Name: Buttery Pecan Snowball Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1/2 cup powdered sugar; 1/4 teaspoon salt; 1 1/2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 cup finely chopped pecans; Additional powdered sugar, for rolling (about 1 cup or more)

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These delicate, buttery cookies are packed with finely chopped pecans and coated in a soft layer of powdered sugar that makes them look like little snowballs. They’re crumbly, melt-in-your-mouth treats that I love making for the holidays or when I want a nostalgic bite of something sweet and nutty.

Buttery Pecan Snowball Cookies

Why I’ll Love This Recipe

I love how quick and easy this cookie recipe is, yet it delivers such an elegant and delicious result. The buttery dough comes together with just a few simple ingredients, and the chopped pecans add just the right crunch. Once they’re baked and coated in powdered sugar, they look beautiful and taste even better. I like that they store well, so I can make them in advance and enjoy them all week—or give them away as gifts.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
½ cup powdered sugar
¼ teaspoon salt
1½ teaspoons vanilla extract
2¼ cups all-purpose flour
1 cup finely chopped pecans
Additional powdered sugar, for rolling (about 1 cup or more)

directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream the softened butter and ½ cup powdered sugar until the mixture is light and fluffy.
I stir in the salt and vanilla extract.
Then I gradually mix in the flour until fully incorporated—it forms a soft dough.
I fold in the finely chopped pecans until evenly distributed.
Using my hands or a small scoop, I shape the dough into 1-inch balls and place them on the prepared baking sheet.
I bake them for 12 to 15 minutes, just until the bottoms are lightly golden (the tops should stay pale).
After removing them from the oven, I let them cool just enough to handle, then gently roll each warm cookie in powdered sugar.
Once completely cooled, I roll them a second time for that perfect snowball look.

Servings and timing

Makes about 60 cookies
Prep time: 30 minutes
Bake time: 12–15 minutes
Total time: 45 minutes

Variations

Different nuts: I sometimes use walnuts or almonds in place of pecans, depending on what I have.
Almond extract: Swapping out half the vanilla for almond extract adds a nice twist.
Spiced snowballs: A pinch of cinnamon or nutmeg makes these cookies extra cozy.
Chocolate version: I like adding mini chocolate chips or cocoa powder for a deeper flavor.
Coconut coating: For a tropical twist, I’ve tried rolling them in shredded coconut along with powdered sugar.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 7 days. If I’m making them ahead for the holidays, I freeze the baked cookies in a sealed bag or container—they last up to 3 months in the freezer. When I’m ready to eat them, I let them thaw at room temperature and roll them in a fresh layer of powdered sugar if needed. I’ve also frozen the unbaked dough balls and baked them straight from the freezer with just a few extra minutes added to the bake time.

FAQs

Why do I roll the cookies in powdered sugar twice?

The first coating sticks to the warm cookies and melts slightly into them, giving flavor and base. The second layer after cooling gives them their pretty snowball finish and a little extra sweetness.

Can I make these without nuts?

Yes, though the texture will change slightly. I would reduce the flour slightly if I omit the nuts, so the dough isn’t too dry.

Do I need to chill the dough?

I usually don’t, but if the dough feels too soft or sticky, chilling it for 30 minutes helps make shaping easier and prevents spreading in the oven.

Why are my cookies dry or crumbly?

If I add too much flour or overbake the cookies, they can dry out. I make sure to measure flour properly and take the cookies out when the bottoms are just golden.

Can I use salted butter instead of unsalted?

Yes, I’ve done that before. I just leave out the added salt in the recipe if I’m using salted butter.

Conclusion

These Buttery Pecan Snowball Cookies are a classic I come back to again and again. They’re simple, delicious, and always a hit during the holidays or as a cozy, homemade treat. Whether I keep them traditional or add my own twist, they never disappoint—and I love how easy they are to make and share.