I can never resist these buttery Snowball Cookies, with their tender pecan shortbread centers and sweet powdered sugar coating. One bite and it is clear why they vanish from every Christmas cookie tray.

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I’m obsessed with these Easy Pecan Snowball Cookies because they hit that rare cookie spot: rich, crumbly, nutty, and gone in two bites. I love how the unsalted butter gives them that tender shortbread bite, while toasted pecans bring the little crunch that keeps me reaching back for another.

And yes, the messy sugar coating is half the fun. These are the cookies I stash on the holiday tray first, before everyone else catches on.

But honestly, I’ll take them any month of the year. Tiny, buttery, and dangerously snackable.

The kind of cookie I never make just once, ever.

Ingredients

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Soft butter makes these cookies tender, rich, and melt-in-your-mouth without feeling greasy.
Powdered sugar in the dough keeps the texture soft, sandy, and super delicate.
Granulated sugar adds just enough sweetness and helps the cookies hold their shape.
Vanilla brings that cozy bakery smell, like you’ve been baking all afternoon.
All purpose flour gives the cookies structure, so they’re crumbly but not falling apart.
Salt keeps the sweetness in check and makes the pecans taste even nuttier.
Toasted pecans add crunch, warmth, and that classic snowball cookie flavor everyone expects.
Plus, the powdered sugar coating makes them look snowy and taste extra sweet.
Basically, these aren’t health food, but they’re tiny, cozy, and totally worth it.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar (for the dough)

1/3 cup granulated sugar

1 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon salt

1 cup finely chopped pecans, toasted and cooled

About 1 cup powdered sugar for rolling the baked cookies

How to Make this

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

2. If your pecans are not toasted, spread them on a small baking sheet and toast in the oven 5 to 7 minutes until fragrant; cool and finely chop.

3. In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar (for the dough) and 1/3 cup granulated sugar until light and fluffy.

4. Beat in 1 teaspoon vanilla extract until combined.

5. Whisk together 2 cups all purpose flour and 1/4 teaspoon salt, then gradually add to the butter mixture and mix until a soft dough forms.

6. Fold in 1 cup finely chopped toasted pecans until evenly distributed.

7. Optional but recommended: chill the dough 30 minutes to make rolling easier and prevent spreading.

8. Roll dough into 1 inch balls and place on the prepared baking sheet about 1 inch apart.

9. Bake 12 to 15 minutes, until the bottoms are lightly golden and the tops are set but not browned.

10. Let cookies cool on the baking sheet 5 minutes, then roll warm cookies in about 1 cup powdered sugar; transfer to a wire rack to cool completely and roll again in powdered sugar for a snowy finish.

Equipment Needed

1. Oven
2. Baking sheet(s)
3. Parchment paper or silicone baking mat
4. Large mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Cutting board and chef s knife (for chopping pecans)
9. Cookie scoop or tablespoon
10. Wire cooling rack

FAQ

What oven temperature and baking time should I use?

Bake at 350 F (175 C) for 12 to 15 minutes, until the bottoms are very lightly golden. Cookies will still look pale on top.

Do I need to chill the dough?

Chilling 30 minutes makes shaping easier and helps cookies hold their round shape, but you can skip it if short on time.

How do I toast the pecans?

Spread chopped pecans on a baking sheet and toast in a 350 F oven for 6 to 8 minutes, stirring once, until fragrant and lightly browned. Cool before adding.

How and when do I roll the cookies in powdered sugar?

Roll warm cookies in powdered sugar once when they come out of the oven, then again after they cool to room temperature for the classic snowy coating.

How should I store or freeze these cookies?

Store in an airtight container at room temperature for 3 to 4 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and re-roll if needed.

Can I substitute the pecans or make these gluten free?

Yes. Use equal amount of finely chopped walnuts or pistachios. For gluten free, substitute a 1 to 1 cup for cup measure gluten free all purpose flour blend and test for texture; results may vary by blend.

Easy Pecan Snowball Cookies Recipe Substitutions and Variations

Unsalted butter: substitute equal amount of salted butter, reduce added salt to a pinch; or use 1 cup (8 ounces) cold unsalted butter cut into pieces for slightly firmer texture.
Powdered sugar in dough: substitute finely ground coconut sugar or confectioners-style erythritol in a 1:1 ratio for lower glycemic option.
All purpose flour: substitute 1-to-1 gluten free all purpose flour blend (make sure it contains xanthan gum) for a gluten free version.
Pecans: substitute chopped walnuts or toasted almonds in equal measure for a different nutty flavor and similar texture.

Pro Tips

1) Bring butter to a true softened state: leave it at room temp until it yields to gentle pressure but still holds its shape. Too warm and the dough will spread; too cold and the texture will be dense.

2) Toast and cool the pecans well, then pulse them to an even, fine chop. A couple of slightly larger pieces adds nice crunch, but big chunks make rolling and even baking harder.

3) Chill the shaped dough balls briefly if they feel soft before baking. That helps them keep their round shape in the oven and gives you a better, tender crumb.

4) Roll cookies while they are still warm, then again after they cool completely for that classic snowy coating. Store in an airtight container layered with parchment to keep them from sticking and to preserve texture.

Easy Pecan Snowball Cookies Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

174

kcal

Equipment: 1. Oven
2. Baking sheet(s)
3. Parchment paper or silicone baking mat
4. Large mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Cutting board and chef s knife (for chopping pecans)
9. Cookie scoop or tablespoon
10. Wire cooling rack

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (for the dough)
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans, toasted and cooled
About 1 cup powdered sugar for rolling the baked cookies

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
If your pecans are not toasted, spread them on a small baking sheet and toast in the oven 5 to 7 minutes until fragrant; cool and finely chop.
In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar (for the dough) and 1/3 cup granulated sugar until light and fluffy.
Beat in 1 teaspoon vanilla extract until combined.
Whisk together 2 cups all purpose flour and 1/4 teaspoon salt, then gradually add to the butter mixture and mix until a soft dough forms.
Fold in 1 cup finely chopped toasted pecans until evenly distributed.
Optional but recommended: chill the dough 30 minutes to make rolling easier and prevent spreading.
Roll dough into 1 inch balls and place on the prepared baking sheet about 1 inch apart.
Bake 12 to 15 minutes, until the bottoms are lightly golden and the tops are set but not browned.
Let cookies cool on the baking sheet 5 minutes, then roll warm cookies in about 1 cup powdered sugar; transfer to a wire rack to cool completely and roll again in powdered sugar for a snowy finish.

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.