If you’re on the hunt for a melt-in-your-mouth treat that feels like a cozy hug in cookie form, you’ve got to try my Pecan Snowball Cookies Recipe. These little beauties are buttery, nutty, and perfectly dusted with powdered sugar—just like the snowballs they’re named after. They’re surprisingly simple to make, but trust me, they’ll have everyone asking for seconds. So grab your apron, and I’ll walk you through exactly how to nail these delicious pecan snowballs every time.
Why You’ll Love This Recipe
- Buttery, Melt-in-Your-Mouth Texture: The combination of softened butter and finely chopped pecans creates a delicate crumb that practically dissolves on your tongue.
- Easy to Make: With just a handful of ingredients and straightforward steps, even novice bakers can whip these cookies up with confidence.
- Perfect for Holidays and Gifting: These snowball cookies look as pretty as they taste, making them a sweet gift or festive addition to cookie trays.
- Customizable: You can swap pecans for nuts you prefer, or add flavor twists to suit your taste buds.
Ingredients & Why They Work
Each ingredient in this Pecan Snowball Cookies Recipe plays a key role in its classic taste and texture. Using softened unsalted butter is crucial for that tender bite, and the confectioners’ sugar coating creates a sweet, delicate finish that brings it all together.
- Unsalted Butter: Room temperature butter helps achieve the perfect creaming consistency, making the cookies tender yet rich without extra salt.
- Confectioners’ Sugar: Adds sweetness and that signature snowy coating, plus it blends smoothly into the dough for a softer texture.
- Vanilla Extract: A splash of vanilla elevates the flavor, bringing warmth and depth to every bite.
- All-Purpose Flour: The base of the dough, providing structure but without making the cookies tough.
- Pecans: Finely chopped for that nutty flavor and pleasant crunch—don’t skip toasting them lightly if you want an extra depth of flavor!
Make It Your Way
I love making this Pecan Snowball Cookies Recipe just as is, but sometimes I like to shake things up a bit. You can easily personalize it by swapping the pecans for your favorite nuts or adding a pinch of cinnamon for a cozy twist. Don’t be shy—experimenting is half the fun!
- Nut Swap: I once tried walnuts instead of pecans—equally delicious and a nice twist if pecans aren’t your thing.
- Spiced Up: Adding a pinch of cinnamon or cardamom makes the cookies feel extra festive, especially around the holidays.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend for friends or family who need it—just check the blend for best results.
Step-by-Step: How I Make Pecan Snowball Cookies Recipe
Step 1: Creaming the Butter and Sugar
Start by softening your unsalted butter to room temperature—this is key for the right texture. Then, using either a stand mixer or a hand mixer, beat the butter and half a cup of confectioners’ sugar on medium speed until the mixture looks light, creamy, and fluffy—about 2 minutes. It’s okay to stop and scrape down the bowl once or twice here to make sure everything blends nicely.
Step 2: Incorporate Vanilla, Flour, and Pecans
Next, add the vanilla extract and continue mixing just until it’s incorporated. Now gradually add the 2 ¼ cups of all-purpose flour, mixing on low speed. Once the flour is mostly mixed in, fold in the finely chopped pecans and beat on high for about 2 minutes. This part might seem a little crumbly or dry at first, but keep beating until the dough looks more like breadcrumbs and you can shape it easily into balls with your hands.
Step 3: Shape and Chill the Dough
Line two half-sheet baking pans with parchment paper or silicone mats. Scoop a tablespoon of dough, roll it into a 1-inch ball, and place it on the baking sheet about an inch apart. When the trays are full, pop them into the fridge for one hour. This chilling step is vital—it helps the cookies hold their shape while baking.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 15 to 18 minutes, watching closely. You want the bottom edges to turn a lovely golden brown—but don’t let them get too dark! Once done, let the cookies cool on the baking sheet for about 5 minutes.
Step 5: Sugar-Coat Like Snowballs
While still warm, gently roll each cookie in a bowl of confectioners’ sugar so they get a nice coating. Transfer them to a wire rack to cool completely; the sugar coating will soften and feel a bit sticky at this point. To get that classic snowy look and texture, once cooled, roll them in confectioners’ sugar again for a final dusting.
Pro Tips for Making Pecan Snowball Cookies Recipe
- Soft Butter Makes All the Difference: Don’t rush softening your butter—it helps you cream perfectly and yields the best texture.
- Chill the Dough Thoroughly: I’ve learned that skipping the chilling step means the cookies spread and lose their shape.
- Double Coat for Classic Snowball Finish: Rolling the cookies in powdered sugar twice is the secret to that authentic look and meltaway sweetness.
- Use Mini Cupcake Liners for Storage: It helps the cookies keep their shape and prevents the powdered sugar from smudging when storing.
