These snowball cookies are soft, buttery little bites that melt in my mouth every single time. I love the rich nuttiness from the finely chopped pecans, and the snowy dusting of powdered sugar makes them look festive and taste even better. They’re one of those timeless cookies that remind me of the holidays, though I find myself making them throughout the year whenever I need a simple, comforting sweet.
Why You’ll Love This Recipe
I like this recipe because it’s quick, reliable, and doesn’t call for anything fancy—just basic pantry ingredients that turn into something magical. The dough comes together in minutes, and since the cookies don’t spread, I can pack a whole tray into the oven at once. I also love that they taste even better the next day as the buttery flavor deepens. These cookies are a family favorite, and they’re always the first to disappear from the holiday cookie platter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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unsalted butter, softened
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powdered sugar
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vanilla extract
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all-purpose flour
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very finely chopped pecans
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salt
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more powdered sugar, for rolling
Directions
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I start by preheating my oven to 350°F (175°C).
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In a large bowl, I beat the butter, powdered sugar, and vanilla until smooth and creamy.
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I gradually stir in the flour, pecans, and salt until the dough is fully incorporated.
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I roll the dough into walnut-sized balls and place them about 2 inches apart on ungreased baking sheets.
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I bake the cookies for 12 to 15 minutes, until the bottoms are just turning golden while the tops stay pale.
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After removing them from the oven, I let them rest on the baking sheet briefly before moving them to a wire rack.
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While still warm, I roll the cookies in powdered sugar, then let them cool completely.
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Once cooled, I give them another generous coating of powdered sugar so they look like perfect little snowballs.
Servings and timing
This recipe makes about 60 cookies (5 dozen). The prep takes around 30 minutes, baking takes about 15 minutes per batch, and the total time comes to roughly 45 minutes.
Variations
I sometimes switch things up by using walnuts instead of pecans, or even hazelnuts for a deeper flavor. For a fun holiday twist, I like to add finely crushed candy canes to the powdered sugar before rolling. Another variation I enjoy is tucking a small chocolate candy inside the dough ball before baking—it’s a sweet surprise in the center.
storage/reheating
I keep these cookies in an airtight container at room temperature, and they stay fresh for up to a week. If I need to stack them, I place parchment paper between the layers to prevent sticking. For longer storage, I freeze either the baked cookies or the unbaked dough balls. The dough freezes beautifully, and I just bake straight from frozen with an extra minute or two in the oven.
FAQs
Can I make these cookies ahead of time?
Yes, I often make them a few days in advance. They actually taste even better after a day or two when the flavors have settled in.
Can I freeze the baked cookies?
I can freeze them for up to two months. I make sure to wrap them well and dust them with fresh powdered sugar after thawing since the coating can fade in the freezer.
What nuts work best for snowball cookies?
I usually use pecans, but walnuts and almonds work well too. The key is chopping them very finely so the cookies stay tender.
Why did my cookies crumble?
If mine ever crumble, it’s usually because there was too much flour. I make sure not to pack the flour into the measuring cup and instead spoon it in lightly.
Can I make these gluten-free?
Yes, I can swap the all-purpose flour for a good 1:1 gluten-free baking flour blend. The texture changes slightly, but the cookies are still delicious.
Conclusion
These snowball cookies are the kind of treat I never get tired of making—or eating. I love how simple they are, yet they always feel special. With their buttery texture, nutty flavor, and snowy sugar coating, they’re perfect for holiday gatherings or just as a cozy baking project at home. Once I make a batch, I know I’ll be making them again soon, because they never last long.
