Snowball Cookies with Pecans and Mini Chocolate Chips

Snowball Cookies with Pecans and Mini Chocolate Chips

Get ready to bake delicious pecan snowball cookies with this simple recipe! Made with butter, powdered sugar, and pecans, these holiday cookies pair perfectly with coffee or hot cocoa. Try our snowball cookie recipe today - it's sure to bring joy to your holiday celebrations!

Prep Time20

Cook Time15

Refrigerate Time30

Total Time1 5

Course: Dessert

Cuisine: Mexican

Keyword: Christmas, cookies

Servings: cookies

Calories: 140kcal

Author: Laura

Equipment

Stand mixer or hand mixer with large bowl
Spatula
Baking Sheet
parchment paper or silicone mats
small mixing bowl

Ingredients

1 cup salted butter softened, but cool to the touch
1 ½ cup confectioner's sugar or powdered sugar, divided
2 teaspoons pure vanilla extract
2 cups all-purpose flour
⅛ teaspoon salt
½ cup pecans finely chopped
½ cup mini chocolate chips

Instructions

Beat the softened butter in a stand mixer or in a large bowl with a hand mixer until creamy, about 1 minute.
Add ½ cup confectioner's sugar to the butter and continue to beat on medium-high speed.
Add vanilla to the mixture and beat until combined.
Scrape the sides with a spatula, as needed.
Reduce the mixer speed to low and gradually add in flour and salt until well mixed.
Then turn the mixer on medium-high and add the chocolate chips and chopped pecans.
The dough will be thick and dry, but that's normal.
Wrap and refrigerate dough for at least 30 minutes. If making ahead, the dough can be left in the refrigerator for up to 3 days.
Once ready to cook, preheat the oven to 350 degrees F.
Line baking sheets with parchment paper or silicone mats.
Roll 1.5 Tablespoon balls of dough and place on baking sheet about 2 inches apart.
Bake for 15 minutes, until golden brown on the bottoms and slightly brown on top.
While cookies are baking, pour 1 cup of confectioner's sugar into a bowl and set aside.
All cookies to cool slightly, about 5-10 minutes. Then roll each cookie into the confectioner's sugar until completely coated.
The sugar will melt slightly while the cookies are still warm. So, once the cookies have completely cooled, roll them in the sugar again!
Store cookies in an air-tight container at room temperature for up to 7 days.

Notes

If using unsalted butter add 1/8 teaspoon of salt to recipe
It takes 1-2 hours at room temperature for the butter to soften, but still be cool to the touch. To make the process go quicker, fill a glass cup with hot water. Pour the water out, then place over the stick of butter standing on one end. Allow to sit for 30 minutes.

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