The first snow of winter always stirs something in me. The town goes quiet, the streets soften under a white blanket, and suddenly, the kitchen feels like the warmest spot on earth. That’s usually when I pull out my old mixing bowls and make a batch of Buttery Pecan Snowball Cookies.
I started baking them years ago for my family’s “first snow day” tradition—when the kids would press their faces to the frosted windows, waiting for school to be canceled, and I’d call out, “Who wants to help roll the snowballs?”
These cookies are humble but magical. The buttery aroma fills the whole house, and when the powdered sugar dusts the tops, it looks like tiny snowdrifts on a plate. I love how simple they are—no fancy equipment, no complicated steps, just a few good ingredients and a bit of patience. After a long day at the office, this recipe brings me calm. It’s quiet, methodical, and ends with something sweet to share.
Now, every time I bake them, I’m reminded that joy doesn’t always come from grand moments—it can come from a handful of flour, a stick of butter, and the laughter of your kids stealing cookies before they’ve even cooled.
Short Description
These Buttery Pecan Snowball Cookies are soft, melt-in-your-mouth treats coated in powdered sugar. With rich butter, toasted pecans, and a snowy finish, they make the perfect holiday or wintertime cookie for any occasion.
Key Ingredients
- 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
- 1 cup powdered sugar for dusting
Tools Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula
Cooking Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream the Butter and Sugar
In a large bowl, cream butter, ½ cup powdered sugar, salt, and vanilla extract until the mixture is light and fluffy.
Step 3: Add the Flour
Gradually add flour, mixing just until combined. Avoid overmixing—stop once no streaks of flour remain.
Step 4: Mix in the Pecans
Stir in the chopped pecans until evenly distributed. The dough should be soft but not sticky. If it feels too soft, chill it for 10–15 minutes.
Step 5: Shape the Cookies
Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Step 6: Bake the Cookies
Bake for 15–18 minutes, until the bottoms are lightly golden and the tops still pale.
Step 7: First Sugar Coating
Let cookies cool for 5 minutes, then roll the warm cookies in powdered sugar.
Step 8: Final Sugar Dusting
Cool completely on a wire rack, then roll them again in powdered sugar for that perfect snowy finish.
Troubleshooting Tip:
If your dough crumbles while rolling, add 1–2 teaspoons of softened butter and mix again until it holds together.
Why You’ll Love This Recipe
Classic Comfort: Buttery, nutty, and lightly sweet—these cookies melt in your mouth.
Easy to Make: Simple ingredients and minimal prep time make this perfect for busy home bakers.
Crowd-Pleaser: A guaranteed hit at cookie swaps, potlucks, and family gatherings.
Festive and Fun: The powdered sugar “snow” makes them ideal for winter holidays.
Great for Gifting: Package them in a tin or jar, they stay fresh and look beautiful.
Mistakes to Avoid & Solutions
Overmixing the dough: This can make the cookies dense. Mix just until everything comes together.
Baking too long: They should stay pale on top. Check the bottoms for light golden edges.
Skipping the second sugar coat: The double coating gives that perfect snowball look and texture—don’t skip it!
Rolling while too hot: Wait 5 minutes after baking before rolling in sugar, or it’ll melt and turn sticky.
Not chopping pecans finely enough: Large pieces can make rolling difficult. Aim for a fine, even chop.
Serving and Pairing Suggestions
Serve with a warm cup of coffee, hot cocoa, or chai tea for cozy winter afternoons.
Add them to a holiday dessert tray alongside fudge, peppermint bark, and chocolate crinkles.
Crumble one over vanilla ice cream for a quick dessert upgrade.
Present them on a snowy platter for a winter brunch or as part of a Christmas cookie exchange.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 1 week.
Freezer-Friendly: Freeze baked cookies for up to 3 months. Thaw overnight, then dust again with powdered sugar before serving.
Do Not Reheat: These cookies are best enjoyed at room temperature to keep their delicate, crumbly texture.
FAQs
1. Can I use walnuts instead of pecans?
Yes! Walnuts or even almonds work fine—just chop them finely for the right texture.
2. My cookies spread too much. What happened?
The butter may have been too soft. Chill the dough for 10–15 minutes before rolling next time.
3. Can I make the dough ahead of time?
Absolutely. Wrap it tightly in plastic wrap and refrigerate for up to 2 days before baking.
4. Do I need to toast the pecans first?
Toasting isn’t required, but it enhances their flavor. Toast for 5–7 minutes at 350°F, then cool before using.
5. Can I skip the second sugar coating?
You can, but the second coating adds that soft, powdery snow effect and extra sweetness.
Tips & Tricks
Use room-temperature butter for smooth creaming.
Roll the cookies while they’re still warm but not hot to help the sugar stick evenly.
A small cookie scoop helps keep all the snowballs uniform in size.
For extra flavor, add a pinch of cinnamon to the dough.
Sift the powdered sugar before rolling for the fluffiest, most even coating.
Recipe Variations
Chocolate-Dipped Snowballs: After cooling, dip half the cookie in melted dark chocolate and let it set.
Coconut Snowballs: Add ½ cup shredded coconut to the dough for a tropical twist.
Maple Pecan Snowballs: Replace the vanilla with maple extract for a warm, cozy flavor.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Espresso Snowballs: Mix 1 teaspoon instant espresso powder into the dough for a mocha-like flavor.
Final Thoughts
The night we baked these last, snow was drifting outside, and the kids were huddled on the couch with hot cocoa. I stood by the counter, rolling cookies in sugar while the radio played faint Christmas songs. My husband sneaked one off the tray, dusted with sugar like a thief in a snowstorm, and grinned like a kid again.
It’s moments like these that remind me why I cook, not just for the food, but for the warmth it brings to our home. These Buttery Pecan Snowball Cookies may be simple, but they capture that cozy feeling of winter better than any fancy dessert could. They’re soft, sweet, and a little nostalgic—like edible snowflakes that never melt.
Buttery Pecan Snowball Cookies
Ingredients
- 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
- 1 cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter, ½ cup powdered sugar, salt, and vanilla until light and fluffy.
- Gradually add flour, mixing just until combined—don’t overmix. Stir in chopped pecans until evenly blended; if the dough feels too soft, chill for 10–15 minutes.
- Roll into 1-inch balls and place 2 inches apart on the sheet. Bake for 15–18 minutes, until the bottoms are lightly golden and tops remain pale.
- Cool for 5 minutes, roll warm cookies in powdered sugar, then let cool completely and roll again for a snowy finish.
