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<\/p>\nButtery shortbread cookies filled with pecans and rolled in powdered sugar. These Snowball Cookies are a perfect easy dessert for the holidays!<\/i><\/p>\n
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Have you ever tried snowball cookies? Some people refer to them as Mexican wedding cookies or Russian tea cakes, but I prefer to call them snowball cookies. They look just like a little snowball, right?<\/p>\n
If you’ve never tried these cookies before, imagine a rich, buttery shortbread cookie that’s studded with chopped pecans and rolled in powdered sugar. And yes, they’re every bit as delicious as they sound.<\/p>\n
You can even swap out the pecans for something else like dried cranberries or mini chocolate chips!<\/p>\n
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To make this snowball cookie recipe, you will need some unsalted butter, powdered sugar, vanilla extract, flour, salt, and chopped pecans. Let’s discuss each of these ingredients:<\/p>\n
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<\/div> <\/div> <\/div> <\/div>\nTo make these cookies, start by creaming together the butter, powdered sugar, and vanilla extract until they’re fully combined. Depending on your mixer, this should take about 1 to 2 minutes.<\/p>\n
Next, add the flour and salt and continue mixing until fully combined. The dough will be a little crumbly at first, but keep mixing and it will come together. If you’re using the chopped pecans, you can go ahead and stir them in or mix them in on low speed.<\/p>\n
Once the dough is ready, scoop out tablespoon-sized balls of cookie dough onto a couple of baking sheets lined with parchment paper. I like to use a 1 tablespoon measuring spoon or cookie scoop to measure out the cookie dough.<\/p>\n
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These pecan snowball cookies need to bake for about 13 to 15 minutes, just until they look set and the bottoms are lightly browned. You don’t want to underbake these cookies, but you also don’t want to overbake them, so just be sure to keep an eye on how they look in the oven.<\/p>\n
Once you take them out of the oven, let the cookies cool for about 5 minutes and roll them in some powdered sugar. Once they’ve cooled completely, roll the cookies one more time in the powdered sugar to fully cover them.<\/p>\n
At this point you can go ahead and enjoy the cookies or store them in an airtight container until you’re ready to eat them!<\/p>\n
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