These Buttery Pecan Snowball Cookies are the classic melt-in-your-mouth holiday treat everyone loves. Made with toasted pecans, creamy butter, and a tender, shortbread-like dough, these snowball cookies practically dissolve on your tongue. They’re lightly sweet, delicately nutty, and rolled in a snowy layer of powdered sugar that gives them their famous festive look. Whether you’re prepping holiday cookie boxes, baking for a party, or simply craving a cozy winter treat, these cookies bring nostalgic Christmas flavor in every bite.
Why You’ll Love These Buttery Pecan Snowball Cookies
You’ll love this recipe because the cookies are incredibly soft, buttery, and rich without being overly sweet. They’re quick to mix, require no fancy tools, and bake to a crumbly, tender perfection. Additionally, they store beautifully, making them ideal for gifting or preparing ahead during busy holiday weeks. Every bite pairs the warmth of toasted pecans with a soft, powdery sugar coating that melts instantly for a magical Christmas experience.
Why You Should Try This Recipe
If you enjoy classic holiday cookies that are simple but unforgettable, these pecan snowballs deserve a place on your baking list. They require minimal ingredients and always impress with their delicate texture and old-fashioned flavor. Moreover, they freeze exceptionally well, which means you can make them in advance and still serve them perfectly fresh. This recipe is also beginner-friendly, making it a fantastic choice for family baking days.
Ingredients You’ll Need
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped toasted pecans
¼ teaspoon salt
Additional powdered sugar for rolling
How to Make Buttery Pecan Snowball Cookies (Step-by-Step)
Step 1 – Preheat the Oven: Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2 – Cream Butter and Sugar: In a mixing bowl, beat the softened butter with powdered sugar until the mixture is creamy and fluffy. This step creates the tender base of the cookie.
Step 3 – Add Vanilla and Dry Ingredients: Mix in the vanilla, then stir in the flour and salt. Once combined, fold in the finely chopped pecans until evenly distributed throughout the dough.
Step 4 – Shape the Cookies: Scoop out small portions of dough and roll them gently into 1-inch balls. Arrange them on the baking sheet, leaving a bit of space between each cookie.
Step 5 – Bake Until Set: Bake the cookies for 10–12 minutes or until the bottoms are just lightly golden. They should remain pale on the top for the signature snowball look.
Step 6 – Roll in Powdered Sugar: Allow the cookies to cool for 2–3 minutes, then roll them carefully in powdered sugar while still warm. Once fully cooled, roll them again for a snowy, festive finish.
Nutritional Information (Approx. per cookie)
Calories: 105
Fat: 8g
Carbs: 8g
Sugar: 3g
Protein: 1g
10 Tips for the Best Buttery Pecan Snowball Cookies
Use real butter for the correct texture.
Toast the pecans for deeper, richer flavor.
Cream the butter fully for a smooth dough.
Chill the dough if it feels too soft to shape.
Avoid overbaking to keep the centers tender.
Roll twice in powdered sugar for the classic snowball coating.
Sift powdered sugar to prevent clumps.
Chop pecans finely so the cookies hold their shape.
Add almond extract for a flavorful twist.
Let cookies cool fully before storing to prevent sogginess.
8 Variations & Substitutions
Almond Snowballs: Replace pecans with finely chopped almonds.
Walnut Version: Swap pecans for toasted walnuts.
Cinnamon Sugar Snowballs: Add ½ teaspoon cinnamon to the dough.
Chocolate Chip Snowballs: Mix in mini chocolate chips.
Gluten-Free: Use a 1:1 gluten-free baking flour.
Lemon Snowballs: Add lemon zest for a bright citrus flavor.
Maple Pecan: Replace vanilla with maple extract.
Christmas Sprinkle Snowballs: Roll in powdered sugar mixed with holiday sprinkles.
What to Serve With These Cookies
Serve them with hot chocolate, peppermint mocha, eggnog, chai tea, or a warm cup of coffee. They’re also perfect for Christmas cookie platters, edible gift bags, and dessert boards filled with fudge, gingerbread, truffles, and more holiday favorites.
Common Mistakes to Avoid
Don’t melt the butter—softened butter gives the perfect texture.
Avoid overbaking or the cookies will become dry.
Skipping the first sugar roll reduces the snowy texture.
Not chopping pecans finely enough can cause cracking.
Adding too much flour creates a crumbly, dry dough.
Storing Tips
Store the cookies in an airtight container for up to 1 week at room temperature. For longer storage, freeze them for up to 2 months. When ready to enjoy, thaw at room temperature and dust with fresh powdered sugar if needed.
Conclusion
Buttery Pecan Snowball Cookies are a timeless holiday classic that deliver melt-in-your-mouth sweetness in every bite. Whether you’re preparing them for gifting, entertaining, or cozy evenings at home, these cookies bring festive warmth and nostalgic comfort to any celebration.
10 Recipe FAQs
- Can I use salted butter? Yes, just reduce the added salt slightly.
- Do I need to toast the pecans? It enhances flavor but is optional.
- Can I add chocolate? Mini chocolate chips work perfectly.
- Why did my cookies crack? The nuts may not have been chopped finely enough.
- Can I freeze the dough? Yes, freeze shaped dough balls for easy baking later.
- Can I make them gluten-free? Use a 1:1 gluten-free flour blend.
- Why are my cookies dry? Too much flour or overbaking can cause dryness.
- Can kids help roll the cookies? Absolutely—this recipe is kid-friendly.
- Can I double the batch? Yes, the recipe doubles beautifully.
- Why roll twice in sugar? It creates the perfect snowy, melt-in-your-mouth finish.
