These Buttery Pecan Snowball Cookies are a timeless Christmas treat that melt in your mouth with every bite. Packed with toasted pecans and wrapped in snowy confectioners’ sugar, this holiday baking recipe is sure to become your go-to dessert.
Why You’ll Love This Recipe
- Indulgently buttery texture that melts on your tongue.
- Toasted pecan crunch in every bite.
- Ready in under an hour—20 minutes prep + 20 minutes chill.
- Rated 4.9/5 by holiday bakers for melt-in-your-mouth perfection.
- No tricky techniques; perfect for beginners and seasoned pros alike.
- Freezable for make-ahead holiday baking (stores up to 3 months).
- Kid-friendly dough shaping—fun activity for family baking sessions.
- Ideal for Christmas cookie exchanges, gift boxes, and festive dessert tables.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (e.g., Kerrygold or Land O’Lakes)
- ½ cup powdered sugar, plus 1 cup more for rolling (confectioners’ sugar)
- 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
- ½ teaspoon almond extract (optional for extra holiday warmth)
- 2¼ cups all-purpose flour (spoon-and-level; King Arthur Flour)
- ¼ teaspoon fine sea salt
- ¾ cup pecans, finely chopped and toasted (or walnuts as a substitute)
- ½ cup granulated sugar (optional, for a crunchy secondary coating)
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. - Toast the Pecans
Spread chopped pecans in a single layer on a separate sheet and toast for 5 minutes until fragrant—watch closely so they don’t burn, then let them cool. - Cream Butter and Sugar
In a large bowl, beat the softened butter with ½ cup powdered sugar for about 2 minutes until light and fluffy. - Add Extracts
Stir in the vanilla and almond extract (if using), scraping down the sides of the bowl to ensure even flavor. - Combine Dry Ingredients
Gradually add flour and salt on low speed until a soft dough forms—avoid overmixing to keep the cookies tender. - Fold in Pecans
Gently fold the cooled pecans into the dough with a spatula until evenly distributed. - Chill the Dough
Wrap the dough in plastic wrap and chill for 20 minutes—this helps the cookies hold their shape and prevents excessive spreading. - Shape the Cookies
Using a tablespoon or small cookie scoop, portion dough into 1-inch balls and place them 1 inch apart on the prepared sheet. - Bake and Coat
Bake for 12–14 minutes, until the cookies are set but not browned. While still warm, roll each cookie in the remaining powdered sugar—let them cool completely, then give them a second dusting for that signature snowball look.
Servings & Timing
- Makes 24–28 cookies (depending on dough ball size)
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Bake Time: 12–14 minutes
- Total Time: Approximately 54 minutes
Variations
- Orange-Cranberry: Stir in 1 teaspoon orange zest and ¼ cup chopped dried cranberries.
- Chocolate-Dipped: Dip half of each cooled cookie in melted dark or milk chocolate.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
- Nut-Free: Swap pecans for toasted sunflower seeds and increase sugar coating.
- Espresso-Kissed: Add ½ teaspoon instant espresso powder to the dough.
- Maple Pecan: Replace vanilla with 1 tablespoon pure maple syrup and use maple sugar for dusting.
Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze in a sealed bag for up to 3 months.
- To serve from frozen, let cookies thaw at room temperature for 30 minutes, then warm in a 300°F (150°C) oven for 5 minutes to refresh crisp edges.
FAQs
Q: Can I use walnuts instead of pecans?
A: Yes—walnuts offer a similar crunch and flavor; just toast them the same way you would pecans.
Q: Why did my cookies spread too much?
A: Make sure to chill the dough fully and measure flour by spooning and leveling; a warmer kitchen or insufficient flour can cause spreading.
Q: Can I omit the almond extract?
A: Absolutely—vanilla alone gives plenty of flavor, though almond extract adds a lovely holiday note.
Q: My cookies are crumbly—what went wrong?
A: The dough may be too dry; add a teaspoon of milk or chill the dough less to retain moisture.
Q: How do I keep the sugar coating from melting?
A: Roll once while warm and again after cookies cool completely—double-dusting locks in that snowy finish.
Q: Can I freeze the cookie dough to bake later?
A: Yes—shape dough balls, flash-freeze on a tray, then store in a freezer bag; bake frozen balls, adding 1–2 minutes to the time.
Q: Are these cookies vegan or dairy-free?
A: To make them dairy-free, use vegan butter and a plant-based powered sugar; texture will be nearly identical.
Q: What’s the best way to toast pecans?
A: Use a dry skillet or oven at 350°F for 5 minutes—watch them closely and stir halfway for even toasting.
Conclusion
These Buttery Pecan Snowball Cookies bring a festive crunch and melt-in-your-mouth richness to your holiday baking lineup. With simple ingredients, easy steps, and endless make-ahead flexibility, they’re destined to be your new Christmas cookie tradition. Give them a try, leave a comment below, and don’t forget to explore our Peppermint Bark Fudge and Soft Gingerbread Men recipes for more merry treats!
Buttery Pecan Snowball Cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup powdered sugar plus 1 cup for rolling (confectioners' sugar)
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract optional
- 2 1/4 cups all-purpose flour spoon-and-level
- 1/4 teaspoon salt fine sea salt
- 3/4 cup pecans finely chopped and toasted
- 1/2 cup granulated sugar optional for extra coating crunch
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Spread chopped pecans in a single layer on another baking sheet and toast for 5 minutes until fragrant, then let them cool.
- In a large bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
- Mix in vanilla and almond extract (if using), scraping down the bowl for even flavor.
- Slowly add flour and salt on low speed until a soft dough forms, avoiding overmixing.
- Gently stir the cooled pecans into the dough with a spatula for an even nut distribution.
- Wrap the dough in plastic and chill for 20 minutes to firm up and prevent spreading.
- Roll dough by rounded tablespoons into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Bake for 12–14 minutes until cookies are set but not browned, then roll warm cookies in remaining powdered sugar.
Notes
Nutrition
