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Buttery Pecan Snowball Cookies on a white plate, coated heavily in powdered sugar, with a few whole pecans scattered nearby.

Buttery Pecan Snowball Cookies

These Buttery Pecan Snowball Cookies are melt-in-your-mouth tender, full of nutty flavor, and dusted in powdered sugar for a classic holiday treat. Perfect for cookie exchanges, gifting, or cozy afternoons with coffee!
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar plus more for coating
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup finely chopped pecans toasted for extra flavor
For Coating
  • 1 cup powdered sugar for rolling the baked cookies

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Hand mixer or stand mixer
  • Parchment Paper

Method
 

  1. In a large mixing bowl, cream together softened butter and 1/2 cup powdered sugar until light and fluffy.
  2. Mix in vanilla extract, then add flour and salt. Stir until a soft dough forms.
  3. Fold in the chopped pecans until evenly distributed throughout the dough.
  4. Chill the dough for 30 minutes to make it easier to handle.
  5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. Roll dough into 1-inch balls and place them on the prepared baking sheet, about 1 inch apart.
  7. Bake for 12–15 minutes or until the bottoms are lightly golden. Do not overbake.
  8. While warm, roll cookies in powdered sugar. Let cool slightly, then roll again for a thick, snowy coating.
  9. Cool completely on a wire rack and store in an airtight container.

Notes

For extra nuttiness, toast the pecans before adding them to the dough. These cookies store well for up to a week and can be frozen for up to 2 months.