Pecan Snowball Cookies are buttery, nutty cookies that melt in your mouth and look beautiful on any holiday cookie tray. These classic cookies come together with just a few simple ingredients and about 15 minutes of hands-on time.
Pecan Snowball Cookies
What I love most about this recipe is how the warm cookies get their first dusting of powdered sugar, then get rolled again before serving for that perfect snowy look. The toasted pecans add amazing flavor and a little crunch to these tender cookies.
Ingredients & Equipment
Ingredients needed:
- Powdered sugar
- Unsalted butter
- Salt
- Vanilla extract
- All purpose flour
- Toasted pecans
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Baking sheet
- Parchment paper
- Large mixing bowl
- 1 1/2 inch cookie scoop
- Cooling rack
- Plate for rolling cookies
Step By Step Directions
This recipe makes 22 servings. It takes 15 minutes of prep time and 8 minutes of cook time.
Step 1. Line a baking sheet with parchment and set aside.
Step 2. In a large mixing bowl, beat together the 3/4 cup powdered sugar and 1 cup unsalted butter.
Step 3. Add the vanilla and salt, and mix until well combined.
Step 4. Slowly add the flour, mixing until just combined.
Step 5. Fold in the chopped pecans.
Step 6. Use a 1 1/2 inch cookie scoop to scoop the dough onto the parchment, 1 inch apart.
Step 7. Move the cookies to the refrigerator to chill for 45 minutes.
Step 8. When ready to bake, preheat your oven to 350°F.
Step 9. Bake the cookies for 8-10 minutes.
Step 10. Allow the cookies to cool 2-3 minutes, and layer some powdered sugar onto a plate.
Step 11. Roll the still warm cookies in powdered sugar and move to a cooling rack.
Step 12. Before serving, roll once again in powdered sugar.
Variations
- Use walnuts instead of pecans for a different flavor
- Add 1/2 teaspoon almond extract along with the vanilla for a richer taste
- Mix in 1/4 cup mini chocolate chips with the pecans for chocolate pecan snowballs
- Try hazelnuts for a European twist on these classic cookies
- Roll the cookies in cinnamon sugar instead of powdered sugar for a different look
Leftovers & Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. If the powdered sugar coating starts to absorb into the cookies, just roll them in fresh powdered sugar before serving.
Tips & Tricks
- Make sure your butter is softened but not melted for the best texture
- Don’t skip the chilling step or your cookies will spread too much during baking
- Rolling the cookies while they’re still warm helps the first layer of powdered sugar stick better
- Toast your pecans before chopping them to bring out more flavor
- Use a cookie scoop to keep all your cookies the same size so they bake evenly
- If you’re making these ahead, wait to do the final powdered sugar coating until right before serving
Recipe FAQs
Can I use salted butter instead of unsalted? You can, but I’d recommend skipping the salt in the recipe if you do. Unsalted butter gives you better control over the final flavor.
Why do I need to chill the dough? Chilling the dough helps the cookies hold their shape while baking. Without this step, you’ll end up with flat cookies instead of round snowballs.
Can I make these cookies ahead of time? Yes! You can make the dough and freeze it for up to a month, or bake the cookies and freeze them. Just add the final coating of powdered sugar right before serving.
What if I don’t have a cookie scoop? You can roll the dough into 1-inch balls with your hands. The cookie scoop just makes the process faster and keeps the cookies more uniform.
Can I skip toasting the pecans? You can, but toasting them for a few minutes really brings out their flavor and makes these cookies taste even better.
How do I know when the cookies are done? They should look set on the edges but still pale. Don’t let them brown or they’ll lose that delicate, melt-in-your-mouth texture.
More Recipes
- Chocolate Chip Snowball Cookies
- Christmas M&M Cookies
- Santa’s Trash Cookies
- Reindeer Gingersnap Cookies
- Christmas Oreos
- Hungarian Cookies (aka Kiffles Cookies)
- Twix Cookies
- Oatmeal Cranberry Cookies
- Butterscotch Haystack Cookies
- Peppermint Cake Mix Cookies
Ingredients
- ¾ cup powdered sugar plus extra sugar for rolling the cookies
- 1 cup unsalted butter softened
- ½ tsp. salt
- 1 tsp. vanilla extract
- 2 ¼ cups all purpose flour
- ¾ cup toasted pecans chopped
Instructions
- Line a baking sheet with parchment and set aside.
- In a large mixing bowl, beat together the ¾ cup powdered sugar and 1 cup unsalted butter.
- Add the vanilla and salt, and mix until well combined.
- Slowly add the flour, mixing until just combined.
- Fold in the chopped pecans.
- Use a 1 ½ inch cookie scoop to scoop the dough onto the parchment, 1 inch apart.
- Move the cookies to the refrigerator to chill for 45 minutes.
- When ready to bake, preheat your oven to 350°F.
- Bake the cookies for 8-10 minutes.
- Allow the cookies to cool 2-3 minutes, and layer some powdered sugar onto a plate.
- Roll the still warm cookies in powdered sugar and move to a cooling rack.
- Before serving, roll once again in powdered sugar.
Notes
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