Ultimate Snowball Cookies Recipe

The scent of toasted pecans and warm vanilla always takes me back to my grandmother’s kitchen during the holidays.

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These Snowball Cookies are a treasured family tradition that I look forward to baking every single winter season.

What Makes This Snowball Cookies Recipe Special

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The tender texture simply melts away the moment you take a bite.

You only need six pantry staples to create a batch of these impressive Snowball Cookies for your cookie exchange.

Since the dough is egg-free, it has a rich shortbread quality that stays fresh for days.

If you love festive baking, you must try my Irresistible Strawberry Thumbprint Cookies for a pop of color on your tray. My Creamy Strawberry Cheesecake Cookies are another crowd favorite that brings a creamy twist to your dessert table.

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Gather these simple pantry staples before you begin baking:

Unsalted butter: Softened to room temperature ensures the dough comes together smoothly without lumps.
Powdered sugar: Used inside the dough for sweetness and as a coating to create the snowy look.
Salt: A pinch balances the sugar and enhances the buttery flavor profile.
Vanilla extract: Pure extract adds a warm depth that complements the toasted nuts perfectly.
All-purpose flour: Spoon this into your measuring cup to avoid packing it down too tightly.
Pecans: Finely chopped nuts add a crucial crunch and nutty flavor to every bite.

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Follow these steps to achieve the perfect melt-away texture:

Beat the softened butter and half a cup of powdered sugar together until the mixture looks creamy and smooth.
Mix in the salt and vanilla extract until they are fully incorporated into the butter mixture.
Add the flour and finely chopped pecans slowly while mixing on low speed until a dough forms.
Cover the bowl and chill the dough in the refrigerator for at least two hours to prevent spreading.
Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
Roll the chilled dough into small one-inch balls and space them out on the prepared baking sheets.
Bake for 10 to 12 minutes until the bottoms turn lightly golden but the tops remain pale.
Cool the cookies on the sheet for 5 minutes before rolling them gently in the remaining powdered sugar.
Let the cookies cool completely on a wire rack and then roll them in powdered sugar a second time.

Make sure your butter is truly at room temperature so it creams properly with the sugar.

I always chop the pecans very finely so the Snowball Cookies hold their round shape while baking.

Rolling the cookies twice in sugar is the secret to that classic snowy appearance and extra sweetness.

These cookies look beautiful stacked high on a holiday platter alongside other festive treats.

A warm mug of hot cocoa or coffee makes the perfect companion for dipping these sweet Snowball Cookies.