Snowball cookies are a holiday classic made with buttery shortbread studded with crunchy pecans and coated in powdered sugar. Perfect for Christmas cookie trays!
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Pecan Snowball Cookies
Snowball cookies with pecans are a must-make this holiday season! They’re a melt-in-your-mouth cookie made with a sweet buttery center, reminiscent of shortbread cookies filled with crunchy pecans then rolled in powdered sugar made to look like snowballs!
They’re the perfect addition to any Christmas cookie tray or holiday party dessert table, right alongside other classics like butter pecan cookies. If you’re familiar with Mexican wedding cookies then you’ll love these just as much around Christmas time!
Why You’ll Love This Recipe
- The buttery, crumbly, nutty texture coated in sugary goodness!
- Made with just 4 ingredients in under 30 minutes!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Salted butter: Bring it out just 10 minutes before needed. That way, it’s not too soft, so the snowball cookies won’t spread when baking.
- Powdered sugar: You’ll need some for the filling and for rolling.
- All-purpose flour: Measure it with the spoon and level method to ensure you don’t overpack the measuring cup.
- Pecan halves: Chopped to ensure nuttiness in every bite.
How to Make Snowball Cookies
In the bowl of a stand mixer, use the paddle attachment to beat the butter on medium speed for 1 minute. Mix in the powdered sugar and beat until smooth and creamy.
Add in the vanilla, scraping down the sides, and then the flour. Mix on low speed until just combined, and then add in chopped pecans.
Portion out the cookie dough with a small cookie scoop or a single tablespoon. Roll them into balls and place onto two parchment-lined baking sheets. Chill the dough balls in the fridge for 15-30 minutes.
Bake at 350°F oven for 13-15 minutes then cool for 5 minutes on the pan and roll the warm cookies in powdered sugar. Cool completely on a wire rack before coating the Christmas snowball cookies once more in powdered sugar before serving.
Recipe Tips
- Don’t skip the second coat! Some of the powdered sugar will melt into the warm cookie the first time, which is what we want, so the second coating is a must.
- Use an electric mixer if you don’t have a stand mixer.
- Lightly toast the nuts in a pan on the stove until just slightly nutty.
- Don’t over bake the snowball cookie recipe or they will turn out crumbly. Bake only until the bottoms are slightly browned.
Include snowball cookies on a Christmas dessert board with other classics like Christmas sugar cookies and butter cookies.
More Cookie Recipes
Snowball Cookie Recipe
Video
Ingredients
- 1 cup (2 sticks) salted butter , sliced (do not soften)
- ¾ cup powdered sugar , more for rolling
- 1 Tablespoon vanilla extract
- 1 ¾ cups + 2 Tablespoons all-purpose flour , spooned and leveled
- 1 cup pecan halves , chopped
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed 1 minute. You don't want the butter to be too soft. I usually just set it out for 10 minutes beforehand. Mix in 3/4 cup powdered sugar and beat until smooth and creamy.
- Mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Mix in the pecans until combined.
- Using a small cookie scoop, portion dough into Tablespoons and roll into balls. You can fit 24 per sheet. Refrigerate pan with dough balls for 15-30 minutes.
- Bake 13 to 15 minutes, or until the bottoms are lightly brown. Let cool on pan 5 minutes.
- Place about 3/4 cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, being sure to coat all sides. Place on a cooling rack to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- You don’t want the butter to be too soft or else your cookies will spread. I let mine sit out for about 10 minutes prior to beating.
- Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.
- Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that’s perfectly okay. That’s why dipping a second time is important.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitution and Variations
- Try a different nut. You could use walnuts, hazelnuts, or almonds instead.
- Omit the nuts completely and use mini chocolate chips instead.
- If using unsalted butter, I recommend adding a pinch of salt to balance out the sweetness.
Recipe FAQs
These can be kept at room temperature when kept in an airtight container or Ziploc bag, for up to 3 days.
They freeze beautifully. Use either a freezer-safe container or freezer bag to keep them frozen for up to 2 months.
