I can’t wait to share my Pecan Snowball Cookies, a classic shortbread recipe with pecans that our family insists I make every Christmas.

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I’ve made a lot of holiday cookies but these Easy Pecan Snowball Cookies sneak up on you. They are a buttery shortbread that literally melt in your mouth, rolled in powdered sugar so they look like tiny snowballs.

I love the crunch of finely chopped pecans that surprise you with each bite. Call them Pecan Snowballs or tuck them into your Xmas Cookies Recipes stash, either way they vanish fast.

If you want a classic that never feels stale, these are it. I promise theyre easy, a little messy and totally worth it.

Ingredients

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Butter: Creamy, adds richness and a tender crumb, high in fat, little protein or fibre.
powdered sugar: makes dough sweet and soft, pure carbs with no fibre, packs lots of sweetness.
Pecans: Toasted nuts give crunch and buttery flavor, healthy fats, vitamin E, protein and fibre.
Flour: All purpose provides structure and mostly carbs, minimal nutrients unless enriched or fortified.
Vanilla extract: Tiny splash brightens flavor and aroma, its virtually no calories, simple but essential.
Sea salt: Balances sweetness and enhances flavors, adds trace minerals, use sparingly or cookie is flat.
Cinnamon (optional): Warm spice, low calories, earthy sweetness without sugar, pairs perfectly with nuts.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar (confectioners’ sugar) for the dough

about 1 1/2 cups powdered sugar more for rolling/coating

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1/4 teaspoon fine sea salt

1 cup pecans, finely chopped and toasted and cooled

Optional pinch ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C). Spread 1 cup pecans on a small baking sheet and toast 5 to 8 minutes until fragrant, watch them so they dont burn; let cool, then finely chop or pulse briefly in a food processor.

2. In a bowl, cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes with a mixer; beat in 1 teaspoon vanilla extract and an optional pinch of ground cinnamon.

3. Whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon fine sea salt, then add to the butter mixture and mix on low just until combined, dont overwork the dough or the cookies will be tough.

4. Fold in the chopped toasted pecans until evenly distributed; if the dough feels too soft to shape, chill it 20 to 30 minutes in the fridge.

5. Scoop or roll dough into roughly 1 inch balls (a small cookie scoop works great) and place on a parchment lined baking sheet about 1 inch apart.

6. Bake for 12 to 15 minutes, until the bottoms are just set and the tops are pale; they shouldnt brown much, theyre meant to be pale and tender.

7. While the cookies bake, put about 1 1/2 cups powdered sugar in a shallow bowl for coating. When cookies come out, let them rest 3 to 5 minutes so they dont fall apart, then roll each warm cookie in the powdered sugar for a first coat.

8. Transfer cookies to a wire rack to cool completely, then roll again in powdered sugar for the classic snowy finish, this double coating is the trick to that melt in your mouth look.

9. Store in an airtight container at room temp up to 5 days. You can freeze unbaked dough balls or baked uncoated cookies; if freezing baked coated cookies layer with parchment so they dont stick and re-roll with powdered sugar after thawing for best results.

Equipment Needed

1. Oven (preheat to 350°F)
2. Small baking sheet
3. Parchment paper
4. Electric mixer (hand or stand)
5. Mixing bowls — one large for the dough, one shallow for coating
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Food processor or a sharp knife and cutting board for chopping pecans
9. Small cookie scoop or tablespoon and a wire cooling rack for cooling

FAQ

Q: How do I toast the pecans? A: Spread them in a single layer on a baking sheet and toast at 350 F (175 C) for 6 to 8 minutes, stir once so they brown evenly, smell 'em you'll know they're ready. Let them cool completely before chopping or adding to the dough.

Q: Do I need to chill the dough? A: Not strictly, but chilling for about 30 minutes helps the cookies keep their round shape and prevents too much spreading, so it's a good idea if you got the time.

Q: Why is there powdered sugar in the dough and also more for coating? A: The powdered sugar in the dough keeps the texture tender and melt-in-your-mouth. The extra powdered sugar gives that classic snowy look and texture. Roll the warm cookies in sugar right out of the oven, then let them cool and roll again for the best coverage.

Q: What's the right baking time and how do I know they're done? A: Bake at 350 F (175 C) for about 12 to 15 minutes. They should look set and not browned, bottoms just firm. Don't overbake or they'll get dry.

