Ingredients
Cookie Dough
- 1 cup unsalted butter, softened at room temperature
- 1 package (8 oz.) full-fat cream cheese, softened at room temperature
- 3/4 cup cane sugar or granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 cups finely chopped pecans
Coating
- 1 cup confectioners’ sugar
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line a large sheet pan with parchment paper to prevent sticking and set aside.
- Mix Wet Ingredients: Using a mixer on medium-high speed, beat together the softened butter, cream cheese, sugar, and kosher salt until the mixture is creamy and well combined. Add in the egg yolk and vanilla extract, continuing to beat while scraping down the sides of the bowl to incorporate everything evenly.
- Add Flour and Pecans: Reduce the mixer speed to low and gradually mix in the all-purpose flour until just combined to avoid overworking the dough. Fold in the finely chopped pecans to evenly distribute them throughout the dough.
- Shape Cookies: Using a heaping tablespoon, form the dough into balls. If the dough feels sticky, cover and refrigerate it for approximately 30 minutes to firm up, making it easier to handle. Arrange the dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the edges of the cookies turn a deep golden brown, indicating they are perfectly baked.
- First Sugar Coating: Let the cookies cool on the baking sheet for 5 minutes. While the cookies are still warm but cool enough to handle, gently dunk each cookie in the confectioners’ sugar to coat them.
- Cool and Second Sugar Coating: Transfer the coated cookies to a wire rack to cool completely. Once cooled, dip the cookies in confectioners’ sugar again to give them a luscious snowy finish.
- Storage: Store the cookies in an airtight container for up to 1 week, or freeze them for up to 3 months to maintain freshness.
Notes
- If the dough is too sticky to handle, refrigerate it to make shaping easier.
- Chopping pecans finely ensures they mix well and provide a nice texture.
- Dunk cookies in confectioners’ sugar twice for the traditional snowball appearance and extra sweetness.
- Use parchment paper to prevent cookies from sticking and make cleanup easier.
- Allow cookies to cool slightly before the first sugar coating to avoid melting the sugar.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
