I perfected Shortbread Snowball Cookies with pecans or walnuts rolled in powdered sugar, and I’m eager to share this easy holiday favorite.

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I love these Butter Snowball Cookies because they look innocent but they fool you, they melt almost before you chew. Every holiday someone asks if there’s a trick, and I just smile, let them guess, because the real joy is watching them try to figure it out.

I lean on good unsalted butter and a generous cloud of powdered sugar to get that fragile, crumbly bite that disappears on your tongue. Folks call them Vanilla Snowball Cookies sometimes, which makes sense cause they taste fancy even when you’re rushed, and honestly I still mess up the first batch sometimes.

Ingredients

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Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar plus 1 to 2 cups extra for rolling

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup pecans or walnuts, finely chopped (your choice)

1/4 teaspoon kosher or fine salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; chop 1 cup pecans or walnuts finely so they mix in nice.

2. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes, then stir in 1 teaspoon vanilla extract.

3. Add 2 cups all purpose flour and 1/4 teaspoon kosher or fine salt to the butter mixture and mix until the dough just comes together, it will look a little crumbly.

4. Fold in the finely chopped nuts until evenly distributed.

5. Turn dough onto a clean surface and press gently to bring it together into a disk, wrap in plastic and chill in the fridge for at least 30 minutes (or 15 minutes in the freezer if you need them fast).

6. Scoop out tablespoon sized pieces and roll into 1 inch balls with your hands, place on the prepared sheet about 1 inch apart — they don’t spread much but give them a little room.

7. Bake 12 to 15 minutes or until the bottoms are just barely golden and the tops look set, do not let them brown or they’ll lose that melt in your mouth texture.

8. Let cookies sit on the pan 3 to 4 minutes then gently roll warm cookies in sifted powdered sugar (use 1 to 2 cups extra for rolling), place on a wire rack and when completely cool roll again for that classic snowy finish.

9. Store cooled cookies in an airtight container with parchment between layers at room temp up to a week, or freeze for longer; tip, sift the powdered sugar first so it doesn’t clump and chill the dough well if it cracks when you roll.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Baking sheet plus parchment paper
3. Large mixing bowl
4. Electric mixer or a sturdy wooden spoon for creaming butter
5. Measuring cups and spoons
6. Food processor or sharp knife and cutting board to finely chop the nuts
7. Cookie scoop or a tablespoon and your hands for rolling the dough balls
8. Fine mesh sieve or sifter and a wire cooling rack for the powdered sugar finish

FAQ

Q: Can I use walnuts instead of pecans? A: Yes, either works fine. Toast the nuts in a dry skillet for 3 to 5 minutes to boost flavor, then chop them very fine so the dough holds together better.

Q: My dough is crumbly, what went wrong? A: Often the butter wasnt soft enough or you packed the flour too much. Use room temp butter, spoon and level the flour, and if needed add 1 teaspoon milk or a bit more butter to bring it together. Chill a bit before rolling if it's still fragile.

Q: What oven temp and bake time should I use? A: Bake at 350 F for about 12 to 15 minutes until the bottoms are set but not browned. The cookies should stay pale, that’s normal for snowballs.

Q: How do I get that perfect powdered sugar coating? A: While the cookies are warm, roll them in the 1/2 cup plus extra powdered sugar once, then let cool completely and roll again in the extra 1 to 2 cups for a thick, snowy finish.

Q: Can I make the dough ahead or freeze the cookies? A: Yes. Chill dough balls in the fridge up to 48 hours. For longer storage freeze shaped balls on a tray, then bag them; bake from frozen adding 2 to 4 extra minutes.

Q: How should I store leftovers and how long do they last? A: Keep in an airtight container at room temp up to 1 week. For longer keep them frozen up to 3 months, thaw at room temp and re-roll in powdered sugar if needed.

Butter Snowball Cookies Recipe Substitutions and Variations

Butter: you can use salted butter (same amount, just cut added salt to about 1/8 tsp), or solid coconut oil 1:1 (gives a slight coconut taste and the dough will firm up better if you chill it), or vegetable shortening 1:1 for a very tender, crumbly cookie but less buttery flavor.
Powdered sugar: if you dont have confectioners sugar pulse regular granulated sugar in a blender with 1 tbsp cornstarch per cup until powdery and sift, use same volume; or use a confectioners-style erythritol like Swerve 1:1 for a lower sugar option, and for rolling you can dust with extra of those substitutes too.
Flour: swap all purpose for pastry flour 1:1 for a softer, more delicate cookie, or use a 1:1 gluten-free all purpose blend (dough might be a bit drier so add 1 tbsp melted butter if needed).
Nuts: replace pecans/walnuts with toasted almonds or hazelnuts (same cup, finely chopped), or for a nut-free version use toasted sunflower seeds or omit and add 1/2 tsp cinnamon for extra flavor.

Pro Tips

– Lightly toast the nuts first. Toss them in a dry skillet over medium heat until they smell nutty and just start to color, then let them cool before chopping. Toasting brings out way more flavor and helps keep the dough from getting soggy.

– Keep the butter soft but not melted. If it’s too warm the dough gets greasy and the cookies will spread, too cold and it won’t come together. If the dough cracks when you roll, pop it back in the fridge for 15 to 30 minutes and try again.

– Sift the powdered sugar and roll twice. Use a shallow bowl of sifted sugar, roll the warm cookies gently, then cool completely and roll again for that snowy finish. If the sugar clumps re-sift it between batches.

– Chill or freeze the shaped dough balls before baking for cleaner, round cookies. You can also freeze scooped dough on a tray then bag it; bake straight from frozen, adding a minute or two to the time if needed. Store with parchment between layers so they don’t stick.

Butter Snowball Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected Shortbread Snowball Cookies with pecans or walnuts rolled in powdered sugar, and I'm eager to share this easy holiday favorite.

Servings

servings

Calories

163

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. Baking sheet plus parchment paper
3. Large mixing bowl
4. Electric mixer or a sturdy wooden spoon for creaming butter
5. Measuring cups and spoons
6. Food processor or sharp knife and cutting board to finely chop the nuts
7. Cookie scoop or a tablespoon and your hands for rolling the dough balls
8. Fine mesh sieve or sifter and a wire cooling rack for the powdered sugar finish

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar plus 1 to 2 cups extra for rolling
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup pecans or walnuts, finely chopped (your choice)
1/4 teaspoon kosher or fine salt

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; chop 1 cup pecans or walnuts finely so they mix in nice.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes, then stir in 1 teaspoon vanilla extract.
Add 2 cups all purpose flour and 1/4 teaspoon kosher or fine salt to the butter mixture and mix until the dough just comes together, it will look a little crumbly.
Fold in the finely chopped nuts until evenly distributed.
Turn dough onto a clean surface and press gently to bring it together into a disk, wrap in plastic and chill in the fridge for at least 30 minutes (or 15 minutes in the freezer if you need them fast).
Scoop out tablespoon sized pieces and roll into 1 inch balls with your hands, place on the prepared sheet about 1 inch apart — they don’t spread much but give them a little room.
Bake 12 to 15 minutes or until the bottoms are just barely golden and the tops look set, do not let them brown or they'll lose that melt in your mouth texture.
Let cookies sit on the pan 3 to 4 minutes then gently roll warm cookies in sifted powdered sugar (use 1 to 2 cups extra for rolling), place on a wire rack and when completely cool roll again for that classic snowy finish.
Store cooled cookies in an airtight container with parchment between layers at room temp up to a week, or freeze for longer; tip, sift the powdered sugar first so it doesn’t clump and chill the dough well if it cracks when you roll.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.