Pecan Snowball Cookies
I first made these Pecan Snowball Cookies on a chilly afternoon when the oven’s warmth felt like company. They’re small, buttery rounds studded with chopped pecans and rolled in powdered sugar until they look like tiny snowballs — perfect for holiday trays, cookie exchanges, or a weeknight sweet bite. If you enjoy a tender, nut-forward cookie, these deliver comfort without fuss; they’re also an easy follow-up if you’ve enjoyed our butter-pecan version.
Why you’ll love this dish
These cookies are simple: few ingredients, short hands-on time, and a result that looks special on a platter. They’re naturally portion-controlled because each ball is about an inch across, making them great for parties, lunchboxes, or gifting. The pecans add toasty crunch and flavor without needing chocolate or flashy glazes, so they’re a calm, classic option when you want something nostalgic.
“Perfectly crumbly, buttery, and coated in just the right cloud of sugar — a cookie my family asks for every holiday.”
Because they’re so adaptable and forgiving, you can make a big batch quickly and still get consistent results. If you like pecan-forward cookies, you might try a related riff with a slightly different ratio from this butter pecan cookie I’ve tested.
Step-by-step overview
- Cream butter and powdered sugar until light and airy.
- Add vanilla for flavor.
- Fold in flour, salt, and chopped pecans to form a soft, slightly crumbly dough.
- Shape into 1-inch balls and bake until set with a hint of color on the bottoms.
- While warm (but not hot), roll in powdered sugar for that classic snowball finish.
This short checklist helps you scan the process before you bake and know when to watch the oven.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans (toasted for more flavor; optional)
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Notes and swaps: use light brown sugar or part granulated sugar? Stick with powdered sugar in the dough for the melt-in-the-mouth texture. For a dairy-free swap, replace butter with a firm stick-style vegan butter and chill the dough briefly. For more buttery depth, try a recipe technique from another pecan cookie variation that uses browned butter.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and 1 cup powdered sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt. Stir until the dough starts to come together and looks slightly crumbly but holds when pressed.
- Fold in the chopped pecans evenly. If you like extra crunch, briefly toast the pecans in a dry skillet first and cool.
- Roll the dough into small 1-inch balls and place them about 1 inch apart on the prepared sheet.
- Bake for 15–20 minutes, until the bottoms are lightly golden and the tops are set — they will not brown much.
- Let the cookies cool on the sheet for 5 minutes, then roll them in additional powdered sugar while still warm. Transfer to a wire rack to cool completely and, if desired, roll again for a thicker sugar coating.
Short, clear steps help prevent overbaking. Remember: these cookies are best when tender, not toasted.
Best ways to enjoy it
Serve these on a tiered cookie platter for gatherings, or pair a few with a rich cup of coffee or black tea for an afternoon treat. They’re also lovely beside dessert wines like Moscato for a holiday pairing. For a cozy presentation, dust a light extra layer of powdered sugar right before serving — it looks like fresh snowfall.
How to store & freeze
For short-term storage: place cooled cookies in an airtight container layered with parchment so they don’t stick. They stay fresh at room temperature for up to 5 days. For longer storage: freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if the coating has thinned. Dough can be shaped and frozen raw; bake from frozen adding 2–3 minutes to the time. Always cool completely before packing to avoid condensation.
Pro chef tips
- Soften butter to room temperature but not greasy — poke it and it should give gently. Too-soft butter makes the dough oily.
- Chop pecans uniformly for even texture. Pulse them briefly in a food processor for quick prep, but don’t over-process or you’ll end up with nut paste.
- If you want extra depth, brown the butter first, cool it, then proceed; the result is nuttier and richer. See a similar approach in this chocolate-pecan cookie write-up for browning tips.
- To get perfectly round cookies, weigh dough portions (about 12–14g each) or use a small cookie scoop.
- Roll once while warm and again when fully cool for a snowier finish.
Creative twists
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set.
- Citrus-kissed: Add 1/2 teaspoon finely grated orange zest to the dough for a bright note.
- Spiced snowballs: Add 1/4 teaspoon ground cinnamon and a pinch of nutmeg.
- Gluten-free: Substitute 1:1 gluten-free flour blend (ensure xanthan gum is included). Chill dough slightly before shaping to reduce crumbling.
- Mini sandwich: Sandwich two cookies with a thin smear of salted caramel or nutella for an indulgent bite.
Helpful answers
Q: How long do these cookies take from start to finish?
A: Plan about 35–45 minutes total. Active work is around 15–20 minutes; baking and cooling add the rest.
Q: Can I use chopped walnuts instead of pecans?
A: Yes. Walnuts work well and give a slightly different, earthier flavor. Toast them first for best results.
Q: Why did my snowballs spread too much?
A: Likely the butter was too soft or the dough was warm. Chill the shaped balls for 10–15 minutes before baking and ensure oven temperature is accurate.
Q: Can I make these ahead for a cookie exchange?
A: Absolutely. Bake up to 3 days ahead and store in an airtight tin, or freeze for longer. Re-coat with powdered sugar if needed before serving.
Conclusion
If you want a reliably tender, nutty cookie that looks like holiday magic, these Pecan Snowball Cookies are a go-to. For more inspiration and similar recipes, check out this classic take on Pecan Snowball Cookies – Southern Bite and a variation with tips on texture and coating at Melt-In-Your-Mouth Pecan Snowball Cookies – Bakes by Brown Sugar.
Pecan Snowball Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Should be at room temperature but not greasy.
- 1 cup powdered sugar For the dough and additional for coating.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans Toasted for more flavor is optional.
- 1/4 teaspoon salt
For coating
- 1 cup additional powdered sugar For rolling warm cookies.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and 1 cup powdered sugar until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, stirring until the dough starts to come together.
- Fold in the chopped pecans evenly.
Baking
- Roll the dough into small 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 15–20 minutes, until the bottoms are lightly golden and the tops are set.
- Let the cookies cool on the sheet for 5 minutes, then roll them in additional powdered sugar while still warm.
- Transfer to a wire rack to cool completely.
