Carolina Eats: Cream Cheese Snowball Cookies
Recipe by Deborah Lane
Deborah Lane shares her delightful Cream Cheese Snowball Cookies, a melt-in-your-mouth holiday favorite rolled in powdered sugar and filled with buttery pecan flavor. These soft, tender cookies are perfect for Christmas gatherings, cookie swaps, or enjoying with a warm cup of coffee on a winter morning.
Ingredients
Cookie Dough:
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4 oz cream cheese, softened
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1/2 cup butter, softened
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1 1/2 cups flour
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1/2 cup powdered sugar
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2 tbsp powdered sugar (for processing with pecans)
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1 1/3 cups pecan pieces
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1 tsp vanilla flavoring
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1/2 tsp sea salt
For Rolling:
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1 cup powdered sugar
Instructions
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Preheat the oven to 325°F.
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In a food processor, mix the pecans with 2 tbsp powdered sugar and pulse until finely chopped.
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In a mixing bowl, cream together the cream cheese, 1/2 cup powdered sugar, and butter using a handheld mixer until smooth and creamy.
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Add vanilla and mix until combined.
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Slowly add in the flour and sea salt, mixing until incorporated.
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Add the pecan mixture and mix well.
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Roll the dough into 1-inch balls (a tablespoon-sized cookie scoop works well).
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Place on a parchment-lined cookie sheet, spacing slightly apart. This recipe makes about 21 cookies.
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Bake for 15 minutes, or until the bottoms or edges turn lightly golden.
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Let the cookies cool slightly, then roll in powdered sugar.
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Once fully cooled, roll them in powdered sugar again for the perfect snowy finish.
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Store in an airtight container.
