Go Back

Pecan Snowball Cookies

Pecan snowball cookies are buttery, tender cookies with finely chopped pecans and a double coating of powdered sugar. Chill the dough before baking, then roll the cookies in sugar while warm and again after cooling for their classic snowy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill 30 minutes
Total Time 1 hour 5 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter unsalted, softened
  • 1.5 cups powdered sugar divided (1/2 cup for dough, 1 cup for coating)
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp salt
  • 1 cup pecans finely chopped

Equipment

  • 2 large baking sheets

Method
 

  1. Beat the butter and 1/2 cup powdered sugar in a large bowl until creamy, then beat in the vanilla.
  2. Mix in the flour and salt just until combined, then stir in the pecans.
  3. Cover and chill the dough for 30 minutes.
  4. Meanwhile, heat the oven to 350°F and line two large baking sheets with parchment.
  5. Roll the dough into 1-tablespoon balls and arrange them about 1 inch apart on the baking sheets.
  6. Bake on the upper and lower oven racks for 12–15 minutes, switching the sheets’ positions halfway through, until the cookies are set and their bottoms are lightly golden.
  7. Cool the cookies on the baking sheets for 5 minutes, then gently roll them in the remaining 1 cup powdered sugar while still warm.
  8. Transfer the cookies to a wire rack and cool completely, then roll them in the powdered sugar again.

Notes

For tender cookies, mix the flour in just until combined. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. A cup-for-cup gluten-free all-purpose flour blend may work as a swap, though texture can vary.