Easy Christmas Pecan Balls (Snowballs) – Buttery, Nutty, and Melt-in-Your-Mouth Good!
These festive little snowballs are a Christmas classic for a reason. Lightly sweet, full of crunchy pecans, and rolled in powdered sugar, they disappear fast from every cookie tray. Best part? You don’t need eggs or fancy equipment—just a handful of cozy ingredients and 30 minutes of holiday spirit!
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup finely chopped pecans
structions:
Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
In a bowl, cream the butter and 1/2 cup powdered sugar until smooth.
Mix in vanilla extract.
Gradually stir in flour and salt until a soft dough forms.
Fold in the chopped pecans evenly.
Roll dough into small 1-inch balls and place on the baking tray, slightly spaced apart.
Bake for 12–15 minutes, until bottoms are lightly golden. Don’t overbake.
Cool for 5 minutes, then roll warm cookies in powdered sugar. Once fully cooled, roll again for that snowy finish.
Tips:
- Toast pecans before using for extra flavor.
- Store in an airtight container up to 1 week or freeze for longer.
- Swap pecans with walnuts or almonds if preferred.
FAQs:
Q: My dough is too crumbly—what should I do?
A: Add 1–2 tsp milk or water and mix again until it holds together.
Q: Can I make these ahead of time?
A: Yes! The dough can be frozen or refrigerated for 2–3 days before baking.
Q: Why roll them twice in sugar?
A: First coating sticks to the warmth, second adds that snowy, festive look!
