If you’re anything like me and love the rich, buttery goodness of classic cookies with a nutty twist, then you’re going to be head-over-heels for my Pecan Snowball Cookies Recipe. These delightful, melt-in-your-mouth treats are dusted with powdered sugar, look like little snowy balls, and pack a wonderful pecan crunch inside. Trust me, once you make these cookies, they’ll become a staple in your kitchen for holidays, parties, or just because!
Why You’ll Love This Recipe
- Buttery & Tender Texture: These cookies are soft and crumbly, thanks to the rich butter and just the right flour balance.
- Perfect Nutty Punch: The finely chopped pecans add a delightful texture without overpowering the delicate sweetness.
- Easy to Make: With just a few ingredients and simple steps, these snowball cookies are perfect for bakers of all levels.
- Classic Holiday Favorite: They look gorgeous covered in confectioners’ sugar and bring a festive feel to any gathering.
Ingredients You’ll Need
You’ll love how simple ingredients come together to create magic in this Pecan Snowball Cookies Recipe. Each component plays a special role, and I always make sure to choose fresh butter and good-quality pecans for the best result.
- Unsalted butter: Make sure it’s softened to room temperature for easy creaming and a tender crumb.
- Confectioners’ sugar: Used both in the dough and for rolling, it gives these cookies their signature sweet, snowy finish.
- Vanilla extract: A splash enhances the warm, nutty flavor of the cookie.
- All-purpose flour: The backbone of the dough, creating the perfect tender texture.
- Pecans: Finely chopped to distribute evenly, adding crunch and rich flavor.
Variations
I always like to mix things up a bit depending on the season or what I have on hand. This Pecan Snowball Cookies Recipe is really versatile, so feel free to experiment—your kitchen, your rules!
- Nut Substitutes: I’ve swapped pecans for walnuts or almonds before, and honestly, they’re just as delicious. If you prefer a milder nut flavor, hazelnuts are a smooth option.
- Chocolate Drizzle: For a festive touch, try drizzling melted dark or white chocolate over the cooled cookies—the contrast looks amazing and tastes divine.
- Spiced Snowballs: Add a pinch of cinnamon or nutmeg to the dough for a cozy holiday twist that my family goes crazy for.
How to Make Pecan Snowball Cookies Recipe
Step 1: Creaming the Butter and Sugar to Perfection
Start by creaming the softened butter with the confectioners’ sugar on medium speed until the mixture is light and fluffy, about 2 minutes. This part is so important because it incorporates air into your dough, ensuring your snowball cookies will have the perfect tenderness. When I first tried skipping this step, my cookies turned out dense, so trust me—don’t rush!
Step 2: Adding Vanilla, Flour, and Pecans
Mix in the vanilla extract until it’s blended well. Then, gradually add the all-purpose flour while beating on low speed. This keeps your flour from flying everywhere (we’ve all been there). Toss in the finely chopped pecans and beat until combined. Once everything is mixed, crank the mixer to high for 2 minutes. This step surprised me when I learned it makes the dough more breadcrumb-like and less dry, which helps you shape the dough easily into nice round balls.
Step 3: Shaping and Chilling the Dough
Line two half sheet pans with parchment paper or silicone mats. Scoop out about a tablespoon of dough and roll into 1-inch balls with your hands—this is a fun step, kind of like rolling snowballs! Place them about an inch apart on the pans. Don’t skip chilling the dough for one hour in the fridge; this helps the cookies keep their shape and gives a tender crumb when baked.
Step 4: Baking to a Golden Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 15 to 18 minutes until the bottoms edges just start to turn a lovely golden brown. This signals they’re perfectly baked without drying out. I keep a close eye on that golden edge because ovens differ, and overbaking can make these delicate cookies gritty.
Step 5: The Sweet Snowball Finish
Let the cookies cool on the baking sheet for about 5 minutes—while they’re still warm, roll each one gently in a bowl of confectioners’ sugar until completely coated. This first sugar coating melts slightly, helping the next layer stick better. Once the cookies are completely cool, roll them again in the powdered sugar for that perfect snowball effect. This double coating is a game-changer; I discovered this trick when my first batch lacked that dreamy white finish.
Pro Tips for Making Pecan Snowball Cookies Recipe
- Use Room Temperature Butter: This ensures smoother creaming and lighter dough, making your cookies melt in your mouth.
- Chop Pecans Finely: Large chunks can break cookies, so I always chop my nuts finely but not too powdery to keep texture.
- Don’t Skip the Chilling Step: I learned this hard way—the dough needs to rest for awesome shape and texture.
- Double Powdered Sugar Coating: Rolling warm cookies first, then again when cool, gives that irresistible snowball look and taste.
How to Serve Pecan Snowball Cookies Recipe
Garnishes
I usually keep the garnish simple—just a snowy dusting of powdered sugar is classic and beautiful. But sometimes for holidays, I add a tiny drizzle of melted white chocolate and sprinkle a few finely chopped pecans on top. It adds a little extra flair and crunch, and my guests always compliment the presentation.
