Easy Snowball Cookies with Pecans
A plate of snowball cookies belongs right in the middle of a Christmas cookie tray. Under that fluffy powdered-sugar coating is a crumbly, buttery pecan cookie that practically melts as you bite into it. They look festive without icing bags, sprinkles, or an afternoon of decorating.
This version uses finely chopped pecans and a little vanilla for a simple holiday cookie you can tuck into gift tins, bring to a cookie exchange, or serve with coffee after dinner. The dough has no eggs or leavening, so the cookies keep a compact, rounded shape instead of puffing up like a typical drop cookie.
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Snowball Cookies at a Glance
- Makes: About 36 small cookies
- Prep time: 20 minutes
- Chill time: 30 minutes
- Bake time: 14–17 minutes per batch
- Cooling and coating: About 30 minutes
- Oven temperature: 350°F / 175°C
Allow about 1 hour 40 minutes if baking two trays one after the other.
Ingredients
For the dough
- 1 cup (227 g) unsalted butter, softened but still cool
- ½ cup (60 g) powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups (240 g) all-purpose flour
- ¼ teaspoon fine salt
- 1 cup (110 g) pecans, very finely chopped
For coating
- 1½ cups (180 g) powdered sugar, divided between two bowls
The coating amount gives you enough room to roll the cookies comfortably; some sugar will be left over.
A few ingredient details that matter
Butter: You should be able to press a finger into it without the butter looking oily or collapsing. Melted butter changes how this dough behaves.
Flour: For the most consistent dough, weigh it with a digital kitchen scale. If using cups, fluff the flour, spoon it into the measuring cup, and level the top. Scooping straight from the bag can pack in too much.
Pecans: Aim for small crumbs with a few tiny pieces, rather than large chunks. A knife works well. If using a food processor, pulse briefly so you don’t turn the nuts into a paste.
For a deeper pecan flavor, toast the nuts on a baking sheet at 350°F for 5–8 minutes, watching closely, then cool completely before chopping and adding them to the dough.
How to Make Snowball Cookies
1. Mix the butter and sugar
Beat the butter and ½ cup powdered sugar in a large bowl with a hand mixer until smooth and creamy, about 1–2 minutes. Scrape down the bowl, then mix in the vanilla.
You only need a creamy mixture here; there’s no need to whip it until very fluffy.
2. Finish the dough
Add the flour and salt. Mix on low just until the flour is incorporated, then stir in the finely chopped pecans with a sturdy spatula.
The dough may look crumbly at first. Squeeze a little between your fingers: it should hold together. If necessary, finish bringing it together gently with your hands rather than beating it for several more minutes.
3. Chill and prepare the pans
Cover the bowl and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F and line two baking sheets with parchment paper.
If the dough becomes too firm to scoop, let it sit on the counter for a few minutes.
4. Roll into small balls
Portion the dough into level tablespoon-size pieces, about 18 g each. A small cookie scoop makes portioning easier, but measuring spoons work too.
Roll gently between your palms until smooth. Arrange the balls about 1½ inches apart on the prepared pans. Leave them rounded rather than flattening the tops.
5. Bake until just set
Bake one tray at a time on the middle rack for 14–17 minutes. Start checking early: the tops should remain pale while the bottoms turn a light golden color.
The cookies will be delicate when they come out. Let them rest on the baking sheet for 8–10 minutes, until you can lift one without it falling apart.
6. Add the snowy coating
Gently roll the warm cookies in the first bowl of powdered sugar. Place them on a wire cooling rack and let them cool completely.
Roll the cooled cookies in the second bowl of sugar. The first coating settles into the surface; the fresh layer gives them their white finish. Handle them gently rather than tossing several together in a bag.
Troubleshooting Your Batch
The dough won’t hold together. Give it another gentle mix and try pressing a portion together. Very cold butter or excess flour can make it seem dry. Let cold dough soften slightly before deciding it needs any adjustment.
The cookies spread. Warm, greasy dough is a common culprit. Chill the shaped balls until firm and use a cool baking sheet for each batch. Check that you measured a full cup of butter and the correct flour amount.
The cookies break during coating. They may still be too hot to handle. Wait a few more minutes and support each cookie from underneath with a spoon.
The sugar looks patchy or damp. Some of the first layer will absorb into the warm cookie. Wait until the cookies are completely cool before adding the second coat.
The texture is dry and hard. Too much flour or too much oven time can cause this. Measure carefully and judge doneness by the light golden bottoms, rather than waiting for brown tops.
Make Them Ahead for Christmas
Keep the cooled cookies in an airtight cookie container at room temperature for about 5–7 days for best quality. Separate layers with parchment and keep them away from heat and humidity.
You can refrigerate the unbaked dough, covered, for up to 2 days. Let it soften just enough to portion before rolling.
To freeze baked cookies, let them cool fully after the first sugar coating. Freeze in a sealed container for up to 3 months. Thaw in the container at room temperature, then add the final coating once the cookies are thawed and dry.
For gifting, place each cookie in a mini paper liner and arrange them in a holiday cookie tin. Pack them snugly enough to limit movement without pressing down on the cookies. Label the gift to show it contains pecans, wheat, and dairy.
Simple Flavor Changes
- Walnut snowballs: Replace the pecans with the same weight of finely chopped walnuts.
- Orange pecan snowballs: Add 1 teaspoon finely grated orange zest with the vanilla.
- Cinnamon snowballs: Add ½ teaspoon ground cinnamon to the flour mixture.
If you need cookies for someone with a nut allergy, choose a recipe developed specifically without nuts rather than assuming that simply removing the pecans will give the same result.
Serving Ideas
These little cookies bring a pretty white contrast to a tray of gingerbread, chocolate cookies, and jam-filled thumbprints. Keep the portions small: their rich, shortbread-like texture makes them a lovely bite alongside hot chocolate, tea, or coffee.
Set out a small plate for guests and replenish it as needed, keeping the rest covered so the powdered-sugar finish stays fresh.
