I made Pecan Snowball Cookies that literally melt in your mouth, and honestly the tiny tweak I used is borderline criminal if you don’t try it.

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I’m obsessed with these Pecan Snowball Cookies because they actually melt in your mouth and don’t pretend to be anything fancy. I love that buttery shortbread hit, the little crunch from pecans, and the buried powdered sugar that makes them look innocent until you bite.

And yes, I always bring them to every holiday party, they vanish. I’m not sentimental about traditions, I’m sentimental about the cookie.

These are my go-to Xmas Cookies Recipes when I want something simple that still feels special. Messy, sweet, and dangerous to eat by the dozen.

I just eat them all, every single time.

Ingredients

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Butter: creamy fat that makes cookies tender and melt-in-your-mouth, it’s pure comfort.
Powdered sugar: gives sweet, snowy coating and soft sweetness; it really dresses them up.
Plus powdered sugar for rolling: makes that classic dusty look and soft first bite.
Vanilla: warm background flavor that ties everything together, basically homey and familiar.
Flour: provides structure and that slightly cakey, tender bite; it’s the backbone.
Salt: tiny punch that wakes sweetness up, don’t skip it or they’ll taste flat.
Pecans: crunchy, nutty bits—toast them for more flavor; adds texture and character.
Plus cinnamon (optional): warm, cozy note that feels like holiday nostalgia in every bite.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar, plus about 1 to 1 1/2 cups more for rolling

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1/4 teaspoon salt

3/4 cup pecans, finely chopped (you can toast them for more flavor)

Optional: 1/4 teaspoon ground cinnamon for a warm note

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment or a silicone mat. If you like extra nutty flavor toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring, then let cool and finely chop.

2. In a large bowl cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy; scrape the bowl a couple times so everything mixes evenly.

3. Beat in 1 teaspoon vanilla extract and, if using, 1/4 teaspoon ground cinnamon; don’t overmix, just until combined.

4. Whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon salt in a separate bowl, then add the dry mix to the butter mixture in two additions, mixing until a soft dough forms. Fold in the finely chopped pecans.

5. Scoop dough into rounded tablespoonfuls and roll into balls about 1 inch to 1 1/4 inch wide. If dough feels too soft chill 15 to 30 minutes so they hold their shape.

6. Place balls about 1 1/2 to 2 inches apart on the prepared baking sheet and bake for 12 to 15 minutes, until bottoms are lightly golden and tops look set but not brown.

7. Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer carefully to a wire rack.

8. While still warm, roll cookies in powdered sugar (use about 1 to 1 1/2 cups extra powdered sugar for rolling). The first roll while warm helps the sugar stick and creates that classic coating.

9. After cookies are completely cool, roll them in powdered sugar one more time for an even, snowy finish. Store in an airtight container for up to 1 week or freeze for longer.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl and a smaller bowl for dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon for creaminig)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Skillet for toasting pecans (optional) and a small knife plus cutting board for chopping
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Airtight container or freezer-safe container for storage

FAQ

Can I make the dough ahead of time? Yes, you can. Wrap the dough tightly in plastic wrap and chill for up to 48 hours, or freeze for up to 3 months. If frozen, thaw in the fridge overnight before baking.

How do I prevent the cookies from spreading too much? Make sure your butter is softened, not melted. Chill the rolled balls on the baking sheet for 10 to 15 minutes before baking and bake on a cool baking sheet for best shape.

Do I have to toast the pecans? No, you don’t have to, but toasting brings out a nuttier, deeper flavor. Toast them in a dry skillet over medium heat for 4 to 6 minutes, stirring often, until fragrant. Let them cool before chopping.

Why are my cookies crumbly or falling apart? If the dough is too dry, add a teaspoon of milk at a time until it just holds together. Also avoid overbaking; they should be set but not browned.

When should I roll them in powdered sugar? Roll once right after they come out of the oven while still warm, then roll a second time after they’re completely cool for that snowy coat that sticks well and looks pretty.

Can I swap pecans for other nuts or make them nut free? Yes. Use walnuts or almonds for a similar texture. For nut free, add 1/2 cup of toasted, finely chopped pretzels or oat flour for crunch, and be sure to warn anyone with nut allergies.

Easy Pecan Snowball Cookies Recipe Substitutions and Variations

Butter: use equal parts vegan/baking stick or chilled coconut oil (solid). Vegan butter keeps the flavor and texture close, coconut oil makes them a touch crumblier and a hint of coconut, so dont overdo it.
Powdered sugar (in dough or for rolling): you can use superfine granulated sugar in the dough for structure, or make your own powdered sugar by blitzing granulated sugar with 1 tsp cornstarch per cup until very fine for rolling.
Pecans: swap for chopped walnuts, almonds, or hazelnuts. Toast them first for more flavor, and if you prefer a milder bite try blanched almonds.
All purpose flour: use a 1 to 1 gluten free flour blend (one made for baking) at a straight swap. If you only have almond flour the texture will be more tender and a bit denser, so reduce slightly or mix with a cup of GF blend.

Pro Tips

1. Chill the dough if it feels soft, even 15 minutes can make a big difference. If you skip chilling the balls will flatten and look sad, so pop them in the fridge while the oven heats up.

2. Toast the pecans, but let them cool completely before folding them in. Warm nuts will melt butter a little and make the dough greasy, plus cooling helps the pieces stay crunchy in the cookie.

3. Roll the cookies in powdered sugar twice: once warm so the sugar sticks, and once cool for a bright white finish. For an even coat, sift the powdered sugar or shake it in a clean jar, then roll.

4. Measure flour properly by spooning it into the cup and leveling it off, don’t scoop from the bag. Too much flour makes dry crumbly cookies, too little makes them spread. Also, don’t overmix after adding the flour or the cookies will be tough.

Easy Pecan Snowball Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made Pecan Snowball Cookies that literally melt in your mouth, and honestly the tiny tweak I used is borderline criminal if you don't try it.

Servings

servings

Calories

162

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl and a smaller bowl for dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon for creaminig)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Skillet for toasting pecans (optional) and a small knife plus cutting board for chopping
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Airtight container or freezer-safe container for storage

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus about 1 to 1 1/2 cups more for rolling
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup pecans, finely chopped (you can toast them for more flavor)
Optional: 1/4 teaspoon ground cinnamon for a warm note

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment or a silicone mat. If you like extra nutty flavor toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring, then let cool and finely chop.
In a large bowl cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy; scrape the bowl a couple times so everything mixes evenly.
Beat in 1 teaspoon vanilla extract and, if using, 1/4 teaspoon ground cinnamon; don’t overmix, just until combined.
Whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon salt in a separate bowl, then add the dry mix to the butter mixture in two additions, mixing until a soft dough forms. Fold in the finely chopped pecans.
Scoop dough into rounded tablespoonfuls and roll into balls about 1 inch to 1 1/4 inch wide. If dough feels too soft chill 15 to 30 minutes so they hold their shape.
Place balls about 1 1/2 to 2 inches apart on the prepared baking sheet and bake for 12 to 15 minutes, until bottoms are lightly golden and tops look set but not brown.
Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer carefully to a wire rack.
While still warm, roll cookies in powdered sugar (use about 1 to 1 1/2 cups extra powdered sugar for rolling). The first roll while warm helps the sugar stick and creates that classic coating.
After cookies are completely cool, roll them in powdered sugar one more time for an even, snowy finish. Store in an airtight container for up to 1 week or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.