Snowball Cookies (Pecan)
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These melt-in-your-mouth Snowball Cookies truly live up to their charming name! While I love a classic soft sugar cookie or a chewy snickerdoodle, there’s something magical about these buttery little snowballs. With their delicate crumb and generous coating of powdered sugar that looks like freshly fallen snow, they’re a beloved winter classic that brings joy to any cookie platter.
These are perfect for holiday cookie exchanges (alongside my new favorite brutti buoni cookies), winter celebrations, or anytime you need a bite of pure buttery bliss. If you’re looking for something different from your usual roll out sugar cookies, these are a must-try! The best part? They only need 7 simple ingredients and no special equipment!
Why Make These?
- Buttery and melt-in-your-mouth delicious
- Festive, snowball-like appearance
- Easy to make classic, timeless cookie
- Perfect for holiday cookie trays
- Keep well for up to 2 weeks
- Make ahead and freeze for up to 3 months
Ingredient Notes
- Pecans: Lightly toast for extra flavor, but be sure to cool and chop finely to mix well into the dough.
- Unsalted Butter: Use softened butter for a smooth dough and tender cookie texture.
- Powdered Sugar: Adds sweetness and a delicate texture to the dough and is also used for rolling after baking for a signature coating.
Substitutions
- Nut flour: you can substitute finely ground nut flour (like almond or hazelnut) for chopped nuts. Use about 1 cup of nut flour in place of 1 cup of chopped nuts.
- Powdered sugar substitutes: You can use powdered coconut sugar or another sugar substitute like monk fruit sweetener for a lower-glycemic option. Note that these will slightly alter the flavor and color.
- Gluten-free flour: Swap all-purpose flour with a gluten-free flour blend for a gluten-free version of the cookies. Look for a 1:1 gluten-free flour substitute to keep the texture light.
Variations
- Chocolate-dipped snowballs: After the cookies have cooled and been rolled in powdered sugar, dip half of each cookie into melted chocolate for an extra indulgent twist.
- Citrus zest: Add a teaspoon of lemon, lime, or orange zest to the dough to give the cookies a refreshing, zesty flavor. Citrus pairs beautifully with the buttery texture.
- Spiced snowballs: Mix in 1/2 teaspoon of ground cinnamon, nutmeg, or cardamom to the dough for a warm, spiced variation.
- Flavored powdered sugar: Add a pinch of cinnamon, cocoa powder, or even a little freeze-dried fruit powder to the powdered sugar coating for a different flavor twist.
Method Overview
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Toast the pecans in a dry skillet until fragrant, let them cool, and chop finely.
In a stand mixer, cream softened butter and powdered sugar until light and fluffy, then add milk, salt, and vanilla extract, mixing until smooth.
Gradually incorporate the dry ingredients—chopped pecans and flour—into the butter mixture, being careful not to overmix. Form dough into small balls and place them on the prepared baking sheets.
Bake for 15 to 20 minutes, rotating the sheets halfway through. After baking, roll the warm cookies in powdered sugar twice for a sweet finish.
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for up to two months. If frozen, roll them in more powdered sugar before serving.
Tips & Techniques
These melt-in-your-mouth treats are deceptively simple, but a few key tips can ensure they come out perfectly every time, to make tender snowballs that everyone will love.
- Double coating in powdered sugar: Roll the cookies in powdered sugar while they are still warm for better adhesion, and then roll them again after they cool to create a thick, even layer of powdered sugar.
- Chill the dough: Chilling the dough for about 30 minutes (optional) makes it easier to roll into balls and helps the cookies hold their shape during baking.
- Size matters: To ensure even baking, keep the cookie balls uniform in size. A 1-inch diameter is typical.
- Use finely chopped nuts: Chop the nuts finely to maintain the cookie’s smooth texture and avoid chunks that might affect the cohesiveness of the dough.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Snowball Cookies (Pecan)
Ingredients
For the Dough
- 1 cup pecans very lightly toasted and finely chopped (see NOTE 1)
- 1/2 cup unsalted butter
- 2 tbsp powdered sugar
- 1 tbsp milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
For Rolling the Cookies After Baking
- 2 cups powdered sugar plus more if needed
Instructions
Preheat & Prepare
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and to ensure even baking.
Toast Pecans
- Toast the pecans in a dry skillet over medium heat until fragrant, about 2 to 3 minutes – be careful not to burn. Let them cool completely before chopping them finely using a food processor.
Cream Butter & Sugar
- In a stand mixer or with a hand mixer, cream the butter and powdered sugar at medium-high speed until light and fluffy, about 2 to 3 minutes. Make sure the butter is soft before starting for easier creaming.
- Scrape down the sides of the bowl occasionally to ensure even mixing.
Add Flavorings
- Add the milk, salt, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and smooth (a few small lumps are okay).
Incorporate Dry Ingredients
- Reduce the mixer speed to low and gradually add the chopped nuts and flour. Mix just until the dough comes together. Do not overmix, as this can make the cookies tough.
Form Cookies
- Scoop tablespoon-sized portions of dough (a cookie scoop helps a lot here) and roll them into smooth balls using your hands. Note that the batter is only mildly sweet but the cookies will be sweeter after rolling in the powdered sugar after baking.
- Place the dough balls on the prepared baking sheet, leaving at least 1 inch of space between each ball to allow for slight spreading.
Bake
- Place the baking sheets in the center of the oven and bake for 15 to 20 minutes, rotating the sheets halfway through to ensure even baking.
- The cookies are done when they are lightly golden brown around the edges and firm to the touch. Do not overbake, as they will continue to firm up as they cool.
Roll in Sugar Twice
- While still warm, roll each cookie generously in additional powdered sugar. Let the cookies cool and then roll them again in powdered sugar.
Storage & Freezing
- These cookies can be made ahead of time. Store them in an airtight container at room temperature for up to a week.
- To freeze, flash freeze on a baking tray, then place in an airtight container and store in the freezer for up to 2 months. Thaw at room temperature and roll in more powdered sugar before serving.
These are better than the ones I grew on and is now my new go to! Love these.