These Buttery Pecan Snowball Cookies are the classic melt-in-your-mouth holiday treat everyone loves. Made with toasted pecans, creamy butter, and a tender, shortbread-like dough, these snowball cookies practically dissolve on your tongue. They’re lightly sweet, delicately nutty, and rolled in a snowy layer of powdered sugar that gives them their famous festive look. Whether you’re prepping holiday cookie boxes, baking for a party, or simply craving a cozy winter treat, these cookies bring nostalgic Christmas flavor in every bite.
Why You’ll Love These Buttery Pecan Snowball Cookies
You’ll love this recipe because the cookies are incredibly soft, buttery, and rich without being overly sweet. They’re quick to mix, require no fancy tools, and bake to a crumbly, tender perfection. Additionally, they store beautifully, making them ideal for gifting or preparing ahead during busy holiday weeks. Every bite pairs the warmth of toasted pecans with a soft, powdery sugar coating that melts instantly for a magical Christmas experience.
Why You Should Try This Recipe
If you enjoy classic holiday cookies that are simple but unforgettable, these pecan snowballs deserve a place on your baking list. They require minimal ingredients and always impress with their delicate texture and old-fashioned flavor. Moreover, they freeze exceptionally well, which means you can make them in advance and still serve them perfectly fresh. This recipe is also beginner-friendly, making it a fantastic choice for family baking days.
Ingredients You’ll Need
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped toasted pecans
¼ teaspoon salt
Additional powdered sugar for rolling
How to Make Buttery Pecan Snowball Cookies (Step-by-Step)
Step 1 – Preheat the Oven: Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2 – Cream Butter and Sugar: In a mixing bowl, beat the softened butter with powdered sugar until the mixture is creamy and fluffy. This step creates the tender base of the cookie.
Step 3 – Add Vanilla and Dry Ingredients: Mix in the vanilla, then stir in the flour and salt. Once combined, fold in the finely chopped pecans until evenly distributed throughout the dough.
Step 4 – Shape the Cookies: Scoop out small portions of dough and roll them gently into 1-inch balls. Arrange them on the baking sheet, leaving a bit of space between each cookie.
Step 5 – Bake Until Set: Bake the cookies for 10–12 minutes or until the bottoms are just lightly golden. They should remain pale on the top for the signature snowball look.
Step 6 – Roll in Powdered Sugar: Allow the cookies to cool for 2–3 minutes, then roll them carefully in powdered sugar while still warm. Once fully cooled, roll them again for a snowy, festive finish.
Nutritional Information (Approx. per cookie)
Calories: 105
Fat: 8g
Carbs: 8g
Sugar: 3g
Protein: 1g
10 Tips for the Best Buttery Pecan Snowball Cookies
Use real butter for the correct texture.
Toast the pecans for deeper, richer flavor.
Cream the butter fully for a smooth dough.
Chill the dough if it feels too soft to shape.
Avoid overbaking to keep the centers tender.
Roll twice in powdered sugar for the classic snowball coating.
Sift powdered sugar to prevent clumps.
Chop pecans finely so the cookies hold their shape.
Add almond extract for a flavorful twist.
Let cookies cool fully before storing to prevent sogginess.
8 Variations & Substitutions
Almond Snowballs: Replace pecans with finely chopped almonds.
Walnut Version: Swap pecans for toasted walnuts.
Cinnamon Sugar Snowballs: Add ½ teaspoon cinnamon to the dough.
Chocolate Chip Snowballs: Mix in mini chocolate chips.
Gluten-Free: Use a 1:1 gluten-free baking flour.
Lemon Snowballs: Add lemon zest for a bright citrus flavor.
Maple Pecan: Replace vanilla with maple extract.
Christmas Sprinkle Snowballs: Roll in powdered sugar mixed with holiday sprinkles.
What to Serve With These Cookies
Serve them with hot chocolate, peppermint mocha, eggnog, chai tea, or a warm cup of coffee. They’re also perfect for Christmas cookie platters, edible gift bags, and dessert boards filled with fudge, gingerbread, truffles, and more holiday favorites.
Common Mistakes to Avoid
Don’t melt the butter—softened butter gives the perfect texture.
Avoid overbaking or the cookies will become dry.
Skipping the first sugar roll reduces the snowy texture.
Not chopping pecans finely enough can cause cracking.
Adding too much flour creates a crumbly, dry dough.
Storing Tips
Store the cookies in an airtight container for up to 1 week at room temperature. For longer storage, freeze them for up to 2 months. When ready to enjoy, thaw at room temperature and dust with fresh powdered sugar if needed.
Conclusion
Buttery Pecan Snowball Cookies are a timeless holiday classic that deliver melt-in-your-mouth sweetness in every bite. Whether you’re preparing them for gifting, entertaining, or cozy evenings at home, these cookies bring festive warmth and nostalgic comfort to any celebration.
Recipe FAQs
Why roll twice in sugar? It creates the perfect snowy, melt-in-your-mouth finish.
Can I use salted butter? Yes, just reduce the added salt slightly.
Do I need to toast the pecans? It enhances flavor but is optional.
Can I add chocolate? Mini chocolate chips work perfectly.
Why did my cookies crack? The nuts may not have been chopped finely enough.
Can I freeze the dough? Yes, freeze shaped dough balls for easy baking later.
Can I make them gluten-free? Use a 1:1 gluten-free flour blend.
Why are my cookies dry? Too much flour or overbaking can cause dryness.
Can kids help roll the cookies? Absolutely—this recipe is kid-friendly.
Can I double the batch? Yes, the recipe doubles beautifully.