I’m about to share a butter-pecan snowball that dots holiday plates with snowy powdered sugar and disappears from neighbor gifts before you can blink.

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And I am obsessed with these snowball cookies. I love how unsalted butter makes them rich and oddly graceful at the same time.

I adore how finely chopped pecans sneak into the dough so every bite has a little toasted crunch and a lot of personality. They look so sweet and diminutive on a holiday plate that strangers suddenly become collaborators in consumption.

I bring a tin to exchanges and watch the polite nibbling vanish into aggressive reaching. Flaky edges, tender centers, nutty pockets.

Short list of ingredients, endless begging for more. I bake them too often every single season.

Ingredients

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Rich butter gives tender, melt-in-your-mouth texture; basically makes cookies feel indulgent and rich.
Powdered sugar sweetens and dusts them pretty; Plus it creates that snowy, festive finish.
Vanilla adds warm, familiar aroma; basically small but totally noticeable in background.
Flour gives structure so they hold their shape; you’ll get a light, sturdy crumb.
Salt wakes up sweetness and balances it; Plus you’ll notice subtle depth.
Toasted pecans bring crunch and toasty nuttiness; basically the best surprise, buttery bite.
Cinnamon gives cozy warmth if you want it; Plus it smells holiday-ready and comforting.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar, plus about 1 to 1 1/2 cups more for rolling

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 cup pecans, finely chopped and toasted

Optional: 1/4 teaspoon ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, scraping the bowl a couple times, then beat in 1 teaspoon vanilla extract.

3. In a separate bowl whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt, and if you like, stir in 1/4 teaspoon ground cinnamon for a warm note.

4. Fold the dry ingredients into the butter mixture until just combined; don’t over mix or the cookies will get tough.

5. Stir in 1 cup finely chopped toasted pecans, distributing them evenly through the dough.

6. Scoop about 1 tablespoon of dough and roll into tight 1-inch balls with your hands; place them about 1 1/2 inches apart on the prepared sheets. If dough is too soft chill it 15 to 30 minutes so balls hold their shape.

7. Bake 10 to 13 minutes, or until the bottoms are set and edges just start to take color. They should still look a little pale on top.

8. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool until just warm or room temp.

9. Place about 1 to 1 1/2 cups powdered sugar in a shallow bowl and roll each cookie in the sugar while warm, then set aside to cool completely. For a prettier finish, roll again once fully cooled so they get that snowball look.

10. Store in an airtight container at room temperature up to 4 days, or freeze baked cookies for longer. Quick tip: toast the pecans in a dry skillet over medium heat until fragrant, watch them close or they’ll burn.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two rimmed baking sheets (lined with parchment paper or silicone mats)
3. Large mixing bowl and one smaller bowl
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you gotta)
5. Measuring cups and spoons
6. Rubber spatula and a whisk
7. Cookie scoop or tablespoon and your hands for rolling
8. Wire cooling rack
9. Shallow bowl for powdered sugar and a skillet to toast the pecans if you want them extra fragrant

FAQ

Q: Can I make the dough ahead of time? A: Yes, you can. Wrap the dough tightly and chill in the fridge up to 48 hours, or freeze for up to 3 months. If frozen, thaw in the fridge before baking.

Q: Why do my snowball cookies crack when I roll them in powdered sugar? A: That usually means they cooled too quickly or arent fully set. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling before rolling. If theyre still warm the sugar will stick odd and make cracks.

Q: Can I swap pecans for another nut or make them nut free? A: Yep. Walnuts, almonds, or pistachios work great. For nut free, replace nuts with the same amount of finely chopped pretzels or toasted oats for texture.

Q: How do I get the best powdered sugar coating without it turning soggy? A: Roll once while cookies are warm, then again after theyre completely cool. Use fine powdered sugar and shake off excess. Store cookies in a single layer or with parchment between layers so sugar doesnt smear.

