These Pecan Snowball Cookies are buttery little clouds that practically melt the moment they hit your tongue. Toasty pecans, vanilla, and a double dusting of powdered sugar make them the most festive bite on any holiday cookie tray. Best of all, they come together with simple pantry staples and bake in minutes.
Why You’ll Love This Pecan Snowball Cookies
- Melt-in-your-mouth texture with a delicate, tender crumb.
- Toasty, nutty pecans in every bite for rich flavor.
- Easy to make ahead and perfect for gifting.
- Classic holiday look thanks to the snowy sugar coating.
- Foolproof method with pro tips for bakery-worthy results.
Pecan Snowball Cookies Ingredients & Substitutions
- 1 cup unsalted butter, softened to cool room temp 65 F (226 g) – use vegan butter sticks for dairy-free.
- 1/2 cup powdered sugar (60 g) – also called confectioners sugar or icing sugar.
- 2 teaspoons pure vanilla extract – or 1 teaspoon vanilla plus 1/4 teaspoon almond extract for a subtle marzipan note.
- 2 cups all-purpose flour (240 g) – use a 1:1 gluten-free baking flour if needed.
- 1/2 teaspoon fine sea salt – bump to 3/4 teaspoon if using unsalted nuts.
- 1 1/2 cups finely chopped pecans, lightly toasted (about 150 g) – walnuts or hazelnuts work too.
- 1 to 1 1/2 cups powdered sugar for rolling – add a pinch of cinnamon for a cozy twist.
Step-by-Step Instructions to Make Pecan Snowball Cookies
Step 1: Toast the pecans
Preheat the oven to 350 F (175 C). Spread pecans on a baking sheet and toast for 6 to 8 minutes until fragrant. Cool completely, then finely chop. Finely chopped nuts help the cookies hold together.
Step 2: Cream butter and sugar
In a large bowl, beat softened butter and 1/2 cup powdered sugar on medium speed for 1 to 2 minutes until creamy and smooth. Do not whip until fluffy; too much air can cause spreading.
Step 3: Add flavorings
Mix in vanilla (and almond extract if using) until combined.
Step 4: Add dry ingredients
Whisk flour and salt, then add to the bowl. Mix on low just until the dough looks crumbly but starting to clump. Fold in chopped pecans. The dough should press together when squeezed.
Step 5: Chill briefly
Cover and chill 20 to 30 minutes to make rolling easier and ensure round cookies.
Step 6: Portion and shape
Scoop 1 tablespoon portions (about 20 g), roll into smooth balls, and arrange on a parchment-lined sheet 1 inch apart.
Step 7: Bake
Bake at 350 F for 12 to 14 minutes until set and bottoms are lightly golden. Tops will remain pale. Let rest on the sheet for 5 minutes.
Step 8: First sugar roll
Gently roll warm cookies in powdered sugar to coat. The warmth helps the first layer stick. Place on a rack to cool completely.
Step 9: Second sugar roll
Once cool, roll again in fresh powdered sugar for that signature snowy finish.
Tips for Success
- Measure flour accurately. Spoon and level or use a scale (240 g).
- Chop pecans finely so the dough binds without cracking.
- Do not overbake. Pull when bottoms are just golden to keep the tender, sandy texture.
- Double-coat in sugar. One roll while warm, one when cool for even coverage.
- Butter temp matters. Soft yet cool butter prevents spreading and keeps cookies round.
- Work gently. These are shortbread-style; avoid overmixing to keep them delicate.
Variations of Pecan Snowball Cookies
- Cinnamon Sugar: Add 1/2 teaspoon ground cinnamon to the rolling sugar.
- Orange Vanilla: Add 1 teaspoon orange zest to the dough.
- Mocha: Add 1 tablespoon instant espresso powder to the flour.
- Chocolate-Dipped: Dip cooled cookies halfway in melted dark chocolate, then set.
- Gluten-Free: Swap in a 1:1 gluten-free baking flour blend.
- Nut Swap: Try walnuts, hazelnuts, or pistachios for a fun twist.
