Toasted Pecan Snowballs Recipe

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

Add ¾ cup confectioners’ sugar and beat on medium-high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed.

Next, beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour. The dough will look dry.

Once all of the flour is added, turn the mixer up to high speed. The dough will come together. Finally, beat in the pecans. At this point, beat in the sprinkles as well.

Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days*.

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Pour the remaining confectioners’ sugar into a shallow bowl.

Scoop or roll 1 tablespoon of cookie dough per cookie. Roll into a ball and place on the baking sheets, at least 2 inches apart. 

Bake the cookies for about 15 minutes until golden brown on the bottom edges and just barely browned on top.

Allow the cookies to cool for 5 minutes on the baking sheet, then very gently roll them in the confectioners’ sugar to coat completely.

Place the cookies on wire racks to cool completely. Once completely cooled, roll in confectioners’ sugar again. This is when the sugar will really stick.