Buttery Pecan Snowball Cookies combine toasted pecans with a soft, melt-in-your-mouth texture and a dusting of powdered sugar. They’re easy to make, with simple ingredients that let the rich, buttery flavor shine. If you want a cookie that’s as satisfying as it is classic, this recipe is the one to try.
As a fourth-generation Southern cook, I’ve been baking cookies for around 50 years! I used to stand on a chair and help my great-grandmother make tea cakes and even then, I was changing the recipe and adding ingredients.
These pecan snowball cookies
I love pecans, and this buttery pecan snowball cookies recipe is the perfect way to enjoy toasted pecans. It’s so simple but so elegant, and the cookies are lovely. They are beautiful on a bridal shower table in April or on your holiday cookie tray in December.
Our version uses only powdered sugar, making these the lightest, most delicate pecan snowball cookies that literally melt in your mouth. They are divine.
Why you’ll love this recipe
PRETTY: These buttery pecan snowball cookies make a gorgeous addition to a cookie platter or as a gift. We love to wrap them in decorated cellophane paper during the holidays and hand them out to friends and neighbors.
METHOD: This recipe does have quite a few steps but it’s super easy to put together. You’ll toast the pecans and then grind them in the food processor. And you’ll need to chill the dough for 20 minutes.
MAKE-AHEAD: You can make the dough ahead of time and store it in the refrigerator for up to two days. You can also freeze the baked cookies before dredging in powdered sugar.
What to serve with pecan snowball cookies
We love to include these pecan snowball cookies on our Christmas cookie platter. We also make Christmas cookie gift boxes every year, and these cookies are always included, along with our Red Velvet Cake Cookies, Chocolate Crinkle Cookies, Rolled Sugar Cookies, Reindeer Sugar Cookies, and my favorite, Old-fashioned Ginger Cookies.
I hope you make this recipe. I think you’ll love it!
What you’ll need for pecan snowball cookies
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
- Pecans
- All-purpose flour
- Butter
- Powdered sugar
- Vanilla extract
- Almond extract (optional)
How to make snowball cookies
- TOAST PECANS: Roast the pecans in the oven for about eight minutes.
- GRIND PECANS: Place toasted pecans in the food processor and grind until fine.
- MIX: In a stand mixer, combine butter, powdered sugar, and vanilla until well mixed. Add flour and pecans and blend well.
- CHILL DOUGH: Wrap the dough in plastic wrap and chill for at least half an hour.
- ROLL: Scoop out portions of the chilled dough and roll into balls.
- BAKE: Bake the cookies and then allow them to cool completely.
- ROLL IN SUGAR: Gently roll each cookie in powdered sugar until coated.
Buttery Pecan Snowball Cookies
Ingredients
- 1 ½ cups pecan halves
- 2 cups all-purpose flour, divided 1/2 and 1 1/2
- 2 sticks unsalted butter, softened
- 2 teaspoons vanilla extract
- pinch of salt
- 1 ½ cups powdered sugar, divided 1/2 and 1
Instructions
- Toast pecans: place pecan halves on baking sheet and roast for 7-10 minutes. Allow to cool.
- In food processor, grind pecans and measure out 1 cup.
- Place the 1 cup pecans back in food processor and add 1/2 cup flour. Pulse until mixed.
- In the bowl of a stand mixer, combine butter, vanilla, salt, and 1/2 cup of powdered sugar. Blend until creamy, then add the remaining 1 1/2 cups flour. Blend until just mixed and add the ground pecan mixture.
- Mix on medium until the dough is well-blended and stiff. Scrape dough onto a piece of plastic wrap and cover completely.
- Chill for at least 30 minutes. The dough can be made ahead to this point and refrigerated for several days or placed in freezer.
- When ready to bake, scoop off tablespoons of dough and roll into balls. Place balls about an inch apart on a cookie sheet lined with parchment or a silicone baking mat.
- Bake at 325 degrees F for 17-19 minutes, until tops are golden and bottoms just starting to brown. Cool on cookie sheet for 2 minutes. Transfer to wire rack and cool completely.
- Place remaining 1 cup powdered sugar in a small bowl. Gently roll each cookie in the powdered sugar until covered.
Notes
- Don’t skip toasting your pecans. Toasting them will release even more of a nutty flavor and will make your cookies taste so good!
- You can omit the almond extract but we feel it adds an incredible extra layer of flavor.
- When you roll the cookies the dough will inevitably stick to your palms which can make them difficult to roll. In which case, just wash your hands every now and then to make the rolling process easier!
- Be sure to completely cool the cookies before tossing them in powdered sugar. They can be quite fragile so you might find it’s easier to pack the sugar on with your hands.
- You can add more powdered sugar before serving if you find it has been knocked off the cookies. The more powdered sugar the better!
Nutrition
Update Notes: This post was originally published June 27, 2013, and on October 30, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
Questions and tips
How do you store the cookies?
Store your buttery pecan snowball cookies in an airtight container at room temperature for up to two weeks. The cookies will become more crumbly the older they get, so for best results, eat them within a few days.
Can you freeze pecan snowball cookies?
You can freeze these cookies after baking or freeze the unbaked dough.
To freeze the baked cookies: Do not dip the cookies in powdered sugar yet. Place the cookies on a baking sheet in the freezer for a few hours. Place the frozen cookies in a freezer-safe container or bag and store them for up to three months. Thaw and roll in powdered sugar before serving.
To freeze the unbaked cookie dough: Roll the dough into balls and place them on a baking sheet in the freezer for a few hours. Place the frozen balls in a freezer-safe container or bag and store them for up to three months. When you’re ready to use the cookies, thaw them in the refrigerator overnight and then follow the recipe for baking.
Can you use different nuts?
For these pecan snowball cookies, you can swap out the pecans for toasted walnuts or almonds.
Tips for buttery pecan snowball cookies
- Don’t skip toasting your pecans. Toasting them will release even more of a nutty flavor and will make your cookies taste so good!
- You can omit the almond extract, but we feel it adds an incredible extra layer of flavor.
- When you roll the cookies, the dough will inevitably stick to your palms, making them difficult to roll. In this case, just wash your hands every now and then to make the rolling process easier!
- Be sure to completely cool the cookies before tossing them in powdered sugar. They can be quite fragile, so you might find it easier to pack the sugar in your hands.
- If you find that the powdered sugar has been knocked off the cookies, you can add more powdered sugar before serving. The more powdered sugar, the better!
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How many cookies does this recipe make?
Hi Leslie,
It’s hard to say since they rarely turn out the same size but around 4 dozen is a good estimate.
Thanks a bunch! I am making this weekend for a friends wedding! I’ll let you know how they turn out…