Would you like to save this?
We'll email this post to you, so you can come back to it later!
These melt-in-your-mouth Snowball cookies are a holiday baking must-have, dusted in clouds of powdered sugar and studded with crunchy pecans. Once you taste the buttery vanilla dough, you’ll see why these Christmas cookies disappear fast!
Why You’ll Love This Recipe
- Perfect for Christmas cookie plates—your guests will swoon over these little pillows of sweetness.
- Ready in under an hour, including a quick chill—ideal for last-minute holiday baking.
- Simple pantry ingredients: butter, vanilla, flour, pecans, and powdered sugar.
- No tricky techniques—just mix, roll, bake, and coat for an easy recipe any home baker can ace.
- Cozy aroma of vanilla and toasted nuts fills your kitchen—pure festive magic.
- Kid-friendly rolling and dusting steps make this a fun project for little helpers.
- Gift-box friendly: stack them in tins or clear bags tied with ribbon.
- Dough freezes beautifully—bake a batch now and save some for later!
Ingredients
- 2 cups (4 sticks) unsalted butter, softened (or use salted butter and skip added salt)
- 1 cup powdered sugar, plus ½ cup more for coating (I love Domino or Bob’s Red Mill)
- 1 teaspoon pure vanilla extract (Madagascar variety gives extra warmth)
- 2¼ cups all-purpose flour (King Arthur or Bob’s Red Mill)
- 1 cup pecans, finely chopped (toasted lightly for extra flavor)
- ¼ teaspoon fine sea salt (reduce if using salted butter)
Directions
- Preheat and Prep
Preheat your oven to 350°F. Line two baking sheets with parchment or a silicone mat—this helps cookies slide right off without sticking. - Cream Butter and Sugar
In a large bowl, beat the softened butter with 1 cup powdered sugar until fluffy and pale, about 2–3 minutes. You’ll know it’s ready when it looks light and whipped—honestly, it’s a workout for your mixer! - Add Vanilla
Mix in the vanilla extract until just combined, scraping down the bowl with a spatula so no buttery streaks remain. - Incorporate Dry Ingredients
Gently fold in the flour and salt in two additions, using a rubber spatula. Stop folding once you see no more flour streaks—overmixing can make the cookies tough. - Stir in Pecans
Scatter the chopped pecans over the dough and stir until evenly distributed. Tip: if your pecans are room-temp but still solid, toast them on a sheet pan for 5 minutes to release more flavor. - Form the Dough Balls
Scoop level tablespoons of dough and roll into 1-inch balls. You can weigh them (about 20 grams each) for consistency, or just trust your hands—it’s forgiving. - Chill Briefly
Place the balls on a parchment-lined tray and chill in the fridge for 20–30 minutes. This step keeps their shape during baking—don’t skip it unless you love flat cookies. - Bake to Golden
Bake one sheet at a time on the middle rack for 12–14 minutes. You want a hint of pale gold at the edges, not brown. - First Sugar Coat
While still warm (but not piping hot), gently roll each cookie in the remaining powdered sugar so it clings to every nook. - Final Dusting
Let cookies cool on a wire rack for 10 minutes, then give them a second dusting of powdered sugar for that signature snowy look.
Servings & Timing
- Yield: Makes about 24 Snowball cookies
- Prep Time: 15 minutes (plus 20–30 minutes chill time)
- Bake Time: 12–14 minutes per batch
- Total Time: About 60 minutes from start to finish
Variations
- Almond Joy Snowballs: Swap pecans for toasted slivered almonds and add 2 tablespoons shredded coconut.
- Chocolate-Dipped Dusties: Dip half of each cookie in melted semi-sweet chocolate after cooling.
- Gluten-Free Twist: Replace flour with a 1:1 gluten-free blend and add an extra tablespoon of flour.
- Citrus Zest Kick: Stir in 1 teaspoon finely grated orange zest with the vanilla.
- Espresso Infusion: Add 1 teaspoon instant espresso powder to the dough for a mocha note.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—they stay tender and snowy. For longer life, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and give a quick extra dusting of powdered sugar before serving.
FAQs
Q: My cookies spread too much—what happened?
A: Usually the dough was too warm or over-creamed. Next time, chill the dough longer and handle it quickly.
Q: Can I use walnuts instead of pecans?
A: Absolutely! Walnuts add a woodsy flavor; just toast them lightly for best results.
Q: The sugar coat won’t stick—any tips?
A: Roll them while they’re still warm so the first layer melts in; then let cool before a second coat.
Q: Is there a dairy-free option?
A: Swap butter for a vegan stick margarine and use coconut oil if needed—taste will be slightly different but still delicious.
Q: Can I bake straight from the freezer?
A: Yes—add a couple extra minutes to the bake time and watch for the edges to turn pale gold.
Q: Dough seems crumbly—help!
A: If it’s too dry, add ½ teaspoon milk or a tiny swirl of melted butter to bring it together.
Q: Why are my nuts sinking to the bottom?
A: Make sure to fold nuts in gently after the flour; that way they stay suspended in the dough.
Q: Best way to chop pecans quickly?
A: Use a small food processor pulse or chop with a sharp chef’s knife on a cutting board.
Conclusion
These classic Snowball cookies blend buttery vanilla dough with crunchy pecans and a snowy coat of powdered sugar—making them an easy recipe you’ll turn to every holiday season. Go ahead, whip up a batch for your next Christmas cookie swap or to surprise neighbors with a festive treat! Don’t forget to leave a comment below or tag your snowy creations on Instagram with #MySnowballCookies.
Snowball Cookies
Ingredients
- 2 cups unsalted butter softened, room temperature
- 1 cup powdered sugar plus ½ cup extra for coating
- 1 teaspoon vanilla extract pure, preferably Madagascar
- 2¼ cups all-purpose flour
- 1 cup pecans finely chopped, lightly toasted
- ¼ teaspoon fine sea salt omit if using salted butter
Instructions
- Preheat oven to 350°F and line baking sheets with parchment or a silicone mat to prevent sticking.
- In a large bowl, beat softened butter with 1 cup powdered sugar for 2–3 minutes until fluffy and pale, scraping down sides as needed.
- Stir in the vanilla extract until evenly mixed—no streaks of butter should remain visible.
- Fold in the flour and salt in two additions, gently mixing with a spatula until there are no flour streaks.
- Add the chopped toasted pecans and stir just until evenly distributed—overmixing can toughen the dough.
- Roll level tablespoons of dough into 1-inch balls, place on a tray, and chill in the fridge for 20–30 minutes to firm up.
- Arrange chilled dough balls on prepared sheets, spacing 2 inches apart, and bake for 12–14 minutes until edges show pale golden flecks.
- While still warm but not hot, roll each cookie in remaining powdered sugar so it sticks in every crease.
- Let cookies cool on a wire rack for 10 minutes, then give them a second dusting of sugar for a bright, snowy finish.
