Buttery Pecan Snowball Cookies – Melt-in-Your-Mouth Perfection!

These Buttery Pecan Snowball Cookies are a timeless holiday favorite. Soft, nutty, and coated in a snowy layer of powdered sugar, each bite melts in your mouth with buttery pecan flavor. Perfect for gifting, holiday cookie trays, or cozy winter moments at home.

Ingredients (Makes About 24 Cookies)

▢ Main Ingredients

• 1 cup (226 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar (plus extra for rolling)
• 2 cups (240 g) all-purpose flour
• 1 cup (120 g) finely chopped pecans
• 1 tsp vanilla extract
• ¼ tsp salt

Introduction

Snowball cookies are a classic for a reason. Their delicate texture, nutty richness, and snowy sugar coating make them irresistible. These cookies are soft, crumbly, and melt in your mouth, with the perfect balance of buttery flavor and pecan crunch.

Preparation Method

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dough

In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture. Stir in the chopped pecans until evenly distributed.

Step 3: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.

Step 4: Bake

Bake for 12–15 minutes, or until the bottoms are lightly golden and the edges are set.

Step 5: Coat with Powdered Sugar

Allow the cookies to cool for about 5 minutes on the baking sheet. While still slightly warm, roll them generously in powdered sugar. For an extra snowy look, roll them again once completely cooled.

Step 6: Cool

Transfer the cookies to a wire rack to cool completely.

Tips for Success

1. Use finely chopped pecans — it helps the cookies hold together and ensures even nutty flavor.
2. Do not overmix the dough — it keeps the cookies tender and crumbly.
3. Roll twice in powdered sugar for the classic snowball appearance.
4. Room temperature butter is key for a smooth, cohesive dough.
5. Store in an airtight container at room temperature for up to 1 week.

Variations

1. Almond Snowball Cookies: Swap pecans for finely chopped almonds.
2. Chocolate-Dipped Snowballs: Dip half of each cooled cookie in melted chocolate.
3. Coconut Snowballs: Add ½ cup shredded unsweetened coconut to the dough.
4. Spiced Snowballs: Add ½ tsp cinnamon or nutmeg for a subtle warm spice.
5. Mini Snowballs: Make smaller, bite-sized cookies for holiday trays.

Serving Suggestions

• Serve with hot cocoa or coffee for a cozy treat.
• Perfect for holiday cookie exchanges or gift boxes.
• Pair with dried fruits or chocolate for a festive dessert platter.

Storage

Store in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies for up to 2 months — thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

1. Can I make these cookies gluten-free?
Yes — substitute the all-purpose flour with a 1:1 gluten-free flour blend.

2. Can I use other nuts?
Absolutely! Almonds, walnuts, or hazelnuts work beautifully.

3. Why are my cookies falling apart?
The dough may be too soft or overbaked. Ensure butter is at room temperature and do not overmix.

4. Can I make the dough ahead of time?
Yes, refrigerate for up to 2 days or freeze for up to 1 month.

5. How do I get that classic snowy look?
Roll cookies in powdered sugar while warm, then again after completely cooled.

Print

Conclusion

These Buttery Pecan Snowball Cookies are soft, nutty, and delightfully melt-in-your-mouth. With their snow-white sugar coating and rich pecan flavor, they’re a perfect treat for the holidays or any cozy moment. Baking them at home brings warmth, nostalgia, and an irresistible aroma to your kitchen.