ingredient here is the toasted pecans. The scent that fills the kitchen reminds me of happy holidays and as a kid I was always allowed to sneak one warm cookie dusted in sugar right after baking making it extra special.
Storage Tips
Store snowball cookies in an airtight container at room temperature and they will stay fresh for up to one week. For longer storage freeze uncoated baked cookies in a zipper bag and thaw at room temperature before rolling in powdered sugar again.
Ingredient Substitutions
If you do not have pecans try walnuts hazelnuts or even almonds. You can make a nut free version by using sunflower seeds or pumpkin seeds. Omit nuts entirely if you wish for a plain buttery treat.
Serving Suggestions
Serve snowball cookies with hot cocoa coffee or tea for a cozy winter pairing. These also look beautiful on a dessert board mixed with bright candies and chocolates. For a festive holiday touch dust the tops with extra powdered sugar just before serving.
Cultural and Historical Context
Snowball cookies go by many names including Mexican wedding cookies Russian tea cakes and butterballs. While the recipes are similar the tradition of serving them for holidays and celebrations is shared across many cultures. Each version showcases the joy of home baking.
Seasonal Adaptations
Use toasted walnuts for fall flavor. Add a splash of almond extract for something different. Swap in pistachios or hazelnuts for springtime cookie trays.
Success Stories
After I started making snowball cookies for friends one neighbor requested the recipe for her own cookie traditions. Parents have told me their kids now ask for snowball cookies every Christmas. They truly become part of family moments.
Freezer Meal Conversion
You can freeze unbaked dough balls on a tray until solid then transfer to an airtight container and keep for up to two months. Bake straight from the freezer adding just a minute or two to the baking time. Roll in powdered sugar while warm.
Snowball cookies are a timeless treat to share and gift for the holidays. Make them ahead and enjoy sweet moments all season long.
Common Questions About Recipes
- → Can I make snowball cookies without nuts?
Absolutely! Substitute pecans with seeds like sunflower or pumpkin for a nut-free option, maintaining the texture.
- → Why do my snowball cookies flatten while baking?
If the dough gets too warm, cookies may spread. Chill the dough for 30 minutes before baking to keep the shape round.
- → Can snowball cookies be frozen?
Yes, freeze baked cookies (without powdered sugar) in an airtight container. Thaw and roll in sugar before serving.
- → How to ensure a melt-in-your-mouth texture?
Use finely chopped pecans and softened unsalted butter. Do not overmix; gentle handling preserves the delicate crumb.
- → What is the best way to coat them in sugar?
Roll cookies in powdered sugar while still warm, then repeat after cooling for that signature snowball appearance.