Buttery Pecan Snowball Cookies Recipe

These Buttery Pecan Snowball Cookies are small, round, and covered in soft powdered sugar. They look like little snowballs and taste like rich butter and toasted pecans. Each bite feels light and tender. The flavor is gentle but full, and the texture crumbles softly before melting away.

These cookies are a classic holiday treat, but they taste just as good any time of year. They are easy to make, and the ingredients are simple. You only need a few pantry staples and a handful of chopped pecans.

If you enjoy pecan desserts, you might also love my Pecan Pie Bars, another sweet and nutty recipe that captures the same cozy flavor in a different form. And if you like making homemade cookies, you’ll enjoy the rich texture found in my Chocolate Chip Cookies, another reader favorite.

What Are Buttery Pecan Snowball Cookies

Snowball cookies go by many names. Some call them Mexican wedding cookies or Russian tea cakes. No matter what you call them, the idea stays the same. They are small round cookies made from butter, sugar, flour, and finely chopped nuts.

When baked, they become slightly golden and crisp on the outside while staying soft inside. Once they cool, they are rolled in powdered sugar to give them a snow-like finish. The pecans add a warm and nutty flavor that blends perfectly with the buttery dough.

These cookies are often shared at family gatherings and holidays. They store well and travel easily, making them great for gift boxes and dessert platters.

Why You’ll Love Them

These cookies are simple, yet full of flavor. Here are a few reasons they stand out:

• They have a soft texture that melts in your mouth.
• The nutty flavor feels warm and comforting.
• The recipe uses only a few ingredients.
• They store and freeze well for later.
• They look beautiful dusted with powdered sugar.

Every cookie feels like a little piece of homemade joy.

Ingredients You’ll Need

• 1 cup unsalted butter, softened
• ½ cup powdered sugar (plus more for rolling)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• ¼ teaspoon salt

This recipe makes about 24 cookies. The butter gives a soft crumb. The pecans bring depth and crunch. The powdered sugar adds sweetness without making them heavy.

Step-by-Step Instructions

Step 1: Prepare the pecans
Start by finely chopping your pecans. You can use a knife or pulse them a few times in a food processor. Place them in a dry skillet over low heat. Stir often and toast for about 5 to 7 minutes, or until they smell warm and nutty. Keep an eye on them because they can burn quickly. Once toasted, spread them on a plate to cool completely.

Step 2: Cream the butter and sugar
In a large mixing bowl, add softened butter and ½ cup powdered sugar. Use a hand mixer or stand mixer on medium speed. Beat for about 2 minutes until the mixture turns smooth and creamy. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat again for 20 seconds to mix it evenly.

Step 3: Add the dry ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture in small batches. Mix on low speed until everything comes together. The dough should feel soft but not sticky. Fold in the cooled, chopped pecans using a spatula. Mix until the nuts are spread evenly throughout the dough.

Step 4: Chill the dough
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, or up to an hour. Chilling helps the butter firm up and prevents the cookies from spreading too much in the oven. The dough should feel cool and slightly firm to the touch before shaping.

Step 5: Shape the cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out small portions of dough, about one tablespoon each. Roll them between your palms into smooth balls. Place each dough ball about 1 inch apart on the baking sheet.

Step 6: Bake
Bake the cookies for 12 to 15 minutes. Watch for the bottoms to turn a light golden color while the tops remain pale. Avoid overbaking the cookies; they should not brown on top. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Step 7: Roll in sugar
When the cookies are warm but not hot, roll each one in powdered sugar to create the first coating. Let them cool completely on the rack for another 10 to 15 minutes. Once they’re cool, roll them in sugar again for a thicker, snowy finish. This double coating gives them that signature sweet, powdery look.

Helpful Tips

Use real butter. It gives the dough its soft texture and rich taste.
Toast the pecans before adding them. It makes the flavor deeper and more aromatic.
Do not skip chilling the dough. It prevents the cookies from spreading too much.
Roll the cookies twice in sugar. The first layer melts slightly, and the second gives a soft, snowy finish.

How to Store and Freeze

Store the cookies in an airtight container at room temperature for up to a week. Place parchment paper between layers so the sugar coating stays intact.

You can also freeze them. Once baked and cooled, freeze in an airtight container for up to two months. To serve, let them thaw at room temperature. Roll them in fresh powdered sugar before serving to refresh their snowy look.

Variations and Add-Ins

You can make small changes to suit your taste.

• Replace pecans with walnuts or almonds for a different flavor.
• Add a pinch of cinnamon for a warm note.
• Mix mini chocolate chips into the dough for a fun twist.
• Dip half of each cookie in melted white chocolate for a festive look.

These cookies are easy to customize and always turn out soft and crumbly.

FAQs

Can I use salted butter?
Yes, but reduce or skip the extra salt in the recipe.

Can I skip toasting the pecans?
You can, but toasting brings out their flavor and makes the cookies taste richer.

Why do my cookies flatten?
The dough may have been too warm. Chill it longer before baking.

Can I make the dough ahead of time?
Yes. Store it in the fridge for up to two days or freeze it for a month.

Why roll them twice in sugar?
The first coat melts slightly, while the second coat sticks and creates that snowy finish.

Closing Thoughts

Buttery Pecan Snowball Cookies are simple, cozy, and full of flavor. The soft, nutty dough and snowy sugar coating make them a joy to share. They fit right into the holiday season but taste good any day of the year.

Bake a batch for family, friends, or yourself. The aroma of toasted pecans and butter will fill your kitchen with warmth. These cookies remind you how small, homemade treats can bring real comfort and happiness.