Brown Butter Pecan Snowball Cookies Gluten-free

Buttery, nutty, and dusted in powdered sugar, these Brown Butter Pecan Snowball Cookies are a holiday classic with a little extra flavor. Browning the butter adds a rich, toasted aroma that pairs beautifully with finely chopped pecans. Made with Authentic Foods Steve’s Cake Flour Blend, these tender cookies are perfect for holiday cookie boxes, parties, or enjoying with a cup of coffee.

Ingredients
  • 1 cup unsalted butter
  • 1½ cups Authentic Foods Steve’s Cake Flour Blend
  • ½ teaspoon salt
  • 1 cup pecans, finely chopped
  • 1 teaspoon vanilla extract
  • 2 teaspoons water
  • ½ cup powdered sugar, for the dough
  • 1 cup powdered sugar, for coating

Method

1. Brown the Butter

Place the butter in a saucepan over medium heat. Cook, stirring frequently, as it melts and begins to foam. Continue cooking until golden brown with toasted brown bits at the bottom of the pan and a nutty aroma.

Immediately pour the butter into a heatproof bowl, scraping in the browned bits. Let cool for about 30 minutes, or until the butter begins to solidify but is still soft enough to beat.

2. Prepare the Pecans

Finely chop the pecans and set aside. For extra flavor, toast them lightly in a dry skillet and allow them to cool completely before using.

3. Mix the Dough

In a mixing bowl, beat the cooled browned butter with ½ cup powdered sugar, vanilla extract, and salt on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.

4. Add the Flour and Pecans

Add the Steve’s Cake Flour Blend and mix on low speed until just combined. Add the water and chopped pecans, mixing until the dough comes together.

5. Shape the Cookies

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

Roll the dough into tablespoon-sized balls and arrange them on the prepared baking sheet, leaving a little space between each cookie.

6. Bake

Bake for 20–25 minutes, until the cookies are set and the bottoms are lightly golden. The tops should remain relatively pale.

Allow the cookies to cool on the baking sheet before handling, as they will be delicate while warm.

7. Coat in Powdered Sugar

Once completely cool, gently roll the cookies in the remaining 1 cup powdered sugar until generously coated.

For a classic snowy finish, give the cookies a second light coating just before serving.

Baker’s Tip: Let the browned butter cool until soft and scoopable before beating it with the sugar. If it is still liquid, the dough may have a different texture and the cookies may spread more than expected.