These melt-in-your-mouth Pecan Snowball Cookies are the perfect sweet treat to share during the holidays and year-round! This 6-ingredient cookie recipe requires no chill time and is baked in less than 30 minutes!
1 ½cupspowdered sugar for coating cookies, sifted (188g)
Instructions
Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
Whip the butter and sugar together in a large bowl with a hand mixer at medium speed until creamy. This will take a few moments.
Add the vanilla and flour. Mix to combine.
Fold in chopped nuts with a rubber spatula, stirring until just combined. The dough will be very soft.
Scoop the cookies onto the prepared baking sheets with a 1-tablespoon cookie scoop. Give the cookies a little space between each one.
Bake for 18-19 minutes or until a light golden brown.
Let cool for about five minutes.
When you can handle with your fingers, roll each warm cookie in extra powdered sugar. I used a fork to help me with this step.
Let cool completely before serving and enjoying!
Notes
This recipe originally appeared on The Foodie Affair and republished here as a part of the Freaky Friday collaboration. I added weight measurements.*You may also use chopped walnuts, if desired. I chose pecans because I love them. You may also omit the nuts. Sandra says that the texture will change, but these cookies may be made nut free.How to store: Store in an airtight food storage container at room temperature for up to 5 days. If layering, place parchment paper between the layers.How to freeze: Dollop the cookie dough onto a parchment or wax paper-lined baking sheet. Freeze in the freezer until solid, then transfer to an airtight freezer-safe container.