Can I use other nuts besides pecans in this recipe?

Absolutely! Walnuts or almonds work well too, though pecans provide that nice buttery crunch that pairs perfectly with the dough's richness. Just be sure to toast whatever nuts you choose for the best flavor.

Why is it important to dust the cookies with powdered sugar when warm?

Dusting the cookies immediately after baking while they're still warm helps the powdered sugar stick evenly to the surface, creating that signature snowy coating. If you wait until they’re cooled, the sugar won’t adhere as well and might fall off.

Can I prepare the dough ahead of time?

Yes! You can prepare the dough a day in advance and keep it wrapped in plastic wrap in the fridge. This actually helps the flavors develop and makes shaping easier since the dough firms up. Just let it soften slightly before shaping and baking.

What if I don’t have candy ropes for tails?

You can get creative! Thin strips of fruit leather, licorice laces, or even small strips of fondant work beautifully as tails. If you prefer, just omit the tails and focus on the almonds for ears — they’re still adorable and delicious.

Snowball Cookies with Nutty Mice | Festive Holiday Treats

Description

Christmas Mice Snowball Cookies are buttery, crisp, nutty treats shaped like fluffy white mice, perfect for the holiday season. These classic snowball cookies are transformed with simple shaping and decorating techniques, featuring a powdered sugar coating that melts in your mouth and festive candy rope tails.

Ingredients

Scale

Nut and Dough Ingredients

1 cup pecans
1 cup unsalted butter (softened)
½ cup powdered sugar
1 tablespoon pure vanilla extract
½ teaspoon sea salt
2 ¼ cups all purpose flour (270g)
¼ cup almond slices

Decoration

1 cup powdered sugar (for dusting)
30 pieces candy ropes (cherry licorice)

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Instructions

Toast the Pecans: Preheat the oven to 355°F (180°C). Spread the pecans on a parchment-lined baking sheet and bake for 8 minutes until they are toasty and fragrant. Watch carefully to avoid burning. Remove from oven and allow to cool before chopping into small pieces.
Make the Dough Base: In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter, ½ cup powdered sugar, vanilla extract, and sea salt until smooth and creamy, scraping down the bowl as needed.
Add Dry Ingredients: Add the all-purpose flour and cooled chopped pecans to the butter mixture. Mix on low speed until a dough forms that holds together well.
Shape the Cookies: Using a cookie scoop, portion out 1 ½ tablespoon amounts of dough. Roll each portion into a ball, then pinch one side to form a nose shape. Press almond slices on each side to create ears.
Arrange and Bake: Place the shaped cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 15 minutes or until lightly golden around the edges.
Dust and Decorate: Immediately after removing cookies from the oven, dust them generously with the remaining powdered sugar. Use a toothpick to poke a small hole where the tail will go, then insert a piece of cherry licorice candy rope tail while the cookies are still warm to ensure it sticks.
Cool and Serve: Allow the cookies to cool completely on the baking sheet. They will crisp up through the center as they cool, perfect for serving and enjoying during the holidays.

Notes

Be careful not to burn the pecans when toasting as they burn quickly.
Using softened butter is key for a creamy dough consistency.
Pinching the dough to shape the nose and adding almond slices for ears adds a festive mouse character.
Insert candy rope tails while the cookies are hot to ensure they stick properly.
Powdered sugar dusting gives the classic snowball cookie look and texture.
Let cookies cool fully before storing to maintain crispness.
This recipe yields 30 charming snowball mice cookies, ideal for holiday gatherings.

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 6 g
Sodium: 40 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 16 mg