Name: Pecan Snowball Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup unsalted butter, softened (Use salted butter and omit salt if preferred.); 1 cup powdered sugar (Plus extra for coating.); 1 teaspoon vanilla extract; 2 cups all-purpose flour (For a gluten-free version, use a 1:1 GF flour blend.); 1 cup chopped pecans (Toast them for more flavor (optional).); 1/4 teaspoon salt (Omit if using salted butter.)

I first made these pecan snowball cookies the winter my neighbor brought over a tin — they vanished in a single afternoon. But what keeps me coming back is how simple ingredients (butter, powdered sugar, flour, pecans) transform into tender, melt-in-your-mouth bites that feel festive without fuss. They’re perfect for holiday cookie exchanges, afternoon tea, or any time you want a buttery treat with a nutty crunch. If you like very simple cookie projects, you might also enjoy this 3-ingredient sugar cookies recipe for another classic, no-fuss sweet.

Why you’ll love this dish

Pecan snowball cookies are shortbread-like rounds rolled in powdered sugar that literally melt on the tongue. They’re:

Easy and forgiving — the dough is crumbly by design and doesn’t need perfect creaming or precise shaping.
Great make-ahead cookies — bake, coat, and they keep well for gifting.
Crowd-pleasing — nutty, buttery, and sweet without being overly rich.

"The first bite is light and buttery, then the pecans give a delicious crunch — best holiday cookie I’ve made in years."

They’re ideal for holiday platters, cookie swaps, or when you want something that looks special with little time.

How this recipe comes together

Start by beating butter and powdered sugar until light. Add vanilla, then fold in flour and salt until the dough just holds. Stir in toasted pecans for extra flavor. Roll into small balls and bake briefly until set. While the cookies are warm, roll them in powdered sugar to get that signature snowy look. Expect about 15–20 minutes of bake time and minimal hands-on time for forming.

Gather these items

1 cup unsalted butter, softened
1 cup powdered sugar (plus extra for coating)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans (toast them for more flavor; optional)
1/4 teaspoon salt

Notes and substitutions inline: use salted butter and omit the 1/4 teaspoon salt if you prefer; for a gluten-free version swap a 1:1 GF flour blend and chill slightly if it feels too soft. For a dairy-free option, substitute a vegan stick butter and ensure your powdered sugar is bone-char-free if that matters to you.

Directions to follow

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and 1 cup powdered sugar until light and fluffy — about 2–3 minutes with a hand mixer.
Mix in the vanilla until combined.
Gradually add the flour and salt, stirring until the dough is slightly crumbly but holds together when pressed. Don’t overwork.
Fold in the chopped pecans so they’re distributed evenly.
Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared sheet.
Bake 15–20 minutes, until the bottoms are just lightly golden and the tops are set — they should not brown much.
Let the cookies cool on the sheet for 5 minutes, then gently roll each warm cookie in powdered sugar to coat. Transfer to a wire rack to cool completely; for a thicker, more snow-dusted finish, roll again when fully cool.

Short, clear action verbs keep the process fast and beginner-friendly: cream, fold, roll, bake, coat.

What to serve it with

Pair with strong coffee, chai, or a nutty black tea to balance the sweetness.
For a dessert platter, serve alongside dark chocolate bark and candied citrus for contrast.
Make a themed platter with other buttery cookies — these go especially well with a crisp shortbread; try this buttery 3-ingredient shortbread cookies for a textural contrast.
Wrap them in cellophane or stack with parchment for a beautiful homemade gift.

The best way to save extras

Room temperature: Store in an airtight container layered with parchment for up to 5 days. Keep away from heat to prevent the powdered sugar from bleeding.
Refrigeration: Not necessary and can dry them out; only refrigerate if your kitchen is very warm. Let them come to room temperature before serving.
Freezing: Freeze in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and dust with a fresh sift of powdered sugar if needed.
Food safety: These are shelf-stable because they have no perishable fillings, but always use fresh butter and keep baked goods covered to avoid contamination.

Pro chef tips

Toast the pecans for 6–8 minutes in a 350°F oven until fragrant — let them cool before chopping. Toasting multiplies the flavor.
Keep the balls uniform: use a small cookie scoop (about 1 tbsp) for consistent size and even baking.
Don’t overbake: little to no browning is the goal. The cookies should look set on top; they’ll firm up while cooling.
Powdered sugar coating: roll warm for adhesion, then roll again once cooled for a clean, white finish.
If your dough is too crumbly to form, press it together in the bowl or add a teaspoon of milk at a time until it holds.

For a playful twist on presentation or to pair with other sweets, check out this fun brown sugar pop-tart cookies idea for inspiration on seasonal platters.

Creative twists

Nut swaps: walnuts, almonds, or macadamia nuts work beautifully. Toast first.
Chocolate-dusted: add a light cocoa sift into the powdered sugar mix for a mocha dusting.
Citrus-scented: add 1 tsp finely grated orange zest to the dough for a bright citrus note.
Spiced: stir 1/2 teaspoon cinnamon and a pinch of nutmeg into the flour for a cozy flavor.
Make them gluten-free: use a cup-for-cup gluten-free flour blend and chill the dough if it feels fragile.
Vegan: swap vegan butter and use a vegan-friendly powdered sugar; expect a slightly different texture but still delicious.

For another playful cookie recipe that’s great for mixing into gift boxes, try these brown sugar pop-tart cookies — they pair nicely on a holiday table.

Your questions answered

Q: How long does prep and total time take?
A: Active prep is about 15 minutes. Baking is 15–20 minutes. Plan on 40–50 minutes total including cooling and coating.

Q: Can I leave out the pecans for nut-free cookies?
A: Yes. Omit the pecans and you’ll have a classic butter cookie. For texture, stir in 1/4 cup finely chopped crisped rice cereal or more vanilla.

Q: Do I need to chill the dough?
A: Not necessarily. This dough is easy to shape right away, but a quick 15–20 minute chill helps if your kitchen is warm or the butter is very soft.

Q: Why do my cookies crumble when I try to roll them?
A: The dough should be slightly crumbly but hold when pressed. If it falls apart, add 1 teaspoon of milk or press the crumbs together in the bowl to form balls.

Q: Can I freeze baked cookies already coated in powdered sugar?
A: You can, but the sugar may clump when thawed. Freeze uncoated or freeze single-layer, then dust with fresh powdered sugar after thawing.

Conclusion

These pecan snowball cookies are a simple, elegant recipe that yields tender, nutty bites perfect for gifting or a cozy afternoon treat. If you want another classic take on pecan snowballs, see this version from Pecan Snowball Cookies – Southern Bite for additional technique notes. For a slightly different texture and extra tips on achieving that melt-in-your-mouth finish, this guide at Melt-In-Your-Mouth Pecan Snowball Cookies – Bakes by Brown Sugar is a helpful companion.