Buttery, Melt-In-Your-Mouth Pecan Snowball Cookies
Pecan Snowball Cookies are soft, buttery, powdered-sugar-coated morsels that melt in your mouth. They have a rich flavor and look like little balls of snow, making them the perfect holiday treat for family and friends!
Ok, follow this train of thought: holidays –> cold weather –> snow –> scrumptious Pecan Snowball Cookies.
These crumbly shortbread cookies have been a favorite for decades. Their dense, buttery, melt-in-your-mouth texture makes them completely irresistible!
Pecan Snowball Cookies go by many names including Mexican Wedding Cookies, Russian Tea Cakes, and Butterballs! I don’t care what you call them as long as you add the word “delicious” to the name!
Traditional pecan snowballs only use 6 ingredients (and don’t use eggs or leavening agents), making this easy snowball cookie recipe practically failproof.
And they look like little mini snowballs.
Their appearance makes them great for Christmas cookie exchanges, cookie tin gifts, or sharing with friends and neighbors. They really do make an adorable Christmas cookie – and a perfect complement to other traditional holiday flavors.
If you were to come to my house during the holiday season, you would find these White Chocolate Raspberry Cookies, Shortbread Christmas Cookies, or Christmas Peanut Butter Cookies on my cookie platter.
Ingredients Needed For Pecan Snowball Cookies
- Butter – room temperature, salted or unsalted
- Powdered Sugar – known as confectioners’ sugar
- Salt – regular or kosher
- Vanilla extract – pure vanilla extract
- Flour – all-purpose
- Pecans – finely chopped
NOTE: For more recipe details, please refer to the handy printable recipe card at the bottom of this post!
How To Make Pecan Snowball Cookies
Step 1 – Preheat Oven
Preheat the oven and prepare the baking sheet with parchment paper.
Step 2 – Mix Butter And Sugar
Beat butter and a portion of the powdered sugar with a mixer until smooth.
Step 3 – Add Flour, Vanilla, And Salt
Next, add flour, vanilla, and salt and mix until well combined.
Step 4 – Add Pecans
Carefully fold in the chopped pecans.
Step 5 – Roll Dough Into Small Balls
Using your hands, shape the dough into small balls and place them on prepared baking sheet.
Step 6 – Bake And Cool
Bake pecan snowball cookies for 11 minutes.
Allow the cookies to cool completely.
Step 7 – Finish With Powdered Sugar
Roll Pecan Snowball Cookies in powdered sugar to cover them and give them that classic “snowball” look.
Pecan Snowball Cookies Recipe Notes And Tips
- You can also use an ice cream scoop to make the balls. This can help make them more uniform in size.
- Don’t use granulated sugar in this recipe. It will cause your cookies to spread and lose their shape.
- I highly recommend chilling the dough for an hour before baking so the balls hold their shape do not spread.
- Be sure to measure the flour accurately and level the top of the measuring cup with a knife to keep from using too much flour.
- Use a food processor to chop the pecans to make sure they’re chopped as finely as possible.
- Roll your cookies twice in powdered sugar. Coat the baked snowball cookie with powdered sugar while the cookie is still a bit warm. Then go back and roll the cookie in the sugar again when completely cool.
Variations Of Pecan Snowball Cookies To Try
- Nuts – If you do not prefer pecans, you can substitute them with walnuts, hazelnuts, almonds, cashews, or pistachios.
- Chocolate chips – Drop some mini chocolate chips into the dough. You don’t need too many but make sure they are thoroughly mixed.
- Almond extract – Almond extract is a delicious substitute for vanilla extract no matter which choice of nuts you go with.
- Shredded coconut – After you roll the cookies once in powdered sugar and it melts into the cookies, roll them into shredded coconut!
- Cinnamon – Love cinnamon? Add half a tablespoon to your dough.
Make Pecan Snowball Cookies Gluten-Free
To make these cookies gluten-free, replace the all-purpose flour with gluten-free flour.
Also, remember to double-check the vanilla extract and powdered sugar to make sure the brand you use is free of gluten. Most brands are gluten-free but it is always good to be diligent so that you can be 100% certain.
Make Snowball Cookies Nut-Free
If you’re allergic or just don’t like nuts, leave them out altogether!
Storing Pecan Snowballs
Store your snowballs in an airtight container at room temperature for up to a week.
Pro Tip: If you stack the cookies in a container, place a piece of parchment paper between each layer to prevent the cookies from sticking together.
Pecan Snowball Cookies FAQs
This easy recipe is such a fun holiday treat for holiday gatherings or a tasty treat. Check out these answers to common questions.
Yes, this is a perfect recipe for freezing. Roll the dough into balls and place them on a parchment-lined baking sheet. Make sure the balls are not touching each other. Place the baking sheet in the freezer until the balls are completely frozen.
Once the dough balls are frozen, put them in a freezer bag or freezer-safe container.
When you get ready to bake, place the balls on a prepared cookie sheet, allow to thaw for about 15 minutes, and bake.
You can store them in an air-tight container at room temperature for up to 4 – 5 days.
Yes! Freeze the baked cookies in a freezer bag or freezer-safe container and freeze for up to 2 – 3 months.
Once you remove them from the freezer, allow the cookies to thaw overnight then roll them in powdered sugar again before serving.
More Tasty And Fun Holiday Desserts To Try
- Homemade Candy Christmas Tree Pretzels
- Easy Christmas Tree Cupcakes
- Easy Strawberry Santas (Healthy Cheesecake Dessert)
- The Best Cute Hot Chocolate Cookie Cups Recipe
Pin For Later!
Pecan Snowball Cookies
Pecan Snowball Cookies are soft, buttery, powdered-sugar-coated morsels that melt in your mouth. They have a rich flavor and look like little balls of snow, making them the perfect holiday treat for family and friends!
Ingredients
- 2 sticks butter, room temperature
- ½ cup powdered sugar + 1 cup more for dusting
- ¼ tsp salt
- 1 ½ tsp vanilla
- 2 ¼ cups flour
- 1 cup pecans, chopped fine
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl use a mixer to beat butter and ½ cup powdered sugar until smooth.
- Add in flour, vanilla, and salt - beat until well combined.
- Fold in pecans.
- Use your hands or an ice cream scoop to shape small balls and place them on a lined cookie sheet.
- Bake for 11 minutes.
- Cool completely and roll in powdered sugar to dust.
Notes
The cookie dough comes together in just 1 bowl and will be super thick. Although you may not think it will come together, just turn your mixer up and watch the magic happen.
