Easy Butter Pecan Snowball Cookies
These butter pecan snowball cookies are a classic holiday favorite! They’re buttery, nutty, and rolled in powdered sugar for a beautiful snowy finish. With just 6 simple ingredients, they’re quick to make and perfect for gifting or sharing.
These butter pecan snowball cookies are melt-in-your-mouth treats that are as pretty as they are delicious. Finely chopped pecans give them a rich, nutty flavor and delicate texture, while a final coating of powdered sugar makes them look like tiny, snowy delights.
With only six simple ingredients, these cookies come together quickly and bake in under 15 minutes. They’re perfect for holiday cookie trays, gift giving, or anytime you want a sweet, buttery treat. They keep beautifully, freeze well, and deliver that nostalgic, delicate texture people love in classic snowball-style cookies.
What You’ll Like About These Cookies
Only six ingredients. Butter, sugar, flour, vanilla, salt, and pecans — nothing complicated.
Melt-in-your-mouth texture. Tender, buttery cookies that stay soft for days.
Quick and reliable. Just mix, chill, roll, and bake.
Holiday favorite. Perfect for gifting and always the first to disappear on cookie trays.
Ingredient Notes
- Butter: Softened butter creates a light, creamy base and helps the cookies hold together.
- Powdered sugar: Half goes into the dough for sweetness and tenderness; the rest coats the finished cookies.
- Salt: A small amount balances the sweetness and enhances flavor.
- Vanilla extract: Adds warmth and aroma.
- All-purpose flour: Provides structure — measure accurately for the best texture.
Pro Tips
Roll the cookies in powdered sugar twice — once while warm and again after cooling — for the fullest, softest coating that stays on the cookies.
How to Make Butter Pecan Snowballs
- Preheat the oven and line baking sheets with parchment paper.
- In a mixing bowl, cream the softened butter with 1/2 cup powdered sugar until light and fluffy.
- Add the salt, vanilla, flour, and finely chopped pecans. Mix until well blended. Cover the dough and refrigerate for about 1 hour.
- Scoop and shape the dough into 1-inch balls and place them on the prepared baking sheets.
- Bake for 11 to 14 minutes, or until the bottoms are lightly browned. Transfer to wire racks to cool completely.
- Sift the remaining 1/2 cup powdered sugar into a bowl and roll the cooled cookies in it to coat.
Recipe Variations
- Add cinnamon. Add 1/2 teaspoon of ground cinnamon for a warm, spiced flavor.
- Try different nuts. Swap pecans for finely chopped walnuts, almonds, or hazelnuts.
- Make them festive. Roll the cookies in colored sanding sugar for holidays or special occasions.
- Add a touch of citrus. Stir in 1 teaspoon finely grated orange or lemon zest for a subtle zing.
- Double coat. Roll the cookies in powdered sugar twice—once while warm, and again when cool—for an extra snowy look.
Serving Suggestions
- Serve on a holiday cookie tray with other festive treats.
- Pair with coffee, tea, or hot cocoa for a cozy afternoon snack.
- Add them to gift boxes for an easy homemade present.
- Garnish cookie platters with fresh rosemary sprigs or cranberries for a pretty touch.
How to Store and Reheat
Refrigerate. Store the cookies in an airtight container at room temperature for up to 5 days.
Freeze. Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
To Refresh. If desired, roll in additional powdered sugar after thawing for a fresh snowy coating.
Butter Pecan Snowball Cookies
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar, divided
- 1/4 teaspoon salt, scant
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour, 9 ounces
- 1 1/2 cups pecans, finely chopped
Instructions
- Prep the oven and pan. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Make the cookie dough. In a mixing bowl using an electric mixer, cream the butter and 1/2 cup confectioners’ sugar until light and fluffy.Add salt, vanilla, flour, and chopped pecans to the first mixture; blend well.
- Chill the dough. Cover the bowl and refrigerate for about 1 hour.
- Shape the cookies. Scoop some of the dough and shape it into 1-inch balls. Place them on the prepared baking sheets.
- Bake. Transfer the cookies to the oven and bake for 11-14 minutes, or until they are lightly browned on the bottoms. Remove to racks to cool.
- Coat with powdered sugar. Sift the remaining 1/2 cup of powdered sugar into a bowl and roll the cookies to coat.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
