I’ll never forget the first time I made Pecan Snowball Cookies. It was Christmas Eve, and my grandmother’s kitchen was filled with the warm scent of butter and toasted pecans. She handed me a spoonful of dough and said, “These little snowballs are magic—simple enough for kids to make, but elegant enough for royalty.” She wasn’t wrong. There’s something magical about how these buttery, nutty cookies transform when rolled in powdered sugar—like freshly fallen snow. Now, every December, I recreate that moment, watching my own kids’ faces light up as they coat their hands in sugar, just like I did all those years ago.
Why You’ll Love These Pecan Snowball Cookies
Oh, where do I even start? These little snowballs are my go-to holiday miracle workers. First off, they’re ridiculously easy to make—no fancy equipment needed, just your hands and a mixing bowl. The dough comes together in minutes, and shaping them is so simple even my five-year-old can help (though we do end up with powdered sugar everywhere!).
But here’s the real magic: that melt-in-your-mouth texture. The combination of buttery dough and finely chopped pecans creates this incredible crumb that practically dissolves on your tongue. And let’s talk about that snowy appearance—rolling them twice in powdered sugar gives them that perfect winter wonderland look. I’ve brought these to countless holiday parties, and they always disappear first. Plus, they make the sweetest edible gifts when packed in little tins or mason jars.
Ingredients for Pecan Snowball Cookies
Let me tell you about the simple magic behind these cookies. You only need six ingredients—yes, just six!—to create these little bites of heaven. I’ve learned through many batches that quality matters here. Don’t skimp on the butter or pecans—they’re the stars of the show.
- 1 cup unsalted butter – Cool, but not refrigerator cold. You want it soft enough to cream easily, but not melted. I usually set mine out about 30 minutes before baking.
- 1 cup powdered sugar – Plus extra for that beautiful snowy coating. I keep a small bowl ready for rolling.
- 2 teaspoons vanilla extract – Pure vanilla makes all the difference here. That warm, floral note plays so nicely with the pecans.
- 1/4 teaspoon salt – Just enough to balance the sweetness. If you’re using salted butter, you can skip this.
- 2 cups White Lily all-purpose flour – This Southern flour gives the perfect tender crumb, but any good-quality all-purpose flour works.
- 1 1/4 cups pecans – Finely chopped. I like to toast mine lightly first for extra flavor—just watch them carefully so they don’t burn!
See? Nothing fancy, just good ingredients treated right. That’s the secret to cookies that’ll have everyone asking for your recipe.
How to Make Pecan Snowball Cookies
Alright, let’s get rolling—literally! Making these snowball cookies is like a little holiday dance in your kitchen. First, preheat your oven to 350°F and line your baking sheets with parchment paper. (Trust me, this saves so much cleanup later!) Grab your mixer and cream that butter and powdered sugar together until it’s light and fluffy—about 2 minutes should do it. That’s when you’ll add the vanilla and salt, giving it a quick mix to blend everything beautifully.
Now, here’s where I do things a bit differently: I add the flour in two parts, mixing just until combined after each. This keeps the dough tender instead of tough. Then comes my favorite part—folding in those toasted pecans. The smell alone is worth it! Use a cookie scoop (or a tablespoon) to portion the dough, then roll each piece between your palms into perfect little balls. Space them about an inch apart—they don’t spread much, but they need breathing room.
Bake for 15-18 minutes until they’re just barely golden on the bottom. Here’s the magic trick: let them cool for exactly 5 minutes (set a timer!), then roll them in powdered sugar while still warm. This first coating melts slightly into the cookies. After they’ve cooled completely, give them another roll in sugar for that picture-perfect snowy look. Voilà—holiday magic in every bite!
Tips for Perfect Pecan Snowball Cookies
Over the years, I’ve picked up a few tricks that make all the difference. If your dough feels too soft after mixing (this can happen if your kitchen is warm), pop it in the fridge for 15-20 minutes. Cold dough holds its shape better when baking. And don’t skip that second sugar coating—it’s what gives these cookies their signature wintery appearance. My grandma taught me to roll them gently in a bowl of sugar using two forks, which keeps the coating even without smudging the cookies. Last tip: bake one test cookie first to check your oven’s temperature. These little snowballs are forgiving, but every oven has its quirks!
