Pecan Snowball Cookies

Pecan Snowball Cookies

from southernbite.com
Dessert
30 min
110 kcal / serving

Call them Pecan Snowball Cookies, Russian Tea Cakes, Mexican Wedding Cookies, or Butterballs… I just call them delicious! These cookies are easy, delicious, powdered-sugar-coated morsels that are the perfect holiday treat for family and friends! For the full, printable recipe: https://southernbite.com/pecan-snowballs/ Stacey Little's Snowball Cookies Recipe Preparation Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 36 cookies Calories: 123 kcal Ingredients: 1 cup unsalted butter (cool, but not refrigerator cold) 1 cup powdered sugar, plus more for coating 2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups White Lily all-purpose flour 1 1/4 cups finely chopped pecans Instructions: Preheat the Oven: Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Cream Butter and Sugar: Use a mixer to cream the butter and sugar together. Add the vanilla and salt, mixing well. Add Flour and Pecans: Slowly add the flour to the mixture, ensuring it's well mixed after each addition. A thick dough will form. Add the chopped pecans and mix well. Form and Bake Cookies: Scoop out 1 tablespoon of dough, roll it into a ball, and place it on the cookie sheet. Ensure each dough ball is about 1 inch apart from others. Bake for 15 to 18 minutes. Coat with Powdered Sugar: Allow the cookies to cool for about 5 minutes. Then gently roll them in powdered sugar while still warm. After they cool completely, coat them in powdered sugar again. Store: Store the cookies at room temperature in an airtight container for up to a week. They can also be frozen for longer storage. 👉 Don't forget to LIKE, COMMENT, and SUBSCRIBE for more delicious recipes and kitchen tips from the Southern Bite kitchen. I’m grateful for your support because it helps us bring more great content your way! SUBSCRIBE ►@southernbite Order my COOKBOOK Here: https://southernbite.com/cookbook/ Connect with Us: Visit our website: Southernbite.com Follow us on Instagram : https://www.instagram.com/southernbite/ Like us on Facebook : https://www.facebook.com/southernbite Follow us on Pinterest : https://www.pinterest.com/southernbite/ Follow us on TikTok: https://www.tiktok.com/@southernbite Subscribe to our mailing list: https://southernbite.com/subscribe/

Ingredients

  • 1 cupunsalted butter ((cool, but not refrigerator cold))
  • 1 cuppowdered sugar, (plus more for coating)
  • 2 teaspoonsvanilla extract
  • ¼ teaspoonsalt
  • 2 cupswhite lily all-purpose flour
  • 1 ¼ cupsfinely chopped pecans

Directions

  1. 1

    Preheat the oven to 350°F and line a cookie sheet with parchment or silicone baking mat.

  2. 2

    Use a mixer to cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.

  3. 3

    Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.

  4. 4

    Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again. Store at room temperature in an airtight container for up to a week or freeze for longer.