Few treats embody the cozy magic of winter quite like pecan snowball cookies. With their delicate, crumbly texture, a hint of nutty warmth, and a snowy dusting of powdered sugar, these melt-in-your-mouth delights are holiday staples and perfect for cozy afternoons by the fire. Below, you’ll find everything you need to know—from gathering ingredients to pro tips and creative twists—to bake a batch of these irresistible cookies that disappear almost as quickly as the first snowfall.
Why You’ll Love These Cookies
- Buttery Richness: A generous amount of real butter gives each cookie a tender, melt-away quality.
- Nutty Crunch: Toasted pecans lend depth and a satisfying bite that contrasts beautifully with the soft dough.
- Snow-White Coating: Rolled in sweet powdered sugar, these cookies look as festive as they taste, making them perfect for gifting or dessert trays.
- Simple Technique: Just cream, fold, and bake—no chilling or elaborate rolling required.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1¾ cups (210 g) all-purpose flour
- ½ teaspoon fine salt
- 1 cup pecans, toasted and finely chopped
- Powdered sugar, for rolling and dusting
Tip: To activate the pecans’ flavor, toast them in a dry skillet over medium heat, shaking frequently, until fragrant and lightly golden (about 4–5 minutes). Let cool completely before chopping.
Step-by-Step Instructions
1. Preheat and Prep
Preheat the oven to 350 °F (175 °C) and line two baking sheets with parchment paper or silicone liners for even baking and easy removal.
2. Cream Butter and Sugar
In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar. Aim for about 2–3 minutes: you’re looking for a pale, airy mixture that holds soft peaks when the beaters lift.
3. Add Egg Yolk and Vanilla
With the mixer on low, incorporate the egg yolk and vanilla extract. Scrape down the bowl as needed so all the butter blends uniformly with these flavorings.
4. Mix in Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter-sugar base, mixing on low speed just until no streaks of flour remain. Overmixing can develop gluten and yield tougher cookies, so pause as soon as the dough comes together.
5. Fold in Pecans
Gently fold the cooled, chopped pecans into the dough by hand. Aim for an even distribution without flattening the dough’s light texture.
6. Shape the Cookies
Scoop rounded tablespoons of dough and roll into smooth balls between your palms. Arrange them on the prepared baking sheets, spacing at least 2 inches apart to allow gentle spreading.
7. Bake to Perfection
Slide one sheet into the oven and bake for 12–15 minutes, or until the edges just begin to turn a light golden color. The centers should remain pale—this ensures the cookies stay tender.
8. Sugar-Coat While Warm
Immediately after removing a batch from the oven, allow the cookies to rest on the hot sheet for 2 minutes. Then, using a metal spatula, transfer them directly into a shallow bowl of powdered sugar. Roll each cookie to coat completely, shaking off any excess sugar, and set on a wire rack to finish cooling.
9. Final Dusting
Once cooled to room temperature, roll each cookie in powdered sugar a second time. This extra dusting creates that signature “snowball” look and adds a whisper-light sweetness.
Serving and Storage
- Keeping Fresh: Store cooled cookies in an airtight container at room temperature for up to 5 days. To store longer, first freeze the cookies in a single layer on a sheet pan, then move them into a freezer-safe bag— they’ll stay fresh for up to three months. Re-dust with powdered sugar after thawing.
- When you’re ready to serve, display the cookies on a decorative platter and tuck in a few sprigs of rosemary or holly for a festive touch. They’re perfect alongside a mug of hot chocolate, a steaming cup of mulled cider, or your favorite tea.
Pro Tips for Flawless Snowballs
- Softened Butter: Let your butter sit at room temperature until it yields to gentle finger pressure. If the butter is too firm, your dough will be uneven; if it’s too soft, the cookies will flatten out too much.
- Don’t Skip Toasting: Raw pecans lack the depth and fragrance that toasted nuts contribute. Toasting amplifies their oil release and toasty flavor.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife—packing flour can lead to dense cookies.
- Watch the Bake Time: Slightly underbaking ensures tender centers. If you wait for a firm feel, you’ll end up with a dryer texture.
- Double Coating: For an even more dramatic, snow-covered effect, re-roll cooled cookies a second time in powdered sugar.
Creative Variations
- Chocolate-Dipped Snowballs: Once cooled, dip half of each cookie in melted dark or milk chocolate. Place on parchment until set, then give a final sugar dust.
- Spiced Snowballs: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the flour for a warming spice note.
- Almond Joy Twist: Replace pecans with finely chopped toasted almonds and stir in 2 tablespoons shredded coconut.
- Citrus Zest: Stir 1 teaspoon lemon or orange zest into the dough for a bright, citrusy lift.
Buttery Pecan Snowball Cookies: A Wintertime Classic
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1¾ cups (210 g) all-purpose flour
- ½ teaspoon fine salt
- 1 cup pecans, toasted and finely chopped
- Powdered sugar, for rolling and dusting
Instructions
Preheat the oven to 350 °F (175 °C) and line two baking sheets with parchment paper or silicone liners for even baking and easy removal.
In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar. Aim for about 2–3 minutes: you’re looking for a pale, airy mixture that holds soft peaks when the beaters lift.
With the mixer on low, incorporate the egg yolk and vanilla extract. Scrape down the bowl as needed so all the butter blends uniformly with these flavorings.
In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter-sugar base, mixing on low speed just until no streaks of flour remain. Overmixing can develop gluten and yield tougher cookies, so pause as soon as the dough comes together.
Gently fold the cooled, chopped pecans into the dough by hand. Aim for an even distribution without flattening the dough’s light texture.
Scoop rounded tablespoons of dough and roll into smooth balls between your palms. Arrange them on the prepared baking sheets, spacing at least 2 inches apart to allow gentle spreading.
Slide one sheet into the oven and bake for 12–15 minutes, or until the edges just begin to turn a light golden color. The centers should remain pale—this ensures the cookies stay tender.
Immediately after removing a batch from the oven, allow the cookies to rest on the hot sheet for 2 minutes. Then, using a metal spatula, transfer them directly into a shallow bowl of powdered sugar. Roll each cookie to coat completely, shaking off any excess sugar, and set on a wire rack to finish cooling.
Once cooled to room temperature, roll each cookie in powdered sugar a second time. This extra dusting creates that signature “snowball” look and adds a whisper-light sweetness.
Whether you’re baking for holiday gifts, a cookie swap, or a quiet snow day treat, these Buttery Pecan Snowball Cookies deliver on taste, texture, and charm. Their golden interiors cradle pockets of toasted pecans, while the snowy exterior beckons you to take “just one more.” Follow these simple steps, experiment with your favorite mix-ins, and watch these timeless cookies earn a special place in your family’s baking traditions.
Enjoy baking—and savor every snowy bite!