Buttery Pecan Snowball Cookies

These Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth bites rolled in sweet powdered sugar. The buttery dough and finely chopped pecans create a delicate cookie with just the right amount of crunch. They’re perfect for holiday cookie trays, gifting, or enjoying with a warm drink any time of year. Simple to make and even easier to love, these classic treats disappear fast!

Ingredients (Servings 36)

• 2 sticks butter, softened
• 1 1/2 cups powdered sugar, divided (1/2 cup for dough + 1 cup for coating)
• 2 teaspoons vanilla extract
• Pinch of salt
• 2 1/4 cups all-purpose flour
• 1 cup finely chopped pecans

Directions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix butter, 1/2 cup powdered sugar, vanilla, salt, and flour until a smooth dough forms.
3. Fold in chopped pecans.
4. With damp hands, shape dough into 36 small balls.
5. Arrange on the baking sheet and bake for 12 minutes.
6. Let cookies cool completely.
7. Roll cooled cookies in the remaining powdered sugar.
8. Serve or store for later.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: ~90 kcal per cookie | Servings: 36

Tips

• Roll the cookies twice in powdered sugar—once when warm and again when cool—for an extra snowy finish.
• Chop pecans very finely so the dough holds together smoothly.

FAQ

Can I toast the pecans first?
Yes—toasting adds deeper nutty flavor; just cool them before adding to the dough.

Why did my cookies flatten?
If the butter is too soft, chill the dough 20 minutes before rolling.

Can I freeze the dough?
Yes—freeze shaped dough balls and bake straight from frozen, adding 1–2 minutes.

Do these cookies store well?
They keep in an airtight container up to 1 week and freeze beautifully.