Storage and Freezing Instructions
Here’s the beautiful thing about these snowball cookies—they actually get better after a day or two as the flavors meld together! I store mine in an airtight container at room temperature, layered between sheets of parchment paper to keep them pretty. They’ll stay fresh for up to a week this way (if they last that long in your house!). For longer storage, freeze the cooled cookies in a single layer before transferring to a freezer bag—they’ll keep for 2-3 months. Just let them come to room temperature and give them a fresh dusting of powdered sugar before serving. Easy as that!
Pecan Snowball Cookies Variations
Oh, I love playing with this recipe! Sometimes I swap pecans for walnuts when I’m feeling adventurous – they give a slightly earthier flavor that’s just divine. For a cozy winter twist, I’ll add 1/2 teaspoon of cinnamon to the dough – it makes the whole kitchen smell like Christmas morning. And here’s my guilty pleasure: dipping half of each cooled cookie in melted dark chocolate. The contrast between the snowy sugar and rich chocolate? Absolute magic!
Nutritional Information for Pecan Snowball Cookies
Now, let’s be real—these aren’t health food, but everything in moderation, right? Each little snowball packs about 120 calories, with 8g of that glorious butter-and-pecan fat that makes them so melt-in-your-mouth delicious. You’re looking at 11g carbs per cookie (mostly from that heavenly powdered sugar coating) and just 1g of protein. Remember, these values are estimates—your exact numbers might dance a bit depending on your butter brand or how generous you are with that second sugar roll!
FAQs About Pecan Snowball Cookies
I get asked about these little snowballs all the time! Here are the questions that pop up most often in my kitchen (and my tried-and-true answers):
Can I use salted butter instead of unsalted?
Absolutely! I’ve done this plenty of times when I’m in a pinch. Just skip the added salt in the recipe—the salted butter brings enough flavor on its own. The key is making sure your butter is that perfect “cool but not cold” texture, whether it’s salted or unsalted.
Why did my cookies spread too much?
Oh honey, that’s usually a butter temperature issue. If your butter was too soft or (heaven forbid) melted, your snowballs will flatten out. Next time, try chilling the dough for 20 minutes before baking. And don’t worry—even if they spread, they’ll still taste amazing! Just like my cowboy cookies, these are forgiving little treats.
Can I freeze the dough for later?
You bet! These freeze beautifully. Roll the dough balls and freeze them on a baking sheet before transferring to a freezer bag. When you’re ready, bake them straight from frozen—just add 1-2 extra minutes to the baking time. It’s my secret trick for having fresh cookies anytime guests drop by!
More Holiday Dessert Ideas
If you loved these snowball cookies, you’ve got to try our Chocolate Peppermint Bread—it’s like Christmas morning in every slice! Or whip up a batch of gingerbread biscotti for dunking in hot cocoa. The holiday baking possibilities are endless!
Print
Pecan Snowball Cookies
- Total Time: 33 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Classic buttery cookies with finely chopped pecans, rolled in powdered sugar for a festive touch.
Ingredients
- 1 cup unsalted butter (cool, but not refrigerator cold)
- 1 cup powdered sugar, plus more for coating
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups White Lily all-purpose flour
- 1 1/4 cups finely chopped pecans
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment or silicone baking mat.
- Use a mixer to cream the butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.
- Scoop 1 tablespoon of the dough and roll it into a ball. Place it on the cookie sheet. Repeat until all the dough is used, spacing the balls 1 inch apart. Bake for 15 to 18 minutes.
- Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Cool completely and coat them in powdered sugar again. Store at room temperature in an airtight container for up to a week or freeze for longer.
Notes
- Use a 1-tablespoon cookie scoop for even-sized cookies.
- Rolling the cookies in powdered sugar twice gives them a snowy appearance.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Pecan Snowball Cookies, Holiday Baking, Christmas Desserts, Easy Christmas Treats