Snowball Cookies With Pecans

Soft, buttery Snowball Cookies with a delicate snowy sugar finish—perfect for cozy baking and holiday treats!

Course Cookies

Keyword buttery pecan snowball cookies, snowball cookie recipe, snowball cookies with pecans

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 135

Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment or a reusable liner.
In a mixer (or big bowl and whisk), beat softened butter with ½ cup confectioners’ sugar until light, fluffy, and pale—about 2–3 minutes.
Beat in vanilla until fully incorporated.
In a separate bowl, whisk flour and salt. Add to butter mixture, mixing on low until dough just comes together—no more floury streaks!
Stir in the chopped nuts, distributing evenly through the dough.
Scoop dough by tablespoonfuls (about 1 Tbsp per cookie), roll into balls, and place about 1″ apart on the baking sheet.
Bake for 12–14 minutes, until edges are set but centers are still pale. They shouldn't brown—snowballs are delicate!
Let cookies rest on the sheet for 5 minutes, then gently roll them in confectioners’ sugar while still warm. Transfer to a wire rack.
Once fully cooled (15–20 min), dust again with confectioners’ sugar for that signature snowy finish.

Erren’s Top Tips

Handle gently: The dough is delicate, so don’t overmix once the flour is added to avoid dense cookies.
Warm sugar coating: Rolling the cookies in confectioners’ sugar while warm helps it stick and gives that perfect soft finish.
Even sizing: Use a tablespoon or small cookie scoop for uniform cookies—they bake more evenly this way.
Rotate baking sheet: Halfway through baking, rotate the sheet for consistent edges.
Toast nuts lightly: Toasting pecans brings out their flavor and adds a subtle crunch without overpowering the tender cookie.
Room temperature butter: Make sure your butter is soft but not melted for the best texture.

Swap pecans for walnuts or almonds for a slightly different nutty flavor.
Add a pinch of cinnamon or nutmeg to the flour for a warm, spiced twist.
Mix in mini chocolate chips for a fun variation—delicate sweetness without overpowering the classic cookie.

Room temperature: Store cookies in an airtight container for up to 5 days.
Freezing baked cookies: Let them cool completely, then layer between parchment paper in a freezer-safe container. Freeze for up to 2 months.
Freezing dough: Shape dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the bake time.