Pecan Snowball Cookies
Snowball cookies are the classic buttery treats that look like little balls of snow. With just 5 simple ingredients, they make the perfect melt-in-your-mouth texture with a sweet powdered sugar coating. Perfect for the holidays!
The holidays mean it’s time to crank up the oven and start baking. Even though I bake cookies all year long, making them during the holidays is extra special. And also, time to bring out the holiday cookies!
These easy cookies are called snowballs because they look like perfect little snow covered balls rolled in powdered sugar. Just don’t throw them at anyone! These yummy cookies are meant for eating, not snowball fights.
And don’t get any ideas, they are too delicious for food fights!
Perfect for cookie exchanges, holiday snack platters, or giving to neighbors like these stained glass cookies, toffee cookies, Christmas Chex mix, and almond toffee!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butter – Use unsalted butter for this recipe to control the level of salt. Be sure to bring it to room temperature before mixing.
- Powdered sugar – Sift the powdered sugar before measuring it to remove any lumps.
- Flour – All purpose is what I use. I haven’t tested any other flours with this but if you do, let me know how they turn out.
- Pecans – Toast the pecans in butter and a little salt to bring out the nutty flavor.
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How To Make Pecan Snowball Cookies
- Preheat oven to 350F. In a large bowl, combine the butter, salt, 1/2 cup powdered sugar and vanilla. You can use a hand or stand mixer, but cream them together for 1-2 minutes so the mixture is light and fluffy.
- Stir in the chopped pecans gently. Slowly add in the flour in a few different batches and mix well in between to avoid pockets of flour. Do not over mix. Just stir until the dough comes together.
- Scoop into 1 inch balls and roll slightly to smooth them out. Chill in the fridge for 30 minutes on a baking sheet.
- After they are chilled, bake for 13-15 minutes or until the edges just start to turn a light brown. Do not over bake.
- When the cookies are finished baking, remove from the oven and let the cookies sit on the sheet for another 1-2 minutes to set up. They will be soft so don’t try to move them too soon. Place the powdered sugar in a bowl.
- When the cookies are cool enough to handle (but not completely cooled), gently roll the cookies in the sugar to coat. Let cookies cool completely on a baking sheet or wire rack. Roll the cookies a second time in the powdered sugar before storing or eating.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Keep your cookies in an airtight container at room temperature for up to 1 week. I don’t like to put them in the fridge because they can get condensation on the outside of them when they go from cold to warm and the sugar can get sticky.
As the cookies sit, they can absorb the powdered sugar and lose a little of their “snowball” look. I like to keep a small bag of the unused powdered sugar and toss the cookies in for a fresh coat of snow before I eat them.
How To Freeze
These are perfect for baking and freezing ahead of time to save you time and stress during the holidays.
Bake, cool, and coat in the powdered sugar. Then store in freezer safe bags or containers and freeze for up to 3 months.
When ready to eat, take them out of the freezer and set them out on a plate, uncovered. This will keep them from “sweating” and getting sticky.
Alternatively, you can just make the dough and freeze it until you are ready to bake them cookies.
Just be sure to portion out the dough and freeze in the balls. It makes it SO MUCH EASIER when you want to bake just a couple of cookies. Thaw the cookie dough balls for 5 minutes at room temp before baking. You might need to add 1-2 minutes onto the cooking time.
Snowball Cookie Variations
Extracts: Try almond, mint, coffee, lemon, or orange extract for more flavor.
Nuts: I love toasted pecans, but almonds, walnuts, macadamia nuts, and even pine nuts work well.
Candies: Add in some peppermint, sprinkles, min chocolate chips, or toffee bits for more flavor and texture.
Frequently Asked Questions
They are traditionally used in the recipe but you can always use another nut or leave them out all together.
They are very similar to Russian tea cakes/cookies, Mexican wedding cookies, or Italian wedding cookies. I love them for Christmas because of the “snow” factor. Think buttery shortbread with pecans and a dusting of powdered sugar. Sweet and simple!
Recipe Tips & Tricks
- Use the good stuff – With just a few ingredients use the best butter you can find for extra buttery flavor. Toast nuts before adding (cool completely first to avoid melting dough).
- Chop carefully – Finely chop nuts into even pieces by hand, discarding the “dust”. Avoid a food processor because it makes the pieces too small.
- Uniform size – Use ice cream or cookie scoop for evenly sized cookies. Line pans with parchment paper or silicone mats to prevent sticking and easy clean up.
- Handle with care – Don’t over bake (just until edges brown). Let cool slightly on baking sheet before moving. Roll gently in powdered sugar with a fork in a bowl (not in a bag where they’ll smash).
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This snowball cookie recipe is perfect for the holidays! Buttery shortbread cookies rolled in powdered sugar make these snowballs the kind you want to eat and not throw. Not only that, but they need just 5 simple ingredients! I love an easy cookie recipe for sure.
Snowball Cookies Recipe
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup powdered sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 1 ½ cups powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F. In a large bowl, combine butter and 1/2 cup powdered sugar. Cream/whip with hand or stand mixer for 1-2 minutes.
- Add in salt and vanilla extract. Mix to combine.
- Slowing add in flour in a few batches, mixing between additions until fully combined. Do not over mix.
- Scoop into 1 inch balls and roll to smooth out.
- Place on parchment lined baking sheet and chill for 30 minutes.
- Remove from the fridge and bake for 13-15 minutes or until the edges just start to brown.
- While the cookies are baking, place remaining powdered sugar in a bowl.
- When the cookies are finished baking, remove from the oven and let sit 1-2 minutes on the baking sheet. Do not try to move as they will be soft.
- After the 1-2 minutes, if the cookies are cool enough to handle (but not completely cooled) roll them one at a time in the bowl of powdered sugar to get an initial coating.
- Place cookies on a cool baking sheet or plate. When they are completely cool, roll in the powdered sugar again, to ensure they are completely coated. Enjoy!
Notes
- Use the good stuff – With just a few ingredients use the best butter you can find for extra buttery flavor. Toast nuts before adding (cool completely first to avoid melting dough).
- Chop carefully – Finely chop nuts into even pieces by hand, discarding the “dust”. Avoid a food processor because it makes the pieces too small.
- Uniform size – Use ice cream or cookie scoop for evenly sized cookies. Line pans with parchment paper or silicone mats to prevent sticking and easy clean up.
- Handle with care – Don’t over bake (just until edges brown). Let cool slightly on baking sheet before moving. Roll gently in powdered sugar with a fork in a bowl (not in a bag where they’ll smash).
Nutrition
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