Snowball Cookies
These powdered sugar cookies are truly a holiday classic! Super delicious and so easy to make!
Servings: 48 cookies
Ingredients
- 1 cup unsalted butter, at room temperature (2 sticks / 8 ounces / 227 grams)
- ¼ cup powdered sugar (plus additional for rolling cookies)
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 2 cups all-purpose flour
- 2 cups finely chopped pecans (see note)
- ½ teaspoon kosher salt
Equipment
Instructions
- Cream butter and powdered sugar together using a stand mixer.
- Mix in vanilla extract and water.
- Add flour, pecans, and salt. Mix until well combined.
- Shape dough into a flat rectangle, then wrap in plastic wrap. Chill dough in refrigerator for at least 1 hour.
- Preheat oven to 250°F (120°C).
- Divide dough into 48 equal pieces (see note below), then shape each piece into a ball. Place cookies on baking sheets, spacing them at least 1 inch apart.
- Bake cookies for 50 to 60 minutes, or until cookies are very lightly browned on bottom (tops of cookies should not be browned).
- Let cookies cool on baking sheets for 15 to 20 minutes.
- Place about 2 cups of powdered sugar in a bowl. Gently roll cookies in sugar, coating all sides of cookie. Transfer cookies to a baking rack.
- Once the cookies have cooled completely, roll them in the powdered sugar a second time. (Add more powdered sugar to your bowl, as needed).
- Serve cookies immediately, or store in an airtight container. Enjoy!
Notes
Pecans - You want to finely chop the nuts (using either a food processor or a nut grinder, or by hand), not completely pulverize them into a flour or paste. You'll need about 8 to 9 ounces (227 to 255 grams) of pecan halves or pieces to get 2 cups.
Chilling the Dough - Don't forget to chill the dough! The cookies will lose their shape and melt together in the oven if you skip this step.
Shaping the Cookies - To speed up the cookie forming process, shape the dough into a flat rectangle before refrigerating. Once the dough is chilled, use a knife to divide the dough into 48 equal pieces. For example, I divided my dough into 4 long rows, then I divided each row into 12 equal pieces (4 x 12 = 48).
Baking the Cookies - If you need more than one baking sheet for the cookies, you can put both in the oven at once. Just remember to rotate the pans about halfway through.
More Tips - Make sure to read the info before this recipe card for helpful tips, step by step photos, recipe variations, and more!
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