There’s a special charm in cookies that simply melt away with every bite, and these buttery pecan snowballs deliver that exact delight. Soft, delicate, and lightly sweet, they offer the warm, nutty flavor of toasted pecans wrapped in a tender, crumbly texture. Whether baked for a holiday gathering or just to brighten an ordinary afternoon, these cookies bring a nostalgic homemade touch that instantly feels comforting.
To begin, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together 2¼ cups all-purpose flour, ½ cup powdered sugar, and a pinch of salt. Add 2 sticks of softened butter, blending until the dough starts to form. Mix in 2 teaspoons of vanilla extract and 1 cup of finely chopped pecans, ensuring the nuts are evenly distributed throughout the soft, buttery dough.
Once the mixture is smooth, shape it into one-inch balls and arrange them about two inches apart on the baking sheet. Bake for 12 to 15 minutes, just until the bottoms turn slightly golden while the tops remain pale. This gentle baking time keeps the cookies light and crumbly. Allow them to cool briefly on the tray, then transfer them to a wire rack to rest for several minutes before adding their signature coating.
While still warm, roll each cookie in powdered sugar for a soft snowy look. Once they’ve cooled completely, give them a second dusting to enhance their sweetness and appearance. The finished cookies are buttery, nutty, and irresistibly tender — perfect with coffee, tea, or a cold glass of milk. Store them in an airtight container to keep them fresh, though they’ll likely disappear before the week is done.