Holiday cookie trays are fun and all, but when Snowball Cookies show up, the room gets quiet real quick. These festive little rounds are light, buttery, and dusted with snowy sugar so they look like tiny edible snowballs straight from a winter wonderland. Everyone will think you are some kind of cookie wizard for making them, and yes, this recipe for snowball cookies really is that easy.
Whether you know them as Christmas snowballs or classic pecan snowball cookies, these melt in your mouth and disappear faster than you can refill the tray.
- What Makes These Snowball Cookies Work
- What Goes Into These Snowball Cookies
- Add Ins and Substitutions That Still Respect the Cookie
- How To Make Snowball Cookies
- Pro Tips That Make a Real Difference
- Recipe FAQ’s
- Snowball Cookies Recipe
What Makes These Snowball Cookies Work
These are not just any round cookies. Here is what makes this version shine:
- Balanced butter to flour ratio creates a soft crumb that melts instead of crumbles, which is key for that classic snowball texture
- Toasted pecans deepen the nutty flavour and prevent bland cookies, giving these pecan snowball cookies a warm, rounded finish
- Minimal sugar in the dough keeps the cookies tender while letting the powdered sugar shine without becoming cloying
- Double rolling technique locks in the snowy coating so the cookies stay beautifully dusted even after stacking and storing
- No chilling required by default , but flexible enough to handle warm kitchens without spreading issues
What Goes Into These Snowball Cookies
With just a handful of simple pantry staples, these snowball cookies come together quickly and deliver that classic holiday flavor in every bite. Here’s what you’ll need to make them:
- Pecans: Finely chopped pecans add a rich, toasty flavor and delicate crunch that balances the buttery dough.
- Unsalted Butter: Softened to the right temperature, butter gives these cookies their melt-in-your-mouth texture.
- Granulated Sugar: Just enough to lightly sweeten the dough without overpowering the nuts and vanilla.
- Vanilla Extract: A splash of pure vanilla rounds out the flavor and adds a warm, comforting note.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins and Substitutions That Still Respect the Cookie
These additions and swaps work with the dough rather than overpowering it, keeping the classic Snowball Cookies texture intact.
- Orange Zest: Finely grated zest adds a gentle citrus lift that cuts through the butteriness without making the cookies taste fruity.
- Espresso Powder: Used sparingly, this deepens the flavour of the dough and enhances the nuttiness without adding a noticeable coffee taste.
- Mini Chocolate Chips: Small enough to fold in without weighing the dough down, they add subtle sweetness and texture contrast in every bite.
- Hazelnuts or Almonds: A direct swap for pecans that changes the flavour profile while preserving the structure and melt in your mouth crumb.
- Gluten Free All Purpose Flour Blend: Choose a blend with xanthan gum to maintain tenderness and prevent the cookies from becoming dry or crumbly.
How To Make Snowball Cookies
- Preheat and Prep: Adjust your oven rack to the middle position and preheat to 325ºF (160°C). Line two baking sheets with parchment paper and set aside.
- Toast the Pecans: Spread the pecans on a baking sheet and toast in the oven for 6 minutes, stirring halfway through. Transfer to a plate and let cool.
- Process the Pecans: Add 1 cup of pecans to a food processor and pulse until finely ground. Transfer to a bowl. Add the remaining and pulse to a rough chop. Add to the same bowl.
- Combine Dry Ingredients: Stir the all-purpose flour and salt into the ground pecan mixture until evenly combined. Set aside while you prepare the butter mixture.
- Cream the Butter: In a stand mixer or large bowl, beat softened butter and granulated sugar on medium speed for 3 minutes, scraping down the sides halfway through.
- Add Vanilla and Dry Mix: Mix in the vanilla on low speed until just incorporated. Gradually add the pecan-flour mixture and beat on the lowest speed until the dough comes together, about 30 seconds.
- Shape and Bake: Scoop 1 tablespoon portions of dough, roll into balls, and place 1 inch apart on the baking sheets (about 20 per sheet). Bake one sheet at a time for 18 minutes, rotating halfway, until lightly golden with browned bottoms.
- Sugar-Coat and Cool: Let cookies cool on the pan for 5 minutes. While still warm, roll them in powdered sugar and transfer to a wire rack. Once cooled, give them a second roll or sprinkle with extra sugar before serving.
Snowball cookies pair perfectly with a warm mug of slow cooker hot chocolate—the rich cocoa and melt-in-your-mouth texture are a match made for winter. Add them to a holiday dessert tray with Candy Cane Christmas S’mores Dip , Nutella Stuffed Deep Dish Gingerbread Cookie , or M&M Cookies for a festive, crowd-pleasing spread.
