Cranberry Pecan Snowball Cookies
These cranberry pecan snowball cookies are the perfect addition to any holiday table. Soft, butter cookie dough is loaded with chopped pecans and craisins and then rolled in powdered sugar for a festive treat you can't resist.
Servings: 24 Cookies
Ingredients
- 1 cup butter, softened
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- ⅛ teaspoon salt
- 2 cups pecans, chopped into small pieces
- ½ cup craisins, chopped into small pieces
- 1 cup powdered sugar
Instructions
- Preheat the oven to 325 degrees.
- In a small bowl, add powdered sugar. Set aside.
- In a medium bowl, beat butter, sugar, and vanilla until smooth and creamy.
- Gradually beat flour and salt into the mixture and beat until combined.
- Add pecans and craisins. Stir.
- Using a 1-inch cookie scoop, or roll dough into 1 inch balls, place balls on an ungreased cookie sheet, 1 inch apart.
- Bake for 15-18 minutes just until the bottoms are lightly browned.
- Remove from the oven and roll 4-5 cookies at a time into the powdered sugar until each cookie is well coated. *They might need to be rolled again into the powdered sugar.
- Place cookies on a wire rack to cool completely.
Notes
Tips
- Mix your wet and dry dough ingredients until just combined for the most tender cookies.
- Fold your cranberries and nuts into the dough to avoid activating the gluten and keep the cookies nice and soft.
- At about 15 minutes, gently raise a cookie. If the bottoms are lightly browned, remove the cookies immediately to avoid overbaking.
- Roll the cookies in the powdered sugar when you can safely handle them. The heat of the cookies is what keeps the powdered sugar in place.