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Plate of freshly baked Pecan Snowball Cookies with powdered sugar

Pecan Snowball Cookies

Pecan snowball cookies are tender, melt-in-your-mouth treats rolled in powdered sugar, making them a festive, nutty delight for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Mix in the vanilla until combined.
  4. Gradually add the flour and salt, stirring until the dough is slightly crumbly but holds together when pressed. Avoid overworking the dough.
  5. Fold in the chopped pecans so they’re distributed evenly.
  6. Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
  7. Bake for 15–20 minutes, until the bottoms are just lightly golden and the tops are set — they should not brown much.
  8. 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.

Notes

Store cookies in an airtight container layered with parchment for up to 5 days. Freezing tips: Freeze in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months.