Ingredients
Equipment
Method
Step 1 — Preheat & Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2 — Chop the Pecans
- Add pecans to a food processor.
- Pulse until finely chopped (not powdered).
- Set aside.
Step 3 — Cream Butter & Sugar
- Add butter and powdered sugar to a bowl.
- Mix until smooth, creamy, and fluffy.
Step 4 — Add Vanilla
- Add vanilla extract.
- Mix until fully incorporated.
Step 5 — Add the Dry Ingredients
- Add flour and salt.
- Add the chopped pecans.
- Mix until a soft dough forms.
- Do not overmix.
Step 6 — Shape the Dough
- Scoop tablespoons of dough.
- Roll into smooth balls with your hands.
- Place on the baking sheet (cookies do not spread).
Step 7 — Bake
- Bake for 12–15 minutes.
- Tops should stay pale; bottoms lightly golden.
Step 8 — First Sugar Coating
- Let cookies cool for 2 minutes on the sheet.
- Roll each warm cookie in powdered sugar.
- Transfer to a cooling rack.
Step 9 — Final Snowy Coating
- Once cooled, roll cookies again in powdered sugar
- for the classic “snowball” finish.
Step 10 — Serve & Store
- Enjoy fresh or at room temperature.
- Store in an airtight container for up to 7 days.
Notes
🧊 Storage & Reheating
Room Temperature Keep in an airtight container up to 1 week. Freezer Storage Freeze baked cookies (before sugar coating) for up to 2 months. Thaw and roll in powdered sugar again before serving. Reheating These cookies do not require reheating. For a slightly warm bite, microwave 5 seconds only. 🥄 Variations
1. Almond Snowball Cookies Replace pecans with chopped almonds for a sweeter, lighter flavor. 2. Chocolate Chip Snowballs Add mini chocolate chips to the dough for a fun twist. 3. Coconut Snowballs Add 1/2 cup shredded coconut for extra texture. 4. Cinnamon Sugar Snowballs Add 1/2 teaspoon cinnamon to the dough for a warm flavor. 5. Vanilla Bean Snowballs Use vanilla bean paste for stronger vanilla aroma. 6. Nut-Free Snowballs Remove nuts entirely and increase flour by 2 tablespoons. ❓ 10 FAQs
1. Why are my cookies too crumbly? Too much flour—or not enough butter—can cause the dough to fall apart. 2. Can I toast the pecans first? Yes! Toasting makes the flavor richer and deeper. 3. Why is my powdered sugar melting? Cookies may have been too hot. Let them cool 2 minutes before coating. 4. Can I freeze the cookie dough? Yes, shape the balls and freeze for baking later. 5. Why didn’t my cookies stay round? Dough may have been too soft. Chill for 10 minutes before baking. 6. Can I use walnuts instead of pecans? Absolutely—walnuts work perfectly. 7. Can I make the cookies bigger? Yes, but increase baking time by 2–3 minutes. 8. Are these cookies supposed to be crunchy? No—they are soft, tender, and crumbly. 9. Can I reduce the sugar? Reducing too much changes texture. Only reduce by 10–20%. 10. Are these cookies egg-free? Yes—this recipe is naturally egg-free. 🏁 Conclusion These pecan snowball cookies are the perfect blend of buttery richness, delicate crumbly texture, and a beautifully snowy powdered sugar finish. They’re simple, fast, and guaranteed to impress guests or elevate any holiday dessert plate. Because they use only basic ingredients and require no chilling or complicated steps, they’re ideal for beginners and experts alike. Once you make these cookies at home, you’ll understand why people say they’re better than bakery versions—more flavorful, more tender, and much fresher. Enjoy each soft, melt-in-your-mouth bite!
Room Temperature Keep in an airtight container up to 1 week. Freezer Storage Freeze baked cookies (before sugar coating) for up to 2 months. Thaw and roll in powdered sugar again before serving. Reheating These cookies do not require reheating. For a slightly warm bite, microwave 5 seconds only. 🥄 Variations
1. Almond Snowball Cookies Replace pecans with chopped almonds for a sweeter, lighter flavor. 2. Chocolate Chip Snowballs Add mini chocolate chips to the dough for a fun twist. 3. Coconut Snowballs Add 1/2 cup shredded coconut for extra texture. 4. Cinnamon Sugar Snowballs Add 1/2 teaspoon cinnamon to the dough for a warm flavor. 5. Vanilla Bean Snowballs Use vanilla bean paste for stronger vanilla aroma. 6. Nut-Free Snowballs Remove nuts entirely and increase flour by 2 tablespoons. ❓ 10 FAQs
1. Why are my cookies too crumbly? Too much flour—or not enough butter—can cause the dough to fall apart. 2. Can I toast the pecans first? Yes! Toasting makes the flavor richer and deeper. 3. Why is my powdered sugar melting? Cookies may have been too hot. Let them cool 2 minutes before coating. 4. Can I freeze the cookie dough? Yes, shape the balls and freeze for baking later. 5. Why didn’t my cookies stay round? Dough may have been too soft. Chill for 10 minutes before baking. 6. Can I use walnuts instead of pecans? Absolutely—walnuts work perfectly. 7. Can I make the cookies bigger? Yes, but increase baking time by 2–3 minutes. 8. Are these cookies supposed to be crunchy? No—they are soft, tender, and crumbly. 9. Can I reduce the sugar? Reducing too much changes texture. Only reduce by 10–20%. 10. Are these cookies egg-free? Yes—this recipe is naturally egg-free. 🏁 Conclusion These pecan snowball cookies are the perfect blend of buttery richness, delicate crumbly texture, and a beautifully snowy powdered sugar finish. They’re simple, fast, and guaranteed to impress guests or elevate any holiday dessert plate. Because they use only basic ingredients and require no chilling or complicated steps, they’re ideal for beginners and experts alike. Once you make these cookies at home, you’ll understand why people say they’re better than bakery versions—more flavorful, more tender, and much fresher. Enjoy each soft, melt-in-your-mouth bite!