Buttery Pecan Snowball Cookies

Delicate, melt-in-your-mouth cookies made with rich butter, toasted pecans, and a generous coat of powdered sugar—these snowy little treats are crisp on the outside, tender within, and impossible to eat just one. A holiday favorite that tastes like winter wrapped in warmth.

Why You’ll Love This Recipe

These aren’t just cookies—they’re nostalgia on a plate. With only six ingredients and no chilling required, they come together fast but taste like they took all day. The combination of buttery dough, nutty crunch, and snowy powdered sugar coating makes them a staple at cookie swaps, gift tins, and midnight cravings. They stay soft for days and get better with time—like love letters from the oven.

Ingredients

  • 2¼ cups (270g) all-purpose flour
  • ½ cup (60g) powdered sugar (for dough)
  • Pinch of salt
  • 2 sticks (1 cup / 225g) unsalted butter, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (100g) finely chopped pecans (toasted for best flavor)
  • 1 cup (120g) powdered sugar (for rolling, plus extra as needed)

Step-by-Step Instructions

  1. Prep oven and pans:
    Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

  2. Cream butter and sugar:
    In a large bowl, beat softened butter and ½ cup powdered sugar with a hand mixer or wooden spoon until smooth and creamy (about 1–2 minutes). Do not overbeat.

  3. Add dry ingredients:
    Gradually mix in flour, salt, vanilla extract, and chopped pecans. Stir until a soft, crumbly dough forms. It will be thick but should hold together when pressed.

  4. Shape into balls:
    Scoop tablespoon-sized portions and roll gently between your palms into smooth 1-inch balls. Place on prepared baking sheets, spacing about 1 inch apart.

  1. Bake:
    Bake one sheet at a time for 10–12 minutes, until edges are lightly golden but centers remain pale. The cookies will still feel soft—this is key to their tender texture.

  2. Cool completely:
    Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool fully before rolling—warm cookies will crack and absorb too much sugar.

  3. Coat in powdered sugar:
    Place remaining 1 cup powdered sugar in a shallow bowl. Gently toss each cooled cookie in sugar until fully coated. Shake off excess.

  4. Double-coat (optional):
    For extra snow-like finish, chill coated cookies 15 minutes, then roll again in fresh powdered sugar.

  5. Serve or store:
    Enjoy immediately or store in an airtight container. Let flavors mellow overnight—the taste deepens beautifully.

You Must Know

  • Use room-temperature butter — cold butter won’t cream properly; melted butter changes texture.
  • Toast the pecans — 5 minutes at 350°F brings out deep, nutty flavor. Cool before chopping.
  • Don’t overbake — these should not brown. Golden edges = dry texture.
  • Cool completely before rolling — heat melts sugar and creates a sticky mess.
  • Powdered sugar absorbs moisture — roll right before serving if storing long-term.

Storage Tips

  • Store in an airtight container at room temperature for up to 1 week.
  • Layer with parchment paper to prevent sticking.
  • Freeze unbaked dough balls: Roll, freeze on tray, then transfer to bag. Bake from frozen (+1–2 mins).
  • Keep away from humidity—sugar coating dissolves in moist air.

Ingredient Substitutions

Pecans
Walnuts, almonds, or hazelnuts
Toast first for best flavor
All-purpose flour
Gluten-free 1:1 blend
Add ½ tsp xanthan gum if not included
Butter
Margarine or plant-based stick butter
Use same fat content for best results
Vanilla extract
Almond extract (½ tsp)
Enhances nuttiness; use sparingly
Powdered sugar
DIY: 1 cup granulated sugar + 1 tbsp cornstarch, blended
Smooths texture

Serving Suggestions

  • Serve with coffee, tea, or hot cocoa.
  • Great for holiday platters, teacher gifts, or care packages.
  • Pair with dark chocolate chunks for dipping (optional indulgence).
  • Kids love helping roll and coat—make it a family tradition.

Cultural Context

Known by many names—Mexican Wedding Cookies, Russian Tea Cakes, or Snowballs—this cookie has roots across Europe and Latin America. Brought to the U.S. through immigrant kitchens, it became a holiday icon thanks to its simplicity, elegance, and shelf stability. Often passed down handwritten, these cookies represent more than sweetness—they stand for generosity, memory, and the quiet joy of sharing something made by hand.

Pro Tips

  • Double the batch — they disappear fast. Freezing extras ensures you always have a stash.
  • Grease-free parchment = clean removal — never need to grease when using quality liner.
  • Uniform size = even baking — use a small cookie scoop for consistency.
  • Wear food-safe gloves — keeps hands clean during rolling.
  • Label your tin — people will ask for the recipe.

Frequently Asked Questions

Q: Can I use pre-chopped pecans?
A: Yes, but toast them first. Pre-chopped nuts often sit stale.

Q: Why did my cookies flatten?
A: Likely due to warm dough or overcreaming. Chill briefly if kitchen is hot.

Q: Can I make them ahead?
A: Absolutely! Bake and coat 3–4 days ahead. Flavor improves with time.

Q: Is this gluten-free?
A: Only if using GF flour blend. Always verify all ingredients.

Q: Can I add cinnamon or espresso powder?
A: Yes! ¼ tsp ground cinnamon or ½ tsp instant espresso adds depth.

Allergy Information

Contains: wheat, tree nuts (pecans), dairy (butter).
Gluten-free option: Use certified GF flour.
Nut-free option: Replace pecans with toasted sunflower seeds or omit (texture will change).
Always check labels—especially on powdered sugar (some contain cornstarch additives).

Nutrition Facts (Per Cookie – Approximate)

Based on 36 cookies

  • Calories: 90
  • Fat: 6g
  • Saturated Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 0g
  • Sugar: 5g
  • Protein: 1g
  • Sodium: 20mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: These cookies don’t shout. They sit quietly in a jar, dusted in white, waiting to be discovered. One bite—crisp, nutty, sweet—and you’re reminded: the best things aren’t flashy. They’re simple, made with care, and shared without hesitation. That’s how memories are baked.