If you’re craving a melt-in-your-mouth holiday treat that’s as charming as a winter wonderland, you’re going to adore this Easy Snowball Cookies with Pecans Recipe. These buttery, tender cookies dusted with confectioners’ sugar aren’t just beautiful—they’re downright addictive. I absolutely love how they come together with just a handful of simple ingredients, yet deliver such a festive flair. Stick with me, and I’ll share all my little tips to make sure your batch turns out perfectly every time.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: Just five main ingredients yield a cookie that’s rich, buttery, and perfectly nutty if you add pecans.
- Quick Chill Time: Only 30 minutes chilling before baking means you can get these in the oven without waiting all day.
- Perfect Festive Presentation: The double coating of powdered sugar makes these cookies look like snowy little gems—so pretty on any cookie tray.
- Family Favorite: My family goes crazy for these every year—they’re a charming alternative to overpoweringly sweet holiday treats.
Ingredients You’ll Need
These ingredients come together like a dream—simple pantry staples that combine for buttery goodness with a nutty twist if you’re adding pecans. I always recommend fresh, high-quality butter and real vanilla extract for the best flavor.
- Unsalted Butter: Room temperature is key here to get a creamy dough without overmixing.
- Confectioners’ Sugar: Use for both mixing into the dough and coating the cookies, so you get that signature snowy finish.
- Pure Vanilla Extract: This adds warm, comforting flavor; don’t settle for imitation here.
- All-Purpose Flour: Spoon and level it for accuracy—too much flour can make these crumbly beyond tasty.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Toasted Pecans (Optional): Chopped finely, they give a lovely crunch and buttery aroma that pairs perfectly with these cookies.
Variations
I’ve played around with this Easy Snowball Cookies with Pecans Recipe quite a bit, and I encourage you to make it your own. Whether it’s swapping nuts or sneaking in some citrus zest, these little tweaks can elevate the cookies to something uniquely yours.
- Nut Substitutions: I once swapped pecans for finely chopped walnuts and loved the extra earthiness—it’s still a hit with the family.
- Almond Extract Addition: A few drops added alongside vanilla can provide a lovely twist, making your snowballs extra fragrant.
- Gluten-Free Version: Try a 1-to-1 gluten-free flour blend; I had success with one that included xanthan gum for structure.
- Citrus Zest: Adding a teaspoon of lemon or orange zest brightens the flavor profile beautifully.
How to Make Easy Snowball Cookies with Pecans Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter on medium speed until it’s completely smooth and creamy—about a minute with a paddle attachment. Then add 3/4 cup of confectioners’ sugar and keep mixing until the texture is fluffy and combined. Don’t forget to scrape the bowl down so everything mixes evenly. This step is crucial because if your butter isn’t fully creamed, your cookies might turn out dense instead of tender.
Step 2: Add Vanilla, Flour, Salt, and Pecans
Next, pour in the vanilla extract and mix on medium-high speed. Then, switch to low speed and slowly add the flour and a pinch of salt. You’ll notice the dough looks a little dry at first, but that’s perfectly normal. Don’t panic—once you’ve added all the flour, crank the mixer up to high and watch the dough magically come together. If you’re using pecans, fold them in now for that nutty goodness.
Step 3: Chill the Dough
Wrap the dough tightly and chill for at least 30 minutes, which helps the cookies keep their shape during baking. If you’re prepping ahead and chilling for more than 3 hours, bring the dough back to room temperature for about 30 minutes before rolling—it’ll be much easier to handle. I learned this the hard way when I tried rolling super stiff dough and ended up with cracked cookies!
Step 4: Bake and Coat
Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Scoop about a tablespoon of dough, roll into smooth balls, and space them at least 2 inches apart on the sheet. Bake for around 15 minutes—you want just a hint of golden on the bottom edges with barely any color on top. Let the cookies cool for 5 minutes on the sheet, then gently roll them in confectioners’ sugar while they’re still warm (the sugar melts a bit and creates that signature sticky coating). Once fully cooled, roll them again for that perfect white snowball finish.
Pro Tips for Making Easy Snowball Cookies with Pecans Recipe
- Butter Temperature Matters: Too cold and your dough won’t blend smoothly; too soft and your cookies may spread too much.
- Pecan Toasting: Lightly toast the pecans before chopping to release their oils and deepen flavor—I promise it’s a game changer.
- Don’t Skip the Double Sugar Coat: The second roll in confectioners’ sugar after cooling is essential for that authentic snowball look and texture.
- Gentle Handling: When rolling the warm cookies in sugar, be very gentle to prevent them from breaking apart.
How to Serve Easy Snowball Cookies with Pecans Recipe
Garnishes
I usually keep garnishes minimal with these snowball cookies since their snowy powdered sugar coating steals the show. However, if I’m feeling festive, I sometimes sprinkle a tiny bit of edible gold dust or place a pecan half delicately on each cookie before baking—it adds a classy touch without overpowering.
