If you’re looking for a melt-in-your-mouth treat that’s both buttery and nutty, let me introduce you to my Easy Snowball Cookies with Pecans Recipe. These little snowball-shaped delights are like little bites of heaven, packed with pecans and rolled twice in powdered sugar for that signature snowy look and sweet finish. I’m telling you, once you try this recipe, your cookie game is going to level up big time.
Why You’ll Love This Recipe
- Buttery Goodness: The butter is the star here, giving these cookies an irresistibly rich flavor.
- Nutty Crunch: Finely chopped pecans add just the right crunch without overpowering the soft texture.
- Easy to Make: You won’t believe how simple the steps are – perfect for beginners or last-minute bake sessions.
- Double Sugar Coating: Rolling twice in confectioners’ sugar creates a beautiful, powdery snowball effect that’s fun to make and eat.
Ingredients You’ll Need
Each ingredient in this Easy Snowball Cookies with Pecans Recipe works wonderfully together, creating cookies that are soft, nutty, and just sweet enough. I always recommend using fresh, good-quality ingredients to get the best flavor and texture.
- Unsalted Butter: Make sure it’s softened to room temperature for easier creaming and a smooth dough.
- Confectioners’ Sugar: Divided use is key—not only sweetens, but creates the lovely snowball coating.
- Vanilla Extract: Adds a subtle warmth and depth to the cookie flavor. Use pure extract if you can.
- All-Purpose Flour: The base of the cookie dough; don’t overmix to keep the texture tender.
- Pecans: Finely chopped for even distribution and that perfect nutty crunch in every bite.
- Kosher Salt: Just a pinch balances sweetness and enhances all the flavors.
Variations
While I love the classic version of this Easy Snowball Cookies with Pecans Recipe, I’ve played around with a few twists that bring out different flavors or cater to various dietary preferences. Feel free to tweak and make it your own — these cookies are super forgiving!
- Walnuts Instead of Pecans: I’ve swapped pecans for walnuts on occasion—still delicious and gives a slightly earthier bite.
- Gluten-Free Version: Using a gluten-free flour blend works well if you’re avoiding gluten—just be gentle when folding in the flour.
- Chocolate-Dusted: After rolling in powdered sugar, I sometimes lightly dust these cookies with cocoa powder for a subtle chocolate twist.
- Spiced Snowballs: Adding a pinch of cinnamon or nutmeg to the dough gives the cookies a warm, cozy vibe especially nice around the holidays.
How to Make Easy Snowball Cookies with Pecans Recipe
Step 1: Cream Your Butter and Sugar Until Fluffy
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. In a large bowl, beat the room temperature butter with half of the confectioners’ sugar and vanilla extract using a hand mixer. I love how this step creates the base for those light, tender cookies. Beat until the mixture is nice and fluffy—don’t rush this part, it really makes a difference.
Step 2: Incorporate the Dry Ingredients
Next, lower the mixer speed and gradually add the flour, finely chopped pecans, and salt. Once everything is incorporated, increase the speed to medium to mix them thoroughly. You’ll notice the dough resembles coarse sand at this point—that’s perfect! Resist the temptation to overmix because you want your snowball cookies tender, not tough.
Step 3: Shape the Snowballs
I use a 1-tablespoon cookie scoop to drop the dough onto the prepared sheets, but I always roll each portion gently between my palms to form smooth little balls. Make sure to leave about an inch of space between cookies because they spread just a little. This is one of those steps where getting in there with your hands really connects you with the dough—it’s fun and satisfying!
Step 4: Bake and Roll in Sugar Twice
Bake the cookies for about 10-12 minutes until they turn just a light golden brown—don’t let them get too dark or they’ll lose that tender melt-in-your-mouth quality. The magic happens next: as soon as the cookies come out of the oven and are still warm, roll each one in the remaining powdered sugar. Set them back on the baking sheet to cool, then roll them again in the sugar once fully cooled. That double-coating is what gives these snowballs their iconic look and sweet snow-kissed crunch.
Pro Tips for Making Easy Snowball Cookies with Pecans Recipe
- Soft Butter is Key: I learned the hard way that cold butter makes clumpy dough and uneven cookies—always bring it to room temp first.
- Don’t Skimp on Parchment Paper: It prevents sticking and helps cookies bake evenly—it’s worth the extra sheet!
- Roll while Warm: Rolling the cookies in sugar right out of the oven makes the coating stick better and gives a nice, even finish.
- Watch the Bake Time: Cookies should be light golden, not browned—taken too far, and texture shifts from tender to crumbly.
