Snowball Cookies are a simple one-bowl cookie recipe that produce cookies that are rich, buttery, and rolled into powdered sugar to resemble actual snowballs.
In a large mixing bowl or bowl of a stand mixer, cream the butter using a handheld or stand mixer until creamy and light in color.
Add ½ cup of powdered sugar into the butter and mix on low speed until the sugar is fully incorporated into the batter. Once incorporated, increase the speed to medium, and continue to mix for 2 to 3 minutes, or until the mixture is light and fluffy. Add the vanilla extract and salt. Mix on low speed to just combine.
Add ½ of the flour, mix at low speed to combine, and then add the rest of the flour. Mix again on low speed just until combined.
Add the pecans to the batter and use a wooden spoon or spatula to just incorporate the nuts evenly into the batter.
Scoop out about 1 tablespoon of the cookie dough and shape into it a 1-inch ball. Place it onto an ungreased cookie sheet. Repeat the process until the cookie dough is gone, being sure to space the cookies 2-inches apart on the cookie sheet.
Bake for 12 to 15, or until the cookies are just golden brown on the bottom. Once the cookies are baked, remove them from the oven and let them cool for 1-2 minutes.
Place the remaining cup of powdered sugar into a bowl and roll the warm cookies in the powdered sugar.
Cool the cookies completely and then roll them again in the remaining powdered sugar.
Once fully cooled, store the cookies in an airtight container at room temperature for up to 1 week.
Notes
Nuts: You can substitute chopped walnuts, almonds, or pistachios in place of the pecans, or omit the nuts completely. Freezing Cookies: Freeze cooled cookies in a freezer-safe bag for up to 1 month. Once defrosted, you may want to re-roll your cookies in powdered sugar.