Easy Buttery Pecan Snowball Cookies for Melt in Your Mouth Sweetness

Soft, melt-in-your-mouth, and lightly dusted in powdered sugar—these Buttery Pecan Snowball Cookies are the timeless treat that makes everyone smile. They’re the kind of cookie that shows up on holiday platters, at office parties, and in care packages for good reason. The texture is delicate and crumbly, the flavor is buttery and nutty, and they’re not overly sweet.

Even better, they’re simple to make and bake quickly. If you love pecans and cozy, classic cookies, this recipe belongs in your rotation.

Why This Recipe Works

These cookies rely on a high butter-to-flour ratio and finely chopped pecans for a tender crumb and rich flavor. There’s no egg, which keeps the texture sandy and delicate instead of cakey.

A double coat of powdered sugar—once while warm and again when cool—ensures they’re evenly coated without becoming clumpy. Chilling the dough helps the cookies hold their shape in the oven and keeps them from spreading, so you get that signature round “snowball” look.

Shopping List

• Unsalted butter (room temperature)
• Powdered sugar (also called confectioners’ sugar)
• All-purpose flour
• Vanilla extract
• Salt
• Pecans (toasted and finely chopped)
• Optional: Almond extract, cinnamon, or orange zest for flavor variations

Instructions

1. Toast the pecans. Spread pecans on a baking sheet and toast at 350°F (175°C) for 6–8 minutes, until fragrant. Let cool completely, then chop very finely.You can pulse in a food processor, but avoid turning them into pecan butter.
2. Cream the butter and sugar. In a large bowl, beat 1 cup (2 sticks) of unsalted butter with 1/2 cup powdered sugar until smooth, light, and fluffy—about 2–3 minutes. Mix in 1 1/2 teaspoons vanilla extract and a pinch (1/4 teaspoon) of salt.
3. Add dry ingredients. Add 2 cups all-purpose flour and mix on low just until combined. The dough will look soft and slightly crumbly at first.
4. Fold in the pecans. Stir in 1 cup finely chopped toasted pecans until evenly distributed.If adding a flavor twist (like 1/4 teaspoon almond extract), mix it in now.
5. Chill the dough. Cover the bowl and chill for 30–45 minutes. This makes the dough easier to roll and helps the cookies keep their shape.
6. Preheat the oven. Heat to 350°F (175°C). Line two baking sheets with parchment paper.
7. Form the cookies. Scoop tablespoon-sized portions and roll into 1-inch balls.Place 2 inches apart on the prepared sheets.
8. Bake. Bake for 12–14 minutes, until the bottoms are lightly golden and the tops look set. The cookies should not brown on top.
9. First sugar coat. Let cookies cool on the sheet for 3–4 minutes, then roll them gently in powdered sugar while still warm. Place on a rack to cool completely.
10. Second sugar coat. Once cool, roll the cookies in powdered sugar again for a thick, even “snowy” finish.

How to Store

• Room temperature: Store in an airtight container for up to 1 week.Layer with parchment to protect the sugar coating.
• Freezer (baked): Freeze in a sealed container for up to 2 months. Thaw at room temp, then give a light dusting of powdered sugar before serving.
• Freezer (unbaked): Roll dough into balls and freeze on a sheet tray. Transfer to a freezer bag for up to 2 months.Bake from frozen, adding 1–2 extra minutes.

Why This is Good for You

These cookies are a treat, but they have a few upsides. Pecans provide healthy fats, fiber, and minerals like magnesium and zinc. Because they’re not overly sweet, you get balanced flavor without a sugar bomb.

A small cookie goes a long way in terms of satisfaction, thanks to the rich, nutty butter-pecan combination.

Pitfalls to Watch Out For

• Over-processing the pecans: If you grind them too fine, the dough can become greasy. Aim for very small pieces, not a paste.
• Skipping the chill: Warm dough can spread and crack too much. Chilling helps with shape and texture.
• Overbaking: The tops should stay pale.If they brown, the cookies may be dry and crumbly.
• Coating too early or too late: Roll in powdered sugar when warm, not hot, or the sugar will melt. Then coat again when cool for a smooth finish.
• Measuring flour incorrectly: Too much flour makes them dense. Spoon and level your flour for accuracy.

Recipe Variations

• Almond Snowballs: Swap pecans for finely chopped almonds and add 1/4 teaspoon almond extract.
• Cinnamon Sugar Snowballs: Mix 1/2 teaspoon ground cinnamon into the dough and a pinch into the powdered sugar for coating.
• Orange Pecan Snowballs: Add 1 teaspoon fresh orange zest to the dough for a bright citrus note.
• Chocolate-Dipped: After cooling, dip half of each cookie in melted dark chocolate.Let set before storing.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend. Add 1 tablespoon cornstarch if the blend lacks it for tenderness.
• Maple Twist: Replace 1 teaspoon of the vanilla with maple extract and add a drizzle of maple over the finished cookies.

FAQ

Can I use salted butter?

Yes, but reduce the added salt to a tiny pinch or omit it. Taste the dough to ensure it isn’t overly salty, since brands vary in saltiness.

Do I have to toast the pecans?

You don’t have to, but you should.

Toasting deepens the nutty flavor and keeps the nuts from tasting flat. Just cool them completely before adding to the dough.

My cookies cracked—what went wrong?

Small cracks are normal, but big ones often mean the dough was too warm, too dry, or overbaked. Chill the dough, measure flour carefully, and pull them as soon as the bottoms are lightly golden.

Can I make the dough ahead?

Absolutely.

Refrigerate for up to 2 days or freeze for up to 2 months. If chilled more than a few hours, let the dough sit at room temperature for 10–15 minutes so it’s easier to roll.

What if I don’t have a mixer?

You can make these by hand with a sturdy spatula. Soften the butter well and cream it with the sugar until smooth before adding the flour and nuts.

How do I keep the sugar coating from melting?

Roll the cookies when they’re warm—not hot—and let them cool fully before the second coat.

Store them in a cool, dry place and avoid stacking while still warm.

Can I use walnuts instead of pecans?

Yes. Walnuts work well and provide a slightly earthier taste. Chop them finely and follow the recipe as written.

Why are my cookies dry?

Likely too much flour or overbaking.

Use the spoon-and-level method for flour and check a minute early. The tops should stay pale.

In Conclusion

Buttery Pecan Snowball Cookies are a simple, elegant treat that always feels special. They’re easy to mix, quick to bake, and make any dessert tray look festive.

With their tender crumb, toasted pecan flavor, and snowy finish, they’re a cookie you’ll make again and again—holidays or not. Keep a batch on hand, and watch them disappear.