mga ito Mga Pecan Snowball Cookies are easy, melt-in-your-mouth shortbread cookies filled with pieces of crushed toasted pecans. This is the perfect Christmas cookie recipe to celebrate the holiday season.
It’s almost Christmas, and what I love the most about this season is baking Christmas cookies of all kinds. Last year, I shared with you my peppermint snowball cookies, Vegan Biscotti, at Mga Vegan Shortbread Cookies, and you loved them.
Snowball cookies are not only cute, but they are also an easy, no-fail Christmas cookie recipe for beginners. It’s so simple to bring the ingredients together, and their melt-in-your-mouth texture never disappoints. So let me share with you how to make these delicious pecan snowball cookies.
You may also know them as Russian Tea Cakes or Mexican Wedding Cookies, but Mga Cookies na may Bola ng Niyebe all are the same recipe. It’s a buttery, thick, shortbread cookie filled with chopped pecans and coated with confectioner sugar.
Nagustuhan mo ba ang resipe na ito?
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Mga Pecan Snowball Cookies
Ingredients
- 2 ¼ tasa Flour ng Lahat-Lyong - Tandaan 1
- 1 tasa Mantikilya na Walang Gatas (Walang Asin) - Lumambot. Gumamit kami ng mantikilyang walang gatas.
- ¾ tasa Pulbos na Asukal
- 1 kutsarita Vanilla Extract
- ¾ tasa pekan - tinadtad nang pino, inihaw
Para sa pag-roll at dekorasyon ng cookies
- ¼ tasa Pulbos na Asukal
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang 2 cookie sheet at lagyan ng kaunting mantika ng langis ng niyog. Itabi.
Toast Pecans
- Place the whole pecans on a non-stick baking sheet covered with parchment paper. Bake for 5-6 minutes until fragrant and toasted.
- Cool down on a cooled plate, then finely chop the pecans on a chopping board with a sharp knife. Set aside.
Masa ng cookie
- In a large mixing bowl, or the bowl of your stand mixer using the paddle attachment, beat the softened plant-based butter, vanilla extract, and powdered sugar until light and fluffy.
- Haluin ang harina at batihin sa low-speed setting para maghalo. Handa na ang masa kapag ang lahat ay nahalo at naging creamy batter.
- Fold in chopped, cooled pecan and beat for a few seconds to incorporate.
- Takpan ang mangkok ng plastic wrap o silicone lid.
- Palamigin ang masa sa loob ng 15 minuto sa refrigerator.
- Samantala, maghanda ng isang mangkok na may dagdag na pulbos na asukal para igulong ang mga cookies pagkatapos i-bake.
- Remove the dough from the fridge, and divide it into 15 balls of the same size – about 1.5 tablespoons of dough each. Roll each dough ball nicely between your hands and place it on the prepared cookie sheet, leaving half a thumb of space between each.
- Ihurno ang mga cookies sa loob ng 12-15 minuto o hanggang sa maging golden brown sa 350°F (180°C).
- Palamigin ang mga ito sa baking sheet nang 5 minuto, pagkatapos ay 5 minuto sa wire rack hanggang sa maging maligamgam.
- Igulong ang maligamgam na cookies sa mangkok na may pulbos na asukal upang lubusang mabalutan.
- Cool down the pecan snowball cookies on a wire rack.
Imbakan
- Store in a sealed cookie jar at room temperature for 4-6 days or a week in the fridge.
Mga Tala
kagamitan
Pagkain
Ingredients at Substitutions
All you need to make the best vegan snowball cookies with pecans are:
- Mantikilya na Pinili – We used plant-based margarine, but plant-based butter works as well. Don’t use coconut oil. It won’t come out great at all.
- Flour ng Lahat-Lyong o spelt flour. Para sa gluten-free na bersyon, gamitin ang aking gabay sa pagpapalit na walang gluten.
- Pulbos na Asukal – also known as confectioner’s sugar.
- Vanilla Extract – para sa lasa.
- Toasted Pecan – finely chopped
How To Make Pecan Snowball Cookies
It’s super easy to make these buttery shortbread cookies to succeed in making delicious snowball cookies.
- Before you start, bring the butter to room temperature for about 30 minutes. You want the butter to be soft and creamy for the best results.
- Meanwhile, preheat the oven to 350°F (180°C). Place the pecans whole on a small baking tray and bake them for 5 to 6 minutes or until fragrant and roasted.
- Remove the pecan nuts from the oven and transfer them into a bowl to cool down.
