Pecan Snowball Cookies are a buttery, melt-in-your-mouth treat perfect for the holiday season. Rolled in powdered sugar for a festive snowy finish, these classic cookies are simple to make and always a hit on any cookie tray!

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Whenever I bake Pecan Snowball Cookies, I’m instantly reminded of the holidays and the joy of sharing sweet treats. Whether I’m making them for a holiday dessert tray or as a sweet gift for friends, they never disappoint.

Why I love this recipe

I love how simple and quick these are to make, especially when I’m short on time.
They are reminicent of Russian tea cakes or Mexican wedding cookies, soft and pillowy with a melt-in-your-mouth coating of confectioners’ sugar on the outside.
The bite-sized pieces are so fun to eat, and I never feel guilty having just one more!
They’re perfect for sharing or gifting. I always get asked for the recipe when I bring them along.

If you’re still looking for a cozy cookie to share this holiday season, try our Almond Snowball Cookies and Coconut Snowball Cookies, make them as gifts, and pack them into our Reindeer Gift Bags.

Ingredients

flour
salt
sugar
vanilla extract
butter
finely chopped pecans
sugar

Step by step

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Combine the flour, salt, sugar, vanilla, softened butter, and pecans in a large bowl with an electric mixer or in a stand mixer (affiliate link).
Roll the dough into 1-inch balls and place them on the baking sheet.
Bake for about 10 minutes, or until they’re just starting to brown.
Remove from the oven and immediately roll each cookie in powdered sugar while warm.
Let the cookies cool, then roll them in powdered sugar once more before serving.

Tips for best results

Chop the pecans finely to ensure an even texture in each bite.
Use a cookie scoop to ensure uniformly sized cookies.
Roll in powdered sugar twice for a full, snowy coating.
Don’t overbake! These cookies should be just lightly golden.

Variations

For a fresh take, try different nuts! Use chopped almonds, hazelnuts, or walnuts instead of pecans. You can also substitute almond extract for the vanilla extract to boost the nutty flavor.

Serving suggestions

Add them to a holiday dessert platter with peanut butter buckeyes, microwave pralines, microwave peanut brittle, and chocolate crinkle cookies. Almond snowball cookies and coconut snowballs are great additions to any Christmas cookie lineup too.

Storage

Keep cookies in an airtight container at room temperature they will stay tasty for up to a week.

For even more convenience, freeze them! Both the baked snowball cookies and unbaked dough balls freeze well for up to three months. Simply store in a freezer bag or freezer-safe container (affiliate link).

Let the cookie dough thaw in the fridge overnight, then allow it to warm slightly before rolling and baking.

If you try this recipe please comment and rate it below, I love hearing from you!