Imagine biting into a cloud-like cookie that crumbles delicately on your tongue, leaving behind a sweet, nutty essence that transports you to winter wonderland bliss. These High Altitude Pecan Snowball Cookies are not just a dessert; they're an experience that will transform your baking game and impress everyone from family gatherings to holiday parties. Perfect for those who love a touch of elegance in their sweet treats, these cookies are surprisingly simple to make yet look like they've been crafted by a professional pastry chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- Additional powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add 1 teaspoon of vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1 cup of finely chopped pecans. Make sure the pecans are evenly distributed throughout the flour mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Once the dough is formed, it should be soft but manageable. If the dough feels too sticky, you can chill it in the refrigerator for about 10-15 minutes to make it easier to handle.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into small balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 15-20 minutes, or until the edges are lightly golden. The tops should remain pale, so be careful not to overbake.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This will help them set before transferring them to a wire rack.
- While the cookies are still warm, roll them in additional powdered sugar to coat them completely. This will give them their signature snowball appearance.
- Once the cookies have cooled completely, you can roll them in powdered sugar again for an extra touch. Store the cookies in an airtight container at room temperature for up to a week.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for your cookies.
- Chopping Pecans: Finely chop your pecans to distribute them evenly and prevent large chunks that might disrupt the cookie's delicate texture.
- Chill if Needed: If your dough feels too soft, don't hesitate to refrigerate it for 10-15 minutes. This makes rolling the cookies much easier.
- Powdered Sugar Technique: For the most beautiful "snowball" effect, roll the cookies in powdered sugar while they're still warm, and then again once they've cooled completely.
- High Altitude Adjustment: These cookies are specifically designed for high altitude baking, so they should work perfectly even in mountain regions where traditional recipes might fail.
- Storage Secret: Store in an airtight container to maintain their melt-in-your-mouth texture for up to a week.
Nutrition Facts
Calories: 148kcal
Carbohydrates: g
Protein: g
Fat: 11g
Saturated Fat: g
Cholesterol: 17mg
