Irresistible Easy Snowball Cookies — Buttery Pecan Snowballs Recipe for Holiday Baking

Posted on December 15, 2025

Stack of powdered sugar-dusted pecan snowball cookies on a festive plate, showing crumbly texture and chopped pecan pieces, Easy Snowball Cookies.

Looking for Easy Snowball Cookies that melt on your tongue and look like little powdered-sugar snowdrifts? This version leans on real butter, finely chopped pecans, and a double-roll of confectioners’ sugar so every bite feels festive and fragile — in the best possible way.

Brief introduction to the recipe

These petite, nut-forward shortbread bites are crisp at the edges, tender inside, and finished with a cloud of powdered sugar. They’re classic, simple, and ridiculously giftable — the kind of cookie people expect at holidays and secretly hoard in the back of the pantry.

Why you’ll love this recipe

Pure, buttery flavor from real unsalted butter.
Textural contrast: a delicate crumb meets the gentle crunch of toasted pecans.
No-fuss technique that produces beautiful, consistent cookies every time.
Great for gifting — they travel and stack well in tins.

If you’re curating Holiday Cookie Box Recipes, these cookies should be top of the list.

A quick origin note (the story behind the cookie)

Snowball-style cookies show up around the world under different names — Russian Tea Cakes, Mexican Wedding Cookies, Greek kourabiedes — and every family has a version. In the U.S., we often swap in pecans for walnuts, and suddenly you’ve got a regional favorite: a buttery Pecan Snowballs Recipe that feels local and timeless.

Ingredients

1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered (confectioners’) sugar — for the dough
¼ teaspoon salt
1½ teaspoons vanilla extract
2¼ cups (about 281 g) all-purpose flour
¾ cup (about 90 g) pecans, toasted and finely chopped
1 cup (about 120 g) powdered sugar — for coating

Ingredients breakdown — why each one matters

Butter gives the cookies their rich mouthfeel. Use unsalted so you control seasoning.
Powdered sugar in the dough creates a tender, almost meltaway crumb.
Flour provides structure; don’t overpack it. Measure carefully.
Toasted pecans give aroma and a delicate crunch — chop them small so the cookie stays uniform.
Extra powdered sugar is the signature finish: you roll warm cookies once, then cold again for a perfect snowy coat.

Step-by-step “How to Make It”

Preheat and prep. Heat the oven to 350°F (175°C). Line baking sheets with parchment or silicone.
Cream the butter and sugar. In a mixing bowl, beat the softened butter and ½ cup powdered sugar until smooth and lighter in color — about 2–3 minutes. This builds the tender texture.
Add flavor and salt. Mix in the salt and vanilla until combined.
Incorporate the flour. Add the flour in batches on low speed (or fold by hand) until the dough just holds together. Stop once the flour disappears — avoid overmixing.
Fold in the pecans. Use a spatula to gently distribute the finely chopped pecans evenly through the dough.
Shape the cookies. Scoop level tablespoons (a 1-tablespoon scoop works great) and roll into smooth balls. Place them about 2 inches apart on the prepared sheets.
Bake. Slide the trays into the oven and bake 8–10 minutes, until the bottoms show the faintest hint of gold. They should remain pale on top. Do not overbake.
First sugar roll (warm). Remove from oven and let rest 3–5 minutes on the pan. While still warm (but firm enough to handle), gently roll each cookie in powdered sugar to coat.
Cool completely. Transfer cookies to a wire rack and cool fully — about 15 minutes.
Second sugar roll (cold). Once cool, roll again in the powdered sugar for that signature snowy finish.

Bold tip: Always roll them twice — it gives a thicker, even coating that lasts through storage.

