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.

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

Description

These little snowball cookies melt on your tongue — buttery, nutty, and dusted in a cloud of powdered sugar. They’re simple to make and perfect for holiday plates, gift tins, or a quiet cookie-and-coffee moment.

Ingredients

Scale

1 cup unsalted butter, softened
½ cup powdered (confectioners’) sugar (for the dough)
¼ teaspoon salt
1½ teaspoons vanilla extract
2¼ cups all-purpose flour
¾ cup pecans (or walnuts), finely chopped
1 cup powdered sugar (for rolling)

Instructions

Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper or silicone mats so cookies don’t stick.
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the softened butter and ½ cup powdered sugar together on medium speed until the mixture becomes lighter in color and slightly fluffy — about 2–3 minutes.
Add the salt and vanilla. With the mixer on low, add the flour gradually and mix until the dough just comes together. Stop before it becomes tough. Fold the chopped pecans in by hand so they stay evenly distributed.
Use a 1-tablespoon scoop (or a tablespoon) to portion the dough. Roll each portion into a smooth 1-inch ball between your palms, and place the balls about 2 inches apart on the prepared sheets.
Bake the cookies for 8–10 minutes, until the bottoms show a faint hint of gold. The tops should remain pale — don’t overbake if you want that tender, meltaway texture.
Remove the pan from the oven and let the cookies rest on the sheet for about 5 minutes. While still warm, gently roll each cookie in the reserved powdered sugar to coat.
Transfer cookies to a wire rack to cool completely. Once cool, give them a second roll in powdered sugar for a thicker, more even snowy finish.

Notes

Use unsalted butter so you can control the seasoning.
Chop pecans finely for even texture and to prevent cracking while baking.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies (single layer first, then packed) or freeze unbaked dough balls for up to 3 months. Thaw and re-roll in powdered sugar if needed.
For a flavor twist, stir in 1 tsp almond extract or 1 tsp citrus zest.