Name: Snowball Cookies with Pecans Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup salted butter softened; 1/4 cup sugar; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups flour; 1 cup finely chopped pecans; 1 cup powdered sugar

There's something utterly delightful about biting into a melt-in-your-mouth cookie dusted with powdered sugar—like catching a little snowfall mid-winter. This Snowball Cookies with Pecans Recipe is my go-to when I want that perfect balance of buttery richness and nutty crunch coated in sweet snow-like sugar. Let me show you how easy and rewarding these little beauties are to make.

The image shows round cookies covered in white powdered sugar, arranged closely together on a cooling rack. One cookie is placed on top of the others and has a bite taken out of it, revealing a light beige inside with small brown nut pieces scattered throughout. The cookie surface is textured and slightly crumbly, with the powdered sugar coating giving a soft, powdery white look. The background has a softly blurred bokeh effect with warm yellow lights, while the surface beneath the rack is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Snowball Cookies with Pecans Recipe
Top Tip
How to Serve Snowball Cookies with Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Snowball Cookies with Pecans Recipe

Why You'll Love This Recipe

I honestly look forward to baking these snowball cookies every season. They’re so simple, but the flavor and texture combo always impresses guests (and my sweet tooth). Plus, they’re a fantastic way to use pecans if you have any on hand.

Soft & Buttery Texture: These cookies practically melt in your mouth thanks to the high butter content and gentle baking.
Nutty Crunch: The finely chopped pecans add the perfect amount of crunch to balance the tender cookie.
Simple Ingredients: Just pantry basics—you can whip up a batch anytime without special trips.
Fun to Make & Share: Rolling cookies in sugar is a satisfying finishing touch that feels festive and special.

Ingredients & Why They Work

This Snowball Cookies with Pecans Recipe hinges on a few key players working in harmony. The butter brings richness and tenderness, while the pecans give that lovely nuttiness and texture. Powdered sugar finishes the snowball effect, making each bite a little piece of winter joy.

Flat lay of a small mound of softened salted butter, a small white bowl of granulated sugar, a small white bowl of powdered sugar, a small white bowl of vanilla extract, a small white bowl of all-purpose flour, a small white bowl filled with finely chopped pecans, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: I prefer salted for that subtle savory note, but if you use unsalted, just add a pinch of salt for balance.
Sugar & Powdered Sugar (for dough): A combo of both keeps it sweet but not grainy—essential for that perfect tender crumb.
Vanilla Extract: Just a splash adds warmth and depth of flavor you won’t want to skip.
Flour: The backbone of the cookie; all-purpose flour works perfectly for this recipe.
Chopped Pecans: Make sure they’re finely chopped so they bake evenly and integrate smoothly into the dough.
Powdered Sugar (for rolling): This final dusting defines the snowball cookie look and gives that signature sweetness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

While I love the classic pecan version, these cookies are easy to tweak to suit your taste or dietary needs. Play around a little—it’s part of the fun baking with friends or family.

Variation: Sometimes I swap the pecans for walnuts or almonds—still delicious and adds a slightly different texture I’m always pleasantly surprised by.
Gluten-Free Adaptation: I’ve had success using a 1:1 gluten-free baking flour; just be gentle mixing the dough so it doesn’t get too dry.
Extra Flavor Boost: Adding a teaspoon of cinnamon or a pinch of nutmeg can make them feel cozy and festive.
For a Vegan Version: Try using dairy-free butter alternatives and make sure your powdered sugar is vegan-friendly.

Step-by-Step: How I Make Snowball Cookies with Pecans Recipe

This image shows a close-up of a thick, pale beige dough mixed with small brown specks. The dough has a rough, chunky texture with uneven clumps and folds throughout, giving it a slightly coarse and grainy look. The small brown bits are spread evenly inside the pale dough, adding texture and color contrast. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare & Preheat

First, I set the oven to 350°F and line my baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze—trust me, parchment is your best oven buddy for these delicate cookies.

Step 2: Cream Butter and Sugars

I toss the softened butter, granulated sugar, and powdered sugar into my stand mixer bowl and beat them until they’re creamy and fluffy. This step is key because it makes the cookies tender and light.

