Christmas is practically here, and I’m sharing one of our favorite cookies to celebrate: butter pecan snowball cookies! An easy, classic cookie that is a wonderful addition to all the festive treats. Perfect for last-minute baking.
Every year my grandma makes her pecan crescent cookies. They have always been my absolute favorite. I’m very much into simply-flavored, sweet, buttery cookies…and her recipe is the best. Dense and crumbly with an addicting texture that simply melts in your mouth. They’re the cookies that you can just keep eating and eating. And ones we always look forward to on Christmas.
I was never that good at forming them into crescent shapes, so I took her same recipe and formed them into snowballs. The thicker, larger form makes them even more dense with a smooth, buttery mouthfeel when you bite into one.
When baking cookies, I love to have a nice variety of styles, textures, and flavors. My perfect list of cookies includes these butter pecan snowball cookies, chocolate crinkle cookies for something fudgy and chocolatey, and pistachio rose sugar cookies for something unique, crisp, and beautiful.
We’ll be baking up all of these cookies plus more over the next couple of days, and I could not be more excited! I hope you add our butter pecan snowball cookies to your list this year (you probably have all of the ingredients you need on hand)!Print
Butter Pecan Snowball Cookies
simple, classic butter pecan snowball cookies that melt in your mouth
yield: approximately 15 cookies
- ½ lb butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- ¾ cup chopped pecans
- 1 cup powdered sugar
- Preheat the oven to 375°F. Combine the butter and sugar in the bowl of a stand mixer. Using a paddle attachment, cream the ingredients together until light and fluffy, about 3 minutes.
- Add the flour and continue to mix until a dough forms, scraping down the sides of the bowl as needed. Lastly, mix in the pecans.
- Use your hands to form the dough into approximately 15 balls, about 1 ½ inches each. Place the dough balls onto a cookie sheet, about 1” apart. Bake for 12-15 minutes until just lightly golden.
- Transfer the cookies to a cooling rack and let cool for 5 minutes. Pour the powdered sugar into a small bowl. Gently roll each cookie in the powdered sugar to fully coat each one on all sides. Place them back on the cooling rack. Repeat the process for a second coating.
- Allow the cookies to fully cool. Serve immediately or store in a sealed container for up to 3-4 days.