These Buttery Pecan Snowball Cookies are a melt-in-your-mouth classic that busy moms love. Made with simple pantry ingredients, these soft, buttery cookies come together quickly and look beautiful on cookie trays. They’re perfect for holidays, gifting, or easy make-ahead treats. With no chilling required and minimal cleanup, this recipe is as simple as it is delicious.
Ingredients You’ll Need
- 1 cup (230 g) unsalted butter, softened
- ½ cup (65 g) powdered sugar
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- 1 cup (120 g) finely chopped pecans
- Extra powdered sugar for coating
Buttery Pecan Snowball Cookies (Easy Holiday Treat)
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Soft, buttery pecan snowball cookies rolled in powdered sugar for a classic holiday treat.
Ingredients
1 cup (230 g) unsalted butter, softened
1/2 cup (65 g) powdered sugar
2 tsp vanilla extract
2 cups (250 g) all-purpose flour
1/4 tsp salt
1 cup (120 g) finely chopped pecans
Powdered sugar, for coating
Instructions
1. In a large bowl, beat softened butter and powdered sugar together for about 2 minutes until smooth and creamy.
2. Mix in the vanilla extract until fully incorporated and fragrant.
3. Stir in the flour and salt until just combined, then fold in the finely chopped pecans; the dough should be soft but not sticky.
4. If the dough feels too soft to handle, chill it in the refrigerator for 20–30 minutes.
5. Roll the dough into 1-inch balls and place them about 2 inches apart on a parchment-lined baking sheet.
6. Bake at 350°F (175°C) for 13–15 minutes, or until the bottoms are lightly golden while the tops remain pale.
7. Let the cookies cool on the pan for 5 minutes, then roll each warm cookie in powdered sugar to coat.
8. Allow the cookies to cool completely, then roll them in powdered sugar once more for a snowy finish.
Notes
Toast the pecans before chopping for extra flavor.
If cookies spread too much, chill the dough longer next time.
These cookies freeze well in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Step-by-Step Instructions
- In a large bowl, beat the softened butter and powdered sugar for about 2 minutes until light, creamy, and smooth. This step ensures the cookies bake up soft and tender.
- Mix in the vanilla extract until fully combined. The dough should smell sweet and buttery at this stage.
- Add the flour and salt, stirring gently until the dough starts coming together. Fold in the finely chopped pecans the dough should feel soft but not sticky.
- If the dough feels too warm or loose, chill it for 20-30 minutes to make shaping easier.
- Roll the dough into 1-inch balls, spacing them about 2 inches apart on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 13–15 minutes, or until the bottoms turn lightly golden. They should stay pale on top.
- Let the cookies cool on the tray for 5 minutes, then roll each warm cookie in powdered sugar for the first coat.
- Once fully cooled, roll them again in powdered sugar for the perfect snowy finish.
Tips
- Toast pecans beforehand for extra flavor.
- Add a pinch more powdered sugar if dough feels too crumbly.
- Swap pecans for walnuts or almonds if needed.
- Double the batch they freeze beautifully.
Why You’ll Love This Recipe
- Uses simple pantry staples
- Perfect for gifting and holidays
- Freezer-friendly
- Soft, buttery, melt-in-your-mouth texture
- Kid-approved sweetness
Storage
Store in an airtight container for up to 1 week. Freeze uncoated cookies for up to 2 months.
Conclusion
These Buttery Pecan Snowball Cookies are a sweet, snowy treat your whole family will love. They’re incredibly easy to make, perfect for gifting, and always a holiday favorite. Give this cozy cookie recipe a try today!
FAQ
Can I freeze these cookies?
Yes freeze before or after baking.
Why did my cookies flatten?
The butter may have been too warm; chill dough briefly.
Can I add chocolate?
Mini chocolate chips work great.
Can I make them ahead?
Yes, the dough refrigerates well for 48 hours.
