Snowball Cookies Holiday Pecan

These classic snowball cookies have been a highlight of my holiday baking lineup for as long as I can remember. Buttery and melt-in-your-mouth tender with a delicate crunch from toasted pecans, these cookies bring out all the cozy, festive feelings you crave as soon as winter hits. They are simple to whip up and always stand out on any holiday table, dusted generously with powdered sugar for that magical snowball look.

Snowball cookies immediately became a family tradition when I was searching for something stress free and special to bake with my kids one busy December. Now we make them every winter and always laugh about who ends up with the most powdered sugar on their sweater.

Ingredients

• Pecans: finely chopped these bring a rich buttery flavor and a gentle crunch try to use fresh pecans and toast them for deeper flavor
• Unsalted butter: softened to room temperature real butter gives the cookies that tender meltaway texture
• Granulated sugar: a touch balances the richness and helps everything blend together look for fine sugar for smoother dough
• Vanilla extract: pure vanilla adds warmth and cozy aroma use good quality if you can
• All purpose flour: sets the structure and makes the dough sturdy yet delicate opt for unbleached flour for a lighter crumb
• Salt: just a pinch wakes up all the flavors in the dough
• Powdered sugar: for rolling gives each cookie its signature snowy finish sift before using to avoid lumps

Instructions

Preheat and Prep:

Set your oven rack in the center and preheat to 325 degrees Fahrenheit or 160 degrees Celsius Line two baking sheets with parchment paper and set them aside so the cookies will not stick or brown too much

Toast the Pecans:

Arrange the pecans in a single layer on a baking sheet Place them in the heated oven for about six minutes Make sure to stir them halfway through to prevent burning Once fragrant and golden transfer to a plate to cool completely

Grind the Pecans:

Put one cup of cooled pecans into a food processor Use short pulses until the nuts are finely ground Transfer to a large mixing bowl Then add the rest of the pecans and pulse just a few times for a coarse chop Add these to the bowl as well This way you get a mix of textures in every bite

Combine Dry Ingredients:

Mix the flour and salt with the ground pecans Use a fork or spoon to blend everything evenly This will help the cookies bake up tender and hold their shape

Cream the Butter:

In a stand mixer or a large bowl beat the softened butter with the granulated sugar on medium speed for about three minutes The butter should look creamy and pale Scrape down the sides once or twice so everything mixes evenly

Add Vanilla and Dry Mix:

Pour in the vanilla and mix on low just until blended With the mixer on low speed add the pecan flour mixture in two or three additions Pause to scrape the bowl if needed Mix only until the dough just comes together It should feel soft and hold together when pressed

Shape and Bake:

Scoop out dough in tablespoon sized portions Roll into smooth balls with your hands and set about an inch apart on prepared sheets You should get around twenty per sheet Bake one pan at a time for eighteen minutes Be sure to rotate the pan halfway through The bottoms should look light brown and the tops pale

Sugar-Coat and Cool:

Let the cookies rest on their baking sheet for five minutes While still quite warm toss each one gently in a bowl of sifted powdered sugar Place on a wire rack to cool fully Once cool repeat the sugar roll or sprinkle extra on top so each cookie has a thick snowy coat

Every winter I look forward to the moment when I get to open a fresh bag of pecans Their warm aroma fills the kitchen and always makes me think of the afternoons I spent baking cookies side by side with my grandmother Powdered sugar everywhere but lots of happy memories

Storage Tips

Store snowball cookies in an airtight tin lined with parchment at room temperature They stay fresh for a full week The flavor develops even deeper over a couple of days For longer storage freeze the baked cooled cookies without powdered sugar Once thawed roll again in fresh sugar for best results

Ingredient Substitutions

If you need a nut free batch substitute pumpkin or sunflower seeds Toast them just like pecans and grind to the same consistency You can also use walnuts or almonds for a flavor twist If butter is not an option try a good quality non dairy baking spread but stick to unsalted to control flavor

Serving Suggestions

Snowball cookies shine on a holiday dessert tray alongside chocolate fudge and spicy gingerbread Pair with homemade cocoa or strong coffee for a treat with a contrast of flavors and textures Little hands love helping roll them in powdered sugar serve a plate at your next winter get together

Cultural Context

These cookies are known by many names around the world Mexican wedding cookies Russian tea cakes and even butterballs No matter their name the tradition of baking nut and butter based cookies during winter goes back generations They are simple but deeply nostalgic sweets

Seasonal Adaptations

Swap pecans for toasted hazelnuts or almonds for fall and winter baking Roll warm cookies in cinnamon sugar for a cozy autumn flavor Add a drop of almond extract with the vanilla for a spring twist

Success Stories

Year after year these cookies are the first thing to disappear from the Christmas cookie exchange table I have received so many requests to share the recipe even from people who thought they did not like nuts Kids love rolling them and the sugar makes it extra fun

Freezer Meal Conversion

Shape the dough into balls and freeze in a single layer Once firm transfer to a bag and store for up to three months Bake directly from frozen adding two or three minutes to the oven time Roll in powdered sugar after baking for that signature finish

With a snowy coating and rich pecan flavor, these cookies are a timeless winter classic. Make a double batch—everyone will want more than one.

FAQs About This Recipe

→ Can I make snowball cookies without pecans?

Yes, you can omit the pecans or replace them with seeds like sunflower or pumpkin for a nut-free option.

→ Why do snowball cookies sometimes flatten?

If dough is too warm or not firm enough, the cookies may spread. Chill dough for 30 minutes before baking if needed.

→ How do you get the signature powdered sugar coating?

Roll the cookies in powdered sugar while warm, then coat again once cooled for that classic snow-dusted look.

→ Are snowball cookies suitable for freezing?

Absolutely! Freeze without powdered sugar in an airtight container, then coat after thawing before serving.

→ How can I enhance the nutty flavor for these cookies?

Toast the pecans before grinding and adding them to the dough. This deepens the flavor and adds crunch.