I grew up watching my grandmother dust tiny, buttery pecan balls in a snowfall of powdered sugar — they were always the first things to disappear at holiday gatherings. These Butterball Cookies are that same nostalgic bite: rich butter and vanilla, finely chopped pecans, a tender crumb, and a final coat of confectioners’ sugar. They’re simple, holiday-ready, and perfect when you want a delicate, melt-in-your-mouth cookie without fuss. If you enjoy experimenting with cookie textures and festive flavors, you might also like this spin on seasonal cookies from the same kitchen — gingerbread white chocolate cookies.

What makes this recipe special

Butterball Cookies stand out for their tender, shortbread-like crumb and the nutty crunch from finely chopped pecans. They’re often called snowball or Russian tea cake cookies because of that snowy powdered-sugar finish. Make them when you want:

A crowd-pleasing holiday cookie that looks fancy but is easy to make.
A small-batch treat that uses pantry staples.
A delicate cookie to serve with tea, coffee, or dessert wine.

“These melt-in-your-mouth pecan butterballs always vanish first — delicate, buttery, and perfectly snow-kissed.” — Real family-test kitchen review

How this recipe comes together

Before you start, here’s a quick step-by-step overview so you know what to expect:

Melt butter gently and stir in sugar, flour, vanilla, salt, and very finely chopped pecans to form a soft dough.
Shape into small, uniform balls and bake at a low temperature until set but not browned.
Cool completely, then roll in confectioners’ (powdered) sugar for the classic snowball finish.

If you like comparing techniques, the same principle of toasting, fine-chopping nuts, and careful cooling shows up in other cookie recipes such as our best-ever butterscotch chocolate chip cookies.

What you’ll need

6 tablespoons unsalted butter
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup very finely chopped pecans (use a food processor or blender)
Pinch of salt
3/4 cup confectioners’ (powdered) sugar for coating

Notes:

For slightly softer cookies, use room-temperature butter; if using salted butter, omit the added pinch of salt.
To make the pecans extra fragrant, toast them briefly in a dry skillet until aromatic, then cool before processing.

How to prepare it

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment if you prefer easier release, though the original method uses an ungreased sheet.
In a medium saucepan over medium-low heat, melt the butter until just liquid — do not brown.
Remove the pan from heat and stir in the granulated sugar, flour, vanilla, salt, and the very finely chopped pecans. Mix until fully incorporated into a soft dough.
Using a teaspoon or small cookie scoop, form walnut-sized balls and place them on the baking sheet, spaced about 1 inch apart.
Bake at 325°F for 18–22 minutes. The cookies should be set and barely colored — watch closely so they don’t brown.
Remove the pan from the oven and gently transfer cookies to a cooling rack using a spoon to avoid crushing them. Let cool completely (about 1 hour).
Once 100% cooled, roll each cookie in confectioners’ sugar until well coated. For a thicker “snow” effect, roll twice after the first coat sets.

What to serve it with

A pot of black tea or strong coffee highlights the butter and pecan flavors.
Serve on a festive platter with other small cookies (shortbread, chocolate-dipped biscotti) for a holiday cookie exchange.
Pair with dessert wines (Moscato or Vin Santo) for a refined after-dinner bite.
For a kid-friendly treat, place cookies in small paper cupcake liners for easy grabbing.

The best way to save extras

Room temperature: Store in an airtight container layered with parchment for up to 5 days. The sugar coating protects them from sticking.
Refrigerator: Not necessary — refrigeration can dry them out. If your kitchen is very warm, keep them in a cool spot.
Freezing: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature and, if desired, re-roll in a little extra confectioners’ sugar after thawing.
Food safety note: these are butter-based baked cookies; keeping them airtight prevents rancidity and moisture absorption.

Extra advice

Chop pecans very finely: use a food processor with pulse bursts to avoid turning them into butter. The smaller the pieces, the more even the texture.
Size matters: make uniform balls (about 3/4–1 inch) so they bake evenly. A small scoop helps.
Don’t rush the cooling: rolling while warm causes crumbling. Wait the full hour until they’re completely cool.
Avoid overbrowning: these cookies are meant to stay pale. If they begin to color, remove them immediately.
For a cleaner sugar coat, sift the confectioners’ sugar before rolling to remove lumps.
For other creative baking tips and ingredient swaps, check this twist-filled recipe on the site: baklava cheesecake cookies.

Flavor swaps

Nut swap: Use finely chopped walnuts, almonds, or hazelnuts instead of pecans.
Chocolate version: After cooling and sugaring, dip half the cookie in melted dark chocolate and let it set.
Citrus-kissed: Add 1/2 teaspoon lemon or orange zest to the dough for a bright note.
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; texture will be slightly different but still tender.
Vegan option: Replace butter with a firm vegan butter stick and use a neutral oil if needed; flavor will be slightly less rich but still satisfying.

Helpful answers

Q: Why did my cookies crumble when I rolled them in sugar?
A: They weren’t fully cooled. The dough is fragile right out of the oven. Let them sit at least an hour and ensure they’re room temperature before coating.

Q: Can I make the dough ahead of time?
A: You can form the balls and refrigerate them for a couple of hours before baking, or freeze the raw balls and bake from frozen (add a few minutes to the bake time). If frozen after baking, thaw completely before re-coating in sugar.

Q: Are these the same as Russian tea cakes or snowball cookies?
A: Yes — Butterball Cookies are a close cousin to Russian tea cakes and snowball cookies; regional names and nut choices vary, but the technique and texture are similar.

Q: My cookies browned — what happened?
A: Your oven may run hot or the sheet was too dark/over-greased. Use a light-colored baking sheet and check a few minutes early next time.

Q: How can I make the pecan flavor pop?
A: Lightly toast the pecans until fragrant, then cool and finely chop. Toasting boosts flavor without adding oil.

Conclusion

If you want a classic holiday cookie that’s quick, elegant, and reliably delicious, these Butterball Cookies are a winner — buttery dough, finely chopped pecans, and that snowy powdered-sugar finish. For another trusted take on this family-favorite cookie, compare notes with this detailed version at Butterball Cookies (Snowball Cookies / Russian Tea Cakes …), or try a popular community-tested variation at Butterball Cookies Recipe.