Description
Delightfully buttery and nutty pecan cookie balls are classic treats known for their melt-in-your-mouth texture and snowy powdered sugar coating. Also called Mexican wedding cookies or snowball cookies, these festive delights are perfect for holiday gatherings or anytime you crave a rich, tender cookie with a hint of vanilla and toasted pecans.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 cup finely chopped pecans
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Vanilla: Stir in 2 teaspoons of vanilla extract until fully combined, which adds a warm, aromatic boost to the dough.
- Incorporate Dry Ingredients: Gradually mix in the flour and salt, stirring carefully until just combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Pecans: Gently fold in the finely chopped pecans, distributing them evenly throughout the dough for a crunchy, nutty bite in every cookie.
- Shape Cookie Balls: Scoop the dough and roll it into 1-inch balls, then place them about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake in the preheated oven for 14 to 16 minutes, or until the bottoms of the cookies are lightly golden, indicating they are cooked through but still tender inside.
- Initial Cooling and Rolling in Sugar: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then carefully roll the still-warm cookies in powdered sugar to coat them evenly.
- Final Cooling and Second Sugar Coating: Allow the cookies to cool completely on a wire rack, then roll them once again in powdered sugar to achieve the classic snowy finish that defines these cookie balls.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- These cookies are also famously known as Mexican wedding cookies or snowball cookies.
- For enhanced flavor, toast the pecans lightly before chopping and adding to the dough.
- If desired, you can substitute pecans with walnuts for a slightly different nutty profile.
- Rolling the cookies twice in powdered sugar gives them their signature snowy appearance and adds a sweet finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
