Buttery Pecan Snowballs Recipe | Classic Holiday Cookie
Bake buttery pecan snowballs for the holidays. These melt-in-your-mouth cookies are made with pecans, butter, and powdered sugar — a festive treat perfect for Christmas parties, cookie exchanges, or homemade gifts.
Equipment
- Mixing bowl and hand/stand mixer
- Sheet pans lined with parchment paper
- Cookie scoop (1 tablespoon size)
- Cooling rack
- Sifter for powdered sugar
- Airtight containers (for storage)
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract (or almond extract for variation)
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup pecans, finely chopped and lightly toasted
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream: Beat butter and powdered sugar until light and fluffy. Mix in vanilla.
- Mix: Add flour and salt; stir just until combined. Fold in pecans.
- Shape: Scoop 1-tablespoon portions; roll into smooth balls. Place on baking sheet.
- Bake: 12–15 minutes, until bottoms are lightly golden. Tops should remain pale.
- Coat (twice): Cool 5 minutes, roll warm cookies in powdered sugar. Cool completely, then roll again for snowy finish.
- Serve: Arrange on platter; dust with extra sugar if desired.
Notes
- Nut options: Swap pecans for walnuts or almonds.
- Flavor twists: Add orange zest, cocoa powder, or warm spices (cinnamon, nutmeg).
- Make-ahead: Dough can be refrigerated up to 48 hours or frozen as dough balls.
- Freezing: Freeze baked cookies after first sugar coat; thaw and re-roll before serving.
- Storage: Keep in airtight container at room temp for 5–7 days.
- Presentation: Roll in colored sanding sugar after second coat for festive sparkle.