How to Serve Pecan Snowball Cookies Recipe
Garnishes
I keep it simple with this one—just a sprinkle of extra powdered sugar right before serving adds a pretty snowy touch. If I’m feeling fancy, a little drizzle of melted dark chocolate over the top adds a lovely contrast and extra decadence.
Side Dishes
These cookies pair wonderfully with hot drinks like chai tea, coffee, or a cozy cup of hot cocoa. For holiday parties, I like serving them alongside spiced cider or mulled wine to complement their nutty sweetness.
Creative Ways to Present
For gift-giving or festive occasions, I’ve wrapped stacks of these snowball cookies in cellophane tied with rustic twine and fresh rosemary sprigs. They look charming and make for a personal, handmade present everyone appreciates.
Make Ahead and Storage
Storing Leftovers
After baking, store your cookies in an airtight container at room temperature for up to 4 days. I highly recommend placing each one in a mini cupcake liner to prevent them from smudging into each other—this keeps the sugar coating intact and your cookies looking pretty.
Freezing
Freezing works like a charm for this recipe! Arrange cookies in a single layer inside an airtight container, layering parchment paper between them to avoid sticking. Again, mini cupcake liners come in handy here. They’ll keep perfectly in the freezer for up to 3 months.
Reheating
When you’re ready to enjoy frozen Pecan Snowball Cookies, let them thaw at room temperature for about 30-60 minutes. If you want to refresh their delicate texture, pop them in a warm oven (around 300°F) for 5 minutes. Then roll them in confectioners’ sugar again to revive that classic snowy coating.
FAQs
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Can I use other nuts instead of pecans in the Pecan Snowball Cookies Recipe?
Absolutely! While pecans are traditional and give these cookies their characteristic flavor, you can substitute walnuts, almonds, or hazelnuts—just make sure to finely chop them so they incorporate smoothly and keep your cookie texture consistent.
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Why do I need to chill the dough before baking?
Chilling the dough helps the cookies hold their shape so they don’t spread too much in the oven. It also allows the flavors to marry, resulting in better-tasting cookies that look neat and uniform.
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How do I get the perfect powdered sugar coating?
Roll the cookies in confectioners’ sugar while they’re still warm right after baking—this allows the sugar to stick well. Then, once cooled, roll them again to get that classic snowy, dry coating everyone loves.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a quality gluten-free flour blend. Just keep an eye on the dough’s texture since gluten-free flours behave differently. You might need to adjust chilling time or slightly tweak the flour amount.
Final Thoughts
These Pecan Snowball Cookies Recipe are one of those simple recipes that always bring a smile—whether you’re baking them for the holidays, a gift, or just because. I love how they’re quick enough for a weekday treat but fancy enough to impress guests. Once you try making them this way, you’ll wonder why you haven’t been baking snowball cookies all year long. Seriously, give it a go; I promise these nutty, powdered sugar-coated bites will win your heart (and your cookie jar) over.
Print
Pecan Snowball Cookies Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 33 minutes
- Yield: 34 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pecan Snowball Cookies are buttery, crumbly, and nutty treats perfect for the holiday season or any special occasion. Rolled in confectioners’ sugar twice for a snowy finish, they offer a delightful crunch from finely chopped pecans balanced with a sweet, tender cookie base.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans, finely chopped
For Rolling
- 1 cup confectioners’ sugar
Instructions
- Cream Butter and Sugar: Cream the unsalted butter and ½ cup confectioners’ sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add Vanilla and Flour: Beat in the vanilla extract on medium speed until incorporated. Gradually add the all-purpose flour and mix on low speed until just combined. Then add the finely chopped pecans and mix until evenly distributed through the dough. Increase the mixer speed to high and beat for 2 minutes until the dough becomes more breadcrumb-like but still holds together when shaped into a ball.
- Shape and Chill: Line two half sheet baking pans with parchment paper or silicone baking mats. Scoop out about a tablespoon of dough and roll into 1-inch balls with your hands. Place the balls about an inch apart on the prepared baking sheets. Once both pans are full, transfer them to the refrigerator and chill for one hour to firm up.
- Preheat and Bake: Preheat your oven to 350 degrees Fahrenheit. Bake the chilled cookies for 18 minutes until the bottoms are golden brown on the edges.
- Cool and Roll in Sugar: Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in a bowl of confectioners’ sugar until fully coated. Transfer them to a wire cooling rack to cool completely. Once cooled, roll the cookies in confectioners’ sugar a second time to create the signature snowy coating.
Notes
- Store the cookies in an airtight container at room temperature for up to 4 days. Placing each cookie in a mini cupcake liner prevents them from smudging into each other.
- To freeze, arrange cookies in a single layer in an airtight container, separating layers with parchment paper. Using mini cupcake liners for each cookie helps avoid smudging. Freeze for up to 3 months.
- Substitute pecans with walnuts, almonds, or hazelnuts if preferred for a different nutty flavor.
- Ensure the dough is chilled before baking to maintain cookie shape and texture.
