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Soft, melt-in-your-mouth Snowball Cookies with a delicate dusting of sugar—perfect for gifting, holiday tables, or a cozy treat anytime!
Know Before You Scroll
Servings: 24
Prep: 15 minutes
Cook: 12 minutes
Total Time: 27 minutes
Unsalted butter, confectioners’ sugar, vanilla extract, all-purpose flour, salt, pecans.
Buttery, tender cookies that melt in your mouth with a subtle nutty crunch and a snowy sugar finish.
Easy. These cookies are straightforward but delicate, so gentle handling is key.
Mixer or large bowl and wooden spoon, measuring cups and spoons, baking sheet, parchment or reusable liner, wire rack.
Roll the cookies in sugar while warm for a soft, snowy coating, then dust again once cooled for the perfect finish.
Chop nuts in advance or use pre-chopped pecans to speed up prep.
No pecans? Walnuts or almonds work beautifully in their place.
In the Test Kitchen
Okay, so here’s the thing about snowball cookies with pecans: they seem simple… until you make a batch that’s either too crumbly, too dry, or mysteriously refuses to hold its shape. We went through all of that. I tried to shortcut the butter-softening stage (nope, grainy dough), tested extra flour for “sturdiness” (hello, sad little sandballs), and even swapped the nuts for walnuts once, which completely flattened the flavor. In the end, the magic came from keeping the dough tender, the pecans finely chopped, and the bake gentle. What you get is the melt-in-your-mouth winter cookie we were chasing all along.
Ingredient Notes
Use unbleached all-purpose flour for structure, finely sifted confectioners’ sugar for a smooth dough, fine sea salt to balance sweetness.
Pastry flour makes the cookies more tender. You can make your own powdered sugar by blending granulated sugar with a little cornstarch. Table salt works (use a pinch less).
High-quality unsalted butter gives the creamiest, most tender cookies. European-style butter adds richer flavor.
Salted butter works—just reduce the added salt slightly.
Pure vanilla extract makes the biggest impact on flavor.
Vanilla bean paste or even almond extract can be used, though the flavor will change slightly.
Baking aisle near extracts and flavorings.
Fresh unsalted pecans (lightly toasted for extra flavor).
Walnuts or almonds can replace pecans.
In the baking aisle with the other packaged nuts, or sometimes pre-chopped in the produce section near the salad toppings.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Cream the Butter and Sugar
Grab your mixer or a large bowl with a wooden spoon. Beat one cup of softened unsalted butter with half a cup of confectioners’ sugar until it’s light, fluffy, and pale. You’re looking for a creamy, dreamy texture—this usually takes 2 to 3 minutes. Now, pour in one teaspoon of vanilla extract and beat until fully incorporated.
Combine Dry Ingredients
In a separate bowl, whisk together two cups of all-purpose flour and a quarter teaspoon of salt.
Brown the chicken
Slowly add this to the butter mixture, mixing on low until the dough just comes together. Stop once there are no floury streaks—overmixing can make the cookies tough.
Fold in the Nuts
Time to add one cup of finely chopped pecans. Fold them gently into the dough until they’re evenly distributed. I love how the nuts add a subtle crunch to every bite.
Shape the Cookies
Preheat your oven to 350°F, or 175°C. While that warms up, line a baking sheet with parchment paper or a reusable liner—this will keep our cookies from sticking and make cleanup a breeze. Scoop out about one tablespoon of dough per cookie and roll it into a ball. Place the cookies about an inch apart on the baking sheet. They’re delicate, so handle with care.
Bake
Bake for 12 to 14 minutes, just until the edges are set but the centers are still pale. Remember, these cookies shouldn’t brown—they’re meant to stay soft and tender.
Cool & Coat
Once they come out of the oven, let the cookies rest on the baking sheet for five minutes. Then gently roll them in confectioners’ sugar while they’re still warm. This first coating sticks beautifully to the soft cookies. Finally, transfer the cookies to a wire rack to cool completely, about 15 to 20 minutes. Once cooled, dust them again with confectioners’ sugar for that classic, snowy finish that makes these cookies irresistible.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serves 24
- ▢ 1 cup unsalted butter (softened)
- ▢ ½ cup confectioners’ sugar (plus extra for coating)
- ▢ 1 tsp vanilla extract
- ▢ 2 cups all‑purpose flour
- ▢ ¼ tsp salt
- ▢ 1 cup pecans (finely chopped)
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment or a reusable liner.
In a mixer (or big bowl and whisk), beat softened butter with ½ cup confectioners’ sugar until light, fluffy, and pale—about 2–3 minutes.
Beat in vanilla until fully incorporated.
In a separate bowl, whisk flour and salt. Add to butter mixture, mixing on low until dough just comes together—no more floury streaks!
Stir in the chopped nuts, distributing evenly through the dough.
Scoop dough by tablespoonfuls (about 1 Tbsp per cookie), roll into balls, and place about 1″ apart on the baking sheet.
Bake for 12–14 minutes, until edges are set but centers are still pale. They shouldn’t brown—snowballs are delicate!
Let cookies rest on the sheet for 5 minutes, then gently roll them in confectioners’ sugar while still warm. Transfer to a wire rack.
Once fully cooled (15–20 min), dust again with confectioners’ sugar for that signature snowy finish.
- Handle gently: The dough is delicate, so don’t overmix once the flour is added to avoid dense cookies.
- Warm sugar coating: Rolling the cookies in confectioners’ sugar while warm helps it stick and gives that perfect soft finish.
- Even sizing: Use a tablespoon or small cookie scoop for uniform cookies—they bake more evenly this way.
- Rotate baking sheet: Halfway through baking, rotate the sheet for consistent edges.
- Toast nuts lightly: Toasting pecans brings out their flavor and adds a subtle crunch without overpowering the tender cookie.
- Room temperature butter: Make sure your butter is soft but not melted for the best texture.
- Swap pecans for walnuts or almonds for a slightly different nutty flavor.
- Add a pinch of cinnamon or nutmeg to the flour for a warm, spiced twist.
- Mix in mini chocolate chips for a fun variation—delicate sweetness without overpowering the classic cookie.
- Room temperature: Store cookies in an airtight container for up to 5 days.
- Freezing baked cookies: Let them cool completely, then layer between parchment paper in a freezer-safe container. Freeze for up to 2 months.
- Freezing dough: Shape dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the bake time.
Calories: 135 | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 25mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 239IU | Vitamin C: 0.05mg | Calcium: 7mg | Iron: 1mg
FAQs
Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Be careful not to overmix the texture may be slightly more delicate.
Why are my cookies cracking when I roll them in sugar?
Snowball Cookies are naturally delicate. Roll gently while warm, and don’t press too hard—this preserves their soft, tender centers.
Can I use salted butter?
You can, but reduce the added salt slightly to avoid over-seasoning the cookies.
Do the cookies need to cool before the final dusting?
Yes. Rolling them once more in confectioners’ sugar after they cool gives the signature “snowy” finish and prevents sugar from melting into the cookie.
Can I use different nuts?
Absolutely! Walnuts, almonds, or even hazelnuts work beautifully. Just chop them finely to ensure they blend well with the tender dough.
English (US) · 