Here is my cherished recipe for pecan snowball cookies, with their melt-in-your-mouth texture, crunchy pecans, and a generous coating of powdered sugar that makes them look just like little snowballs.
These cookies have been my go-to Christmas treat for years, and I always make a double batch because they disappear so quickly.
Perfect with a cup of hot coffee or wrapped up as a sweet holiday gift for neighbors – if you can resist eating them all yourself!
Why You’ll Love These Snowball Cookies
- 6-ingredient recipe – With just a handful of basic pantry staples, you can create these melt-in-your-mouth cookies without any fancy ingredients or special shopping trips.
- Perfect holiday treat – These buttery, nutty cookies look like little snowballs, making them an ideal addition to your Christmas cookie platter or winter celebrations.
- Make-ahead friendly – You can prepare the dough in advance and store it in the fridge, or freeze the baked cookies for up to 3 months – perfect for busy holiday seasons.
- No special skills needed – If you can mix ingredients and roll dough into balls, you can make these cookies – they’re that simple to prepare.
What Kind of Pecans Should I Use?
For these classic snowball cookies, you’ll want to start with raw pecan halves that you can toast and chop yourself.
Fresh pecans from the baking aisle work perfectly fine, but avoid using those that come pre-chopped, as they tend to be drier and sometimes have less flavor.
Toasting your pecans before chopping them is a game-changer – it brings out their natural oils and creates a deeper, nuttier taste that makes these cookies extra special.
When you’re at the store, give the pecans a quick sniff – they should smell sweet and nutty, not rancid or stale. If you’re planning ahead, you can store your pecans in the freezer to keep them fresh until you’re ready to bake.
Options for Substitutions
These classic cookies can be adapted with a few simple swaps if needed:
- Pecans: While pecans give these cookies their signature taste, you can switch them out for other nuts like walnuts, almonds, or hazelnuts. Just make sure to toast them first and chop them finely for the right texture.
- All-purpose flour: For a gluten-free version, try using a 1:1 gluten-free flour blend. Note that the texture might be slightly different, but they’ll still be tasty!
- Unsalted butter: If you only have salted butter, that’s fine – just skip adding any extra salt to the recipe. For dairy-free needs, use plant-based butter sticks (not spread) at room temperature.
- Vanilla extract: You can use almond extract for a different flavor profile, or swap in bourbon vanilla. Start with half the amount if using almond extract as it’s stronger.
- Powdered sugar: For rolling, powdered sugar is pretty essential for that ‘snowball’ look, but you could try coconut flour for a different take – though the classic snowy appearance might not be quite the same.
Watch Out for These Mistakes While Baking
The biggest challenge when making pecan snowball cookies is preventing them from spreading and losing their round shape – make sure your butter is softened but not melted, as overly soft butter will cause the cookies to flatten during baking.
Another common mistake is skipping the toasting step for the pecans, which means missing out on their rich, nutty flavor – simply toast them in a dry pan over medium heat until fragrant, watching carefully to prevent burning.
The final texture of these cookies depends heavily on how you handle the dough – overworking it will develop too much gluten and result in tough cookies, so mix just until the ingredients are combined.
For the classic snowy coating, wait until the cookies have cooled for about 5 minutes (but are still slightly warm) before rolling them in powdered sugar, then roll them again once completely cool for the perfect double coating.
What to Serve With Snowball Cookies?
These powdery, nutty cookies are perfect for serving alongside a warm drink during the holiday season!
A cup of hot coffee or espresso makes a great pairing since the slight bitterness balances out the sweetness of the cookies. If you’re hosting a holiday gathering, try setting up a hot chocolate station with these cookies on the side – the combo of chocolate and pecans is always a winner.
For the kids (or kids at heart), a cold glass of milk is the classic way to go, making it easy to dunk these melt-in-your-mouth treats.
Storage Instructions
Keep Fresh: These pecan snowballs stay perfectly delicious when kept in an airtight container at room temperature. They’ll maintain their melt-in-your-mouth texture for up to 5 days. I like to place a piece of wax paper between layers to prevent them from sticking together.
Freeze: Want to get ahead on your holiday baking? These cookies freeze really well for up to 3 months! Just place them in a freezer-safe container with parchment paper between layers. Though I should mention – wait to roll them in the final coating of powdered sugar until after you’ve thawed them.
Make Ahead: The cookie dough can be made up to 2 days ahead and stored in the fridge. Just let it come to room temperature for about 30 minutes before rolling into balls. This is super helpful when you’re planning for holiday baking or expecting company!
| Preparation Time | 15-30 minutes |
| Cooking Time | 15 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 cup all-purpose flour
- 1 cup powdered sugar (for rolling)
- 4 oz unsalted butter (softened at room temperature)
- 3 tbsp granulated sugar
- 1 tsp pure vanilla extract (I use Nielsen-Massey for best flavor)
- 1 cup finely chopped toasted pecans
Step 1: Prepare Ingredients
Gather all your ingredients: 1 cup all-purpose flour, 1 cup finely chopped toasted pecans, 3 tablespoons granulated sugar, 1 stick (4 ounces) unsalted butter at room temperature, 1 teaspoon pure vanilla extract, and 1 cup powdered sugar for rolling later.
Step 2: Combine Ingredients and Form Dough
In a large bowl, combine the flour, chopped pecans, granulated sugar, softened butter, and vanilla extract.
Mix the ingredients by hand until the mixture starts to hold together to form a dough.
You can use gloves if you prefer to keep your hands clean.
Once the dough forms, wrap it in plastic wrap and refrigerate for 30 minutes.
Step 3: Preheat Oven and Shape Dough
While the dough is chilling, preheat your oven to 350°F (175°C).
After 30 minutes, remove the dough from the refrigerator.
Shape the dough into small balls, about 1 inch in diameter.
Place these formed balls on an ungreased baking sheet or a parchment paper-lined baking sheet, leaving about an inch of space between each ball.
Step 4: Bake Cookies
Bake the cookies in the preheated oven for 15 minutes, until set but not browned.
After baking, let the cookies cool on the baking sheet for about 1-2 minutes.
Step 5: First Sugar Coating
Prepare a bowl with about 1 cup of powdered sugar.
While the cookies are still warm, roll them in the powdered sugar to coat them lightly.
Then, allow the cookies to cool completely for about 20-25 minutes.
Step 6: Second Sugar Coating and Serve
Once the cookies have cooled completely, roll them in the powdered sugar again for a second coating.
This will give them that classic snowball appearance.
Serve and enjoy your delightful Christmas snowball cookies!
I’m going o attempt these cookies always loved them, my mom then sister always made them ,I guess now it’s my turn thank u so much ,wish me luck NOT A BAKER BUT IT SEEMS EASY ENOUGH ! MERRY CRISTMAS!
These turned out great! I used the smaller pampered chef scoop for rolling/size. This recipe doesn’t make very many cookies tho (even the smaller size – only about 18 cookies), so next time I would double, even triple recipe.