Name: Pecan Snowball Cookies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened to room temperature; ½ cup confectioners’ sugar; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; ¾ cup pecans, finely chopped; 1 cup confectioners’ sugar

Jump to Recipe·Print Recipe

Oh, I can’t wait to share this Pecan Snowball Cookies Recipe with you! These cookies are like little bites of snowy perfection—tender, buttery, and studded with toasted pecans. Every time I bake them, the house fills with that warm, nutty aroma that just spells cozy vibes. They’re perfect for holiday gatherings, afternoon tea, or anytime you want to impress without too much fuss.

What makes this Pecan Snowball Cookies Recipe so special is their melt-in-your-mouth texture combined with just the right amount of sweetness from the rolled confectioners’ sugar. I’ve found they’re incredibly forgiving to make and store well, so you can whip them up in advance. Trust me, once you try these, they’ll become your go-to cookie for gifting and snacking!

Ingredients You’ll Need

These simple ingredients come together beautifully to create delicate, rich cookies. Using quality nuts and fresh butter really elevates the final flavor, so I always recommend picking the best pecans and butter you can find.

Unsalted Butter: Softened to room temperature for easy mixing and a tender crumb.
Confectioners’ Sugar: Used both in the dough and for rolling to give that snowy coating.
Vanilla Extract: Adds warm, aromatic depth to the cookie dough.
All-Purpose Flour: The structure of your cookies, so measure carefully.
Pecans: Finely chopped and toasted for a toasty flavor and delightful crunch.

Variations

I love to switch things up sometimes with this Pecan Snowball Cookies Recipe, making it my own or adjusting for who I’m baking for. You can easily personalize these cookies to suit different tastes or dietary needs.

Walnut Swap: I’ve replaced pecans with walnuts on a whim when I didn’t have pecans, and it works beautifully with a slightly earthier flavor.
Gluten-Free Version: Using a gluten-free flour blend keeps these cookies just as tender—I’ve had great results with this when friends come over with dietary restrictions.
Chocolate Chip Twist: Adding mini chocolate chips into the dough gives a fun surprise while still coating in powdered sugar.
Spiced Snowballs: A dash of cinnamon or nutmeg transforms these into a more festive treat perfect for holiday gift boxes.

How to Make Pecan Snowball Cookies Recipe

Step 1: Cream Butter and Sugar

Start by beating the softened butter with half of the confectioners’ sugar until it’s light and fluffy—you’re basically incorporating air to keep those cookies tender. I like to use a hand mixer on medium speed for about 3 minutes. Be patient here; this step makes a world of difference in texture!

Step 2: Mix in Vanilla and Flour

Next, stir in the vanilla extract. Then gradually add the all-purpose flour in batches, mixing just until combined. Overworking the dough can make your cookies tough, so I stop as soon as the flour disappears into the dough.

Step 3: Fold in Chopped Pecans

Fold in the finely chopped pecans using a spatula. Toasting your pecans lightly beforehand, which I always recommend, really kicks their flavor up a notch. Plus, it adds a satisfying crunch in each bite.

Step 4: Shape and Chill

Roll the dough into small 1-inch balls and place them on a lined baking sheet, spacing them about 2 inches apart. Here’s a tip: chilling the dough balls in the fridge for 15-20 minutes before baking helps them hold their shape better and bake evenly.

Step 5: Bake and Roll in Sugar

Bake your cookies at 350°F (175°C) for 12-15 minutes, just until they set but aren’t browned—you want that pale, delicate look. While they’re still warm but cool enough to handle, roll each cookie generously in the remaining confectioners’ sugar for that classic snowball effect.

How to Serve Pecan Snowball Cookies Recipe

The image shows five white bowls and a wrapped block of butter, all placed on a white marbled surface. The block of butter is positioned on the left side, wrapped in clear plastic. To its right, there is a large white bowl filled with white flour, finely textured and slightly mounded in the center. Above the flour bowl is a smaller white bowl containing a dark brown liquid that looks like vanilla extract. Below the flour bowl, another white bowl holds brown pecans with rough, wrinkled textures. To the right of the pecans, a small white bowl contains fine white granulated sugar. All the items are neatly arranged, creating a clean and organized setting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick to the classic powdered sugar coating because it’s what makes these cookies feel so special and festive. But sometimes I add a tiny dusting of cinnamon powder on top for a cozy touch. If you’re feeling adventurous, a little drizzle of melted white chocolate can look gorgeous.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee, spiced chai tea, or even a glass of cold milk. For holiday gatherings, I like to plate them alongside other simple delights like fresh fruit or a cheese board—they’re a subtle sweet contrast.

Creative Ways to Present

For special occasions, I arrange the Pecan Snowball Cookies in little stacks tied with festive ribbon or nestled in paper cups sprinkled with edible glitter. Making a cookie platter with varying sizes and colors of sugar dusting adds visual interest and makes the treat feel extra thoughtful.

Make Ahead and Storage

Storing Leftovers

After baking, I let the cookies cool completely before storing them in an airtight container to keep them from becoming soggy. I usually keep mine at room temperature for up to a week, and they stay surprisingly fresh and soft during that time.

Freezing

Freezing works like a charm with this Pecan Snowball Cookies Recipe. I freeze the dough balls on a baking sheet before baking, then transfer them to freezer bags. When I’m ready, I bake them straight from frozen, just adding a minute or two to the baking time.

Reheating

If you want freshly warm cookies, I pop them into a 300°F oven for about 5 minutes. This softens them without melting the powdered sugar coating. Microwave reheating can work in short bursts but sometimes makes the sugar a bit sticky, so I prefer the oven method.

FAQs

Can I use other nuts besides pecans in this recipe?

Absolutely! Walnuts, almonds, or even hazelnuts are great substitutes. Just chop them finely and consider lightly toasting for maximum flavor. Each nut brings a slightly different texture and taste, so feel free to experiment.
Why do I roll the cookies in powdered sugar twice?

The first coating after baking sticks because the cookies are warm, helping the sugar adhere beautifully, creating that classic snowy look. Some people prefer an extra once cooled coating to ensure the cookies stay powdered and festive-looking.
How do I make sure my Pecan Snowball Cookies don’t spread too much?

Chilling the dough balls before baking is key. It helps the cookies hold their shape and prevents excessive spreading. Also, checking that your butter isn’t too soft or melted can help maintain structure.
Can I make these cookies gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free blend that’s suitable for baking. The texture might be a tad different, but they still taste delicious and stay tender.

Final Thoughts

This Pecan Snowball Cookies Recipe holds a special place in my kitchen—it’s one of those timeless treats that always brings people together. Whether you’re baking for the holidays or simply craving something sweet and comforting, these cookies deliver that perfect balance of nutty crunch and soft sweetness. I hope you’ll enjoy making and sharing them as much as I do—they’re truly a little snowy hug in cookie form!