Snowball Cookies with Pecans Recipe

If you’re looking for a melt-in-your-mouth holiday classic, you absolutely have to try this Snowball Cookies with Pecans Recipe. These little rounds of buttery, nutty goodness dusted with confectioners’ sugar are my go-to cookie, especially when I want something simple that tastes seriously special. I’ve spent years perfecting the balance of tender crumb and that perfect sugary coating, and I promise: once you try this recipe, you’ll understand why my family goes crazy for these cookies every single year.

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Ingredients You’ll Need

Every ingredient here plays a big role in creating the classic flavor and texture that defines snowball cookies. Using softened unsalted butter and freshly toasted pecans really brings this recipe to life, trust me—you’ll want to take your time choosing the best nuts for toasting.

• Unsalted Butter: Softened to room temperature for easy mixing, unsalted lets you control salt levels perfectly.
• Confectioners’ Sugar: Used both in the dough and for coating, it gives these cookies their signature soft sweetness and delicate dusting.
• Pure Vanilla Extract: Adds warm depth—never skip on real vanilla for that authentic homemade taste.
• All-Purpose Flour: Spoon and level it to keep the dough from becoming too dense or dry.
• Salt: Just a pinch enhances the flavors without being overpowering.
• Pecans (Optional): Finely chopped and toasted, they add a nutty crunch that balances the soft cookie perfectly.

Variations

I love how flexible this Snowball Cookies with Pecans Recipe is. Over the years, I’ve tweaked it a bit when entertaining or just changing up flavors, and it’s always a hit. Feel free to personalize it with your favorite nuts or a sprinkle of spices.

• Nut Swap: I sometimes swap pecans for walnuts or almonds, depending on what I have on hand—still delicious and adds an interesting twist.
• Spiced Snowballs: Adding a pinch of cinnamon or nutmeg into the dough gives the cookies a cozy holiday vibe that my family goes crazy for.
• Gluten-Free Version: Using a gluten-free all-purpose flour blend works well, just be cautious with the dough consistency since GF flours behave differently.
• No Nuts Option: Simply skip the pecans for a pure buttery cookie that’s perfect for nut-free households.

How to Make Snowball Cookies with Pecans Recipe

Step 1: Cream the Butter and Sugar

Start by beating your softened butter in a large bowl with a handheld or stand mixer fitted with the paddle attachment. Beat on medium speed for about a minute until it’s smooth and creamy. Then add 3/4 cup of the confectioners’ sugar and crank it up to medium-high, beating until it all blends into a fluffy, creamy mixture. Scrape down the sides to make sure everything gets mixed evenly. I’ve learned this step really sets the stage for a tender cookie, so don’t rush it!

Step 2: Add Vanilla and Dry Ingredients

Mix in the vanilla extract on medium-high speed until combined—it gives the dough a wonderful aroma you’ll notice the second you start baking. Then, switch to low speed and gradually add the flour and salt. The dough might look dry at this point—that’s totally normal. Once you’ve added all the flour, bump the speed back up to high and watch the dough come together magically. This is when to add the chopped toasted pecans, if you’re using them—fold them in just until evenly distributed.

Step 3: Chill the Dough

Cover the dough tightly and let it chill for at least 30 minutes—or up to three days if planned ahead. Quick tip: if you refrigerate for more than a few hours, take the dough out 30 minutes before rolling to soften slightly. I used to struggle when my dough was too cold, making rolling a workout, but this little trick makes it much easier.

Step 4: Shape and Bake the Cookies

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats—this means no sticking and effortless cleanup. Scoop or roll about 1 tablespoon of dough per cookie, rolling gently between your palms until smooth. Arrange the balls with a couple of inches in between to let them spread just right. Bake for 15 minutes, or until the bottoms are golden and the tops just start to brown—the cookies should hold their shape but feel tender.

Step 5: Sugar-Coat the Warm Cookies

When the cookies come out of the oven, let them cool on the baking sheet for about 5 minutes. Then, gently roll each warm cookie in the reserved confectioners’ sugar until fully coated. Place them on wire racks to cool completely. You’ll notice the sugar gets a bit sticky at first—that’s perfect! Once they’ve cooled, roll them a second time in sugar for that classic snowball look and sweet finish.

How to Serve Snowball Cookies with Pecans Recipe

Garnishes

I usually keep garnishes simple, because these cookies are already stunning dusted with that snowy sugar. But if I want to spruce things up for a holiday spread, I like adding a sprig of fresh rosemary or a few edible silver dragees on the platter—it instantly feels festive and pretty without changing the taste.

Side Dishes

These snowball cookies pair beautifully with a warm cup of spiced tea or a rich hot chocolate. For a light brunch or afternoon tea, I serve them alongside fresh fruit and a cheese board—those buttery nuts and sweet cookies surprisingly balance savory elements wonderfully.

Creative Ways to Present

When I’m hosting parties, I like stacking these cookies in a clear glass jar or arranging them in a festive tin wrapped with a ribbon for gifting. Another fun idea I tried was dipping half the cookie in melted dark chocolate and letting them harden before rolling in the final coating—such an elegant twist that impresses every time.

Make Ahead and Storage

Storing Leftovers

These cookies keep wonderfully at room temperature, stored in an airtight container for up to one week. I’ve found they maintain their soft, crumbly texture perfectly—just make sure the container isn’t too airtight or the sugar coating can soften too much from moisture.

Freezing

If you want to prep ahead, the dough freezes beautifully. I like to portion it into balls, freeze them on a sheet tray, then transfer to a freezer-safe bag. When you’re ready, just bake them straight from frozen, adding a couple extra minutes to the baking time. This trick saves me so much holiday stress!

Reheating

To freshen up leftover cookies, briefly warm them in a 300°F oven for 5-7 minutes—this revives their crisp edges and sweet aroma perfectly. I don’t recommend microwaving since it can soften the cookies too much and make the sugar coating sticky.

FAQs

Final Thoughts

I absolutely love how this Snowball Cookies with Pecans Recipe turns out every single time. It’s one of those recipes I happily pull out whenever I want to impress with minimal effort—whether it’s a last-minute gift or a cozy treat to share over coffee. I remember the first time I made it; the rich, buttery cookies with that dreamy sugar coat instantly became a holiday favorite. Give it a try, and I promise, you’ll be reaching for seconds (and maybe thirds). This one really feels like a warm, comforting hug in cookie form—enjoy making it your own!

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