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A stack of Snowball Cookies in a Christmas tin
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Buttery Pecan Snowball Cookies

A Christmas Classic, these shortbread cookies are filled with toasted pecans and chocolate chips and rolled in powdered sugar for a snowy appearance
Recipe by: Katie Gets Creative
Servings: 2 dozen

Ingredients

  • 2 sticks salted butter (224 g), cold
  • 1-2 tbsp butter (for the pecans)
  • 2 cups all purpose flour (262 g)
  • ½ tsp salt (only if using unsalted butter)
  • ½ cup granulated sugar (95 g)
  • 2 tsp vanilla extract
  • 2+ tsp milk, (as needed to bring dough together)
  • ½-¾ cup mini chocolate chips (optional)
  • 1 cup chopped pecans (110 g)
  • 1 cup confectioner's sugar (for rolling)

Instructions

  • Preheat oven to 350℉
  • Melt the butter in a skillet, then add the pecans and stir until coated. Cook for 2-4 minutes until pecans smell toasty. Pour the pecans into a bowl and put in the fridge or freezer to cool completely. (Adding hot pecans to the dough will make it too warm and the cookies will spread).
  • In a mixing bowl, add the flour, sugar, and salt if you're using unsalted butter. Grate in 2 sticks of butter and mix until all pieces are coated with the flour.
  • Add the vanilla extract and milk, and using your hands, gently mash the mixture together until it begins to form a thick dough. If the dough feels too crumbly and it isn't coming together, add 1 tsp of milk at a time, mixing after each addition. Add only enough to get the dough to come together. It shouldn't feel wet or sticky.
  • Pour in the pecan pieces and the chocolate chips and mix completely.
  • Using a tablespoons scoop, roll the dough into balls and place on lined baking sheet. Bake for 12-15 minutes. Cookies baked for 12 minutes will be softer, melt in your mouth texture. Cookies baked to 15 minutes will be firmer and have a lovely crisp bite to them.
  • Remove from oven and let cool for 2-3 minutes. Roll the warm cookies in powdered sugar and place on a wire rack to cool. Once cool, roll them again in powdered sugar.

Notes

  • Using cold butter and cutting it or grating it in makes for a quick and easy cookie, and they don't need any chill time. The cold butter helps the dough retain it's shape when baking. 
  • I often make a half recipe when I just want a few cookies. This recipe can also be doubled if you want a huge batch of cookies.