Cream Cheese Pecan Snowball Christmas Cookies
These Cream Cheese Pecan Snowball Cookies are a festive delight! Soft, buttery, and rolled in powdered sugar, they're perfect for any holiday gathering.
Servings: 24 servings
Ingredients
- 4 oz cream cheese softened
- 1/2 cup butter softened
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar plus 2 tablespoons, separated
- 1 1/3 cups pecan pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and butter. Beat until creamy, about 2-3 minutes.
- Add 1/2 cup of powdered sugar and vanilla extract to the creamed mixture. Beat until well incorporated, about 1 minute.
- In a separate bowl, whisk together the flour and sea salt. Gradually add to the wet mixture, mixing just until combined.
- Fold in the pecan pieces gently to the dough.
- Portion out the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Bake for about 15-18 minutes, or until the edges are lightly golden.
- Cool the cookies for 5 minutes, then dust with remaining powdered sugar while still warm.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cooling rack
Notes
- Chill the dough for 30 minutes if it’s too warm before baking.
- Store in an airtight container for up to one week.
- Freeze cookies in a freezer-safe bag for up to three months.