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Perfect texture inside a Snowball Cookie.
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4.89 from 17 votes

Pecan Snowball Cookies

These Pecan Snowball Cookies are a favorite Christmas classic - they’re melt-in-your-mouth tender, filled with chunks of pecans and look so pretty!
Prep Time20 minutes
Cook Time20 minutes
Cooling time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 2 dozen
Author: Nora from Savory Nothings

Ingredients

For the dough:

  • 1 cup butter softened
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 ¼ cups all-purpose flour
  • ½ cup powdered sugar sifted if clumped together
  • 1 cup chopped pecans OR mini chocolate chips OR leave out

For rolling:

  • 1 cup powdered sugar sifted if clumped together

Instructions

  • Prep:
    The shaped cookies go in the freezer, so you will preheat the oven a little later in the recipe (baking temp 350°F.)
    Get your ingredients ready.
    Groceries for Pecan Snowball Cookies.
  • Cream butter:
    Place butter, vanilla and salt in a large mixing bowl. Beat well with an electric mixer.
    1 cup butter, 2 teaspoons vanilla extract, ¼ teaspoon salt
    Creaming butter and sugar for cookies.
  • Add flour and sugar:
    Add flour and powdered sugar and mix until fully combined.
    2 ¼ cups all-purpose flour, ½ cup powdered sugar
    Making cookie dough for Snowball Cookies.
  • Add pecans:
    Add the pecans (or mini chocolate chips) and mix on low until incorporated.
    1 cup chopped pecans
    Finishing cookie dough for Snowball Cookies.
  • Shape cookies and chill:
    Roll dough into 1 tablespoon sized balls and place on lined baking sheets. Freeze for 10 minutes.
    Unbaked Snowball Cookies.
  • Bake:
    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 10-15 minutes or until JUST lightly golden brown in color.
    Baked Snowball Cookies.
  • Roll in powdered sugar:
    Cool for 5 minutes on the baking sheet. Place powdered sugar in a medium bowl. Roll the cookies in the sugar and set on a cooling rack to cool completely.
    1 cup powdered sugar
    Cooling Snowball Cookies on a wire rack.
  • Re-roll and serve:
    Roll in the powdered sugar again. Serve, or store in cookie tins for 5-7 days.
    Re-rolling Snowball Cookies in powdered sugar for the perfect finish.

Video

Notes

  • 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, but do not look as pretty.
  • Don’t overbake: You want these JUST lightly browned on top, 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. Leave them chunkier so they are visible, or chop them finely so they melt into the cookie. Either way works!
  • Bake one tray at a time. This is VERY important. If you bake multiple trays together, the cookies on the lower tray can flatten out.