Why Are My Pecan Snowball Cookies Falling Apart?

Pecan Snowball Cookies naturally have a tender, crumbly texture, so they can be fragile immediately after baking. Let them rest on the baking sheet for about 5 minutes before gently rolling them in powdered sugar. Finely chopping the pecans also helps the dough hold together better. Large pieces of nuts can make the cookies more difficult to shape and more likely to crumble.

Can I Make Pecan Snowball Cookies Ahead of Time?

Yes. Pecan Snowball Cookies are an excellent make-ahead holiday dessert. Once completely cooled, store them in an airtight container at room temperature for up to one week. If some of the powdered sugar disappears during storage, simply dust or gently roll the cookies in fresh confectioners' sugar before serving.

Can You Freeze Pecan Snowball Cookies?

Yes, these snowball cookies can be frozen for longer storage. Allow the baked cookies to cool completely before placing them in a freezer-safe airtight container. After thawing, add another light coating of powdered sugar if necessary. This refreshes their snowy appearance and makes the cookies look ready for a Christmas dessert tray or cookie exchange.

Easy Pecan Snowball Cookies That Melt in Your Mouth

Name: Pecan Snowball Cookies
Prep time: 20 min
Cook time: PT-497491H3M13S
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, cool but not refrigerator cold; 1 cup powdered sugar, plus more for coating; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 2 cups all-purpose flour; 1 1/4 cups finely chopped pecans

Description

Pecan Snowball Cookies are tender, buttery, melt-in-your-mouth cookies filled with finely chopped pecans and coated twice in powdered sugar. These easy 6-ingredient cookies are perfect for Christmas, holiday cookie exchanges, dessert platters, and homemade gifts.

Ingredients

Scale

1 cup unsalted butter, cool but not refrigerator cold
1 cup powdered sugar, plus more for coating
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 1/4 cups finely chopped pecans

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Instructions

Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
Using an electric mixer, cream the butter and powdered sugar together until well combined.
Add the vanilla extract and salt and mix until incorporated.
Gradually add the flour, mixing well after each addition. Continue mixing until a thick dough forms.
Add the finely chopped pecans and mix until evenly distributed throughout the dough.
Scoop approximately 1 tablespoon of dough and roll it between your hands to form a ball. Repeat with the remaining dough.
Arrange the dough balls about 1 inch apart on the prepared cookie sheet.
Bake for 15 to 18 minutes, until the cookies are set but remain relatively pale.
Allow the cookies to cool for about 5 minutes.
While still warm, gently roll each cookie in powdered sugar and place it on a cooling rack.
Allow the cookies to cool completely, then roll them in powdered sugar a second time for a thick, snowy coating.

Notes

Finely chop the pecans for the best cookie texture and easier shaping.
Use butter that is cool and workable rather than overly soft or melted.
If the cookies spread too much, refrigerate the dough for at least 1 hour before shaping and baking.
A 1-tablespoon cookie scoop helps create evenly sized cookies that bake at the same rate.
Walnuts, almonds, cashews, or pistachios can be substituted for the pecans if finely chopped.
Store completely cooled cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Apply the first powdered sugar coating while the cookies are warm and the second after they have completely cooled.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 3 g
Sodium: 17 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 14 mg