Step 3: Add Vanilla

Then I drizzle in the vanilla extract and mix just until combined. The aroma that floods the kitchen at this point is one of my favorite baking smells.

Step 4: Mix in Flour and Pecans

Next, I add the flour and chopped pecans. I mix low and slow, scraping down the sides to make sure everything’s evenly incorporated without overworking the dough—over-mixing can lead to tougher cookies, which we definitely want to avoid here.

Step 5: Shape the Snowballs

I scoop the dough into tablespoon-sized portions and roll each into a smooth ball with my hands. Keeping them uniform helps them bake evenly—also, make sure to leave enough space between them when placing on the baking sheet.

Step 6: Bake Carefully

Baking one tray at a time, I let the cookies bake for 12-15 minutes. You want to watch for the edges to turn a light golden brown but avoid over-baking—these cookies look delicate but go from perfect to dry quickly.

Step 7: Cool & Roll in Sugar

Once cooled completely on a wire rack, I roll each cookie generously in powdered sugar. This last step is what transforms them into beautiful snowy gems ready for your afternoon coffee or holiday plate.

Top Tip

After baking and before rolling the cookies in powdered sugar, let them cool completely on a wire rack. Trust me on this—if you try to roll them while warm, the sugar won’t stick properly and you’ll miss out on that classic “snowball” look and taste.

Room Temperature Butter: Using butter that's too cold or too melted can change the dough consistency, so I always take it out about 30 minutes beforehand.
Chop Pecans Finely: Large chunks can make rolling tricky and might fall out during baking.
Don’t Skip Scraping: Scrape down the bowl several times during mixing to avoid pockets of unmixed flour.
Watch Baking Time: Keep an eye on that first batch to nail the timing—it’s better to underbake slightly than overbake.

How to Serve Snowball Cookies with Pecans Recipe

Garnishes

I like to add an extra light dusting of powdered sugar just before serving for that fresh “just snowed” look. Sometimes I sprinkle a tiny pinch of crushed pecans on top for added visual appeal and a hint of crunch.

Side Dishes

These cookies pair wonderfully with a warm cup of tea, coffee, or even a glass of cold milk for a nostalgic touch. If it’s the holidays, I love serving them alongside spiced cider or hot chocolate.

Creative Ways to Present

For holiday gatherings, I arrange these snowball cookies in a pyramid on a pretty cake stand, with sprigs of fresh evergreen or holly for that festive vibe. They also make adorable edible gifts when wrapped in cellophane tied with rustic twine.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature and they usually stay fresh for about 5 days. If you want to keep that perfect softness, adding a slice of bread to the container helps maintain moisture.

Freezing

I find freezing the unbaked dough balls is super convenient—you can bake fresh batches anytime. Just roll, freeze on a tray, then transfer to a zip-top bag. Or freeze fully baked cookies; either way, they thaw beautifully without losing texture.

Reheating

If you want to warm up day-old cookies, pop them in a 300°F oven for about 5 minutes. This gently refreshes their buttery softness without melting the powdered sugar coating too much.

Frequently Asked Questions:

Can I use unsalted butter in this Snowball Cookies with Pecans Recipe?

Absolutely! Just remember to add about ¼ teaspoon of salt to the dough to balance the flavors if you use unsalted butter.

How finely should I chop the pecans?

Chop the pecans fairly finely—about a size that won’t be too chunky or sharp when biting into the cookie. This helps the texture blend nicely and the cookies hold their shape.

Can I substitute other nuts in this recipe?

Yes! Walnuts and almonds work great as substitutes for pecans. Just chop them finely and use the same amount as the recipe calls for.

What if my cookies don’t look like snowballs after baking?

Make sure you roll them in powdered sugar only after the cookies have cooled completely. Rolling while warm will cause the sugar to melt and won’t create that classic snowball appearance.

Final Thoughts

This Snowball Cookies with Pecans Recipe holds a special place in my baking rotation because it’s easy, comforting, and always brings smiles. Whether it’s a cozy afternoon treat or a festive crowd-pleaser, these cookies shine every time. I promise once you make them, you’ll find yourself reaching for that powdered sugar again and again—so why not start now and enjoy the cozy, nutty magic for yourself?