Q: Can I make them nut-free or gluten-free? A: For nut-free swap the pecans for an equal amount of toasted sunflower seeds or mini chocolate chips. For gluten-free use a cup-for-cup gluten-free all purpose flour blend, they’ll still be tender but handle slightly more gently.

Q: How do I store or freeze them? A: Store in an airtight container at room temp up to 5 days. Freeze baked cookies up to 3 months. To freeze dough, scoop or roll balls, freeze on a tray until solid then transfer to a bag; bake from frozen adding a minute or two to the time.

Easy Pecan Snowball Cookies Recipe Substitutions and Variations

Unsalted butter: if you only have salted butter, use the same amount but skip or cut the added 1/4 tsp salt to 1/8 tsp. For a dairy-free swap, use solid coconut oil 1:1 but chill the dough well before shaping since it melts faster.
Powdered sugar (dough or coating): make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch in a blender until super fine, or use superfine (caster) sugar in the dough if you dont have powder, just expect a slightly less snowy finish when rolling.
All purpose flour: swap with a 1:1 gluten free flour blend (make sure it contains xanthan gum) for gluten free cookies, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser result.
Pecans: toasted chopped walnuts or hazelnuts work almost exactly the same, or for a nut free option use toasted sunflower seeds chopped fine, same volume as the pecans.

Pro Tips

– Toast the pecans till they smell nutty but before they get dark, then let them cool completely. If theyre even a little warm when you fold them in theyll release oil and make the dough greasy, so give them time to chill.

– Pulse the nuts to a mix of fine crumbs and a few tiny chunks, dont grind them into dust. That little bit of texture is what makes the cookies tender and interesting.

– Use a small cookie scoop so the balls are uniform, and work with cool hands or a chilled scoop so the dough doesnt soften too fast. If a ball cracks a bit, press it gently with a moistened fingertip or the back of a spoon instead of remolding it a lot.

– Sift the powdered sugar before coating and roll once while the cookies are still warm, then again when fully cooled for that snowy finish. For storage freeze uncoated or layer baked cookies with parchment, then re-sift a little fresh sugar after thawing so they look and taste like they just came out of the oven.

Easy Pecan Snowball Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can't wait to share my Pecan Snowball Cookies, a classic shortbread recipe with pecans that our family insists I make every Christmas.

Servings

servings

Calories

119.5

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Small baking sheet
3. Parchment paper
4. Electric mixer (hand or stand)
5. Mixing bowls — one large for the dough, one shallow for coating
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Food processor or a sharp knife and cutting board for chopping pecans
9. Small cookie scoop or tablespoon and a wire cooling rack for cooling

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (confectioners' sugar) for the dough
about 1 1/2 cups powdered sugar more for rolling/coating
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon fine sea salt
1 cup pecans, finely chopped and toasted and cooled
Optional pinch ground cinnamon

Directions

Preheat oven to 350°F (175°C). Spread 1 cup pecans on a small baking sheet and toast 5 to 8 minutes until fragrant, watch them so they dont burn; let cool, then finely chop or pulse briefly in a food processor.
In a bowl, cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes with a mixer; beat in 1 teaspoon vanilla extract and an optional pinch of ground cinnamon.
Whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon fine sea salt, then add to the butter mixture and mix on low just until combined, dont overwork the dough or the cookies will be tough.
Fold in the chopped toasted pecans until evenly distributed; if the dough feels too soft to shape, chill it 20 to 30 minutes in the fridge.
Scoop or roll dough into roughly 1 inch balls (a small cookie scoop works great) and place on a parchment lined baking sheet about 1 inch apart.
Bake for 12 to 15 minutes, until the bottoms are just set and the tops are pale; they shouldnt brown much, theyre meant to be pale and tender.
While the cookies bake, put about 1 1/2 cups powdered sugar in a shallow bowl for coating. When cookies come out, let them rest 3 to 5 minutes so they dont fall apart, then roll each warm cookie in the powdered sugar for a first coat.
Transfer cookies to a wire rack to cool completely, then roll again in powdered sugar for the classic snowy finish, this double coating is the trick to that melt in your mouth look.
Store in an airtight container at room temp up to 5 days. You can freeze unbaked dough balls or baked uncoated cookies; if freezing baked coated cookies layer with parchment so they dont stick and re-roll with powdered sugar after thawing for best results.

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.