Pro Tips That Make a Real Difference
- If your kitchen is warm, rest the dough for 10 minutes before rolling to keep the cookies perfectly round.
- Chop the pecans finely so they blend into the dough and do not cause cracking while rolling.
- Do not wait until the cookies are cold for the first sugar roll or it will not stick properly.
- Store the cookies in a shallow container rather than stacking too tightly to protect the sugar coating.
Yes! You can leave out the pecans or replace them with seeds like sunflower or pumpkin for a nut-free version.
If the dough is too warm or not firm enough, the cookies can spread. Chill the dough for 30 minutes before baking if needed.
Absolutely. Freeze the baked cookies (without powdered sugar) in an airtight container. Thaw and roll in sugar before serving.
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IngredientsUSMetric1x2x3x
- ▢ 1 ½ cups pecans divided
- ▢ 2 cups all-purpose flour
- ▢ ¼ teaspoons kosher salt
- ▢ 1 cup unsalted butter softened to 60 to 65ºF
- ▢ ⅓ cup granulated sugar
- ▢ 1 teaspoon pure vanilla extract
- ▢ 1 ½ cups powdered sugar
Instructions
- Set the oven rack to the middle position. Preheat the oven to 325ºF (160°C).
- Line two baking sheets with parchment paper and set aside.
- Toast the pecans in the oven on a small baking sheet for 6 minutes, stirring the nuts halfway through. Transfer to a plate and allow to cool, about 10 minutes.
- Add 1 cup of the pecans to a food processor and pulse about 15 times, until a finely ground texture is achieved. Transfer to a medium-sized bowl.
- Add the remaining ½ cup of pecans to the food processor and pulse and 3 to 5 times, until roughly chopped. Add to the finely ground pecans.
- Add flour and salt to the pecans, stir to combine.
- Cream the softened butter and sugar in a mixing bowl, or stand mixer on the medium speed, 3 minutes. Scrape down the sides of the bowl halfway through creaming.
- Add vanilla and mix on low speed until incorporated, 30 seconds.
- Add the nut mixture and combine on the lowest speed until just incorporated and dough comes together about 30 seconds.
- Measure the dough into leveled 1 tablespoon portions. Roll into a ball and place 1-inch apart on the baking sheets, they should be about 1-inch in diameter. Bake 20 cookies per pan.
- Bake one cookie sheet at a time until the light golden in color and the bottoms are browned about 18 minutes. Rotate the pan halfway through baking.
- Cool the cookies on the pan for 5 minutes.
- Add powdered sugar to a shallow bowl. Roll the cookies in the powdered sugar while still warm until completely coated, then transfer to wire rack to cool.
- Once the cookies are cooled, roll them in the powdered sugar for a second coat or sprinkle on top with more sugar, shaking off any excess. This can be done right before serving for the most attractive appearance.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Snowball Cookies
Ingredients
- 1 ½ cups pecans divided
- 2 cups all-purpose flour
- ¼ teaspoons kosher salt
- 1 cup unsalted butter softened to 60 to 65ºF
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Set the oven rack to the middle position. Preheat the oven to 325ºF (160°C).
- Line two baking sheets with parchment paper and set aside.
- Toast the pecans in the oven on a small baking sheet for 6 minutes, stirring the nuts halfway through. Transfer to a plate and allow to cool, about 10 minutes.
- Add 1 cup of the pecans to a food processor and pulse about 15 times, until a finely ground texture is achieved. Transfer to a medium-sized bowl.
- Add the remaining ½ cup of pecans to the food processor and pulse and 3 to 5 times, until roughly chopped. Add to the finely ground pecans.
- Add flour and salt to the pecans, stir to combine.
- Cream the softened butter and sugar in a mixing bowl, or stand mixer on the medium speed, 3 minutes. Scrape down the sides of the bowl halfway through creaming.
- Add vanilla and mix on low speed until incorporated, 30 seconds.
- Add the nut mixture and combine on the lowest speed until just incorporated and dough comes together about 30 seconds.
- Measure the dough into leveled 1 tablespoon portions. Roll into a ball and place 1-inch apart on the baking sheets, they should be about 1-inch in diameter. Bake 20 cookies per pan.
- Bake one cookie sheet at a time until the light golden in color and the bottoms are browned about 18 minutes. Rotate the pan halfway through baking.
- Cool the cookies on the pan for 5 minutes.
- Add powdered sugar to a shallow bowl. Roll the cookies in the powdered sugar while still warm until completely coated, then transfer to wire rack to cool.
- Once the cookies are cooled, roll them in the powdered sugar for a second coat or sprinkle on top with more sugar, shaking off any excess. This can be done right before serving for the most attractive appearance.
Notes
Nutrition
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