Serving Suggestions: What to Pair with Pecan Snowball Cookies
- A mug of hot cocoa, chai, or strong coffee to balance the sweetness.
- Holiday cookie platters with gingerbread and peppermint bark.
- A scoop of vanilla or butter pecan ice cream for an easy dessert.
- Festive brunch alongside fresh fruit and sparkling cider.
Storage & Reheating Instructions
- Room Temperature: Store in an airtight tin for up to 1 week. Add a small piece of bread to maintain softness.
- Freeze Baked: Freeze in layers separated by parchment for up to 2 months. Thaw uncovered, then re-roll in powdered sugar to refresh.
- Freeze Unbaked: Freeze shaped dough balls on a tray, then bag for up to 2 months. Bake from frozen at 350 F, adding 2 to 3 minutes. Roll warm and again when cool.
Memories Made Around the Table
Every December, my kids call these the snowstorm cookies because the powdered sugar gets everywhere, and we love it. We set up a little rolling station, and by the time the second coat goes on, the kitchen feels like a winter wonderland.
FAQs
Why did my snowball cookies crack or crumble? The nuts may have been too large or the dough too dry. Chop nuts finely and press the dough together as you roll. If needed, add 1 to 2 teaspoons of milk to bring the dough together.
How do I keep them from spreading flat? Use cool room temperature butter, measure flour properly, and chill the dough before baking. Lined sheets and a properly preheated oven help too.
Can I make them without nuts? The nuts define the classic texture, but you can use finely ground oats or toasted shredded coconut for a nut-free variation. Texture will be slightly different.
Can I make them ahead for gifting? Yes. Bake, cool, and freeze. Thaw, then give them a fresh sugar roll before packaging so they look snowy and new.
Do I have to toast the pecans? Toasting deepens flavor and keeps the cookies from tasting flat. It only takes a few minutes and is worth it.
Final Thoughts
With their buttery crumb, toasty pecans, and snowy finish, these Pecan Snowball Cookies are everything I want in a holiday classic. Keep a batch in the freezer, and you are always a few minutes away from cozy, fresh-baked magic.
Pecan Snowball Cookies (Melt-in-Your-Mouth Recipe)
Equipment
- 2 Baking Sheet
- 1 Parchment Paper or silicone baking mat
- 1 Large mixing bowl
- 1 Electric Mixer hand or stand
- 1 Wire rack
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cookie scoop or tablespoon
Ingredients
Cookies
- 1 cup unsalted butter softened to cool room temp (~65°F)
- 0.5 cup powdered sugar for dough; also called confectioners sugar
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 0.5 tsp fine sea salt
- 1.5 cups pecans finely chopped, lightly toasted
- 1 cup powdered sugar for rolling; add up to 1 1/2 cups as needed; a pinch of cinnamon optional
Instructions
Make the Pecan Snowball Cookies
- Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6 to 8 minutes until fragrant. Cool completely, then finely chop. Finely chopped nuts help the cookies hold together.
- In a large bowl, beat softened butter and 1/2 cup powdered sugar on medium speed for 1 to 2 minutes until creamy and smooth. Do not whip until fluffy; too much air can cause spreading.
- Mix in vanilla (and almond extract if using) until combined.
- Whisk flour and salt, then add to the bowl. Mix on low just until the dough looks crumbly but starting to clump. Fold in chopped pecans. The dough should press together when squeezed.
- Cover and chill 20 to 30 minutes to make rolling easier and ensure round cookies.
- Scoop 1 tablespoon portions (about 20 g), roll into smooth balls, and arrange on a parchment-lined sheet 1 inch apart.
- Bake at 350°F for 12 to 14 minutes until set and bottoms are lightly golden. Tops will remain pale. Let rest on the sheet for 5 minutes.
- Gently roll warm cookies in powdered sugar to coat. The warmth helps the first layer stick. Place on a rack to cool completely.
- Once cool, roll again in fresh powdered sugar for that signature snowy finish.