Side Dishes
These cookies are wonderful served alongside a cup of strong black coffee or creamy hot chocolate. I love pairing them with a scoop of vanilla ice cream during warmer months for a comforting dessert. If you’re extra festive, serve with spiced mulled wine or eggnog—such a perfect holiday combination!
Creative Ways to Present
For special occasions, I like to arrange the pecan snowball cookies in pretty glass jars or on a festive wooden board with some fresh pine sprigs or holly for a holiday table centerpiece. Another fun idea is to stack them in tiers like a little edible snowball tower, which is always a hit with kids and adults alike!
Make Ahead and Storage
Storing Leftovers
My best tip is to store leftover cookies in an airtight container at room temperature for up to 4 days. I personally put each cookie in mini cupcake liners—this prevents them from sticking and rubbing powdered sugar off each other, keeping that snowy look intact. It also makes grabbing one or two so convenient!
Freezing
Freezing is a fantastic way to keep these cookies fresh for months. I arrange them carefully in a single layer inside an airtight container, separating layers with parchment paper. Like with storage, I like to individually place cookies in mini liners to protect their shape and powdered sugar coating. They freeze beautifully for up to 3 months without losing that buttery flavor.
Reheating
When I want to enjoy frozen cookies, I let them thaw at room temperature for about 30 minutes. If you prefer a little warmth, pop them in a preheated 300°F (150°C) oven for 5 minutes—just enough to soften without melting the sugar coating. This refreshes their buttery texture nicely!
FAQs
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Can I use other nuts instead of pecans?
Absolutely! While pecans add a rich, buttery flavor, you can substitute walnuts, almonds, or hazelnuts in the same quantity. Just chop them finely for the best texture in your Pecan Snowball Cookies Recipe.
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Why do I need to roll the cookies twice in confectioners’ sugar?
The first roll while the cookies are warm lets the powdered sugar melt slightly and stick to the surface. After cooling, the second roll provides that iconic white, powdery coating that these snowball cookies are known for. Skipping one of these steps can result in a less visually appealing and less sweet finish.
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Can I make the dough ahead of time?
Yes! You can prepare the dough, shape it into balls, and refrigerate it for up to 24 hours before baking. Just make sure to cover the dough well to avoid drying out. Chilling helps the cookies maintain their shape when baked.
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How do I store Pecan Snowball Cookies to keep them fresh?
Store your cooled cookies in an airtight container at room temperature for up to 4 days. Using mini cupcake liners prevents them from smudging each other’s powdered sugar coating, maintaining their signature look.
Final Thoughts
I absolutely love how this Pecan Snowball Cookies Recipe turns out every single time. The buttery crumb combined with the nutty pecans and that snowy sugar coating just spells comfort and nostalgia to me. I hope you’ll enjoy making these in your kitchen as much as I do—there’s nothing quite like sharing a plate full of fresh snowball cookies with friends and family. Go ahead, give it a try, and watch how everyone goes crazy for these little snowy treasures!
Print
Pecan Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 1 hour 35 minutes
- Yield: 34 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully buttery and tender Pecan Snowball Cookies, perfectly crumbly and coated with a sweet layer of confectioners’ sugar. These classic holiday treats combine finely chopped pecans with a melt-in-your-mouth dough, making them an irresistible snack or dessert. Easy to prepare and perfect for sharing, these cookies offer a nostalgic and festive flavor.
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 butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add Vanilla and Flour: Add vanilla extract and beat on medium speed until fully incorporated. Gradually add the all-purpose flour, beating on low speed until just combined. Mix in the finely chopped pecans until evenly incorporated. Then increase the mixer speed to high and beat the dough for 2 minutes until it has a more breadcrumb-like texture and is less dry enough to form a ball with your hands.
- Shape and Chill Dough Balls: Line two half sheet baking pans with parchment paper or silicone baking mats. Scoop a tablespoon of dough and roll it into a 1-inch ball using your hands. Place the balls about an inch apart on the baking sheets. Once full, transfer the sheets to the refrigerator and chill dough balls for one hour.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 15 to 18 minutes until the bottoms are golden brown.
- Cool and Sugar Coat: Allow the cookies to cool on the baking sheet for 5 minutes. While still warm, roll each cookie in confectioners’ sugar until completely coated. Transfer cookies to a wire cooling rack to cool fully. Once cooled completely, roll the cookies again in confectioners’ sugar to achieve the classic snowball finish.
Notes
- Store in an airtight container at room temperature for up to 4 days. For best results, store each cookie in mini cupcake liners to prevent smudging.
- Freeze the cookies by arranging them in a single layer in an airtight container, separated by parchment paper. Using mini cupcake liners for each cookie before freezing helps maintain their shape and coating. Freeze for up to 3 months.
- If pecans are unavailable or not preferred, substitute with walnuts, almonds, or hazelnuts for a similar nutty flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.8g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