Q: My cookies spread too much. What did I do wrong? A: Most likely the butter was too soft or you didnt chill the dough. Use butter just softened, not melting, and chill dough 30 minutes before baking if your kitchen is warm. Also measure flour accurately.

Q: Can I add cinnamon or other spices? A: Yes, the recipe allows 1/4 teaspoon ground cinnamon. You can also try a pinch of nutmeg or ginger, but go light so the nut flavor still shines through.

Snowball Cookies For Christmas Recipe Substitutions and Variations

Unsalted butter: swap with equal amount vegan butter for dairy free, or use solid coconut oil 1:1 but cookies will taste a bit coconutty and maybe spread less.
Powdered sugar (in dough or for rolling): make your own by blending 1 cup granulated sugar with 1 tablespoon cornstarch until fine, or roll in cocoa powder + powdered sugar mix for a chocolatey twist.
All purpose flour: replace with a cup for cup gluten free 1-to-1 blend for GF cookies, or use whole wheat pastry flour but use 10 to 15 percent less to keep them tender.
Pecans: swap with chopped toasted walnuts, almonds, or hazelnuts, same quantity; chop a little finer if you want smoother texture.

Pro Tips

1) Chill the dough if it feels too soft. It makes rolling easier and helps the cookies keep a round shape instead of flattening out in the oven. If you’re short on time stick the scooped balls in the freezer for 10 minutes, not the fridge, and they’ll still bake up great.

2) Toast the pecans but don’t walk away. Nuts go from perfect to burnt in seconds. Use a dry skillet over medium heat, shake the pan often, and pull them when they smell fragrant and just start to brown. Let them cool completely before chopping so the oils don’t make the dough greasy.

3) Powdered sugar coating tip: roll the cookies in sugar while they are warm for that first sticky layer, then roll again after they’re completely cool for a snowball look. If the sugar clumps, sift it first or stir in a tablespoon of cornstarch to keep it dry and powdery.

4) Watch your bake time closely. These should stay pale on top and only barely color on the edges. Oven temps vary, so check at the low end of the time range and rotate the sheet halfway through. Overbaking makes them dry and crumbly instead of melt-in-your-mouth.

Snowball Cookies For Christmas Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m about to share a butter-pecan snowball that dots holiday plates with snowy powdered sugar and disappears from neighbor gifts before you can blink.

Servings

servings

Calories

115

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two rimmed baking sheets (lined with parchment paper or silicone mats)
3. Large mixing bowl and one smaller bowl
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you gotta)
5. Measuring cups and spoons
6. Rubber spatula and a whisk
7. Cookie scoop or tablespoon and your hands for rolling
8. Wire cooling rack
9. Shallow bowl for powdered sugar and a skillet to toast the pecans if you want them extra fragrant

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus about 1 to 1 1/2 cups more for rolling
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, finely chopped and toasted
Optional: 1/4 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, scraping the bowl a couple times, then beat in 1 teaspoon vanilla extract.
In a separate bowl whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt, and if you like, stir in 1/4 teaspoon ground cinnamon for a warm note.
Fold the dry ingredients into the butter mixture until just combined; don't over mix or the cookies will get tough.
Stir in 1 cup finely chopped toasted pecans, distributing them evenly through the dough.
Scoop about 1 tablespoon of dough and roll into tight 1-inch balls with your hands; place them about 1 1/2 inches apart on the prepared sheets. If dough is too soft chill it 15 to 30 minutes so balls hold their shape.
Bake 10 to 13 minutes, or until the bottoms are set and edges just start to take color. They should still look a little pale on top.
Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool until just warm or room temp.
Place about 1 to 1 1/2 cups powdered sugar in a shallow bowl and roll each cookie in the sugar while warm, then set aside to cool completely. For a prettier finish, roll again once fully cooled so they get that snowball look.
Store in an airtight container at room temperature up to 4 days, or freeze baked cookies for longer. Quick tip: toast the pecans in a dry skillet over medium heat until fragrant, watch them close or they'll burn.

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.