- When cooled, finely chop the toasted pecans on a chopping board using a sharp knife. Set aside. You can also dry-roast the pecan nuts in a non-stick saucepan over medium heat. Cook them for about 2 minutes while occasionally stirring them, and cook them until fragrant.
- Place the softened butter, powdered sugar, and vanilla in a medium bowl or the bowl of your stand mixer.
- Using a paddle attachment or beating tools of an electric mixer, beat the butter, vanilla, and powdered sugar until creamy and smooth. That’s what we call creamed butter in baking.
- Now, pour the flour and beat on low speed until the dough comes together. It shouldn’t be dry or crumbly the dough should be creamy and smooth.
- Finally, fold in the chopped toasted pecan nuts and beat on low speed for a few seconds to just incorporate. If too dry, it means you probably didn’t add enough butter or too much flour. In this case, add a bit of water, 1 or 2 teaspoons at a time, and beat to incorporate.
- Film the dough ball with plastic wrap and refrigerate it for 15 minutes. Meanwhile, preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper. Slightly oil the paper with oil spray but not too much of the cookies will spread.
- Then, scoop out about 1 ½ tablespoons of batter. I used a small cookie dough scoop to do so. Slightly oil your hands and roll the dough between your palms into a ball.
- Place the cookie dough balls on the baking sheet and leave one thumb of space between each cookie dough ball. They won’t expand much, but it makes it easier to remove them from the tray later on.
- Bake one pan on the center rack and the other on the rack just under for about 15 minutes at 350°F (180°C) until slightly golden. Don’t overbake snowball cookies to keep them moist and soft in the center.
- Let the cookies cool down on the rack for 5 minutes or until easy to touch, then transfer them to a cooling rack for 5 more minutes. The secret of perfect snowball cookies with lovely dust of powdered sugar around them is to roll the lukewarm baked cookies in the powdered sugar. If the cookies are too hot, the powdered sugar will melt. If too cold, the sugar won’t stick to the cookies.
- Place the baked snowball cookies into a bowl filled with powdered sugar and roll them to coat the cookie dough balls with the sugar.
- Bring back to the wire rack and repeat until all the cookies are coated with powdered sugar.
Mga Add-on
You can play with flavors and add some delicious ingredients to the batter. Try halving the amount of pecan and stir in some of the below instead:
- Mini Chocolate Chips – white or dark chocolate chips are great additions to the base recipe.
- Walnuts – toasted and chopped
- Slivered almonds
- Dinurog na mga Candy Cane
- Katas ng almond
Mga Tagubilin sa Pag-iimbak
These pecan snowball cookies store very well in an airtight metallic cookie jar, airtight container, or glass jar. They last about 6 days at room temperature or 3 months in zip-lock bags in the freezer. Thaw the cookies the day before serving at room temperature.
Mga Pagpapalit ng Allergy
Below are some substitution suggestions to try if you are allergic to some of the recipe’s ingredients.
- Gluten-Free – Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
- Walang asukal – Powdered erythritol works in this recipe, but don’t use powdered xylitol, or the cookies will be too soft.
- Mantikilya – Margarine and plant-based butter works perfectly, and that’s our recommendation.
- Walang Nut – You can swap pecans for sunflower seeds, pumpkin seeds, or shredded coconut, or leave them out to make plain snowball cookies
Mga Madalas Itanong
Nasa ibaba ang mga sagot ko sa mga pinakamadalas mong tanong tungkol sa resipe na ito.
Yes, you can swap pecans for shredded coconut, chocolate chips, or toasted seeds.
No, this recipe won’t work with low-carb flour. You must use all-purpose flour.
No, the traditional recipe uses butter, but it’s easy to make vegan snowball cookies using plant-based butter, as we do here.
Yes, you can make this buttery pecan snowball cookie dough in a food processor using the S-shape dough attachment.
Higit pang mga Recipe ng Cookie sa Pasko
Kung gusto mo cookies for Christmas, magugustuhan mo ang mga ito:
These were absolutely amazing!! My family (vegans and non) all loved it. Highly recommend. Thank you for such delicious vegan recipes!!
My pleasure! I am so glad you like them. Merry Christmas.
Hi I made these for christmas and used almond flour…oh so good…and if you like the almond flavor use almond extract…so good and actually good for you…I made them in half moon shapes and rolled in powder sugar…will make again with perhaps a different flavor…lemon zest and lemon extract…for summer!
These are So good!! I’m gluten free and vegan so I used Bobs red mill GF all purpose flour and earth balance butter. The flour I used did not have any Xanthin gum and still kept a nice round shape!
Thank you so much for taking a minute to share this ! I love reading that. Happy holidays