Toasty pecans, a crispy cookie, and powdered sugar unite to form one of our all-time favorites: These classic snowball cookies have all the crispy, nutty flavors you want. They’re easy and quick to prepare, and sure to please everyone. Be sure to roll the cookies in powdered sugar while they’re still warm so it’ll stick. After the cookies cool off, dust them with some more powdered sugar to make them look even better.

Pam Lolley

Gallery

Robby Melvin

Recipe Summary

active:
25 mins
total:
1 hr 20 mins
Yield:
Makes about 3 1/2 dozen (serving size: 4 cookies)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Add sugar, and beat until fully incorporated, about 1 minute. Beat in vanilla.

    Advertisement
  • Stir together flour, pecans, and salt in a medium bowl. With mixer running on low speed, gradually add flour mixture to butter mixture, beating until fully incorporated. 

  • Shape dough into 1-inch balls, and place 1 inch apart on parchment paper-lined baking sheets. Bake in preheated oven until very lightly browned, 16 to 18 minutes. Cool on baking sheets 5 minutes. 

  • Place 1 cup of the powdered sugar in a small bowl. Roll warm cookies in powdered sugar, and place on wire racks to cool completely, about 30 minutes. Using a small wire-mesh strainer, dust tops of cookies with remaining 1/4 cup powdered sugar. Store cookies in an airtight container at room temperature for up to 5 days.

Advertisement
Advertisement