How to Serve Easy Snowball Cookies with Pecans Recipe
Garnishes
I typically keep garnishes simple since the cookies themselves are a star, but sometimes I’ll dust a little extra powdered sugar on top before serving for a fresh “powdered snowfall” effect. For holiday vibes, a tiny sprinkle of edible glitter or colored sugar crystals can be really fun too.
Side Dishes
These cookies pair beautifully with a cup of freshly brewed coffee, hot tea, or even a glass of cold milk. I’ve also served them alongside fruit compotes or whipped cream for a fancy touch at gatherings.
Creative Ways to Present
For holiday parties, I love arranging these cookies in a shallow bowl or on a platter lined with festive napkins, then sprinkling powdered sugar over the display like fresh snow. I’ve even wrapped little bundles of three or four in clear cellophane tied with ribbon—they make cute gifts or party favors!
Make Ahead and Storage
Storing Leftovers
I store leftover snowball cookies in an airtight container at room temperature, and they stay fresh for up to 3 days. If they start to lose their crisp sugar coating, just give them a quick gentle reroll in powdered sugar and they look brand new.
Freezing
These cookies freeze exceptionally well! I freeze them uncoated in a single layer on a baking sheet, then transfer to a freezer-safe container. When ready to enjoy, thaw at room temperature and roll in powdered sugar again for that fresh snowy finish.
Reheating
If you want to warm them up, a few seconds in the microwave works wonders to soften the cookies without melting the sugar coating. Just be careful not to overheat or they’ll become greasy.
FAQs
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Can I substitute walnuts for pecans in this Easy Snowball Cookies with Pecans Recipe?
Absolutely! Walnuts are a great alternative if you prefer a different nut flavor or don’t have pecans on hand. Just be sure to chop them finely for even texture and distribution.
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How can I keep my snowball cookies from crumbling?
Make sure to avoid overbaking and avoid overmixing the dough once you add the flour. Keeping the butter at room temperature and creaming it well with sugar also helps hold everything together gently but firmly.
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Why do I need to roll the cookies in powdered sugar twice?
Rolling twice ensures that the sugar coating sticks well and creates that signature snowy look and sweet finish. The first roll happens when the cookies are warm and the sugar melts a bit; once cooled, the second roll adds a perfect powdery layer.
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Can I make these cookies gluten-free?
You can! Use a gluten-free flour blend designed for baking. Just mix gently and watch texture since gluten-free flours behave differently than regular flour.
Final Thoughts
This Easy Snowball Cookies with Pecans Recipe is one that I always come back to, whether it’s the holidays or just a craving for something sweet and cozy. I absolutely love how these cookies are buttery yet light, with just the right crunch of pecans and that irresistible snowy sugar coating. If you try this recipe, I promise it will become a staple in your kitchen too. So, grab your mixing bowl and let’s make some snowball magic!
Print
Easy Snowball Cookies with Pecans Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Snowball Cookies are rich, buttery treats loaded with finely chopped pecans and coated twice in sweet, powdery confectioners’ sugar. These melt-in-your-mouth cookies have a delicate crumb and a light golden color, perfect for holiday baking or any special occasion.
Ingredients
Cookie Dough
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- ½ cup (62.5 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (105 g) pecans, finely chopped
- ¼ teaspoon kosher salt
- ½ cup (62.5 g) confectioners’ sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to cream together the room temperature unsalted butter with ½ cup of confectioners’ sugar and vanilla extract until the mixture is light and fluffy.
- Add Dry Ingredients: Gradually add the flour, finely chopped pecans, and kosher salt starting on low mixer speed. Increase to medium speed and mix until fully incorporated. The dough will have a coarse sand-like texture.
- Shape Cookies: Using a 1-tablespoon scoop, drop portions of dough onto the prepared baking sheets. Roll each portion into a ball using your hands, spacing them about one inch apart.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are a light golden brown but not too dark.
- First Sugar Coating: Remove the hot cookies from the oven. While still warm, roll each cookie in the remaining ½ cup of confectioners’ sugar to coat thoroughly. Place them back on the lined baking sheets for cooling.
- Second Sugar Coating: Once completely cool, roll the cookies in confectioners’ sugar a second time to create the signature snowy, powdery finish.
- Storage: Store the snowball cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Snowball Cookies have a rich, buttery texture and are packed with chopped pecans for added crunch.
- Rolling the cookies twice in confectioners’ sugar ensures a sweet, powdery coating that is signature to snowball cookies.
- Do not overbake; the cookies should remain light golden for the best texture.
- Store in an airtight container at room temperature and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 25 mg
