These pecan snowball cookies are tender, nutty, and melt-in-your-mouth with a sweet powdered sugar coating. They’re made without eggs and without butter, yet still bake up with that classic crumbly “snowball” texture you want.
Why You’ll Love This Recipe
No eggs and no butter, but still rich and satisfying
Simple pantry ingredients and one bowl-friendly mixing
Delicate, crumbly texture with crunchy pecans in every bite
Perfect for holidays, cookie swaps, or a cozy tea-time treat
Easy to make ahead and freezer-friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies
3/4 cup (165 g) refined coconut oil, solid but scoopable (not melted)
Toast the pecans (recommended): Warm a dry skillet over medium heat and toast the pecans for 4–6 minutes, stirring often, until fragrant. Cool completely, then chop finely.
Cream the base: In a mixing bowl, stir the solid coconut oil and powdered sugar until smooth and creamy. Mix in the vanilla extract and plant milk.
Add dry ingredients: Add the flour, cornstarch, and salt. Mix until a soft dough forms. Fold in the chopped pecans. The dough should hold together when pressed; if it feels overly dry, add 1 teaspoon of plant milk at a time (up to 1 tablespoon extra).
Chill: Cover and refrigerate the dough for 30 minutes so it firms up and bakes without spreading.
Heat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
Shape: Scoop about 1 tablespoon of dough per cookie (about 18–20 g each). Roll into smooth balls and place them 1.5 inches (4 cm) apart on the baking sheet.
Bake: Bake for 12–14 minutes, until the bottoms are lightly golden and the tops look set but pale.
First coat: Let cookies cool on the baking sheet for 10 minutes. While still warm (not hot), gently roll in sifted powdered sugar.
Second coat: Cool completely, then roll again in powdered sugar for that classic snowy finish.
Servings and timing
Servings: about 24 cookies (1 tablespoon-sized balls)
Timing:
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 12–14 minutes
Cooling and coating: 20 minutes
Total time: about 1 hour 15 minutes
Variations:
Extra nutty: Use 1 1/4 cups (150 g) pecans for more crunch, keeping everything else the same.
Spiced snowballs: Add 1/2 teaspoon ground cinnamon (and a pinch of nutmeg if you like) to the dry ingredients.
Chocolate twist: Replace 2 tablespoons (15 g) of flour with 2 tablespoons (10 g) unsweetened cocoa powder.
Citrus lift: Add 1 teaspoon finely grated orange zest to the dough with the vanilla.
Gluten-free option: Use a 1:1 gluten-free baking flour blend and keep the cornstarch; chill the dough a full 45 minutes for best shaping.
Storage/Reheating
Storage:
Room temperature: Store in an airtight container for 5–7 days. Separate layers with parchment paper to keep the sugar coating neat.
Refrigerated: Not required, but you can refrigerate for up to 10 days; bring to room temperature before serving for the best texture.
Freezing: Freeze coated or uncoated cookies in an airtight container for up to 2–3 months.
Reheating/refreshing:
These don’t need reheating, but if you want a just-baked feel, warm them on a tray at 300°F (150°C) for 4–5 minutes. Cool 5 minutes, then roll in powdered sugar again.
FAQs
Why do my cookies spread?
The dough may be too warm or the coconut oil may have melted. Chill the dough longer (45–60 minutes), and make sure you’re using solid coconut oil, not liquid.
Can I use a different oil instead of coconut oil?
Snowball cookies need a fat that’s solid at room temperature for the classic crumbly texture. If you replace it with a fully liquid oil, the cookies can spread and lose their shape.
Do I have to toast the pecans?
No, but toasting boosts flavor and makes the cookies taste richer and nuttier. It’s a small step that makes a big difference.
Why roll the cookies in powdered sugar twice?
The first coating melts slightly and sticks; the second coating creates that bright, snowy finish and a sweeter bite.
How do I keep the powdered sugar from disappearing?
Roll the cookies once while warm, then again after fully cooled. Also store them airtight and add a small extra dusting before serving if needed.
Can I make the dough ahead of time?
Yes. Refrigerate the dough tightly covered for up to 2 days. Let it sit at room temperature for 10–15 minutes if it’s too firm to scoop.
Can I freeze the dough?
Yes. Roll into balls, freeze on a tray until firm, then transfer to a container for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Can I make them gluten-free?
Yes, with a 1:1 gluten-free baking flour blend. Chill longer and handle gently, since gluten-free dough can be more delicate.
Why are my cookies dry and crumbly before baking?
If the flour is packed too tightly, the dough can turn dry. Spoon flour into the measuring cup and level it, or weigh it. You can also add a teaspoon of plant milk at a time until it holds together.
Are these cookies vegan?
They can be, as written, if you use plant milk and make sure your powdered sugar is suitable for your preferences. The recipe contains no eggs and no butter.
Conclusion
These no-egg, no-butter pecan snowball cookies deliver the classic tender, nutty crumble and a generous powdered sugar “snow” without complicated steps. Chill the dough, toast the pecans if you can, and don’t skip the double roll—then enjoy a batch of cookies that look festive and taste like they took far more effort than they did.
These pecan snowball cookies are tender, nutty, and melt-in-your-mouth with a classic snowy powdered sugar finish—made without eggs or butter. Perfect for holidays, tea-time, or make-ahead gifting.
Ingredients
3/4 cup (165 g) refined coconut oil, solid but scoopable (not melted)
