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.
❤️ Why You’ll Love These Butter Pecan Snowball Cookies
Quick and easy. Only 6 ingredients and ready in 30 minutes.
Melt-in-your-mouth texture. Butter and powdered sugar create an ultra-tender cookie.
Nutty and flavorful. Finely chopped pecans add rich flavor and crunch.
Beautiful presentation. Rolled in powdered sugar, they look like little snowballs.
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 finely chopped pecans
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.