Pro tips for perfect results

Toast the pecans for 6–8 minutes at 325°F to deepen flavor — cool before chopping.
Room-temperature butter creams better; it should dent with your finger but not melt.
Measure flour by spoon-and-level or weigh it — too much flour makes dry, crumbly cookies.
Use a 1-tablespoon scoop for uniform sizing; consistent cookies bake evenly.
Don’t overbake — pull when the bottoms are just barely golden. They’ll firm up off the heat.
FYI: If the dough seems crumbly, press it together firmly in your hands — the warmth will help it hold.
Bold tip: For ultra-smooth rounds, roll between your palms with a light, steady pressure.

Variations to try

Powdered Pecan Cookies: Stir a teaspoon of cinnamon into the dough for warm spice. (Hello, Powdered Pecan Cookies.)
Citrus-scented snowballs: Add 1 teaspoon orange or lemon zest to the dough for a bright twist.
Chocolate-dipped: Once coated in sugar, dip half in melted dark chocolate and let set.
Nut swap: Use finely chopped walnuts or almonds instead of pecans — each nut shifts the personality.
Almond extract: Swap ¼–½ teaspoon almond extract for the vanilla for a different aromatic profile (go easy, it’s strong).

These riffs keep the cookie in the Nutty Cookies Recipes family while letting you get creative.

Best ways to serve and gift

Plate with hot drinks: pair with coffee, hot chocolate, or spiced tea for a cozy pairing.
Tins and boxes: Layer with parchment and include a note: “Roll twice for maximum snow.” Perfect for Holiday Cookie Box Recipes.
Dessert platter: Combine with shortbread and ginger cookies for a balanced tray.
Party trick: Place a few on a bed of evergreen sprigs for instant holiday charm.

If you’re packaging, remember: avoid humid conditions — the sugar can clump.

Storage, freezing, and reheating

Room temp: Store airtight up to 5 days. Use wax paper between layers to protect the sugar coating.
Freeze baked cookies: Flash-freeze single layers, then transfer to a container for up to 3 months. Thaw at room temp and re-roll gently in powdered sugar if needed.
Freeze dough balls: Freeze unbaked scoops on a tray until firm, then bag for up to 3 months. Bake from frozen; add 1–2 minutes to the time.
To refresh: Warm briefly at 300°F for a few minutes if they feel dull; then re-sugar.

Bold reminder: Re-roll in powdered sugar after freezing/thawing to restore the snowy look.

Common mistakes & how to fix them

Too dry/crumbly dough? Likely too much flour or cold butter. Add a teaspoon of milk and press; the dough should hold.
Cookies crack? Big nut pieces can cause cracks — chop nuts finely.
Cookies spread? Butter too soft or oven too hot. Chill dough briefly if needed.
Sugar melts away? Store in a dry place and re-roll if humidity attacks.

FAQs

Can I use salted butter?

Yes — reduce added salt or omit it in the dough. Taste will shift slightly.

Can I use walnuts instead of pecans?

Absolutely. Walnuts work well and are traditional in many recipes.

Do I really need to roll them twice in sugar?

Yes — the warm-first-roll helps sugar stick; the cold second roll gives a neat, bright finish.

How big should the cookies be?

Use a 1-tablespoon scoop for one-inch balls; larger scoops make slower-baking cookies that may need more time.

Other names and how this recipe fits in

This classic belongs to the same family as Russian tea cakes and Mexican wedding cookies. Call them Pecan Meltaway Cookies, Pecan Balls With Powder Sugar, or Pecan Snowballs Recipe — whatever you prefer. They also slot nicely into any Rolling Pin Cookies Recipe lineup if you want to press shapes before baking.

Final thoughts — wrap-up

These little cookies do one job and do it beautifully: deliver buttery, nutty, snow-dusted bites that feel timeless. They’re simple to make, forgiving enough for bakers of all levels, and endlessly adaptable. Whether you list them under Easy Snowball Cookies or crown them Pecan Meltaway Cookies, they deserve a place on your holiday table.

Ready to bake? Scoop, roll, bake, and roll again — repeat until the tin’s empty. IMO, there’s no better winter comfort than a warm cup and a perfectly powdered snowball.

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