Snowball Cookie Recipe
My Snowball Cookies are super easy to make with six simple ingredients pecans, butter, sugar, flour, vanilla, and powdered sugar make these cookies so good.
I have a serious addiction to snowball cookies one that I can’t even begin to explain. It’s the combo of silky powdered sugar coating that gets me first, like a sweet little cloud melting on my tongue. Then comes the toasted pecans and that sandy, melt-in-your-mouth cookie texture that’s so good it honestly feels unfair. The foodgasm I get from eating a snowball is real, my friends.
These easy snowball cookies are buttery, nutty, and rolled in so much powdered sugar that it’s impossible to eat one without looking like you got caught in a sugar storm. They’re the perfect mix of fancy and foolproof, which is why I make them every year without fail.
They require exactly zero decorating skills. Just mix, roll, bake, and coat in sugar. Done.
How to make Snowball Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Easy Snowball Cookies
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Equipment
Ingredients
- 1 cup pecans pieces, toasted
- ½ cup salted butter softened
- â…“ cup granulated sugar
- 1 cup all-purpose flour sifted after measuring
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar for coating
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheet(s) with parchment paper and set aside.
- Toast the pecans: Spread 1 cup of pecan pieces on a baking sheet and toast them in the oven for 5–10 minutes, until fragrant and slightly golden. Let the pecans cool completely, then use a food processor to chop them into very fine pieces.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup softened unsalted butter and ⅓ cup granulated sugar. Cream on medium speed until smooth and fluffy, about 5–7 minutes.
- Incorporate the dry ingredients: Add 1 cup of all-purpose flour and 1 teaspoon pure vanilla extract to the creamed butter mixture. Mix on low speed until combined, scraping down the sides of the bowl as needed.
- Add the toasted pecans: Fold in the finely chopped toasted pecans, until evenly distributed throughout the dough.
- Shape the cookies: Use a tablespoon to measure out the dough, then roll it into smooth balls. Place the balls on the prepared baking sheet, leaving about 1 inch between each cookie. Chill in the fridge for 30 minutes on the cookie sheet.
- Bake: Bake in the preheated oven for 12–15 minutes, or until they are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5–7 minutes.
- Coat in powdered sugar: While the cookies are still warm (but not too hot to handle), roll each one in a bowl containing 1 cup of powdered sugar, ensuring an even coating. Place the cookies on a wire rack to cool completely.
- Double-coat before serving: Just before serving, roll the cooled cookies in another layer of powdered sugar for a snowy, festive look.
Notes
- Toast Those Pecans: Don’t skip this step! Toasting pecans brings out their buttery, nutty flavor and makes a big difference in the final cookie. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through
- Chop the Pecans Finely: Use a food processor to get the pecans into tiny pieces. Larger chunks can cause the cookies to crumble when shaping or baking.
- Mix, but Don’t Overmix: Stir the dough until it just comes together. Overmixing can make the cookies tough, and we’re here for that tender, meltaway texture, not hockey pucks.
- Chill the Dough if Needed: Chilling isn’t always required, but it helps if your dough feels too soft or sticky. Pop it in the fridge for 20-30 minutes, and shaping those cute little cookie balls will be a breeze.
- Keep an Eye on Baking Time: These cookies are meant to stay pale don’t wait for them to turn golden brown, or they’ll be overbaked. They should look set and slightly firm but still light in color.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
How to store Snowball Cookies
Short-Term Storage These cookies can be stored at room temperature for up to 1 week. Keep them in an airtight container, and to prevent the powdered sugar from getting sticky, place parchment or wax paper between layers. Store in a cool, dry place away from direct sunlight or heat sources to maintain their freshness.
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Refrigeration for Extended Freshness If you need to store them longer or your kitchen is warm or humid, refrigerate the cookies to preserve their texture and flavor. Place them in a single layer in an airtight container, or separate layers with parchment paper to prevent sticking. Before serving, let them sit at room temperature for 10-15 minutes to bring back that soft, meltaway texture.
Freezing for Long-Term Storage
For even longer storage, these cookies freeze beautifully:
- Baked cookies: Once cooled, layer them in a freezer-safe container with parchment paper in between. They’ll stay fresh for up to 3 months.
- Unbaked dough: Roll the dough into balls, freeze them on a baking sheet, and transfer them to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.
Quick Recipe Help and Common Questions
Why are my snowball cookies falling apart?
Snowball cookies can be crumbly by nature, but if they’re falling apart too easily, the dough might be too dry. Double-check your measurements and ensure you’re using 1 cup of softened butter. Adding a tablespoon of water or milk to the dough can help bring it together.
Why are my cookies spreading too much?
This usually happens if your butter is too soft or the dough is too warm. Chilling the dough for 20-30 minutes before baking will help keep the cookies from spreading into flat pancakes.
Why is my powdered sugar melting?
If you roll the cookies in powdered sugar while they’re too warm, it can melt and clump. Let the cookies cool completely before giving them their final snowy coating.