Side Dishes
These cookies pair beautifully with warm drinks like homemade hot chocolate or a simple cup of spiced tea. I also love serving them alongside a platter of fresh fruit and cheese for a balanced dessert spread that impresses guests without too much fuss.
Creative Ways to Present
For holiday gatherings, I arrange the cookies in neat circles on a festive platter and tuck in sprigs of fresh rosemary or pine for a wintry vibe. Gift-wise, layering them in a mason jar with ribbons makes for an adorable edible present. Once, I even made a “snowball” cookie tower using cookie sticks as supports—it was messy but totally worth the oohs and ahhs!
Make Ahead and Storage
Storing Leftovers
Once fully cooled and coated, I store these cookies in an airtight container at room temperature. They actually stay fresh for up to a week without losing their tender crumb or sugar coating. Just be sure to layer them carefully or use parchment between layers to keep the sugar intact and prevent sticking.
Freezing
If you want to prepare these cookies in advance, you can freeze the baked and sugar-coated cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once frozen. They keep well for up to 2 months. I pop them straight from the freezer onto a plate, and they thaw beautifully at room temp.
Reheating
Since these cookies are more delicate and crumbly, I don’t recommend microwaving. Instead, I let them come to room temperature naturally if refrigerated or frozen. If you really want a warm cookie, a very quick 5–7 seconds in a low-heat oven (about 300°F) on a parchment-lined tray works wonders without melting the powdered sugar too much.
FAQs
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Can I make Easy Snowball Cookies with Pecans Recipe without nuts?
Absolutely! The pecans add a lovely texture and flavor, but the cookie dough works perfectly without them for a classic, nut-free snowball cookie. Simply omit pecans and proceed with the rest of the recipe as usual.
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How do I prevent these cookies from crumbling too much?
Make sure your butter is properly softened and that you don’t add too much flour when measuring. Chilling the dough helps it firm up and reduces spreading and crumbling. Also, handle the cookies gently especially when coating them in sugar.
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Why do I need to roll the cookies in powdered sugar twice?
Rolling once coats the warm cookie and makes the sugar slightly sticky, but the second roll after cooling sets the sugar coating and gives that iconic, snowy appearance and texture.
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Can I freeze the dough instead of baked cookies?
Yes! Freeze the dough balls on a baking sheet until firm, then transfer to a freezer bag. When ready to bake, pop them straight into the oven, adding a couple extra minutes to baking time. This is a great way to prep in advance.
Final Thoughts
This Easy Snowball Cookies with Pecans Recipe has become my go-to whenever I want to bring a bit of cozy charm to the dessert table without fussing over complicated steps. The buttery dough, sweet powdered sugar coating, and that subtle nutty crunch in every bite make these cookies absolutely unforgettable—even for those who don’t usually love nuts. I hope you enjoy making and sharing them as much as I do (and expect your family to ask for seconds). So go ahead, roll up your sleeves, dust some sugar on your fingertips, and dive into cookie heaven!
Print
Easy Snowball Cookies with Pecans Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Snowball Cookies that are buttery, tender, and melt-in-your-mouth delicious. These easy-to-make cookies require just five simple ingredients and a short chill time, resulting in perfectly delicate treats coated in sweet confectioners’ sugar. Optional toasted pecans add a lovely nutty flavor and crunch.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- optional: 3/4 cup (100g) finely chopped and toasted pecans
Coating
- 1 and 1/4 cups (150g) confectioners’ sugar
Instructions
- Mix Butter and Sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add Vanilla Extract: Next, beat in the vanilla extract on medium-high speed until fully incorporated for added flavor.
- Add Dry Ingredients: Switch mixer to low speed and slowly add the flour and salt. The dough will appear dry at first and might not seem to fully combine.
- Combine Dough: Once all the flour has been added, turn the mixer to high speed. The dough will come together into a cohesive ball. Finally, gently fold in the chopped toasted pecans if using.
- Chill Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for more than 3 hours, allow the dough to sit at room temperature for about 30 minutes before rolling to soften.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Scoop or roll approximately 1 tablespoon (20g) of dough into balls and place them on the prepared baking sheets, spaced at least 2 inches apart.
- Bake: Bake the cookies for about 15 minutes or until golden brown on the bottom edges and just barely browned on top.
- First Sugar Coating: Allow the cookies to cool for 5 minutes on the baking sheet. Then, very gently roll each cookie in the confectioners’ sugar until completely coated.
- Final Cooling and Sugar Coating: Place the coated cookies on wire racks to cool completely. The sugar will melt and become sticky; once fully cooled, roll cookies in confectioners’ sugar again to create the classic snowy finish.
- Storage: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- This recipe uses just five simple ingredients and can be made in one bowl, making it incredibly easy and foolproof.
- Chilling the dough is important for texture and ease of rolling; do not skip this step.
- Toasted pecans add wonderful flavor and texture but are optional.
- Make sure to roll the cookies in confectioners’ sugar twice for the signature snowball appearance and taste.
- Keep cookies covered at room temperature to maintain softness and prevent drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
