Fluffy Snowball Cookies with Pecans Recipe

Ingredients

Cookie Dough

• 2 sticks butter softened
• 1 cup powdered sugar
• 2½ tsp clear vanilla
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 cup finely chopped pecans

Coating

• 2 cups powdered sugar for coating the baked cookies

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper for easy cleanup and to prevent sticking.
2. In a medium bowl, whisk together the 2 cups of all-purpose flour and 2 tablespoons of cornstarch. Set aside.
3. Using a stand mixer or handheld electric mixer, cream the softened butter on medium-high speed for 5 minutes until it turns a pale yellow. Scrape down the sides of the bowl with a spatula to ensure even mixing.
4. Reduce mixer speed to low. Slowly add 1 cup of powdered sugar a quarter cup at a time, mixing well after each addition until the mixture is fluffy. Scrape down the sides again.
5. Add 2½ teaspoons clear vanilla while mixer is on low speed and mix for a few seconds to combine well.
6. Gradually add the flour and cornstarch mixture a quarter cup at a time on low speed, mixing after each addition just until fully incorporated. Avoid overmixing.
7. Add the finely chopped pecans and mix just until evenly distributed in the dough.
8. Using a tablespoon or cookie scoop, form dough into balls about the size of a large marble. Place them 2 inches apart on the prepared baking sheet. Refrigerate the dough balls uncovered for 10 minutes to chill and help maintain their shape during baking.
9. Bake the chilled cookie balls in the preheated oven for 10 minutes or until the bottoms turn a light golden brown.
10. Remove cookies from oven and let them rest a few minutes until they are cool enough to handle. Roll each cookie gently but thoroughly in 2 cups of powdered sugar in a medium bowl, preferably using a fork to avoid melting the sugar with your fingers.
11. Transfer the coated cookies to a wire rack or tray and allow them to cool completely for a few minutes. Once cooled, roll the cookies again in powdered sugar to ensure a perfect, even coating.
12. Store the fully coated and cooled snowball cookies in an airtight container to maintain freshness and crispness.

Notes

• Use room temperature butter for easier creaming and better cookie texture.
• Do not overmix the dough once the flour is added to keep the cookies tender.
• Chilling the dough before baking helps cookies keep their round shape and prevents spreading.
• Roll the cookies in powdered sugar using a fork to avoid transferring heat from your fingers, which can melt the coating.
• These cookies can be stored in an airtight container for up to a week or frozen for longer storage.
• Finely chopping pecans helps distribute their flavor evenly without overpowering the dough.