Description
These Cream Cheese Snowball Cookies are buttery, tender, and nutty treats perfect for any occasion. Made with cream cheese, buttery dough, and chopped pecans, they’re rolled in powdered sugar for a snowy finish that melts in your mouth. Baking at a lower temperature ensures they stay moist and delicate, while the pecans add a delightful crunch. A classic holiday favorite that’s simple to make and impossible to resist.
Ingredients
Scale
Cookie Dough
- 4 oz cream cheese, softened (190 g)
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons powdered sugar (for pecans)
- 1 1/3 cups pecan pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For Rolling
- 1 cup powdered sugar
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking your cookies slowly and evenly, which helps prevent them from drying out.
- Prepare Pecans: Using a food processor, pulse the pecan pieces along with 2 tablespoons of powdered sugar until they become very small pieces. This step sweetens the nuts slightly and integrates their flavor throughout the dough.
- Cream Ingredients: In a medium bowl, combine the softened cream cheese, 1/2 cup powdered sugar, and softened butter using a hand or stand mixer. Beat until the mixture is smooth and creamy, then add the vanilla extract and mix until fully incorporated.
- Add Dry Ingredients: Gradually add the flour and sea salt to the creamed mixture. Beat until the dough is fully combined, then fold in the sweetened pecans on low speed or by hand to evenly distribute them.
- Shape Cookies: Roll the dough into approximately 1-inch balls, or use a 1 tablespoon cookie scoop to form uniform cookies. Place them on a parchment-lined baking sheet with slight spacing between each cookie. Using a 1 ½ tablespoon scoop will yield about 21 cookies.
- Bake: Bake the cookies for 14 to 17 minutes, or until the edges and bottoms just start to turn a light golden color. Baking at this lower temperature and time prevents them from drying out.
- Cool and Sugar Coat: Allow the cookies to cool for several minutes on the baking sheet. While still slightly warm, roll each cookie in the 1 cup of powdered sugar. Once fully cooled, roll them again one or two more times in powdered sugar to achieve the signature snowball appearance.
- Store: Place the cooled, sugar-coated cookies in an airtight container to keep them fresh and maintain their delicate texture.
Notes
- Baking at a lower temperature for a bit longer keeps the cookies moist and prevents them from drying out.
- For enhanced pecan flavor, lightly toast the pecans on the stovetop or in the oven before pulsing—they become richer and nuttier.
- Be careful not to overbake these cookies since they lack eggs and can dry out easily; underbaking slightly is preferable to maintain their softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
