These Pecan Snowball Cookies are an absolute Christmas classic! They’re melt-in-your-mouth tender, filled with chunks of pecans and looks so pretty with their powdered sugar coat! A great holiday cookie to add to your baking list this season.
These amazingly buttery Pecan Snowball Cookies are almost too good to be true. Almost.
My grandma made a variation of these every year, only she put in the effort to make them crescent-shaped. Can you imagine the work??
They were called Vanillekipferl. I hear some people call snowballs Mexican wedding cookies or Russian tea cakes. So many names for the same delicious little thing.
What I love most about them is how pretty they look after the double-dip in powdered sugar. Truly like little snowballs!
How do you make Christmas snowball cookies?
These are incredibly easy! You just beat butter with vanilla and salt, then mix in flour and powdered sugar and finally stir in chopped pecans.
Roll the dough into balls, chill for 10 minutes on baking sheets, bake, and then dip twice into powdered sugar – once when the cookies are hot and once when they have cooled down.
Here are some tips to make sure your pecan snowballs turn out perfectly:
- Don’t add more butter than the recipe calls for: too much butter will make these melt away in the oven. They are still tasty when flat (ask me how I know), but not as pretty.
- Don’t overbake: I almost baked the cookies in the photos a little too long. You want these just lightly browned, or they will be dry. Snowball cookies bake in 10-15 minutes, depending on how hot your oven runs. Check on them after 10 minutes, then watch them closely if you decide to bake for longer.
- How to chop the pecans: This is entirely up to you. I like to leave them chunkier, I don’t like it when they almost vanish in the cookie dough. But if you prefer them finely chopped, then go for it!
How do you store Snowball Cookies?
These cookies keep very well if stored right.
On the counter:
These snowball cookies can be stored on the counter in an airtight container. They are best eaten fresh within 5-7 days.
Can you freeze snowball cookies?
Snowball cookies freeze without any problems, either unbaked or baked.
To freeze unbaked cookies: Roll the dough into balls and freeze them in a single layer on a lined baking sheet until firm. Transfer to freezer bags labelled with the name and use-by date (freeze for up to 2 months).
To bake, let the dough balls sit on a plate for 30 minutes, then bake as directed in the recipe.
To freeze baked cookies: Freeze the cookies in freezer-friendly containers. Separate layers with wax paper.
To thaw, leave them on a cooling rack at room temperature for about 30 minutes. Roll in powdered sugar again to make them look pretty and fresh.
Looking for more Christmas Cookies? These are my best-ever recipes:
Chewy Chocolate Crinkle Cookies
Easy Gingerbread Cookies (Melt and Mix!)
Get the printable recipe here:
Pecan Snowball Cookies
Ingredients
For the dough:
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup chopped pecans
For rolling:
- 1 cup powdered sugar
Instructions
- Place butter, vanilla and salt in a large mixing bowl. Beat well with an electric mixer. Add flour and 1/2 cup powdered sugar and mix until fully combined. Add the pecans and mix on low until incorporated.
- Roll dough into 1 tablespoon sized balls and place on lined baking sheets. Freeze for 10 minutes. In the meantime, preheat the oven to 350°F.
- Bake the cookies in batches (only one baking sheet in the oven - or the cookies on the bottom could melt away!) for around 15 minutes or until lightly golden brown in color.
- Cool for 5 minutes on the baking sheet. Place 1 cup powdered sugar in a medium bowl. Roll the cookies in the sugar and set on a cooling rack to cool completely. Roll in the powdered sugar again.
