Easy Pecan Snowball Cookies Recipe – Icing Sugar Delight

Last Updated on 5 months ago by Neha Deshmukh

Easy Pecan Snowball Cookies Recipe – Icing Sugar Delight

Hey everyone! If you’re anything like me, you absolutely love a good cookie. And these Pecan Snowball Cookies? They’re seriously special. I first made these during a winter holiday season, and they were a huge hit – disappearing almost as quickly as I could bake them! They’re buttery, nutty, and covered in a generous blanket of icing sugar. Trust me, one bite and you’ll be hooked. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any cookies. They’re melt-in-your-mouth good! The combination of the buttery dough, crunchy pecans, and that delightful icing sugar coating is simply irresistible. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re perfect for gifting, sharing with family, or just enjoying with a warm cup of chai.

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 1 cup flour (about 120g)
• ½ cup unsalted butter (113g), softened
• ¼ cup icing sugar (30g)
• ½ cup pecans (60g)
• 1 teaspoon vanilla essence (5ml)
• ⅛ teaspoon salt (a pinch!)
• ½ cup icing sugar (60g) – for rolling

Ingredient Notes

A few little tips to make sure your cookies turn out perfectly!

• Pecans: Don’t skimp on the pecans! They really make these cookies sing. Toasting them brings out their flavour beautifully.
• Butter: Make sure your butter is properly softened – not melted! It should be soft enough to easily cream with the icing sugar.
• Icing Sugar: We use icing sugar (powdered sugar) in both the dough and for rolling. The double coating is key to that classic “snowball” look and that amazing melt-in-your-mouth texture. Seriously, don’t skip the double roll!
• Flour: All-purpose flour works great here.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 160°C (320°F). Spread the pecans on a baking tray and toast them for about 5 minutes. Let them cool, then give them a good chop – not too fine, you want some texture!
2. In a mixing bowl, cream together the softened butter and ¼ cup of icing sugar until it’s light and fluffy. Add in the vanilla essence and a tiny pinch of salt.
3. Gradually mix in the flour until everything is just combined. Don’t overmix! Then, gently fold in those chopped pecans.
4. Wrap the dough in cling film and pop it in the fridge for at least 30 minutes. This helps it firm up and makes it easier to roll.
5. Now, preheat your oven to 176°C (350°F). Roll the chilled dough into 1-tablespoon sized balls and place them on a baking tray lined with parchment paper.
6. Bake for 12-15 minutes, or until they’re golden brown around the edges. Let them cool on the tray for a few minutes.
7. While the cookies are still warm (this is important!), roll them in the remaining ½ cup of icing sugar. Then, roll them in it again for a really good coating. Let them cool completely before storing.

Expert Tips

• Don’t Overbake: These cookies are meant to be soft and tender. Overbaking will make them dry and crumbly.
• Warm Cookies & Icing Sugar: Rolling the cookies in icing sugar while they’re still warm helps the sugar stick better.
• Chill Time is Key: Don’t skip the chilling step! It makes all the difference in the texture of the cookies.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply swap the all-purpose flour for a good quality gluten-free flour blend. I’ve had great results with blends that include xanthan gum.
• Spice Level: My friend, Priya, loves adding a pinch of cardamom to the dough for a warm, fragrant twist. About ¼ teaspoon is perfect!
• Festival Adaptations: These are amazing for Christmas or any winter holiday baking. You could even add a tiny bit of orange zest to the dough for a festive flavour.
• Vegan Adaptation: Use a good quality vegan butter substitute and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) in place of the butter. Ensure your flour is also vegan-friendly.

Serving Suggestions

These cookies are delicious on their own, but they’re also lovely served with a cup of masala chai, a glass of milk, or even a scoop of vanilla ice cream. They make a beautiful addition to any festive spread!

Storage Instructions

Store these Pecan Snowball Cookies in an airtight container at room temperature for up to 5 days. They might lose a little of their icing sugar coating over time, but they’ll still taste amazing!

FAQs

Let’s answer some common questions:

• What type of flour works best for these cookies? All-purpose flour is perfect! You can experiment with other flours, but all-purpose will give you the best texture.
• Can I use other nuts instead of pecans? Absolutely! Walnuts or almonds would also be delicious.
• How do I prevent the cookies from spreading while baking? Chilling the dough is the most important thing. Also, make sure your baking tray isn’t too hot.
• Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance and store it in the fridge.
• What is the best way to roll the cookies in icing sugar? Use a bowl or a zip-lock bag filled with icing sugar. Gently toss the warm cookies in the sugar until they’re fully coated. The double roll is key!

Enjoy baking (and eating!) these delightful Pecan Snowball Cookies! Let me know how they turn out in the comments below. Happy baking!