Introduction

Buttery Pecan Snowball Cookies are delightful melt-in-your-mouth treats perfect for any occasion. These classic cookies combine rich butter, crunchy pecans, and a generous coating of powdered sugar for a snowy finish that’s as beautiful as it is delicious.

A stack of seven round cookies is shown on a white plate, arranged in two layers with three cookies on the bottom and four on top, including one cookie broken in half and placed on the very top. The cookies have a light beige color with small brown nut pieces spread evenly throughout. Each cookie is generously dusted with fine white powdered sugar, which also spills onto the plate. The cookie texture looks crumbly and soft on the inside as seen in the broken piece. The background is dark, with the plate sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (230 g) unsalted butter, softened
½ cup (65 g) powdered sugar (plus more for coating)
2 tsp vanilla extract
2 cups (250 g) all-purpose flour
¼ tsp salt
1 cup (120 g) finely chopped pecans

Instructions

Step 1: In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy, about 2 minutes. Add the vanilla extract and mix until fully combined.
Step 2: Stir in the all-purpose flour and salt until just combined. Gently fold in the chopped pecans. The dough will be soft but not sticky. If it feels too soft to handle, chill it in the refrigerator for 20–30 minutes.
Step 3: Roll the dough into 1-inch balls and place them about 2 inches apart on a baking sheet lined with parchment paper.
Step 4: Bake the cookies at 350°F (175°C) for 13–15 minutes, until the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes.
Step 5: While still warm, roll each cookie in powdered sugar to coat. Once completely cooled, roll them again in powdered sugar for a snowy finish.

Tips & Variations

For extra flavor, toast the pecans lightly before chopping to enhance their nutty aroma.
You can substitute pecans with walnuts or almonds if preferred.
Chilling the dough helps the cookies keep their shape and prevents spreading during baking.
Use superfine powdered sugar for a smoother coating.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When ready to enjoy, bring frozen cookies to room temperature and refresh the powdered sugar coating if needed.

How to Serve

A stack of six round cookies, each covered with a light dusting of powdered sugar. The cookies have a pale beige color with small dark brown bits scattered throughout, giving a textured look. One cookie is broken in half and placed on top of the stack, showing a soft, crumbly inside with more brown bits mixed within. The cookies rest on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Adjust the flour quantity if needed to achieve the right dough consistency.

Why are my cookies crumbly after baking?

These cookies are naturally tender, but if they are too crumbly, make sure you’re using enough butter and not overbaking. Also, ensure the dough is well mixed and chilled if necessary before shaping.

Buttery Pecan Snowball Cookies Recipe

Print Recipe

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Buttery Pecan Snowball Cookies are delicate, melt-in-your-mouth treats featuring a tender, buttery dough studded with finely chopped pecans. These cookies are baked to a golden perfection and generously coated with powdered sugar, giving them a snowy, festive appearance perfect for holiday gatherings or anytime you crave a sweet and nutty delight.

Author: Kai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup (230 g) unsalted butter, softened
½ cup (65 g) powdered sugar (plus more for coating)
2 tsp vanilla extract
2 cups (250 g) all-purpose flour
¼ tsp salt
1 cup (120 g) finely chopped pecans

Instructions

Cream the Butter: In a large bowl, beat the softened butter and ½ cup powdered sugar together until smooth and creamy, about 2 minutes. Add the vanilla extract and mix until fully incorporated.
Add Dry Ingredients: Stir in the all-purpose flour and salt until just combined. Gently fold in the finely chopped pecans. The dough will be soft but should not be sticky. If it feels too soft to handle, chill the dough in the refrigerator for 20–30 minutes to firm up.
Shape the Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on a parchment-lined baking sheet, ensuring they have space to bake evenly.
Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 13–15 minutes, or until the bottoms are lightly golden. Once baked, let them cool on the baking sheet for 5 minutes to set.
Sugar Coat: While still warm, gently roll each cookie in powdered sugar to coat thoroughly. Allow the cookies to cool completely, then roll them once more in powdered sugar for a snowy, festive finish.

Notes

For best results, use room temperature butter for easy creaming with sugar.
If the dough is too soft, chilling helps prevent spreading and makes shaping easier.
Store cookies in an airtight container at room temperature for up to a week.
For a nut-free version, substitute pecans with additional flour or seeds.
These cookies freeze well; thaw at room temperature before serving.

Keywords: snowball cookies, pecan cookies, buttery cookies, holiday cookies, nutty cookies, powdered sugar cookies