These sweet, buttery pecan snowball cookies will just melt in your mouth!
Popular during the holiday season, snowball cookies are made with a light shortbread dough studded with chopped pecans and rolled in a crunchy powdered sugar and nut topping.
Why buy snowball cookies, when this easy homemade recipe tastes so much better?
What are Pecan Snowball Cookies?
- These delicate butter cookies are Christmas must-haves in Italian kitchens but now they are worldwide famous for their distinctive snowy look and ease of preparation with only 6 ingredients!
- Pecan snowball cookies are always the first to go at holiday parties, but this recipe can be modified for any year-round celebration or baked as a fun after-school treat or birthday party snack!
- Share these uniquely decadent cookies as a hostess gift or gift exchange, packaged in a cute tin or box (with the recipe attached, of course!) along with these easy-to-bake holiday faves: ginger cookies, Nanaimo bars, vanilla fudge, red velvet cake balls, chocolate mint truffle cookies, and Easter coconut macaroon nests.
Ingredients and Variations
Dough: Switch out the flour for your favorite gluten-free blend following the conversion table on the package. Or make a keto version using a combination of almond flour (1 cup) and coconut flour (½ cup), and ½ cup of butter and ½ cup of cream cheese. This alternate recipe won’t result in fewer calories, but does make them less in carbs with the same melt-in-your-mouth taste and texture!
Nuts: Walnuts, macadamia nuts, and even coconut can be used in place of pecans.
Variations: Mini dark or white chocolate chips, chopped dried fruits like cranberries, cherries, or pineapple, and even crushed peppermint candies can be mixed in for a festive flavor. Extracts like anise (for the Italian version), rum, or brandy will also add new dimensions of flavor to pecan snowball cookies.
How to Make Pecan Snowball Cookies
This is a delicious cookie that comes together with basic staples that are likely already on hand. Easy peasy!
- Grind pecans in a food processor as directed in the recipe below.
- Cream butter and both sugars, then add in vanilla and salt. Mix in dry ingredients and then the ground pecans. Cover and chill for an hour.
- Form into bite-sized balls and bake. Make snowball coating by whisking together ground pecans and powdered sugar. Toss cookies in the coating, cool completely, and enjoy!
How to Store Pecan Snowball Cookies
- Snowball cookies last for at least four days at room temperature, stored with a slice of bread to absorb excess moisture in a covered container.
- Or keep them for up to 2 weeks in the fridge, in a zippered bag, and pop one or two out for a cool and refreshing treat!
Can You Freeze?
Snowball cookies are the perfect make-ahead cookie dough, especially when you’re planning for the busy holiday season! Freeze snowball cookie dough in a zippered bag for up to 6 months. Cooled and baked cookies can be frozen, but place them in a covered container so they don’t get crushed in the freezer.
More Holiday Cookie Recipes
Have you tried these Pecan Snowball Cookies? Leave a comment and rating below!
Pecan Snowball Cookies
Equipment
Ingredients
- 2 ¼ cups pecans finely chopped (almost ground)
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- ⅓ cup granulated sugar
- 2 ½ teaspoons vanilla
- ½ teaspoon salt
- 2 ¼ cups all purpose flour
Coating
- 1 cup powdered sugar to dust
- ½ cup crushed pecans
Instructions
- Place pecans in a food processor or small chopper, and process until almost ground.
- In the bowl of a stand mixer, add butter, ½ cup powdered sugar, and granulated sugar. Beat for 5 minutes, or until light and fluffy.
- Add vanilla and salt and mix to combine.
- Slowly add in flour, ½ cup at a time, beating after each addition to make sure ingredients are fully combined.
- Add the crushed pecans (from the processor) and mix until incorporated.
- Cover the bowl loosely with plastic wrap or parchment paper and refrigerate dough for 1 hour.
- Meanwhile, preheat oven to 350°F. Line baking trays with parchment paper.
- Using a 1 ¼ Tablespoon cookie scoop (size #50), scoop dough and roll into 1 inch balls. Place on lined baking tray, about 2 inches apart.
- Bake for 15-18 minutes. Cool on baking tray for 5 minutes.
Coating
- In a large bowl, whisk together powdered sugar and ½ cup crushed pecans.
- Place each cookie in the sugar pecan mix and toss to coat. Transfer cookies to cooling rack or baking tray to cool completely.
Notes
- Keep these cookies in an airtight container in the container for 2 weeks or in the freezer for 6 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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