Introduction

Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth treats perfect for any occasion. These classic cookies are rolled in powdered sugar for a delicate, snowy finish that’s sure to delight your taste buds.

The image shows four soft, round cookies stacked in a small pile on a white plate. Each cookie has a light beige base with a sugar-dusted top, giving them a snowy white layer on the surface. On top of the powdered sugar layer, there are small pieces of chopped nuts scattered, adding a rough texture and dark brown color contrast. The cookies have a slightly crumbly texture and are placed on a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar (confectioner’s sugar)
¼ teaspoon salt
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ cup pecans (or walnuts), finely chopped
1 cup powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Step 2: In a stand mixer with a paddle attachment, cream the softened butter and powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
Step 3: Add the salt, vanilla extract, and gradually mix in the flour at low speed until just combined. Stir in the finely chopped pecans by hand.
Step 4: Using a 1-tablespoon scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 5: Bake for 8–10 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep them tender.
Step 6: Allow cookies to cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
Step 7: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar again for a thick, snowy coating.

Tips & Variations

For added flavor, toast the pecans lightly before chopping to bring out their nuttiness.
Substitute walnuts for pecans if preferred, or use a mix of both for extra texture.
Be careful not to overbake; these cookies should be pale and tender, not browned.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep the powdered sugar coating fresh, re-dust the cookies lightly before serving if needed. These cookies can also be frozen for up to 3 months; thaw at room temperature before enjoying.

How to Serve

A close-up of a small pile of round cookies stacked on a white marbled surface. Each cookie has three visible layers: the base is a light golden brown with a soft, crumbly texture; a thick dusting of fine white powdered sugar covers the top, giving a snowy look; on top of the sugar, there are small clusters of chopped walnuts varying in light brown tones. The cookies look soft and fresh, and the lighting highlights their textures and shapes clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that your blend contains xanthan gum for structure.

Why do I roll the cookies in powdered sugar twice?

Rolling the cookies in powdered sugar while warm helps it stick and melt into the surface. After cooling, rolling them again creates a thick, snowy coating that gives the cookies their signature look and sweetness.

Buttery Pecan Snowball Cookies Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

These Buttery Pecan Snowball Cookies are melt-in-your-mouth delights featuring a tender, buttery dough studded with finely chopped pecans. Rolled generously in powdered sugar, they offer a sweet, snowy coating perfect for festive occasions or an everyday treat.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar (confectioner’s sugar)
¼ teaspoon salt
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ cup pecans (or walnuts), finely chopped

For Dusting

1 cup powdered sugar

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter and ½ cup powdered sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
Add Flavor and Flour: Add the salt and vanilla extract, then gradually incorporate the flour at low speed until just combined. Stir in the finely chopped pecans by hand to ensure even distribution.
Shape Cookies: Using a 1-tablespoon scoop, roll the dough into uniform 1-inch balls. Place them on the prepared baking sheets, ensuring about 2 inches of space between each ball to allow for slight spreading.
Bake: Bake the cookies for 8 to 10 minutes, or until the bottoms turn lightly golden. Take care to avoid overbaking for a tender texture.
Initial Cooling and Dusting: Let the cookies cool on the baking sheet for 5 minutes, then gently roll them in the 1 cup of powdered sugar while still warm to create a snowy coating.
Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll the cookies in powdered sugar again to build a thick, powdery exterior.

Notes

Use softened butter to ensure easy creaming and a light cookie texture.
Finely chop the pecans to distribute them evenly throughout the dough without large chunks.
Rolling cookies twice in powdered sugar creates the classic snowball appearance and enhances sweetness.
Store cookies in an airtight container at room temperature for up to one week.
For a nut-free version, omit pecans and add an extra ¼ cup flour to balance the dough.

Keywords: snowball cookies, pecan cookies, buttery cookies, powdered sugar cookies, holiday cookies, nut cookies