Pecan Snowball Cookies
Posted on August 20, 2025
Pecan Snowball Cookies
- 1 ¼ cups vegan butter (allow it to sit at room temperature for 15 minutes)
- 1 ⅔ cups powdered sugar (sifted, plus more for coating)
- 2 tsp vanilla extract
- 4 tsp ice-cold water
- 2 cups gluten-free all-purpose flour (sifted, or regular all-purpose flour)
- 2 cups chopped pecans
- In a stand mixer or using an electric hand mixer, cream the butter until it’s light and fluffy (approximately 1 minute).
- Add sifted powdered sugar and continue mixing until fully incorporated.
- Incorporate vanilla extract and cold water, mixing until combined.
- Slowly add sifted flour in batches until fully combined, then add chopped pecans.
- Cover the bowl with a tea towel and refrigerate the dough for 2 hours.
- Preheat the oven to 325˚F.
- Roll the chilled dough into bite-sized, evenly shaped balls using a 1 tablespoon cookie scoop.
- Place the cookies on a parchment paper-lined baking sheet; they won’t spread much, so you can arrange them closely.
- Bake for 16-18 minutes on the middle oven rack. Once done, let them cool for 5 minutes.
- In a medium-sized mixing bowl, add about ⅔ cup powdered sugar. Gently transfer each cookie to the sugar, rolling until coated. If preferred, sift powdered sugar over each cookie instead of rolling.
- Storage: Keep these cookies in an airtight container at room temperature for up to 5 days.
- Freezer storage: For freezing, skip the powdered sugar coating. Freeze the cooled cookies for up to 3 months, then allow them to thaw to room temperature before coating in powdered sugar.
